Name: CAO Wei

Gender: Male

Degree: Ph.D

Title: Associate Professor

Organization: School of chemical  engineering, Northwest University

Education Experience:

1987-1991: Bachelor, Northwest A&F University, China

1991-1994: Master, Northwest A&F University, China

1998-2001: Doctor, Shaanxi Normal University, China

Work Experience:

Since 1994: Northwest University, China

Rewards:

2006: Shaanxi Youth Science and Technology Award

2004: Xi'an Science and Technology Award

Research Area:

Food processing;

Food analysis;

Food chemistry;

Bee product processing and quality control.

Publication:

Published paper:

1.   Juan Zhou, Zhirong Suo, Pinpin Zhao, Ni Cheng, Hui Gao, Jing Zhao*, Wei Cao*. Jujube honey from China: Physicochemical characteristics and mineral contents, Journal of Food Science, 2013, 78(3): C387-394. (IF=1.658)

2.    Ni Cheng, Naiyan Ren, Hui Gao, Xingsheng Lei, Jianbin Zheng*, Wei Cao*. Antioxidant and hepatoprotective effects of Schisandra chinensis pollen extract on CCl4-Induced acute liver damage in mice, Food and Chemical Toxicology, 2013, 55: 234-240. (IF=2.999)

3.    Ni Cheng, Hui Gao, Jianjun Deng, Bini Wang, Ruihan Xu, Wei Cao*. Removal of chloramphenicol by macroporous adsorption resinsin Honey — a novel approach on reutilization of antibiotics contaminated honey, Journal of Food Science, 2012, 77(9): 169-172. (IF=1.658)

4.    Juan Zhou, Peng Li, Ni Cheng, Hui Gao, Bini Wang, Yahui Wei, Wei Cao*. Protective effects of buckwheat honey on DNA damage induced by hydroxyl radicals, Food and Chemical Toxicology, 2012, 50: 2766-2773. (IF=2.999)

5.    Ruihan Xu, Ni Cheng, Wei Huang, Hui Gao, Jianjun Deng, Wei Cao*. Effects of the processing steps on parathion levels during honey production and parathion removal by macroporous adsorption resins, Food Control, 2012, 23, 234-237. (IF=2.656).

6.    Xi Li, Wei Cao, Ying Shen, Ning Li, Xiao-Ni-Dong, Kai-Bin Zheng, Yong-Xian Cheng. Antioxidant compounds from Tosa Laevigata Fruits, Food Chemistry, 2012, 130（3）:575-580. (IF=3.655).

7.    Hui Gao, Ni Cheng, Juan Zhou, BiNi Wang, JianJun Deng, Wei Cao*. Antioxidant activities and phenolic compounds of date plum persimmon (Diospyros lotus L.) fruits, J Food Sci Technol, 2011, 47(1): 1-7. (SCI)

8.    Chen W, Zhu Q, Xia Q, Cao W, Zhao S and Liu J. Scavenging of reactive oxygen species and protection of DNA by fresh and naturally-fermented coconut sap, Journal of Food Biochemistry. 2011, 35(5): 1381-1388.

9.    Wei Cao, Hai-Feng Liu, Ni Chen, Hui Gao, Bi-Ni Wang, Jin-Bin Zheng. LC with electrochemical detection for analysis of caffeic acid and caffeic acid phenyl ester in propolis, Chromatographia, 2011, 73(3-4): 411-414 (IF=1.2).

10.  Bi-Ni Wang, Hai Feng Liu, Jian Bin Zheng, Ming Tao Fan*, and Wei Cao*. Distribution of phenolic acids in different tissues of jujube and their antioxidant activity, Journal of Agricultural and Food Chemistry, 2011, 59(4): 1288-1292 (IF=2.8)

Book edited:

Cao Wei, Chen Weijun, Awng Bini, Gao Hui, Chen Ni, Deng Jianjun, Yu Shifeng. Bee product processing.