Hao jianxiong
| Date：2013-07-15
Hao jianxiong, male, born in 1979, worked for the teaching and scientific research on food science and engineering since 2006 in department of food science, Hebei University of Science and Technology.
Educational Background：
1999.9-2003.6 Hebei University of Science and Technology, Bachelor of Engineering
2003.9-2006.6 China Agriculture University, Master of Engineering
2008.9-2011.6 China Agriculture University, Doctor of Engineering
Research Areas：
1 Storage and processing of fruits and vegetables
2 Food safety
Published paper recently:
1 Jianxiong Hao, Haijie Liu , Rui Liu, Wuyun Dalai, Ruiping Zhao , Tianpeng Chen and Lite Li. Efficacy of slightly acidic electrolyzed water（SAEW） for reducing microbial contamination on fresh-cut cilantro. Journal of Food Safety, 2011, 31(1), 28-34.
2 Jianxiong Hao, Wuyundalai, Haijie Liu, Tianpeng Chen, Yanxin Zhou,Yi-Cheng Su, Lite Li.Reduction of Pesticide Residues on Fresh Vegetables with Electrolyzed Water Treatment. Journal of Food Science. 2011, 76(4), 520-524
3 Liu Rui, Hao Jianxiong, Liu Haijie, Li Lite. Application of electrolyzed functional water on producing mung bean sprouts. Food Control, 2011, 22(8), 1311-1315
4 Zhao Ruiping, Hao Jianxiong, Xue Jia, Liu Haijie, Li Lite. Effect of high-voltage electrostatic field pretreatment on the antioxidant system in stored green mature tomatoes. Journal of the Science of Food and Agriculture,2011,91(9), 1680-1686
5 Jianxiong Hao, Shuang Qiu, Huiying Li, Tianpeng Chen, Haijie Liu,Lite Li. Roles of hydroxyl radicals in electrolyzed oxidizing water （EOW）for the inactivation of Escherichia coli. International Journal of Food Microbiology, 2012, 155(3), 99-104
6 Chen TP, He JF, Zhang JC, Li XH, Zhang H, Hao JX, Li LT. The isolation and identification of two compounds with predominant radical scavenging activity in hempseed (seed of Cannabis sativa L, food chemistry, 2012, 134(2):1030-1037
7 Hu HP, Hao JX, Cheng YQ, Yin LJ, Ma YL, Yu ZW, Li LT. Effect of fermented rice culture on the microbiological, biochemical and sensory characteristics of low-salt douchi, a traditional Chinese fermented soybean condiment, international journal of food science and technology, 2012, 47(4):689-695
8 Chen TP, Hao JX, He JF, Zhang JC ,Li YC, Liu R, Li LT. Cannabisin B induces autophagic cell death by inhibiting the AKT/mTOR pathway and S phase cell cycle arrest in HepG2 cells, Food Chemistry, 2013, 138(2–3):1034-1041
9 Chen Tianpeng, Hao Jianxiong., He Jingfeng，et al. Cannabisin B induces autophagic cell death by inhibiting the AKT/mTOR pathway and S phase cell cycle arrest in HepG2 cells. Food Chemistry, 2013, 138(2–3), 1034-1041.