Qingping XU

Professor

ADDRESS：No.136 Kexue Avenue, Zhengzhou, Henan Province, PRC.

PHONE：86-371-86609631

FAX：86-371-86609631

E-mail：2005079@zzuli.edu.cn

Research Interests:

Fermented food and functional microorganisms

Education Background:

9/1993 to 6/1997: Zhengzhou Grain Institute (now renamed Henan University of Technology), received a bachelor's degree in oil and fat engineering;

9/1997 to 4/2000: Department of Food Engineering, Henan University of Technology, obtained a master's degree in agricultural product storage and processing;

9/2000 to 4/2005: School of Bioengineering, Jiangnan University, Ph.D. in Fermentation Engineering.

Courses Offered: Fermentation Engineering, Practice of microbial genetics and breeding, Fermentation technology practice

Publications:

Main book:

1."A Guide to Vinegar Production", Chemical Industry Press, 2017.

2."Condiment Processing Technology and Formula", China Textile Press,2013

Main papers:

1. Studies on the Critical Control Points of Lead in Solid-state Fermentation Vinegar Production. Modern Food Science and Technology, 2015, 31(8):171-176,339.

2. Change in Iron, Zinc, and Copper Concentrations during Vinegar Production，Modern Food Science and Technology, 2014, 30(9):199-204,229.

3．Antioxidant Activity of Vinegar Melanoidins. Food Chemistry, 2007, 102(3)).

4. Ligustrazine Formation in Zhenjiang Aromatic Vinegar: Changes during Fermentation and Storing Process. (Journal of the Science of Food and Agriculture, 2011, 91(9)).