Name: TAO Ning-Ping

Gender: Female

Degree: Doctor

Title: Associate Professor

Organization: Shanghai Ocean University

Education Experience:

1986-1990 China Agriculture University Food Science and Engineering

Bachelor

1990-1993 Nanjing Agriculture University Food Science and Technology

Master

2005-2010 Shanghai Ocean University Aquatic Products Storage and Processing Doctor

Work Experience:

1993-1996 Shanghai Ocean University Teacher Assistant

1996-2002 Shanghai Ocean University Lecture

2002-So far Shanghai Ocean University Associate Professor

Rewards:

Research Area:

Food Chemistry

Food Nutrition

Aquatic Products Processing

Publication:

[1] Ning-ping Tao*, Li-ya Wang, Xi Gong, Yuan Liu. Comparison of nutritional composition of farmed Pufferfish muscles among Fugu obscurus, Fugu flavidus and Fugu rubripes [J]. Journal of Food Composition and Analysis, 2012, 28: 40-45.

[2] Ting Weng, Ningping Tao, Xichang Wang, and Yinzhe Jin*, Supercritical Carbon Dioxide Extraction of Volatile Compounds from Antarctic krill (Euphausia superba), Advanced Materials Resaearch [J], 2012,(396-398): 2074-2080.

[3] N. P.Tao, M. Zhou, X. C. Wang*, Y. Liu. EXTRACTION OF YELLOWFIN TUNA (THUNNUS ALBACARES) ORBITAL OIL BY SUPERCRITICAL CARBON DIOXIDE [J]. Transactions of ASABE, 2010, 53(5): 1673-1677.

[4] TAO Ning-ping, WANG Xi-chang*, YAO Xuan, WU Wen-hui. EFFECTS OF JADE PERCH OIL MICROCAPSULES ON BLOOD LIPIDS AND PLASMA FATTY ACIDS IN RATS RELATED TO ATHEROSCLEROSIS[J]. Annals of Nutrition and Metabolism, 2009, 55(supplement1): 96-98.