Name:Gao Hong
Title:Professor
Department and Major:Department of Food Science and Technology, College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, China
Laboratory or Office:Laboratory of Food Biochemistry, No. 302 Textile Building A
Telephone number:13551399035
E-mail:gao523@hotmail.comor gh@scu.edu.cn
Research Field:Food Biochemistry, Functional Food, Food Microbiology, Natural Product Chemistry
Recent Publications:
1. Wu Yanping, Bai Jingrong, Zhong Kai, Huang Yina and Gao Hong, “A Dual Antibacterial Mechanism Involved in Membrane Disruption andDNA Binding of2R,3R-Dihydromyricetin from Pine Needles ofCedrusdeodaraagainstStaphylococcus aureus” [J], Food Chemistry, 2017, 218: 463-470.
2. Wu Yanping, Bai Jingrong, Zhong Kai, Huang Yina, Qi Huayi, Jiang Yan and Gao Hong, “Antibacterial Activity and Membrane-DisruptiveMechanism of 3-p-trans-Coumaroyl-2-
hydroxyquinicAcid, a Novel Phenolic Compound from Pine NeedlesofCedrus deodara, againstStaphylococcus aureus” [J], Molecules, 2016, 21: Article Number, 1084.
3. Wu Yanping, Liang Xue, Liu Xiaoyan, Zhong Kai, Gao Bo, Huang Yina and Gao Hong, “Cedrus deodaraPine Needle as a Potential Source of Natural Antioxidants: Bioactive Constituents and Antioxidant Activities” [J], Journal of Functional Foods, 2015, 14: 605-612.
4. Liang Xue, Wu Yanping, Qiu Jinghong, Zhong Kai and Gao Hong, “A Potent Antibrowning Agent from Pine NeedlesofCedrus deodara:2R,3R-Dihydromyricetin” [J], Journal of Food Science, 2014, 79(9): C1643-C1648.
5. Zhao Zhifeng, Zhu Ruixue, Zhong Kai, He Qiang, Luo Aimin and Gao Hong, “Characterization and Comparison of the PungentComponents in CommercialZanthoxylumbungeanumOil andZanthoxylum schinifoliumOil, Journal of Food Science, 2013, 78(10): C1516-C1522.
Honors & Awards：
Japan Society for the Promotion of Science (JSPS) Fellow
New Century Excellent Talentsin University
Sichuan Provence Youth Academic and Technical Leadership
