Assistant professor at Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, China
Publication profile:
🎓 Academic Background:
Cheng Li graduated from the Department of Chemistry at Hebei Agricultural University in 2017. She earned her Master’s and PhD degrees in Chemistry from Tianjin University in 2022, specializing in the fluorescent characteristics of functional hyperbranched polymers. Since September 2022, she has served as an assistant professor at the Institute of Food Science and Technology.
🏆 Research Projects:
- National Natural Science Foundation: Identification Mechanism of Sulfur Flavor Substances in Meat (2024-2026).
- National Key R&D Program: Exploration of Unique Components in Specialty Sheep Meat (2023-2028).
- Shandong Provincial Key R&D Program: Digital Monitoring System for Meat Quality (2023-2026).
🎖️ Awards and Recognition:
In 2023, Cheng was honored with the National Commercial Science and Technology Progress Award for her contributions to food safety and quality detection technologies.
🔬 Research Focus:
Cheng’s current research revolves around the development of fluorescent hyperbranched polymers aimed at enhancing food flavor detection and quality assessment.
🏅 Achievements:
- Citations: 109 citations across 104 documents.
- h-index: 7.
- Recipient of the National Commercial Science and Technology Progress Award in 2023.
Publication Top Notes:
- Exploring the Effect of Part Differences on Metabolite Molecule Changes in Refrigerated Pork: Identifying Key Metabolite Compounds and Their Conversion Pathways
Gu, M., Li, C., Ren, Y., … Zhang, D., Zheng, X.
Food Chemistry, 2024, 460, 140308.
- Recent Advances in Photoluminescent Fluorescent Probe Technology for Food Flavor Compounds Analysis
Tian, X., Zheng, X., Chen, L., … Li, C., Zhang, D.
Food Chemistry, 2024, 459, 140455.
- In-Depth Metaproteomics Analysis Reveals the Protein Profile and Metabolism Characteristics in Pork During Refrigerated Storage
Gu, M., Zhang, D., Li, C., … Li, S., Zheng, X.
Food Chemistry, 2024, 459, 140149.
- Value-Added Utilization of Hemoglobin and Its Hydrolysis Products from Livestock and Poultry Blood Processing By-Products: A Review
Cheng, C., Chen, L., Zhang, D., … Blecker, C., Li, S.
Trends in Food Science and Technology, 2024, 151, 104645.
- Development of a Rhodamine-Based Fluorescent Probe for ATP Detection for Potential Applications in Meat Freshness Assessment
Su, Y., Gu, M., Li, C., … Li, S., Zheng, X.
Food Chemistry, 2024, 450, 139209.
- Research Progress of Chilled Meat Freshness Detection Based on Nanozyme Sensing Systems
Song, G., Li, C., Fauconnier, M.-L., … Wang, S., Zheng, X.
Food Chemistry: X, 2024, 22, 101364.
- A Hydrogel-Based Ratiometric Fluorescent Sensor Relying on Rhodamine B Labelled AIE-Featured Hyperbranched Poly(amido amine) for Heparin Detection
Li, C., Liu, B.-T., Wang, Y.-T., … Zhang, D., Wang, Y.
Analytica Chimica Acta, 2024, 1300, 342466.
- Combined Quantitative Lipidomics and Back-Propagation Neural Network Approach to Discriminate the Breed and Part Source of Lamb
Liu, C., Zhang, D., Li, S., … Li, C., Chen, L.
Food Chemistry, 2024, 437, 137940.
- A “Hand-In-Hand” Thermal-Responsive Cyclodextrin Material Designed for Liquid Smart Windows
Hu, S., Zhang, P., Li, C., … Wang, Y., Xiao, Y.
Advanced Functional Materials, 2024.