Qilu University of Technology Shandong Analysis and Test Center | China
Prof. Jinxing He is a distinguished academic and national expert specializing in Food Safety, Nutrition, and Food Quality Control. With strong academic training and extensive professional experience, he serves as a member of key Ministry of Education expert groups and as a peer review expert for the National Natural Science Foundation of China. His work bridges policy, research, and practical food safety governance, with active contributions to high-impact SCI journals. Prof. He’s research advances food quality evaluation and nutritional risk control. His excellence has been recognized with multiple provincial and national science and technology awards, reflecting his sustained impact on food science research and higher education development.
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Featured Publications
Enrichment and Detection of Sulfadimethylpyrimidine in Food by Magnetic Molecularly Imprinted Photonic Crystals
– Food Analytical Methods, 2026
Corrigendum to “Marine algae oils from
Phaeodactylum tricornutum and
Laminaria japonica alleviate obesity, insulin resistance, and gut microbiota dysbiosis in high-fat diet-fed mice”
– Journal of Functional Foods, 2024 (Open Access)
EPA-enriched sulfoquinovosyldiacylglycerol attenuates inflammation in lipopolysaccharide-stimulated RAW264.7 macrophages
– Journal of Functional Foods, 2025 (Open Access)
Polysaccharide extracted from peony seed meal: Preventive effect on loperamide-induced constipation in rats
– International Journal of Biological Macromolecules, 2025
Development and Application of a Rapid Detection Technique for 2-Amino-1-methyl-6-phenyl-imidazo[4,5-b]pyridine in Meat Products Based on Hydrogel–Molecular-Imprinting Electrochemical Sensing Technology
– Foods, 2025 (Open Access)