Education：
1. Visiting Ph.D. 2012-2013, Biological Redox, Victor Chang Cardiac Research Institution, Australia.
2. Ph.D. 2014, Food Science, China Agricultural University, China.
3. B.S. 2003, Food Science & Engineering, Hefei University of Technology, China Professional Experience： 2014-Present, Associate Professor, School of Food & Biological Engineering, Jiangsu University. Scientific Research Field： 1. The rapid detection techniques for nutrients.
2. Polyphenols and chronic disease prevention.
3. Comprehensive utilization for agricultural waste. Social academic post and honor： Vice president of technology development in enterprise. Teaching Courses： Bio-separation and extraction techniques in food industry; Introduction to food science and technology Published papers： (1)Zhang, D; Wang, Y; Sun, XX; Liu, YX; Zhou, YJ; Shin, HC; Wang, Y; Shen, LQ; Wang, CT; Wang, SY; Zou, XB. Voltammetric, spectroscopic, and cellular characterization of redox functionality of eckol and phlorofucofuroeckol-A: A comparative study. Journal of Food Biochemistry, 2019, 43(7): e12845.
(2)Shen L, Xiong X, Zhang D*, Zekrumah M, Hu Y, Gu XY, Wang CT, Zou XB. Optimization of betacyanins from agricultural by-products using pressurized hot water extraction for antioxidant and in vitro oleic acid-induced steatohepatitis inhibitory activity. Journal of Food Biochemistry, 2019, in press.
(3)Zhang D, Wang Chengtao, Shen Lingqin, Shin Hyeon-Cheol, Lee Kyung Bok, Ji Baoping. Comparative analysis of oxidative mechanisms of phloroglucinol and dieckol by electrochemical, spectroscopic, cellular and computational methods. RSC Advances, 2018, 8(4): 1963-1972.
(4)Zhang D, Yin R, Liu Y, Li X, Zhou F, Ji Baoping. Development of a Differential Pulse Voltammetric (DPV) Assay for Assessing the Hypochlorite Scavenging Capacity of Pure Compounds and Beverages. Food Anal Methods. 2015, 8(9):2218-2227.
(5)Zhang D, Wang Chengtao, Bao Qihang, Jie Zheng, Di Deng, Yuqing Duan, Lingqin Shen. The physicochemical characterization, equilibrium, and kinetics of heavy metal ions adsorption from aqueous solution by arrowhead plant (Sagittaria trifolia L.) stalk. Journal of Food Biochemistry, 2018, 42(1): e12448.
(6)Zhang D, Du Mingzhao, Wei Ying, Wang Chengtao, Shen Lingqin. A review on the structure–activity relationship of dietary flavonoids for protecting vascular endothelial function: Current understanding and future issues. Journal of Food Biochemistry, 2018, 42(5): e12557.
(7)Zhang D, Xie L, Wei Y, Liu Y, Jia G, Zhou F, Ji B. Development of a cell-based antioxidant activity assay using dietary fatty acid as oxidative stressor. Food Chem. 2013, 141: 347-356.
(8)Zhang D, Liu Y, Chu L, Wei Y, Wang D, Cai S, Zhou F, Ji B. Relationship between the structures of flavonoids and oxygen radical absorbance capacity values: a quantum chemical analysis. J Phys Chem A. 2013, 117(8): 1784-1794.
(9)Zhang D, Xie L, Jia G, Cai S, Ji B, Liu Y, Wu W, Zhou F, Wang A, Chu L, Wei Y, Liu J, Gao F. Comparative study on antioxidant capacity of flavonoids and their inhibitory effects on oleic acid-induced hepatic steatosis in vitro. Eur J Med Chem. 2011, 46: 4548-4558.
(10)Zhang D, Chu L, Liu Y, Wang A, Ji B, Wu W, Zhou F, Wei Y, Cheng Q, Cai S, Xie L, Jia G. Analysis of the antioxidant capacities of flavonoids under different spectrophotometric assays using cyclic voltammetry and density functional theory. J Agric Food Chem. 2011, 59: 10277–10285.
(11)Croft KD, Zhang D, Jiang R, Ayer A, Shengule S, Payne RJ, Ward NC, Stocker R. Structural requirements of flavonoids to induce heme oxygenase-1 expression. Free Radic Biol Med. 2017; 113:165-175. Main Scientific Research Projects： 1.National Key Research and Development Program of China
2.Fund of the Beijing Engineering and Technology Research Center of Food Additives Patents： Scientific Research Achievements and Awards Number of postgraduates under supervision 2 Number of supervised masters and Ph.D. 2 Number of supervised undergraduates 20 The above information updated Oct.2019 |
