姓名：高献礼

性别：男

学历：博士

职称：副教授

工作单位：江苏大学食品与生物工程学院

教育情况：

2016.3-2017.3 访学 食品科学系，康奈尔大学，食品科学.

2007.9-2010.7 博士 轻工与食品学院, 华南理工大学, 食品科学.

2002.9-2005.3 硕士 食品工程与生物技术学院, 天津科技大学. 食品科学.

1998.9-2002.9 学士 食品科学与工程学院, 河南农业大学, 农产品加工与保藏.

工作经历：

2015.1-至今。

江苏大学食品与生物工程学院，镇江.

2010.11-2015.1

江南大学生物工程学院/粮食发酵工艺与技术国家工程实验室，无锡.

2005.3-2008.3

工程师/技术部副经理

广州日日香食品有限公司（咸味香精香料），广州.

所受奖项：

无

主要研究方向：

蛋白质（酶）结构与功能、食品风味化学、肉制品深加工

代表性著作：

[1] Gao Xianli, Yin Yiyun, Joe M. Regenstein, et al. Characterization of taste and aroma compounds in Tianyou, a traditional wheat flour-fermented condiment, Food Research International, accepted (FOODRES-D-17-02718). SCI

[2] Gao Xianli, Yin Yiyun & Zhou Cunshan. Purification, characterisation and salt-tolerant molecular mechanism of aspartyl aminopeptidase from Aspergillus oryzae 3.042, Food Chemistry, 2018, 240: 377-385. SCI

[3] Gao Xianli, Yan Shuang, Yang Bao, et al. A novel method for beef potentiator preparation and identification of its characteristic aroma compounds, Journal of the Science of Food and Agriculture, 2014, 94(8):1648-1656. SCI

[4] Gao Xianli, Sun Pengfei, Lu Jian, et al. Characterization and formation mechanism of proteins in the secondary precipitate of soy sauce, European Food Research and Technology, 2013, 237(4):647-654. SCI

[5] Gao Xianli, Yan Shuang, Yang Bao, et al. Comparison of physicochemical properties of beef potentiators prepared by synergistic fermentation and traditional method, International Journal of Food Science and Technology, 2013, 48(9):1932-1939. SCI

[6] Gao Xianli, Zhao Haifeng, Zhao Mouming, et al. Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste. International Journal of Food Science and Technology, 2011, 46(2):243-249. SCI

[7] Gao Xianli, Zhao Haifeng, Zhao Mouming, et al. Changes in volatile aroma compounds in traditional Chinese-type soy Sauce during fermentation and heat treatment. Food Science and Biotechnology, 2010, 19 (4):889-898. SCI

[8] Gao Xianli, Zhao Haifeng, Zhao Mouming, et al. A comparative study on physicochemical properties of Chinese-type soy sauces prepared using pure koji and mixed kojis. African Journal of Biotechnology, 2010, 9(40):6740-6747. SCI

[9] Gao Xianli, Zhao Haifeng, Zhao Mouming, et al. Comparative study on volatile flavor compounds of traditional Chinese-type soy sauces prepared with soybean and defatted soy meal. Food Science and Biotechnology, 2009, 18 (12): 1447-1458. SCI