Yifulou Building, College of Food Engineering & Biotechnology, Tianjin University of Science and Technology, TEDA, Tianjin, 300457, China
Dr. Liping Qiao is a Lecture of the college of Food Engineering and Biotechnology, Tianjin University of Science and Technology. She completed Bachelor Degrees from Northwest A&F University at 2010, and received her doctoral degree from Zhejiang University at 2015. During 2013-2014, she was a visiting scholar, studying in food processing lab of Professor Hao Feng in Department of Food Science and Human Nutrition, University of Illinois at Urbana and Champaign. On the completion of her PhD, Dr. Qiao worked as a lecture in Tianjin University of Science & Technology. She has published 15 scientific papers and applied for 20 Chinese invention patents.
Logistics of fresh agricultural products, especially on preservation postharvest of fruits & vegetables and food processing.
· Fruits & vegetables preservation, especially on quality regulation during controlled atmosphere storage, cold storage, etc.
·Food processing techniques exploring and new products developments.
·Bioactive compounds in fruits & vegetables, especially on polyphenolics, and in vitro and in vivo bioactivities (antioxidant capacity, anti-microbial, etc.)
 Liping Qiao#, Yujing Sun#, Rongrong Chen, Yu Fu, Wenjuan Zhang, Xin Li, Jianchu Chen, Yan Shen, Xingqian Ye*. (2014). Sonochemical Effects on 14 Flavonoids Common in Citrus: Relation to Stability. PloS one, 9(2), e87766. IF=3.534
 Liping Qiao, Xingqian Ye, Yujing Sun*, Jieqi Ying, Yan Shen, Jianchu Chen. (2013). Sonochemical effects on free phenolic acids under ultrasound treatment in a model system. Ultrasonics Sonochemistry, 20(4), 1017–1025. IF=3.816
 BaoWei Yang#, Liping Qiao# (co-first), Xiuli Zhang, Yue Cui, Xiaodong Xia*, Shenghui Cui, Xin Wang, Xiaofeng Meng, Wupeng Ge, Xianming Shi, Dapeng Wang, Jianghong Meng (2013). Serotyping, antimicrobial susceptibility, pulse field gel electrophoresis analysis of Salmonella isolates from retail foods in Henan Province, China. Food Control, 32(1), 228-235. IF=2.819
 Liping Qiao, Yu Fu, Xingqian Ye & Yujing Sun. (2013). Research Advances on biological activity of phenolic acids.Journal of Chinese Institute of Food Science and Technology, (10), 144-152. EI collection
 Biao Zhang, XianpuTang, Xin Zhang, Liping Qiao*, Xihong Li* (2017). The impact of complex preservativeson the storage quality of fresh-cut banana. China Food Additive, (9), 146-150.
 Yu Fu, Liping Qiao, Yumin Cao, Xiaozhou Zhou, Yu Liu, Xingqian Ye*. (2014). Structural Elucidation and Antioxidant Activities of Proanthocyanidins from Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Leaves.PloS one,9(5), e96162. IF=3.534
 Yujing Sun, Liping Qiao, Xingqian Ye*, Donghong Liu, Xianzhong Zhang, Haizhi Huang. (2013). The sonodegradation of caffeic acid under ultrasound treatment: relation to stability. Molecules, 18(1), 561-573. IF=2.095
 Yujing Sun, Liping Qiao, Yan Shen, Ping Jiang, Jianchu Chen, Xingqian Ye*. (2013). Phytochemical profile and antioxidant activity of physiological drop of citrus fruits. Journal of food science,78(1), C37-C42. IF=1.791
 Liping Qiao, Xia Liu, Laifeng Lu, Yuanyuan Liu, Xihong Li, Drying pretreatment of blueberry by ultrasound abrasion. CN201710566257.7
 Liping Qiao, Xia Liu, Xingqian Ye, Laifeng Lu, Xihong Li, A green and efficient ultrasonic extraction method for anti-degradation of phenolic acid from citrus peel. CN201710432484.0
 Liping Qiao, Yaobiao Li, Xihong Li, Special preservation complex for pomegranate. CN201610977478.9
 Liping Qiao, Yaobiao Li, Xihong Li, Pomegranate anti-moulds method by atomization of preservation complex in pulse mode. CN201610977472.1
Food Chemistry for undergraduate students
Food Logistics for undergraduate students
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