个人简介
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
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
近期论文
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1.XiaoxuZhang,ZhanCheng,LiyanMa,JingmingLi.AstudyonaccumulationofvolatileorganiccompoundsduringOchratoxinAbiosynthesisandcharacterizationofthecorrelationinAspergillusCarbonarius,isolatedfromgrapeanddriedvinefruit.FoodChemistry,2017,227:55-63
2.XiaoxuZhang,JingmingLi,ZhanCheng,ZiyingZhou,LiyanMa.High-performanceliquidchromatography-tandemmassspectrometrymethodforsimultaneousdetectionofochratoxinAandrelativemetabolitesinAspergillusspeciesanddriedvinefruits.FoodAdditives&ContaminantsPartAChemistryAnalysisControlExposure&RiskAssessment,2016,33(8):1355-1366.
3.XiaoxuZhang,JingmingLi,DongWang,SaisaiFeng,LiyanMa.TheeffectofdippingpretreatmentonochratoxinAaccumulationinsultanasandcurrants.FoodScienceandBiotechnology,2016,25(3):929-934.
4.XiaoxuZhang,XiaoqunOu,ZiyingZhou,LiyanMa.OchratoxinAinChinesedriedjujubemethoddevelopmentandsurvey.FoodAdditives&ContaminantsPartAChemistryAnalysisControlExposure&RiskAssessment,2015,32(4):512-517.
5.XiaoxuZhang,JingmingLi,NamZong,ZiyingZhou,LiyanMa.OchratoxinAindriedvinefruitsfromChinesemarkets.FoodAdditivesandContaminantsPartB,2014,7(3):157-161.
6.XiaoxuZhang,LiangChen,JingmingLi,BaoqingZhu,LiyanMa.OccurrenceofOchratoxinAinChinesewines:influenceoflocalmeteorologicalparameters.EuropeanFoodResearchandTechnology.2013,236(2):277-283
7.ZhanCheng,XiaoxuZhang,XuanjunLiu,ShipingWang,LiyanMa.ClassificationofdifferentdriedvinefruitvarietiesinChinabyHS-SPME-GC-MScombinedwithchemometrics.FoodAnalyticalMethods,2017:1-12.
8.JiufangYang,HaichaoWen,LeiZhang,XiaoxuZhang,ZhengFu,JingmingLi.Theinfluenceofripeningstageandregiononthechemicalcompoundsinmulberryfruits(MorusatropurpureaRoxb.)basedonUPLC-QTOF-MS.FoodResearchInternational,2017.
9.YanyanWu,KaiXing,XiaoxuZhang,HuiWang,YongWang,FangWang,JingmingLi.Influenceoffreezeconcentrationtechniqueonaromaticandphenoliccompounds,colorattributes,andsensorypropertiesofCabernetSauvignonwine.Molecules,2017,22(6):899.
10.YanyanWu,KaiXing,XiaoxuZhang,HuiWang,FangWang,YongWang,JingmingLi.Effectofpre-fermentationsaignéetreatmentonphenoliccompoundprofileinwinemadeofCabernetSauvignon.JournalofFoodBiochemistry,2017.
11.JiufangYang,XiaoqunOu,XiaoxuZhang,ZiyingZhou,LiyanMa.EffectofDifferentsolventsonthemeasurementofphenolicsandtheantioxidantactivityofmulberry(MorusatropurpureaRoxb.)withacceleratedsolventextraction.JournalofFoodScience,2017,82(3):605-612.
12.JiufangYang,XiaoxuZhang,QingJin,LiweiGu,XuanjunLiu,JingmingLi,YuanyingNi.EffectofmeteorologicalparametersandregionsonaccumulationpatternofphenoliccompoundsindifferentmulberrycultivarsgrowninChina.Naturalproductresearch,2017,31(9):1091-1096.
13.JiufangYang,XiaoxuZhang,QingJin,JingmingLi.Phenolicprofiles,antioxidantactivities,andneuroprotectivepropertiesofmulberry(MorusatropurpureaRoxb.)fruitextractsfromdifferentripeningstages.JournalofFoodScience.2016,81(10).
14.RanranXing,DiLiu,ZhengLi,YuanTian,XiaoxuZhang,JingmingLi,QiuhongPan.ImpactofdifferenttypesofstoppersonsensorialandphenoliccharacteristicsevolutionduringabottlestoragetimeofawhitewinefromChardonnaygrapevariety.Journaloffoodscienceandtechnology,2016,53(11):4043-4055.
15.YuanGao,YuanTian,DiLiu,ZhengLi,XiaoxuZhang,JingmingLi,JinghanHuang,JunWang,QiuhongPan.Evolutionofphenoliccompoundsandsensoryinbottledredwinesandtheirco-development.FoodChemistry.2015,172:565-574.
16.LiangChenLXiaoxuZhang,QingJin,LiliYang,JingmingLi,FengChen.Freeandboundvolatilechemicalsinmulberry(MorusatropurpureaRoxb.).JournalofFoodScience.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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