葛黎红，工学博士，硕士生导师。主要从事发酵蔬菜和水产品关键加工技术研究，包括发酵蔬菜和水产品感官品质评价及形成机制探索、发酵微生物资源挖掘、食品贮藏期冷杀菌冷钝酶技术开发等。累计发表学术论文20余篇，其中以第一作者或通讯作者发表SCI论文11篇。主持国家自然科学基金项目1项。
主要学习经历
(1)2012.8-2017.6，江南大学食品学院，食品科学与工程专业，博士。
(2)2008.8-2012.6，江南大学食品学院，食品科学与工程专业，学士。
主要论文
(1)NanZhao*¹, HaimeiLai¹, WeiHe, YaliWang, YuliHuang, MinhuiZhao, YanshuLi, ShiyuZhu, XinjieHu, YongqingZhu, LihongGe*. Assessment of biogenic amine and nitrite production in low-salt Paocai during fermentation as affected by reused brine and fresh brine. Food Bioscience, 2021,41,100958.
(2)Nan Zhao*¹, Haimei Lai¹, Wei He, Yali Wang, Yuli Huang, Minhui Zhao, Yanshu Li, Shiyu Zhu, Xinjie Hu, Yongqing Zhu, Lihong Ge*. Reduction of biogenic amine and nitrite production in low-salt Paocai by controlled package during storage: A study comparing vacuum and aerobic package with conventional salt solution package[J]. Food Control, 2021, 123, 107858.
(3)Lihong Ge*, Nan Zhao*, Yuzhi Miao, Siyuan Zhang, Minhui Zhao, Yongyuan Luo, Haimei Lai, Yuli Huang, Yali Wang. Inhibitory effect of edible natural compounds with di- and tri-carboxyl moiety on endogenous protease inducing disassembly and degradation of myofibrils from grass carp (Ctenopharyngodon idella)[J]. Food Research International, 2020, 137:109457.
(4)Lihong Ge, Yanshun Xu*, Wenshui Xia, Nan Zhao, Qixing Jiang. Contribution of myofibril filament disassembly to textural deterioration of ice-stored grass carp fillet: Significance of endogenous proteolytic activity, loss of heat shock protein and dephosphorylation of myosin light chain[J]. Food chemistry, 2018, 269: 511-518.
(5)Lihong Ge, Yanshun Xu*, Wenshui Xia, Qixing Jiang. Synergistic action of cathepsin B, L, D and calpain in disassembly and degradation of myofibrillar protein of grass carp[J]. Food Research International, 2018, 109: 481-488.
(6)Lihong Ge, Yanshun Xu*, Xiaoqing Jiang, Wenshui Xia*& Qixing Jiang. Broad-spectrum inhibition of proteolytic enzymes by allicin and application in mitigating textural deterioration of ice-stored grass carp (Ctenopharyngodon idella) fillets[J]. International Journal of Food Science & Technology, 2016, 51(4): 902-910.
(7)Lihong Ge, Yanshun Xu*, Wenshui Xia*, Qixing Jiang& Xiaoqing Jiang. Differential role of endogenous cathepsin and microorganism in texture softening of ice-stored grass carp (Ctenopharyngodon idella) fillets[J]. Journal of the Science of Food and Agriculture, 2016, 96(9): 3233-3239.
(8)Lihong Ge, Yanshun Xu*, Wenshui Xia*. The function of endogenous cathepsin in quality deterioration of grass carp (Ctenopharyngodon idella) fillets stored in chilling conditions[J]. International Journal of Food Science & Technology, 2015, 50(3): 797-803.
(9)Yanshun Xu^#*, Lihong Ge^#, Xiaoqing Jiang, Wenshui Xia*& Qixing Jiang. Inhibitory effect of aqueous extract of Allium species on endogenous cathepsin activities and textural deterioration of ice-stored grass carp fillets[J]. Food and Bioprocess Technology, 2015, 8(10): 2171-2175.
(10)Yanshun Xu*, Xiaoqing Jiang, Lihong Ge, Jinhong Zang, Wenshui Xia& Qixing Jiang. Inhibitory effect of edible additives on collagenase activity and softening of chilled grass carp fillets[J]. Journal of Food Processing and Preservation, 2017, 41(2), e12836.
(11)Xiaoqing Jiang, Yanshun Xu*, Lihong Ge, Wenshui Xia & Qixing Jiang. The impact of collagen on softening of grass carp (Ctenopharyngodon idella) fillets stored under superchilled and ice storage[J]. International Journal of Food Science & Technology, 2015, 50(11): 2427-2435.
所承担的课题
(1)主持国家自然科学基金项目1项，“鱼类宰后肌肉软化过程中HSP90与肌球蛋白结合规律及其对肌球蛋白纤维丝解聚的调控机制研究”（**），24万元。
联系方式
通讯地址：四川省成都市龙泉驿区成龙大道二段1819号
邮箱：gelihong89@163.com