出生年月

政治面貌

群众

最高学历

博士

毕业院校及专业

日本酪农学园大学

专业技术职称级别

讲师 中级

研究方向

生物防治

职务

无

主要工作经历

2011.12～2013.11: 呼和浩特市社区民生志愿服务 (志愿者)

2021.09～2022.06: 日本北海道立综合食品加工研究所（研究员）

2022.08～2023.08: 呼伦贝尔学院

教学工作

202303-202307: 营养学（基础知识）

获奖情况

论文、论著、课题等

1. Kuniko Yoshida, Dagula Hu and Akihiro Yamaguchi et al (2023). A comparative study on fungal diversity in organic and conventionally cultivated lemons during accelerated storage. Current Microbiology. 80(69). https://doi.org/10.1007/s00284-022-03164-1

2. Soichiro Takahashi, Hu Hudagula and Akihiro Yamaguchi et al (2023). A model study for contributing factors of the fermentation of qvevri wine. Food Control. 148, 109668. www.elsevier.com/locate/foodcont

3. HUDAGULA, Akihiro Yamaguchi, et al (2022). Antifungal Activities of Vineyard-Habitat Wild Yeast for Grape Gray Mold Disease and Its Initial Promotion of Alcohol Fermentation in Spontaneous Winemaking. https://www.researchsquare.com/article/rs-2098543/v1.

4. HUDAGULA, Noriko Minami1 and Akihiro Yamaguchi et al (2021). Screening of Wild Yeast Habitated in Vineyard as Microbial Pesticide Candidates Against Grape Gray Mold Disease. Nippon Shokuhin Kagaku Kogaku Kaishi, 68 (7), 328–338.

5. Soichiro Takahashi, Hu Hudagula and Akihiro Yamaguchi et al (2020). Gas Chromatographic Determination of Acetic Acid in Wine Using Ethyl Acetate Extraction. Nippon Shokuhin Kagaku Kogaku Kaishi, 67 (12), 493–498.