李君珂

个人简介

李君珂，工学博士，副教授，畜产加工与营养创新团队成员，主要从事肉制品加工与质量控制、有害成分检测与控制等方面的研究工作。主持山东省自然科学基金、烟台市科技创新发展计划项目、横向合作项目，到账科研经费300余万元，发表学术论文多篇，其中SCI、EI收录10余篇，参编著作3部，授权发明专利3件。

代表性论文

[1] Liu, H., Zhao, S., Li, J., Zhang, X., Li, W., Sun, C., ... & Li, J*. (2025). Unraveling the formation of key aroma compounds in roasted pork during air frying: A complementary approach using GC-IMS, GC-O-MS, and GC× GC–MS. Food Chemistry: X, 103163.

[2] Wang, W., Ren, X., Bao, Y., Zhu, Y., Zhang, Y., Li, J.*, & Peng, Z. (2022). Inhibitory effects of hyperoside and quercitrin from Zanthoxylum bungeanum Maxim. leaf on 2-amino-1-methyl-6-phenylimidazo [4, 5-b] pyridine formation by trapping phenylacetaldehyde. European Food Research and Technology, 248(1), 25-34.

[3] Li, J., Liu, Q., Wang, J., Liu, Q., & Peng, Z. (2020). Effect of red pepper (Zanthoxylum bungeanum Maxim.) leaf extract on volatile flavor compounds of salted silver carp. Food Science & Nutrition, 8(3), 1355-1364.

[4] Li, J.*, Wang, M., Liu, Q., Zhang, Y., & Peng, Z. (2018). Validation of UPLC method on the determination of formaldehyde in smoked meat products. International Journal of Food Properties, 21(1), 1246-1256.

[5] Li, J., Hui, T., Wang, F., et al. (2015). Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf extract as natural antioxidants in salted silver carp (Hypophthalmichthys molitrix) in dorsal and ventral muscles during processing. Food Control, 56: 9-17.

[6] Li, J., Wang, F., Li, S., et al. (2015). Effects of pepper (Zanthoxylum bungeanum Maxim.) leaf extract on the antioxidant enzyme activities of salted silver carp (Hypophthalmichthys molitrix) during processing. Journal of Functional Foods, 18: 1179-1190.

获奖

山东省高等学校科学技术三等奖（第三位）。

承担教学

研究生：《食品加工与贮运专题》

本科生：《肉品科学与技术》《食品分析实验》《大学生职业生涯规划》

研究生培养

培养硕士研究生1名，并获得国家奖学金，校级优秀论文奖。