Ning Ma  

PhD, associate professor, postgraduate tutor

Research direction:

postharvest preservation and processing of agricultural products

food quality and safety

Research projects:

1.    National Natural Science Foundation of China

2.    Science and Technology Plan project of Jiangsu Province (Prospective Joint Research Project)

3.    Natural Science Foundation Project of Jiangsu Universities

Publication:

1.    Valid evaluation of volatile flavor composition of fresh and dehydrated Tuber indicum with different drying methods. CyTA - Journal of food. 2018, 16(1): 413-421.

2.    Effects of drying methods on non-volatile taste components of Tuber indicum. Current Topics in Nutraceutical Research. 2018, 1(16): 21-28.

3.    Zhong Lei, Ma Ning, Wu Yiliang, Zhao Liyan, Ma Gaoxing, Pei Fei, Hu Qiuhui. Characterization and functional evaluation of oat protein isolate Pleurotus ostreatus β-glucan conjugates formed via Maillard reaction, Food Hydrocolloids, 2018, (87): 459–469.