Jiang Lingling (Linda),Experimental Specialist

Office: GEH D303a
Emaill: jianglingling@wku.edu.cn

Education Background:

B.S. in Biology Science, Zhejiang Normal University

M.S. in Botany, Zhejiang Normal University

Intern in Food Science, Aarhus University (Denmark)

Research interests:

Food science; Food quality evaluation; Chemometrics


(1)Jiang, L.L., Zheng, H., & Lu, H. (2015). Application of UV spectrometry and chemometric models for detecting olive oil-vegetable oil blends adulteration, Journal of Food Science and Technology, 52(1), 479-485.

(2) Jiang, L.L., Zheng, H., & Lu, H. (2014). Use of linear and weibull functions to model ascorbic acid degradation in Chinese winter jujube during postharvest storage in light and dark conditions, Journal of Food Processing and Preservation, 83(3), 856-863.

(3) Jiang, L.L., Shen, Z., Zheng, H., He, W., Deng, G., & Lu, H. (2013). Noninvasive evaluation of fructose, glucose, and sucrose contents in fig fruits during development using chlorophyll fluorescence and chemometrics, Journal of Agricultural Science and Technology, 15(2), 333-342.