Valutazione: 0 su 5 stelle
0 valutazioni
Caricamento
MX![]()
author
Mingyong Xie
Dr. Mingyong Xie is a Professor in the Department of Food Science and Engineering at Nanchang University, China. He is the Vice President of Nanchang University and Director of Sta...visualizza altroDr. Mingyong Xie is a Professor in the Department of Food Science and Engineering at Nanchang University, China. He is the Vice President of Nanchang University and Director of State Key Laboratory of Food Science and Technology, Nanchang University. He was graduated from the University of Bonn (Bonn, Germany) in 1997 with a Ph.D. degree major in Nutrition. His research interests are focused on food safety, food chemistry and nutrition, and developing bioactive ingredients for the functional foods and nutraceutical industry. Dr. Xie is the Associate Editor of LWT-Food Science and Technology, and the Member of Academic Degree Commission of the State Council, China, Member of Science and Technology Commission of the Ministry of Education, China. Dr. Xie authored and edited three books, holds eight patents, and has published over 100 peer-reviewed scientific papers in many journals, such as J Agric Food Chem, Food Chem, Pigment Cell & Melanoma Research, Anal Chim Acta, Anal Bioanal Chem, J Pharm Biomed Anal, J Chromtogr A, Talanta, Carbohydrate Polymers, J Food Eng, Food Hydrocolloids, Eur Food Res and Technol, Microchem J and Life Sciences, etc.visualizza meno