Name:LIN Hong
Gender: Male
Degree: Ph.D
Title: Professor
Organization: Ocean University of China
Education Experience:
1995.9~1998.7 Ocean University of Qingdao, Ph. D , Aquatic products processing
1986.9~1990.7 Ocean University of Qingdao, M. S , Food processing
1980.9~1984.7 Ocean University of Qingdao, B. E , Food science and technology
Work Experience:
1984-present Ocean University of China Teacher
Rewards:
1、2010.11 the second Prize of National Science and Technology Progress Award
2、2010.01 the first Prize for Scientific and Technological Progress
Research Area:
The research interest is seafood safety, mainly on the edible safety of seafood to human beings, which include chemical hazards and biological hazards of marine biological resources, quality control during the seafood processing and exploring certain methods of fast detection, et al.
Publication:
1、Yafu Xu, Hong Lin, Jianxin Sui, Limin Cao. Effects of specific egg yolk antibody (IgY)on the quality and shelf life of refrigerated Paralichthys olivaceus.J S ci Food Agric.2012,(92):1267.
2、Generic Immunoassay of Quinolones: Production and Characterization of Anti-pefloxacin Antibodies as Broad Selective Receptors.
Food Analytical Methods. 2011,4(4), 517-524.
3、Isolation and characterisation of acid-solubilised collagen from the skin of Nile tilapia (Oreochromis niloticus)
Food Chemistry, 2009, 116(4), 879–883.
