葛黎红，副教授，硕士生导师。研究方向主要为食品微生物资源开发、创新应用及机制研究。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
●主要研究方向
(1) 发酵蔬菜和水产品感官品质评价及形成机制探索
(2) 发酵微生物资源挖掘
(3) 食品贮藏期冷杀菌冷钝酶技术开发
●所承担的课题
(1) 国家自然科学基金项目“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”（31901720），24万元，主持
(2) 四川师范大学科研启动金资助项目（2019KJC2019002601），10万元，主持
●主要论文
(1) Lihong Ge1, Haimei Lai1, Yuli Huang, Yali Wang, Yanshu Li, Shiyu Zhu, Qiao Shi, Huajia Li, Yongqing Zhu, Nan Zhao*. Comparative evaluation of package types in alleviating textural softening and package-swelling of Paocai during storage: Insight into microbial invasion, cell wall pectinolysis and alteration in sugar and organic acid profiles. Food Chemistry, 2021, 365: 130489. (SCI一区)
(2) Lihong Ge*, Yuli Huang, Qian Ma, Yu Wang, Rui Yang, Xinyu Yang, Yan Chen, Yuzhi Miao, Yong Zuo*. Inhibition of endogenous protease activity and protection of histomorphical integrity during refrigerated storage of grass carp fillets by treatment with natural edible di- and tri-carboxylic acids. International Journal of Food Science and Technology, 2022, DOI: https://doi.org/10.1111/ijfs.15594. (SCI二区)
(3) 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. (SCI一区)
(4) Nan Zhao*1, Haimei Lai1, Wei He, Yali Wang, Yuli Huang, Minhui Zhao, Yanshu Li, Shiyu Zhu, Xinjie Hu, Yongqing Zhu, Lihong Ge*. 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. (SCI二区)
(5) 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. (SCI一区)
(6) 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. (SCI一区)
(7) 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. (SCI一区)
(8) 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. (SCI二区)
(9) 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. (SCI二区)
(10) 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. (SCI二区)
(11) Yanshun Xu1*, Lihong Ge1, 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. (SCI二区)
●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：gelihong@sicnu.edu.cn; gelihong89@163.com
