出生年月

1974.08

硕导

否

毕业院校

南京林业大学

学历/学位

博士

职称

副教授

现任职务

无

邮箱

manthong@163.com

研究方向

食品与药物发酵

学习经历

1996.09-1999.07 河南广播电视大学  专科

2000.09- 2003.07 西安石油大学      本科

2015.09-2018.07 郑州轻工业大学     硕士

2018.09-2023.07 南京林业大学       博士

工作经历

1994.07-2015.05 中石化中原油田井下特种作业处 工程师

教科研成果

[1] Wu, G., Fan, G., Zhou, J., Liu, X., Wu, C., & Wang, Y. (2021). Structure and main polyphenols in the haze of blackberry wine. LWT - Food Science and Technology, DOI: 10.1016/j.lwt.2021.111821.

(SCI一区TOP, IF:6.056)       

[2] Wu, G., Zhou, J., Fan, L., Liu, X., Wang, Y., & Wu, C. (2022). Analysis of protein components in blackberry wine and haze. LWT - Food Science and Technology, DOI:10.1016/j.lwt.2022.113547.   (SCI一区TOP, IF:6.056)

[3] Wu, G., Fan, L., Zhou, J., Liu, X., Wu, S., Wu, C., & Wang, Y. (2022). Metal-induced color change in blackberry wine. LWT - Food Science and Technology, DOI: 10.1016/j.lwt.2022.114361.  (SCI一区TOP, IF:6.056)

[4] Wu, G., Wu, S., Yueqiang W., et al. (2023). Analysis of Haze Formation in Blackberry Wine. LWT - Food Science and Technology, 10.1016/j.lwt.2023.115628.                (SCI一区TOP, IF:6.056) 

[5] Wu, G., Yu, L., Wu, S., Li, P., Wu, C., & Wang, Y. (2025). Analysis of copigmentation between organic acids and cyanidin 3-O-glucoside in blackberry wine. Food Chemistry: X, 26, 102308.                  

(SCI一区TOP, IF:6.5) 

[6] Shi, Y., Xun, L., Li, Y., & Wu, G. (2026). Influence of coconut meat powder on the quality and antioxidant activity of rice wine. Food and Humanity,101293.                        (SCI , IF:3.5)