Gongjian Fan

Contact Details 

Email: fangongjian@njfu.edu.cn

Position

Lecturer

Education Background

2004-2009 Ph.D., Food Science and Engineering, Nanjing Agricultural University

2000-2004 B.S., Biological Engineering, Nanjing Agricultural University

Research Field/Interests

1. Integrated application of traditional fermentation technology in forest food processing

2. Functional development and health research of traditional food from forest resources

Publications

1. Hanbo Wang, Xin Chen, Caie Wu, Gongjian Fan*, Tingting Li, Chuan Dong. Retardation of postharvest softening of blueberry fruit by methyl jasmonate is correlated with altered cell wall modification and energy metabolism. Scientia Horticulturae, 2021, 276, 109752.

2. Wenjuan Sun, Caie Wu, Gongjian Fan*, Hao Gong, Hongjun Shi, Can Zhang. Preparation of a functional beverage with alpha-glucosidase inhibitory peptides obtained from ginkgo seeds. Journal of Food Science and Technology-Mysore, 2021, Early Access.

3. Dongbei Shen, Hongjun Shi, Caie Wu, Gongjian Fan*, Tingting Li. Evaluation of proximate composition, flavonoids, and antioxidant capacity of ginkgo seeds fermented with different rice wine starters. Journal of Food Science, 2020, 85(12): 4351-4358.

4. Gongjian Fan and Trust Beta*. Discrimination of geographical origin of Napirira bean (Phaseolus vulgaris L.) based on phenolic profiles and antioxidant activity. Journal of Food Composition & Analysis, 2017, 62: 217-222.

5. Gongjian Fan, Xin Wang, Caie Wu*, Hongmei Pan, Jianting Yang, Tingting Li, and Fuliang Cao. Effect of heating on the content and composition of ginkgolic acids in ginkgo seeds. Quality Assurance and Safety of Crops & Foods, 2017, 9(2): 195-199.

6. Shujing Liu, Caie Wu, Gongjian Fan*, Tingting Li and Ruifeng Ying. Effects of yeast strain on anthocyanin, color, and antioxidant activity of mulberry wines. Journal of Food Biochemistry, 2017, 41(6): 12409.

Courses to Teach

Storage and Preservation of Fruits and Vegetables, Experiment of Comprehensive Food Technology, Experiment of Food Freshness and Storage