Name: MA Yong-Kun

Gender: Male

Degree: Ph.D

Title: Professor

Organization: Jiangsu University

Education Experience:

2001-2005,China Agricultural University, Agricultural Products Processing and Storage 

Engineering, Ph.D

1996-1999,Northwest A&F University,Agricultural Products Processing and Storage,

engineering master,

1982-1986,Shanghai Ocean University, Food Processing,bachelor

Work Experience:

2005- present, Jiangsu University, Professor

2000.2-2000.12, Xinrui tomato products Co. Ltd, Technical Director

1986-1997, Shihezi University, Lecturer and Associate Professor

Rewards:

2006-2010, Four subjects were checked and accepted by Jiangsu province and Zhenjiang city

2009, Zhenjiang Science and technology award, second class

2010, "863" project "Non-Thermal Food processing technology and equipment",rank the

Third

Research Area:

Fruit wine fermentation

High hydrostatic pressure processing

Food flavors

Processing of fruit and vegetable

Publication:

[1]Narku Felix Engmann, Yong-kun Ma, Xu Ying, Ye Qing.Investigating the effect of  high hydrostatic pressure processing on anthocyanins compositon of mulberry(morus moraceae) juice[J].Czech J.Food Sci.2013,31(1):72-80.

[2]Yongkun Ma,Dandan Song,Zhengfu Wang,Jiakui Jiang,Ting Jiang,Fengjie Cui,Xiaobo Fan. Effect of Ultra High Pressure Treatment on Volatile Compounds in Garlic[J]. Journal of Food Process Engineering.2011,34(6):1915-19

[3]Yongkun Ma, Zhenfu Wang, Jilian Chen, Xiaosong Hu. Effect of UHP on Enzyme, Microorganism and Flavor in Cantoloupe (Cucumis melon L.) Juice[J]. Journal of Food Process Engineering. 2009,6:281-285

[4]Yongkun Ma, Xiaosong Hu, Jiluan Chen, Zhenfu Wang. The effect of freezing models and frozen storage on aroma,enzyme and micro-organisim in hami melon[J]. Food Sci Tech Int, 2007,13(4):259-267

1.         [5]Zhenfu Wang, Yongkun Ma, Guanghua Zhao. Influence of gamma irradiation on enzyme, microorganism, and flavor of cantaloupe (Cucumis melo L.) Juice[J]. Food Sci, 2006，6:215-220