个人简历

教育经历\r
2011.4-2012.4，美国伊利诺伊大学香槟校区，食品科学与人类营养系，访问学者\r
2001.9-2004.7，中国农业大学，食品科学与营养工程学院，获博士学位\r
1995.9-1998.7，中国农业大学，食品科学与营养工程学院，获硕士学位\r
1983.9-1987.7，塔里木农垦大学，园艺系，获学士学位\r
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工作经历\r
2012.12-至今，中国农业大学，食品科学与营养工程学院，教授，博士生导师\r
2009.7-2012.12，中国农业大学，食品科学与营养工程学院，副教授，博士生导师\r
2004.7-2012.12，中国农业大学，食品科学与营养工程学院，副教授\r
1998.9-2001.7，潍坊职业技术学院，食品科学系，副教授\r
1987.8-1991.8，塔里木农垦大学，园艺系，助教/讲师

研究领域

""1.风味化学及品质控制；\r
2.现代果蔬加工技术与理论；\r
3.天然产物提取及功能评价。""""

近期论文

Comparing the Effects of High Hydrostatic Pressure and Ultrahigh Temperature on Quality and Shelf Life of Cloudy Ginger Juice. Food and Bioprocess Technology, 2016, 9(10): 1779-1793.\r
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Comparing the effects of high hydrostatic pressure and high temperature short time on papaya beverage. Innovative Food Science & Emerging Technologies, 2015, 32: 16-28.\r
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Preparation and characterization of low methoxyl pectin by high hydrostatic pressure-assisted enzymatic treatment compared with enzymatic method under atmospheric pressure. Food Hydrocolloids, 2015, 50: 44-53\r
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Emulsion stabilizing properties of pectins extracted by high hydrostatic pressure, high-speed shearing homogenization and traditional thermal methods: a comparative study. Food Hydrocolloids, 2014, 35: 217-225.\r
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Effects of anti-browning combinations of ascorbic acid, citric acid, nitrogen and carbon dioxide on the quality of banana smoothies. Food and Bioprocess Technology, 2014, 7(1): 161-173.\r
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Geographical origin identification of propolis using GC–MS and electronic nose combined with principal component analysis. Food research international, 2013, 51(2): 813-822.\r
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Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time. Innovative Food Science & Emerging Technologies, 2013, 18: 74-82.\r
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Physico-chemical and antioxidant properties of four mango (Mangiferaindica L.) cultivars in China. Food chemistry, 2013, 138(1): 396-405.\r
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Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level. Food research international, 2013, 53(2): 864-874.\r
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Extraction of pectin from navel orange peel assisted by ultra-high pressure, microwave or traditional heating: A comparison. Carbohydrate Polymers, 2012, 88(2): 441-448.\r
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Identification of aroma-active compounds in Jiashi muskmelon juice by GC-O-MS and OAV calculation. Journal of agricultural and food chemistry, 2012, 60(17): 4179-4185.\r
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Authentication of edible vegetable oils adulterated with used frying oil by Fourier Transform Infrared Spectroscopy. Food chemistry, 2012, 132(3): 1607-1613.