师资队伍
张焱
李贞景
张芹
刘锐
李萍
吴涛
李超
程代
郭峻
李红娟
孟德梅
杨瑞
王田心
耿伟涛
武淑芬
潘明飞
李书红
李洪波
曹汝鸽
路来风
乔丽萍
陈影
王冬洁
隋文杰
姚云平
刘欢欢
杨晨
张晓旭
王帅
张晓维
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张晓旭

 

姓 名:张晓旭
性   别:女 
出生年月:1989.02
民   族:汉 
政治面貌:群众
职称职务:讲师
教育经历: 
1.2013.09-2017.06 中国农业大学,食品科学与营养工程学院,工学博士 
2.2011.09-2013.06  中国农业大学,食品科学与营养工程学院,工学硕士 
2.2007.09-2011.06  中国农业大学,食品科学与营养工程学院,工学学士
3.2016.03-2017.03  克莱姆森大学(美国),联合培养 

从事研究的学科专业领域: 
1. 食品生物技术 
2. 粮食、油脂及蛋白质工程
主要研究方向: 
1. 食品风味研究
2. 食品安全检测
3. 功能性食品
主要工作经历及业绩: 
2017.07-至今  食品工程与生物技术学院  讲师  
科研项目
1. 挥发性伴随物与赭曲霉毒素A形成的相关性、可识别性研究,国家自然基金, 第一完成人
2. 花色苷及其代谢产物对神经细胞凋亡过程中PI3K/Akt信号途径的影响,国家自然基金,参与
3. 葡萄活性成分在功能化焙烤食品中的应用, 科学研究与研究生培养共建项目-科研项目,参与
4 油料产地加工关键技术装备研究与示范,公益性行业专项,参与
5. 葡萄与葡萄酒加工中食品安全研究工作,葡萄酒中赭曲霉毒素含量检测,农业部现代农业产业技术体系任务,参与
6. 玉米及其制品中伏马菌素FB1和FB2的测定高效液相色谱法,农业行业标准制定项目,参与
7. 高分子合成塞对葡萄酒瓶储过程中感官品质和安全性的影响评价,横向课题,参与
8. 山西老陈醋指纹图库构建,横向课题,参与
9. 昌吉市葡萄酒产业科技服务,横向课题,参与
10. 刺葡萄酒降酸、降甲醇、降杂油醇技术服务,横向课题,参与
科研论文
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.
17.  张晓旭, 马雪涛, 胡檬, 周忻, 唐小革, 黄昆仑, 马丽艳. 超高效液相色谱法检测6种人参皂苷含量. 中国食品学报. 2015, (5): 241-246.
18. 张晓旭, 马丽艳, 杨丽丽, 李景明.C18固相萃取柱-高效液相色谱法测定葡萄干中赭曲霉毒素A. 分析实验室. 2012, 31(7): 64-67.
19. 张晓旭, 肖志勇, 张红艳, 杨丽丽, 马丽艳. 柱后衍生-高效液相色谱法测定玉米中伏马菌素B1和 B2. 色谱. 2012, 30(8): 792- 797.
20. 杨薇, 张晓旭, 李景明. 苹果多酚功能及其作用机理的研究进展.食品研究与开发, 2012, 33(1): 193-196.
21. 陈芳, 张晓旭, 杨晓,刘翠平,杨丽丽,高尚文,李景明. 威代尔葡萄成熟及后熟过程中游离态萜烯类香气的变化. 中国食品学报, 2010,(6): 187-192.

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