Name: NIU Guang-Cai

Gender: Male

Degree: Ph.D

Title: Professor

Organization: Heilongjiang Bayi Agriculture University

Education Experience:

September 2002—June 2005 Ph.D of Food Science, Food Science College of Shenyang Agriculture University

September 1996—June 1999 Master of Horticulture, Agriculture College of Yanbian University

September 1992—July 1996 Bachelor of Horticulture, Agriculture College of Yanbian University

Work Experience:

July 2005—present  Associate professor and professor, Headof Department, Heilongjiang Bayi Agriculture University

June 2007—April 2010 Postdoctoral research, Forestry College of Northeast Forestry University

October 2006—November 2006    Visiting and exchanging, The Chinese University of Hong Kong 

July 1997—July 2005  Assistant and lecturer, Agriculture College of Yanbian University  Rewards:

Study on screening of excellent bacteria of Sea buckthorn Wine and fermentation Technology, 2007-2010, key scientific and technological project of Heilongjiang Province,China. It was awarded a third - class prize of the regional scientific and technological progress from Heilongjiang Provincial Government 2010.9.

Research Area:

Storage and processing of fruits and vegetables

Publication:

[1].NIU Guang-cai. Research on Sea buckthorn Wine[M]. Northeast Forestry University press, 2010.05

[2].NIU Guang-cai, Jiang Qiao. Fruit and vegetable processing[M]. Chinese Metrology Press, 2010.08

[3].NIU Guang-cai, ZHU Dan,WEI Wen-yi. Study on the Immobilized Fermentation Technology of Sea buckthorn Wine and Determination of Organic Acids by HPLC[C]. The ninth annual meeting of Chinese Institute of food science and technology.

[4].Niu Guang-cai, Zhu Dan, Wang Xian-qing, et al. Fermentation Conditions Optimization of A Yeast Strain Making Sea buckthorn Wine and Its Molecular Biology Identification[J].Food science,2010,31(7): 214-218.

[5].Niu Guangcai, Zhu Dan, Wang Jun, et al. Study on the Scavenging Effects on Free Radical by Sea buckthorn Wine[J]. Journal of Chinese Institute of Food Science and Technology, 2010,10(1):36-41.

[6].NIU Guang-cai, ZHU Dan, FAN Zhao-jun, et al. Study on fermentation technology of malolactic fermentation for sea buckthorn wine[J].Journal of Jilin Agricultural University, 2010,32(5):555-559,585.

[7].PENG Fangjie, NIU Guangcai*, ZHU Dan, et al. Study on optimization of fermentation conditions of black currant fruit wine by response surface methodology[J].China brewing, 2010,29(12): 58-62.

[8].WANG Yong-ling, NIU Guang-cai*, ZHU Dan, et al. Analysis of aroma components in Hippophae rhaxnnoides L. vinegar by GC/MS[J]. Chinese condiment,2010,(4):94-96.

[9].Niu Guangcai, Zhu Dan, Wang Jun, et al. Screening and Molecular Biology Identification of Superior Yeasts for Hippophae rhamnoides L. Wine[J].Journal of Chinese Institute of Food Science and Technology, 2009,9(6):60-65.

[10].NIU Guang-cai, ZHU Dan, WEI Wen-yi, et al. Optimization Conditions of Acetic Acid Fermentation of Sea buckthorn Fruit Vinegar[J].China brewing, 2012,31(8): 55-58.

[11].NIU Guang-cai, FAN Zhao-jun, ZHU Dan, et al. Comparative study on flavor components in Hippophae rhamnoides L. raw wine and its natural aging wine[J].Food science,2009,29(10): 491-494.

[12].NIU Guangcai, FAN Zhaojun, YANG Hongzhi,et al. Study on clarification and the non-biological stability of sea buckthorn wine[J].China brewing, 2009,(9): 68-72.

[13].FAN Zhao-jun, NIU Guang-cai*, ZHU Dan,et al. Optimization of fermentation conditions of sea buckthorn fruit wine by response surface methodology[J]. Food and Machinery, 2009,25(1): 41-45.

[14].LI Zhijiang, NIU Guangcai, LI Xingge, et al. Application of quantitative descriptive analysis(QDA) method in sensory evaluation of wine[J].China brewing, 2009,(6): 158-160.