Name: GAO Xian-Li

Gender: Male

Degree: Ph.D

Title: Associate Professor

Organization: National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University

Education Experience:

Sept, 2007-July, 2010. Ph.D. School of Light Industry and Food Science, South China University of Technology. Specialty, Food Science.

Sept, 2002-Mar, 2005. M.E. School of Food Engineering and Biological Technology, Tianjin University of Science and Technology. Specialty, Food Science.

Sept, 1998-July, 2002. B.E. School of Food Science and Technology, Henan Agricultural University. Specialty, Processing and Storage of Agricultural Products.

Work Experience:

Nov, 2010-Present

Associate Professor

National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University. Wuxi, China.

Mar, 2005-Sept, 2007

Engineer

Guangzhou RiRiXiang Food Products Co.Ltd. Guangzhou, China.

Rewards:

Excellence teaching award in graduation thesis, awarded by Jiangnan University (2013)

Research Area:

Fermented Food, i.e., Chinese rice wine, Soy sauce, et al. and Savory Flavor.

Publication:

[1] Gao Xianli, Yan Shuang, Yang Bao, et al. A novel method for beef potentiator preparation and identification of its characteristic aroma compounds, Journal of the Science of Food and Agriculture, Submitted. SCI

[2] Gao Xianli, Sun Peng-fei, Lu Jian, et al. Characterization and formation mechanism of proteins in the secondary precipitate of soy sauce, European Food research and Technology, DOI : 10.1007/s00217-013-2054-2. SCI

[3] Gao Xianli, Yan Shuang, Yang Bao, et al. Comparison of physicochemical properties of beef potentiators prepared by synergistic fermentation and traditional method, International Journal of Food Science and Technology, DOI: 10.1111/ijfs.12173. SCI

[4] Gao Xianli, Zhao Haifeng, Zhao Mouming, et al. Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste. International Journal of Food Science and Technology, 2011, 46(2):243-249. SCI

[5] Gao Xianli, Zhao Haifeng, Zhao Mouming, et al. Changes in volatile aroma compounds in traditional Chinese-type soy Sauce during fermentation and heat treatment. Food Science and Biotechnology, 2010, 19 (4):889-898. SCI

[6] Gao Xianli, Zhao Haifeng, Zhao Mouming, et al. A comparative study on physicochemical properties of Chinese-type soy sauces prepared using pure koji and mixed kojis. African Journal of Biotechnology, 2010, 9(40):6740-6747. SCI

[7] Gao Xianli, Zhao Haifeng, Zhao Mouming, et al. Comparative study on volatile flavor compounds of traditional Chinese-type soy sauces prepared with soybean and defatted soy meal. Food Science and Biotechnology, 2009, 18 (12): 1447-1458. SCI

[8] Jin Zhao, Mu Yuwen, Sun Junyong, Li Xiaomin, Gao Xianli, Lu Jian. Proteome analysis of metabolic proteins (pI 4-7) in barley (Hordeum vulgare) malts and initial application in malt quality discrimination, Journal of Agricultural and Food Chemistry, 2013, 61(2):402-409. SCI

[9] Feng Yunzi, Cui Chun, Gao Xianli, et al. Effect of koji fermentation on generation of volatile compounds in soy sauce production, International Journal of Food Science and Technology, 2013, 48(3):609-619. SCI

[10] Yang Lan, Zhao Mouming, Zhao Haifeng, Su Guowan, Gao Xianli. Application of artificial neural network to prediction of Cantonese soy sauce brewing and changing pattern concerning total nitrogen and α-amino acid nitrogen, Journal of Food Processing Engineering, 2011, 34:1982-1999. SCI

[11] Gao Xianli, Zhao Siwei, Sun Pengfei, et al. Study on the isolation, identification and amino acid composition of proteins in soy sauce lee, Modern Food Science and Technology, 2013, (10):xxx-xxx. EI

[12] Gao Xianli, Cao Mingkai, Zhao Mouming, et al. Separation and identification of volatile flavor compounds in High-Salt liquid State-fermented soy sauce. Journal of South China University of Technology (Natural Science Edition), 2009, 37(10):117-123. EI

[13] Gao Xianli, Yan Shuang, Chen Yanbin, et al. Preliminary study on secondary sediment formation of soy sauces based on statistics methods, Science and Technology of Food Industry, 2013, (3) :188-192. Chinese Journal

[14] Gao Xianli, Sun Pengfei, Yan Shuang, et al. Comparison of preparation methods of soy sauces sediments. Food and Fermentation Industries，2013, (1):xxx-xxx. Chinese Journal

[15] Gao Xianli, Zhao Mouming, Cao Mingkai. Research advances on soy sauce flavor compounds, China Brewing, 2009, (4):1-4. Chinese Journal

[16] Gao Xianli, Li Chao, Li Ying, et al. Comparing detection results of coliform by 3M method with that of coliform by nation standard method in flavor fragrance, Food Research and development, 2006, 27(6):132-133. Chinese Journal

[17] Gao Xianli, Li Chao. Research advances on the extraction technologies of plant origin flavor, China Food Additives, 2006, (6): 134-138. Chinese Journal

[18] Gao Xianli, Chen Shenri, Li Chao, et al. Validation of the first application of HACCP management system during the processing of fragrance & flavor, China Food Additives, 2006, (4): 95-99. Chinese Journal

[19] Gao Xianli, Yuan Jianming, Li Ying, et al. Study on the antibacterial effect of a compound preservatives on shrimp paste, China Food Additives, 2006, (1): 37-40. Chinese Journal

[20] Gao Xianli, Liu Anjun, Wang Lixia, et al. Studies on anti-fatigue effects of different molecular weights chitosan, Food Science, 2005, 26 (10): 224-227. Chinese Journal

[21] Gao Xianli, Liu Yujiang, Liu Anjun, et al. Studies on antibacterial activity against St.aureus of chitosan and N,O-carboxymethyl chitosan, Modern Food Science and Technology, 2005, 21(1): 25-30. Chinese Journal

[22] Feng Yunzi, Cui Chun, Gao Xianli, et al. Comparative study on non-volatile components in traditional Chinese-type soy sauce and Japanese-type soy sauce, Food and Fermentation Industries, 2010, 37(7):62-66. Chinese Journal

[23] Yang Lan, Gao Xianli, Cui Chun, et al. Study on the promotion and optimization of yeast extract to seed koji cultivation, China Condiment, 2009, 34 (8):52-59. Chinese Journal

[24] Liu Anjun, Gao Xianli, Li Kun. Preliminary study on anti-fatigue effect of chitosan, Chinese Journal of Marine Drugs, 2005, 24(1): 56-59. Chinese Journal

[25] Li Kun, Liu Anjun, Gao Xianli, et al. Research of effectively purgative components of SCI in semen cassiae, Food Science and Technology, 2004, (11): 93-97. Chinese Journal