The profile of Lingjun Ma

Abstract

Lingjun Ma, born in 1991, is an associate professor and doctoral supervisor at College of Food Science and Nutrition Engineering, China Agricultural University. She obtained Ph.D. degree from University of California, Davis, under the guidance of Prof. Andrew Waterhouse in 2017. She worked as a postdoctoral fellow in Prof. Richard Kibbey's lab at Yale University (2018–2019). She was invited to join China Agricultural University as an outstanding talent and associate professor in 2019. Since then, she devoted her research on polyphenol oxidation mediated reaction in foods, focusing on the quinone effects on color, flavor, safety, health effects, etc.

Dr. Ma has won the Young Elite Scientists Sponsorship Program by Chinese Association for Science and Technology, who is the only female scientist to get this honor in the area of food science and technology in China (2021); she also won the award in China Agricultural Science and Technology Services (2023); Outstanding Service Award on the International Symposium on Phytochemicals in Medicine and Food (ISPMF, 2023); Wiley Open Science Excellent Author (2021); The David E. Gallo Award (2015); and the best poster presentation in American Society for Enology and Viticulture (2017). She is the outstanding talent of China Agricultural University (2019–now); the Vice Secretary-General of International Association of Dietary Nutrition and Safety (2021–now); the expert on green food development in China (2021); a member of National Fruit and Vegetable Processing Engineering Technology Research Center (2019–now); a young editorial board member of Food Frontier (IF=9.9), e-Food (IF=7.425), Journal of Future Foods, and Chinese Journal of Food; and a guest editor of Food Chemistry: X (IF=6.1) and Frontiers in Immunology (IF=7.3).

Dr. Ma has published 54 articles in top-tier journals within the field, including Cell Metabolism, Seminars in Cancer Biology, Comprehensive Reviews in Food Science and Safety, Critical Reviews in Food Science and Nutrition, Analytica Chimica Acta, Food Chemistry, Food Hydrocolloids, etc. Among them, 32 papers were published with Dr. Ma as the first or corresponding author; the H-Index is 15; the cumulative impact factor is 378.4; the highest impact factor is 31.373; one paper was highly cited; two papers were selected as the journal cover page; two chapters were published in a handbook of Dietary Flavonoids and Plants and Phytomolecules for Immunomodulation, respectively (Springer Nature, 2022; Springer Nature, 2023). She applied for 16 Chinese patents, among which 3 patents has been authorized. She published a China Industry Standard (NY/T 3910-2021). She presided over 9 projects with the total funding over 5 million RMB, including the National Natural Science Foundation of China (32001716) and the National Key R&D Program of China (2023YFF1104002). She assisted organizing 4 times in ISPMF (2020–2023) and 2 times in China Fruit and Vegetable Conferences (2022–2023). She presented 16 plenary sessions or keynote talks on National Meeting and Exposition of the American Chemical Society (2017), The American Society for Enology and Viticulture (2017), ISPMF (2020–2023), etc.