Name: BAI Yan-Hong

Gender: Female

Degree: Ph.D

Title: Associate Professor

Organization: College of Food and Biological Engineering, Zhengzhou University of Light Industry

Education Experience:

1999.9-2002.7 Agricultural Products Processing and Storage Engineering(Master degree),Inner Mongolia Agricultural University

2002.9-2005.7 Food Science (Ph.D), Northwest A&F University

Work Experience:

2005.7-         College of Food and Biological Engineering, Zhengzhou University of Light Industry

Rewards:

Research Area:

Food Processing and Safety Control

Publication:

1、 Bai Yanhong, Deligeersong, Zhao Dianbo, Mao Duobin, Jiang Aimin, Yang Gongming. Mechanism of the effect of hydrostatic high pressure on tenderness of mutton skeletal muscle[J].

Transactions of the CSAE，2004,20（6）:6-10. EI

2、Bai Yanhong, Zhao Dianbo, Mao Duobin, et al. Process optimization of electron beam radiation on chilled pork[J]. Transactionsof the CSAE, 2009,25(12): 312－317. EI

3、Yan-hong Bai, Dian-bo Zhao and He-ping Zhang.   Physiochemical properties and aminoacid composition of Alxa Bactrian Camel milk and shubat. Journal of Camel Practice and Research，2009，16（2）:249-255. SCI    

4、Yan-Hong Bai, Yong-Qiang Feng,Duo-Bin Mao,Chun-Ping Xu    Optimization for betulin production from mycelial culture of Inonotus obliquus by orthogonal design and evaluation of its antioxidant activity[J].Journal of the Taiwan Institute of Chemical Engineers,      2012, 43:663-669. SCI