Education

• B.S. Food Quality and Safety at Shaanxi University of Technology, China
• M.S. Food Science at Northwest A&F University, China
• Ph. D. Nutrition, University of Nebraska-Lincoln

Research

(1) Morphological change of Candida albicans; 2) Mechanism of active components with an emphasis on phenols on their ability to prevent or remediate C. albicans cellular stresses that lead to morphological change; 3) Analytical methods for analyzing the effects of metabolites from a complex dietary system acting upon human health metabolism.

Teaching and/or Extension Activities

“3+1” program, Introductory Food Science, Practical Applications in Food Science, Food Composition and Analysis, Sensory Evaluation “3+1” program, Introductory Food Science, Practical Applications in Food Science, Food Composition and Analysis, Sensory Evaluation

Publications

• Li, K., Ye, S., Alali, W. Q., Wang, Y., Wang, X., Xia, X., & Yang, B. (2017). “Antimicrobial susceptibility, virulence gene and pulsed-field gel electrophoresis profiles of Salmonella enterica serovar Typhimurium recovered from retail raw chickens, China.” Food Control, 72, 36-42.
• Meng, X., Zhang, Z., Li, K., Wang, Y., Xia, X., Wang, X., ... & Yang, B. (2017). “Antibiotic susceptibility and molecular screening of class I integron in Salmonella isolates recovered from retail raw chicken carcasses in China.” Microbial Drug Resistance, 23(2), 230-235.
• Li, Z., Ge, W., Li, K., Gan, J., Zhang, Y., Zhang, Q., ... & Xi, M. (2016). “Prevalence and characterization of Cronobacter sakazakii in retail milk-based infant and baby foods in Shaanxi, China.” Foodborne pathogens and disease, 13(4), 221-227.