Name: XU Li
Gender: Female
Degree: Bachelor
Title: Professor
Organization: Guizhou University
Education Experience:
1981.09-1985.07 Completed bachelor degree in horticulture, Agricultural College of Guizhou
1988.02-1988.07 Engaged in advanced studies in fruit and vegetable post-harvest physiology and food processing in Department of Horticulture, Agricultural College of South China
1999.09-2001.07 Completed postgraduate diploma in Microorganism in Guizhou University
Work Experience:
1985.07-1987.08 Guizhou Country Technology Development Company Technicians
1987.09-1988.01 Department of horticulture, Agricultural College of Guizhou Assistant lecture
1988.02-1988.07 Department of Horticulture, Agricultural College of South China
Engaged in advanced studies
1988.08-1998.09 Department of Food Science, Agricultural College of Guizhou
Assistant and Lecturer
19980.10-2006.11 Department of Food Science and Engineering, College of Life Science, Guizhou University Associate Professor
2006.12-Until now Department of Food Quality and Safety, College of Life Science, Guizhou University Professor
Rewards:
“Applied Research on Controlled Atmosphere Technology of Fruit and Vegetable Storage in Xingyi” First prize of scientific and technological progress (2001)
Research Area:
Food preservation and storage; Food nutrition and safety; Grain and oil process
Publication:
1. Comparative Studies On Preservability of 8 Blueberry Cultivars Introduced in Guizhou[J].Food Science ,2013,34(10):308-315
2. The Quality and physiological changes in different kind fresh walnrts during refrigeration[J].Food Science and Technology，2013，38(3)：49-54
3. Effect of drying temperature on quality of walnut[J].Science and Technology of Food Iindustry, 2013，34(4)：285-288
4. Effect of antistalingagent treatments on storage effectiveness and enzyme activity of blueberry[J].Food Science and Technology，2013, 256(2):26-31
5. Influence of different cooking temperatures on volatile flavour compounds in crude rapeseed oil[J].China Oils and Fats,2012,37（11）:39-43
6. Analysis of volatile flavour compounds in crude rapeseed oil and refined rapeseed oil by SPME-GC-MS[J].China Oils and Fats, 2012，37(8)：84-87
7. Different Processes Impact on Flavor of Camellia Seed Oil [J].The Chinese Cereals and Oils Association. 2012, 27(6):89-93
8. Optimization of compound preservative of fresh corn noodle by orthogonal experimental design[J].Cereals δOils, 2012,32(24):291-295
9. Quality and Physiological Changes of Camellia oleifera Seed under Different Storage Conditions [J].Food Science, 2011, 32(24):291-295
10. Effect of Lactic Acid Fermentation on Quality and Volatile Components of Potherb Mustard (brassica juncea) [J]. Food Science, 2011, 32(23):250-255
11. The Impact of Cold Storage on Quality amd Enzyme Activity of Houttuymia cordata[J].Hubei Agricultural Sciences ,2011,50(16):3371-3374
12.The Preliminary study of rosemary to antioxidant effect of Camellia oleifera[J] Guizhou Forestry Science And Technology, 2011，39（1）：23-27
13. Effects of 1-MCP and Butylamine on Storage of Loquat [J]. Food Science
2010, 31(22):488-491
14. Errect of Preservative on Physiological Changes of Houttuynia cordata Thunb[J].
Journal of Changjiang Vegetables, 2010, 266(12): 47-51
15. Influence on the Fresh Preservation and Enzyme Active of Loquat in Different Temperature [J].Food Research and Development 2010, 31(5): 159-163
16. Study on the fresh-keeping of loquat by three kinds of natural coating fluid [J].Food Science and Technology,2010,35(2):35-39
17. Fresh-keeping Effect of 1- Methylcyclopropene on Post –harvest Hottuynia cordata Hhunb[J]. Food Science, 2010,31(4):260-263
18. Research on the Effect of Packaging Materials to the Storage of Black Pearls Cherry [J].Roducts Rocessing ,2009,145(8):22-25
19. Research on Natural Storage of Chinese Bayberry by Antistaling Agenton[J]. Northern Horticulture, 2009,207(12):230-232
20.乳酸菌对酸汤中亚硝酸盐变化研究.中国调味品,2009,34(5):43-46
Study on the effect of nitrite in sour soup of diferent lactic acid bacteria [J].China Condiment, 2009, 34 (5):43-46
21. Studies on Flavor Compounds of Traditional Dushan Greengrocery Fermented [J]. China Vegetables, 2009, 182(4): 40-43
22. Effects of Different Lactic Acid Bacteria in Sour Soup onVolatile Flavor Compounds [J]. Food Science, 2008, 29 (11):505~509
1. Wenguang He, Li Xu compiled, Guizhou nationalities Publisher 2000
2.(Guizhou high school student operative ability) Li Xu ,Aiping Luo compiled, Guizhou Education Publisher 2006
3.(Guizhou high school student operative ability) Li Xu,Aiping Lou compiled, Guizhou Science and Technology Educational Publisher 2012
