王智荣

博士，讲师

联系方式：

地址：扬州市华扬西路196号扬州大学食品科学与工程学院

邮编：225127

E-mail：15123114725@163.com；wangzhirongcn@163.com

 

个人简要经历与学历

2022.08-至今，扬州大学食品科学与工程学院，讲师

2019.09-2022.06 西南大学食品科学学院，食品科学与工程，博士

2017.09-2019.06 西南大学食品科学学院，食品科学，硕士

2012.09-2017.06 西北大学化工学院，食品科学与工程，本科

 

主要研究方向

1. 食品中有害生物因子的绿色防控

2. 植物源活性成分的开发与利用

3. 特色食物资源的综合高值化利用

 

科研项目

1. 主持：扬州大学高层次人才科研启动基金项目，在研

2. 参与：国家重点研发计划项目-政府间国际科技创新合作重点专项2项，1项结题，1项在研

3. 参与：国家自然科学基金面上项目，在研

 

发表论文

[1] Wang, Z. R., Chen, X. H., Guo, Z. H., Feng, X. Y., Huang, P. M., Du, M. Y., Zsolt, Z., & Kan, J. Q. (2022). Distribution and natural variation of free, esterified, glycosylated, and insoluble-bound phenolic compounds in brocade orange (Citrus sinensis L. Osbeck) peel. Food Research International, 153, 110958. https://doi.org/10.1016/j.foodres.2022.110958.

[2] Wang, Z. R., Zhong, T., Chen, X. H., Xiang, X. W., Du, M. Y., Zsolt, Z., & Kan, J. Q. (2022). Multiple pre-harvest applications of antagonist Pseudomonas fluorescens ZX induce resistance against blue and green molds in postharvest citrus fruit. LWT-Food Science and Technology, 155, 112922. https://doi.org/10.1016/j.lwt.2021.112922.

[3] Wang, Z. R., Chen, X. H., Zhong, T., Li, B., Yang, Q. Q., Du, M. Y., Zsolt, Z., & Kan, J. Q. (2021). Bioeffector Pseudomonas fluorescens ZX elicits biosynthesis and accumulation of functional ingredients in citrus fruit peel: a promising strategy for a more sustainable crop. Journal of Agricultural and Food Chemistry, 69: 13810-13820. https://doi.org/10.1021/acs.jafc.1c05709.

[4] Wang, Z. R¹., Zhong, T¹., Chen, X. H., Yang, B., Du, M. Y., Wang, K. T., Zalán, Z., Takács, K., & Kan, J. Q. (2021). Potential of volatile organic compounds emitted by Pseudomonas fluorescens ZX as biological fumigants to control citrus green mold decay at postharvest. Journal of Agricultural and Food Chemistry, 69, 2087-2098. https://dx.doi.org/10.1021/acs.jafc.0c07375.

[5] Wang, Z. R., Zhong, T., Chen, K. W., Du, M. Y., Chen, G. J., Chen, X. H., Wang, K. T., Zalán, Z., Takács, K., & Kan, J. Q. (2021). Antifungal activity of volatile organic compounds produced by Pseudomonas fluorescens ZX and potential biocontrol of blue mold decay on postharvest citrus. Food Control, 120, 107499. https://doi.org/10.1016/j.foodcont.2021.107499. (高被引论文).

[6] Wang, Z.R., Mei, X. F., Du, M. Y., Chen, K. W., Jiang, M. Y. Wang, K. T., Zalán, Z., & Kan, J. Q. (2020). Potential modes of action of Pseudomonas fluorescens ZX during biocontrol of blue mold decay on postharvest citrus. Journal of the Science of Food and Agriculture, 100, 744-754. DOI: 10.1002/jsfa.10079.

[7] Wang, Z. R., Jiang, M. Y., Chen, K. W., Wang, K. T., Du, M. Y., Zsolt, Z., Ferenc, H., & Kan, J. Q. (2018). Biocontrol of Penicillium digitatum on postharvest citrus fruits by Pseudomonas fluorescens. Journal of Food Quality, Article ID 2910481. https://doi.org/10.1155/2018/2910481.

[8] Yang, Q. Q¹., Wang, Z. R¹., Chen, X. H., Guo, Z. H., Wen, L. Y., & Kan, J. Q. (2022). Evaluation of bitter compounds in Zanthoxylum schinifolium Sieb. et Zucc. by instrumental and sensory analyses. Food Chemistry, 390, 133180. https://doi.org/10.1016/j.foodchem.2022.133180.

[9] Huang, P. M¹., Wang, Z. R¹., Feng, X. Y., & Kan, J. Q. (2022). Promotion of fishy odor release by phenolic compounds through interactions with myofibrillar protein. Food Chemistry, 387, 132852. https://doi.org/10.1016/j.foodchem.2022.132852.

[10] Zhong, T¹., Wang, Z. R¹., Zhang, M., Wei, X., Kan, J. Q., Zalán, Z., Wang, K. T., & Du, M. Y. (2021). Volatile organic compounds produced by Pseudomonas fluorescens ZX as potential biological fumigants against gray mold on postharvest grapes. Biological Control, 163, 104754. https://doi.org/10.1016/j.biocontrol.2021.104754.

[11] Li, B., Wang, Z. R^*., Yang, G., Huang, S., Liao, S. L., Chen, K. W., Du, M. Y., Zsolt, Z., Heygi, F., & Kan, J. Q^*. (2022). Biocontrol potential of 1-pentanal emitted from lactic acid bacteria strains against Aspergillus flavus in red pepper (Capsicum annuum L.). Food Control, 142, 109261. https://doi.org/10.1016/j.foodcont.2022.109261.

[12] Zhang, M., Zhong, T., Heygi, F., Wang, Z. R^*., & Du, M. Y^*. (2022). Effects of inoculation protocols on aroma profiles and quality of plum wine in mixed culture fermentation of Metschnikowia pulcherrima with Saccharomyces cerevisiae. LWT-Food Science and Technology, 161, 113338. https://doi.org/10.1016/j.lwt.2022.113338.

 

授权专利

表达几丁质酶编码基因的荧光假单胞菌生防重组工程菌及其构建方法和应用. 专利授权号: ZL202010126215.3.