学院简介

深圳大学高等研究院是深圳大学于2014年成立的一个包含本科与研究生培养、侧重跨学科教学与学术研究的校内综合办学单位。作为深圳大学内部探索全面改革创新的学术特区,高等研究院与香港和海外著名高校合作,借鉴国内外研究型大学通行的管理模式,引进具有一流视野的资深教授和发展潜力的青年教师,营造与国际接轨的学术氛围和培养环境,开展卓越的教学、研究和管理工作。

人员信息

马玉荣

博士,副研究员

联系邮箱:  yurongm@szu.edu.cn

办公电话:0755-26539262

通讯地址:深圳大学致知楼201-1

 

教育背景:

2014,华南理工大学,农产品加工及贮藏工程,博士

2010,山东农业大学,食品科学与工程,硕士

2007,山东农业大学,食品科学与工程,学士

 

工作经历:

2019.11-今,高等研究院,副研究员;深圳市海洋微生物组工程重点实验室

2016.09-2019.09,山东农业大学,讲师

 

研究兴趣:

1.微藻天然产物应用

2.果蔬采后贮藏保鲜

 

科研项目:

1. 国家自然科学基金青年基金,生长素早期响应基因SAUR对鲜切马铃薯酶促褐变的调控途径,2020-2022,24万,主持,在研。

 

代表性论文:

1.Yurong Ma, Qingfeng Ban, Jingying Shi, Tiantian Dong, Cai-zhong Jiang, Qingguo Wang. 1-Methylcyclopropene (1-MCP), storage time, and shelf life and temperature affect phenolic compounds and antioxidant activity of ‘Jonagold’ apple. Postharvest Biology and Technology, 2019, 150, 71-79

2.Chang Liu, Xiaohui Yin., Qingguo Wang , Yong Peng , Yurong Ma, Pei Liu, Jingying Shi. Antagonistic activities of volatiles produced by two Bacillus strains against Monilinia fructicola in peach fruit. Journal of the Science of Food and Agriculture, 2018, 98, 5756-5763

3.Chongzhen Sun, Wenjia Wu, Zhina Yin, Liuhui Fan, Yurong Ma, Furao Lai, Hui Wu, Effects of simulated gastrointestinal digestion on the physicochemical properties, erythrocyte haemolysis inhibitory ability and chemical antioxidant activity of mulberry leaf protein and its hydrolysates. International Journal of Food Science & Technology, 2018, 53, 282-295.

4.Yurong Ma, Mengnan Yang, Jingjing Wang, Cai-zhong Jiang, Qingguo Wang. Application of exogenous ethylene inhibits postharvest peel browning of ‘Huangguan’ pear. Frontiers in Plant Science. 2017, 7, 1-11

5.Chongzhen Sun, Wenjia Wu, Yurong Ma, Tian Min, Furao Lai, Hui Wu, Physicochemical, functional properties, and antioxidant activities of protein fractions obtained from mulberry (morus atropurpurea roxb.) leaf. International Journal of Food Properties, 2017, 20(53), S3311-S3325.

6.Yurong Ma, Shumin Liu, Huihua Huang. Alleviation effect of heat-treated and in vitro gastrointestinal digested soymilks on AAPH-induced oxidative stress in human erythrocytes. Food Research International. 2014, 66, 228–234

7.Yurong Ma, Huihua Huang. Characterization and comparison of phenols, flavonoids and isoflavones of soymilk and their correlations with antioxidant activity. International Journal of Food Science and Technology, 2014, 49, 10, 2290-2298

8.Yurong Ma, Meng Zhou, Huihua Huang. Changes of heat‑treated soymilks in bioactive compounds and their antioxidant activities under in vitro gastrointestinal digestion. European Food Research and Technology, 2014,239(4), 637–652

9.Yurong Ma, Qingguo Wang, Gyunghoon Hong, Marita Cantwell. Reassessment of treatments to retard browning of fresh-cut Russet potato with emphasis on controlled atmospheres and low concentrations of bisulfite. International Journal of Food Science and Technology. 2010, 45, 1486–1494.

 

学术报告及会议:

2019.08,2019年国际鲜切大会暨2019中国园艺学会采后科学技术分会年会,中国山东,切前减压处理抑制鲜切马铃薯的褐变