董萌
讲师
个人简介：
2024.09-至今，大连工业大学食品学院，讲师；
2020.09-2024.07，大连工业大学食品学院，博士；
2016.09-2019.06，大连工业大学食品学院，硕士；
2012.09-2016.06，江南大学食品学院，学士。
研究方向：
水产品加工品质评价及形成机制探究
主要成果：
以第一作者发表SCI一区论文6篇，SCI二区论文1篇，大连市青年才俊。主持国家自然科学基金青年基金和辽宁省自然科学基金共2项。
科研项目：
主持的科研项目如下：
1、 国家自然科学基金青年科学基金项目（32502101），“明胶对醛类风味物质的吸附/释放双向调控机制研究”，2026.01-2028.12，30万元；
2、 辽宁省自然科学基金项目-省博士科研启动基金计划项目（2025-BS-0458），“鱼皮-银脂层介导的异味形成及调控机制研究”，2025.06-2027.05，5万元。
出版著作和论文
主要代表论文：
1.Meng Dong, Zheng Zhou, Bo Wang, Yuying Zhang, Xuhui Huang & Lei Qin. Investigating the quality discrepancy between different salmon and tracing the key lipid precursors of roasted flavor [J]. Food Chemistry, 2024,463, 141452.
2.Meng Dong, Zi-Chun Zhang, Hao-Peng Wang, Xu-Hui Huang, Xu-Song Wang, Lei Qin*. Discrimination and evaluation of commercial salmons by low-molecule-weight compounds: oligopeptides and phosphatides [J]. Food Chemistry. 2024, 455，139777.
3.Meng Dong, Ran Xin, Zhi-Yuan Li, Yu-Lian Li , Xu-Hui Huang, Xiu-Ping Dong, Bei-Wei Zhu, Lei Qin*. Insights into the effects of steaming on organoleptic quality of salmon (Salmo salar) integrating multi-omics analysis and electronic sensory system [J]. Food Chemistry. 2023, 434, 137372.
4.Meng Dong, Yu-Ying Zhang, Xu-Hui Huang, Ran Xin, Xiu-Ping Dong, Kunihiko Konno, Bei-Wei Zhu, Ian Fisk, Lei Qin*. Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing [J]. Food Chemistry. 2022, 368，130844.
5.Meng Dong, Ran Xin, Zhi-Yuan Li, Yu-Lian Li, Xu-Hui Huang, Xiu-Ping Dong, Bei-Wei Zhu, Lei Qin*. Simultaneously quantification of organic acids metabolites by HPLC mass spectrometry to reveal the postharvest quality change in cherry tomato [J]. Journal of Food Composition and Analysis. 2022, 17, 105105.
6.Meng Dong, Lei Qin*, Li-Xin Ma, Zi-Yuan Zhao, Ming Du, Konno Kunihiko, Bei-wei Zhu. Postmortem Nucleotide Degradation in Turbot Mince during Chill and Partial Freezing Storage [J]. Food Chemistry, 2019, 311, 125900.
7.Meng Dong, Lei Qin⁎, Jia Xue, Ming Du, Song-Yi Lin, Xian-Bing Xu, Bei-Wei Zhu, Simultaneous quantification of free amino acids and 5′-nucleotides in shiitake mushrooms by stable isotope labeling-LC-MS/MS analysis [J]. Food Chemistry. 2018, 268, 57-65.
