姓名：叶萌祺
学位：工学博士

职称：讲师、硕士生导师
研究方向：微生物发酵，海藻的微生物降解转化，
电子邮箱：yemengqi@126.com
主持的科研项目：
中国博士后基金面上项目一等资助，山东省博士后创新计划项目
代表性论文：
(1) Mengqi Ye, Zhenpeng Gao, Zhao Li, Yahong Yuan, Tianli Yue. Rapid Detection of Volatile Compounds in Apple Wines Using FT-NIR Spectroscopy, Food Chemistry, 2016,190: 701-708.
(2) Mengqi Ye, Tianli Yue, Yahong Yuan. Evolution of polyphenols and organic acids during the fermentation of apple cider, Journal of the Science of Food and Agriculture, 2014,94(14): 2951-2957.
(3) Mengqi Ye, Tianli Yue, Yahong Yuan, Zhao Li. Application of FT-NIR Spectroscopy to Apple Wine for Rapid Simultaneous Determination of Soluble Solids Content, pH, Total Acidity, and Total Ester Content., Food and bioprocess technology, 2014,7(10): 3055-3062.
(4) Mengqi Ye, Tianli Yue, Yahong Yuan. Effects of sequential mixed cultures of Wickerhamomyces anomalus and Saccharomyces cerevisiae on apple cider fermentation, FEMS yeast research, 2014,14(6): 873-882.
(5) Mengqi Ye, Tianli Yue, Yahong Yuan, Linsong Wang. Production of yeast hybrids for improvement of cider by protoplast electrofusion, Biochemical Engineering Journal,2013,81: 162-169.




上一条：昝肖肖