Qingfeng Ge

Personal Profile

Associate Professor

College of Food Sience and Engineering,Yangzhou University

Area of Expertise

Meat quality and safety control

Comprehensive utilization of by-products from meat and poultry products

Education

Ph.D.: College of Food Sience and Technology, Nanjing Agricultural University, 2013-2017.

Selected Publications

Ge, Q. F., Ge, P. W., Jiang, D. L., Du, N., Chen, J. H., Yuan, L. M., Yu, H., Xu, X., Wu, M. G., Zhang, W. G.*, & Zhou, G. H. (2018). A novel and simple cell-based electrochemical biosensor for evaluating the antioxidant capacity of Lactobacillus plantarum strains isolated from Chinese dry-cured ham. Biosensors and Bioelectronics, 99, 555-563.（IF= 8.173）

Ge, Q. F., Gu, Y. B., Zhang, W. G.*, Yin, Y. Q., Yu, H., Wu, M. G., Wang, Z. J., and Zhou, G. H. (2017). Comparison of microbial communities from different Jinhua ham factories. AMB Express, 7:37, 1-8.（IF=1.825）

Xing, L., Ge, Q. F., Jiang, D. L., Gao, X., Liu, R., Cao, S., Zhang, W. * (2018). Caco-2 cell-based electrochemical biosensor for evaluating the antioxidant capacity of Asp-Leu-Glu-Glu isolated from dry-cured Xuanwei ham. Biosensors andBioelectronics,105:81-89（IF= 8.173）

Fu, Q. Q., Ge, Q. F., Liu, R., Wang, H. O., Zhou, G. H., and Zhang, W. G.* (2017). Influence of modified atmosphere packaging on protein oxidation, calpain activation and desmin degradation of beef muscles. Journal of the Science of Food and Agriculture, 97, 4508-4514.（IF=2.463）

Kang, D. C., Gao, X. Q., Ge, Q. F., Zhou, G. H., and Zhang, W. G.*. (2017). Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification. Ultrasonics Sonochemistry, 38, 317-325.（IF=4.218）

Xing, L. J., Hu, Y. Y., Hu, H. Y., Ge, Q. F., Zhou, G. H., and Zhang, W. G. * (2016). Purification and identification of antioxidative peptides from dry-cured Xuanwei ham. Food Chemistry, 194, 951-958.（IF=4.529）

Gao, X. Q., Hao, X. Z., Xiong, G. H., Ge, Q. F., Zhang, W. G.*, Zhou, G. H., and Yue, X. B. (2016). Interaction between carrageenan/soy protein isolates and salt-soluble meat protein. Food and Bioproducts Processing, 100, 47-53.（IF=1.970）

Contact

E-mail: qfge@yzu.edu.cn

Tel: 0086-514-89786171(O)

Fax: 0086-514-87978096

Add: 196 West Huayang Road, Yangzhou,Jiangsu,P.R. China

Post Code: 225127