Geng, Weitao
Li, Chao
Li, Hongbo
Li, Hongjuan
Li, Ping
Li, Zhenjing
Liu, Huanhuan
Lu, Laifeng
Meng, Demei
Qiao, Liping
Sui, Wenjie
Wang, Dongjie
Wang, Shuai
Wang, Tianxin
Wu, Shufen
Yang, Chen
Yao, Yunping
Zhang, Qin
Zhang, Xiaowei
Zhang, Xiaoxu
Zhang, Yan
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Zhang, Xiaoxu


Xiaoxu Zhang

Ph.D, Lecturer


Yifulou Building, College of Food Engineering & Biotechnology, Tianjin University of Science and Technology, TEDA, Tianjin, 300457, China




+86 022-60912506


Dr. Xiaoxu Zhang is a lecturer of the college of Food Engineering and Biotechnology, Tianjin University of Science and Technology. Dr. Zhang completed Bachelor, Master and Doctor Degrees from China Agricultural University at 2011, 2013 and 2017. Dr. Zhang supported by the China Scholarship Council (CSC) to Clemson University as a Joint-PhD student from 2016 to 2017. She published 16 SCI papers.

Research Interests

Dr. Zhang has been conducting research on mycotoxin detection in fruit, grain and their processed products with HPLC, HPLC-MS/MS and GC/MS. Additionally, with the background of flavor chemistry and biochemistry, she also conducts the study on food flavor and food function.

Recent Publications

[1] Xiaoxu Zhang, Zhan Cheng, Liyan Ma, Jingming Li. A study on accumulation of volatile organic compounds during Ochratoxin A biosynthesis and characterization of the correlation in Aspergillus Carbonarius, isolated from grape and dried vine fruit. Food Chemistry, 2017, 227:55-63

[2] Xiaoxu Zhang, Jingming Li, Zhan Cheng, Ziying Zhou, Liyan Ma. High-performance liquid chromatography-tandem mass spectrometry method for simultaneous detection of ochratoxin A and relative metabolites in Aspergillus species and dried vine fruits. Food Additives & Contaminants Part A Chemistry Analysis Control Exposure & Risk Assessment, 2016, 33(8): 1355-1366.

[3] Xiaoxu Zhang, Jingming Li, Dong Wang, Saisai Feng, Liyan Ma. The effect of dipping pretreatment on ochratoxin A accumulation in sultanas and currants. Food Science and Biotechnology, 2016, 25(3): 929-934.

[4] Xiaoxu Zhang, Xiaoqun Ou, Ziying Zhou, Liyan Ma. Ochratoxin A in Chinese dried jujube method development and survey. Food Additives & Contaminants Part A Chemistry Analysis Control Exposure & Risk Assessment, 2015, 32(4): 512-517.

[5] Xiaoxu Zhang, Jingming Li, Nam Zong, Ziying Zhou, Liyan Ma. Ochratoxin A in dried vine fruits from Chinese markets. Food Additives and Contaminants Part B, 2014, 7(3): 157-161.

[6] Xiaoxu Zhang, Liang Chen, Jingming Li, Baoqing Zhu, Liyan Ma. Occurrence of Ochratoxin A in Chinese wines: influence of local meteorological parameters. European Food Research and Technology. 2013, 236(2): 277-283

[7] Zhan Cheng, Xiaoxu Zhang, Xuanjun Liu, Shiping Wang, Liyan Ma. Classification of different dried vine fruit varieties in China by HS-SPME-GC-MS combined with chemometrics. Food Analytical Methods, 2017: 1-12.

[8] Jiufang Yang, Haichao Wen, Lei Zhang, Xiaoxu Zhang, Zheng Fu, Jingming Li. The influence of ripening stage and region on the chemical compounds in mulberry fruits (Morus atropurpurea Roxb.) based on UPLC-QTOF-MS. Food Research International, 2017.

[9] Yanyan Wu, Kai Xing, Xiaoxu Zhang, Hui Wang, Yong Wang, Fang Wang, Jingming Li. Influence of freeze concentration technique on aromatic and phenolic compounds, color attributes, and sensory properties of Cabernet Sauvignon wine. Molecules, 2017, 22(6): 899.

[10] Yanyan Wu, Kai Xing, Xiaoxu Zhang, Hui Wang, Fang Wang, Yong Wang, Jingming Li. Effect of pre-fermentation saignée treatment on phenolic compound profile in wine made of Cabernet Sauvignon. Journal of Food Biochemistry, 2017.

[11] Jiufang Yang, Xiaoqun Ou, Xiaoxu Zhang, Ziying Zhou, Liyan Ma. Effect of Different solvents on the measurement of phenolics and the antioxidant activity of mulberry (Morus atropurpurea Roxb.) with accelerated solvent extraction. Journal of Food Science, 2017, 82(3): 605-612.

[12] Jiufang Yang, Xiaoxu Zhang, Qing Jin, Liwei Gu, Xuanjun Liu, Jingming Li, Yuanying Ni. Effect of meteorological parameters and regions on accumulation pattern of phenolic compounds in different mulberry cultivars grown in China. Natural product research, 2017, 31(9): 1091-1096.

[13] Jiufang Yang, Xiaoxu Zhang, Qing Jin, Jingming Li. Phenolic profiles, antioxidant activities, and neuroprotective properties of mulberry (Morus atropurpurea Roxb.)fruit extracts from different ripening stages. Journal of Food Science. 2016, 81(10). 

[14] Ranran Xing, Di Liu, Zheng Li, Yuan Tian, Xiaoxu Zhang, Jingming Li, Qiuhong Pan. Impact of different types of stoppers on sensorial and phenolic characteristics evolution during a bottle storage time of a white wine from Chardonnay grape variety. Journal of food science and technology, 2016, 53(11): 4043-4055.

[15] Yuan Gao, Yuan Tian, Di Liu, Zheng Li, Xiaoxu Zhang, Jingming Li, Jinghan Huang, Jun Wang, Qiuhong Pan. Evolution of phenolic compounds and sensory in bottled red wines and their co-development. Food Chemistry. 2015, 172: 565-574. 

[16] Liang Chen L Xiaoxu Zhang, Qing Jin, Lili Yang, Jingming Li, Feng Chen. Free and bound volatile chemicals in mulberry (Morus atropurpurea Roxb.). Journal of Food Science. 2015, 80(5): 957-982.