个人简介
主要学历
1989.12－1992.12 东北农业大学农业工程系农产品加工工程专业博士生，获博士学位
1986.9－1989.9 浙江大学农业工程系农产品加工机械专业硕士生，获硕士学位
1979.9－1983.7 无锡轻工业学院机械工程系机械制造专业本科生，获学士学位
研究工作简历
2000.9－至今 江南大学食品学院，教授、博士生导师
1999.7－2000.8 无锡轻工大学食品学院，教授
1997.7－1999.7 无锡轻工大学食品学院，副教授
1995.7－1997.7 无锡轻工大学食品工程专业博士后
1993.1－1995.7 北京农业工程大学农产品加工工程专业博士后
其中：
1995.2－1995.6 比利时鲁汶大学农产品加工和贮藏系，博士后，比利时鲁汶大学博士后奖学金资助
2005.7－2005.12 美国华盛顿州立大学生物系统工程系，访问教授，国家留学基金高级研究学者专项资助
2013.3—2013.5 澳大利亚昆士兰大学农业与食品科学学院，访问教授，国家留学基金高级研究学者专项资助
近期论文
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1）Zhang M*, De Baerdemaeker J, Schrevens E, Effects of different varieties and shelf storage conditions of chicory on deteriorative color changes using digital image processing and analysis, Food Research International 36 (7): 669-676, 2003 (2013 IF3.050)；
2) Zhongxiang Fang, Min Zhang*, Guangjun Tao, Yunfei Sun, Jingcai Sun, Chemical Composition of Clarified Bayberry (Myrica rubra Sieb. et Zucc.) Juice Sediment, Journal Of Agricultural And Food Chemistry, 54, 7710-7716, 2006 (2013 IF3.107);
3）Fang ZX, Zhang M*, Sun YF, Sun JC, How to improve bayberry(Myrica rubra Sieb et Zucc.)color quality: Effect of processing on bayberry anthocyanins and polyphenolics, Journal Of Agricultural And Food Chemistry, 54(1):99-106,2006.( 2013 IF3.107)；
4）M. Zhang*, J. Tang, A.S. Mujumdar, S. Wang, Trends in microwave-related drying of fruits and vegetables, Trends in Food Science & Technology,17, 524-534,2006 (2013 IF4.651)；
5) Zhongxiang Fang, Min Zhang*, Weihua Du,Jingcai Sun, Effect of Fining and Filtration on the Haze Formation in Bayberry (Myrica rubra Sieb. et Zucc.) Juice, J. Agric. Food Chem. 55, 113-119,2007（2013 IF3.107）
6) Zhong-Xiang Fang, Min Zhang*, Lin-Xiang Wang, HPLC-DAD–ESIMS Analysis of Phenolic Compounds in Bayberries (Myrica rubra Sieb. et Zucc.), Food Chemistry, 100(2): 845-852,2007 (2013 IF3.259)；
7) Dewei Chen, Min Zhang*, Sundar Shrestha, Compositional characteristic and nutritional quality of Chinese mitten crab (Eriocheir sinensis), Food Chemistry 103: 1343–1349,2007 (2013 IF3.259);
8）Dewei Chen, Min Zhang*，Non-volatile taste active compounds in Chinese mitten crab (Eriocheir sinensis) meat, Food Chemistry, 104: 1200–1205, 2007 (2013 IF3.259);
9）Zhong-Xiang Fang, Min Zhang*, Yunfei Sun, Jingcai Sun, Polyphenol Oxidase from Bayberry (Myrica rubra Sieb. et Zucc.) and Its Role in Anthocyanin Degradation, Food Chemistry, 103,268–273,2007 (2013 IF3.259);
10) Yingqiang Wang , Min Zhang* , Arun S. Mujumdar, Effect of cassava starch gel, fish gel and mixed gels and thermal treatment on structure development and various quality parameters in microwave vacuum -dried gel slices, Food Hydrocolloids, 33; 26-37，2013 (2013 IF4.280)
11）Hao Jiang, Min Zhang *, Arun S. Mujumdar, Rui-Xin Lim，Analysis of temperature distribution and SEM images of microwave freeze drying banana chips，Food and Bioprocess Technology, 6（5）：1144-1152，2013 (2013 IF3.126)
12) Yingqiang Wang, Min Zhang, Arun S. Mujumdar, Kebitsamang Joseph Mothibe, Quality Changes of Dehydrated Restructured Fish Product from Silver Carp (Hypophthalmichthys molitrix) as Affected by Drying Methods, Food and Bioprocess Technology, 6(7): 1664-1680, 2013 (2013 IF3.126)
13) Yuchuan Wang, Min Zhang*, Arun. S. Mujumdar, Kebitsamang Joseph Mothibe,Microwave-assisted Pulse-Spouted Bed Freeze Drying of Stem Lettuce Slices -Effect on Product Quality, Food and Bioprocess Tech. , 6(12): 3530-3543,2013 (2013 IF3.126)
14) Xin-feng Cheng, Min Zhang*, Benu Adhikari, The inactivation kinetics of polyphenol oxidase in mushroom (Agaricus bisporus) during thermal and thermosonic treatments, Ultrasonics Sonochemistry, 20: 674–679, 2013 (2013 IF 3.816)
15) Yixiu Xu, Min Zhang*, Zhongxiang Fang*, Jingcai Sun, Yingqiang Wang, How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice flavor quality: Effect of juice processing and storage on volatile compounds, Food Chem，151, 40–46，2014 (2013 IF3.259)
16) Xiangyong Meng, Min Zhang*, Benu Adhikari，The effects of ultrasound treatment and nano-zinc oxide coating on physiological activities of fresh-cut kiwifruit, Food and Bioprocess Technology，7（1）：126-132，2014(2013 IF3.126)
17) Xiangyong Meng, Min Zhang*, Benu Adhikari，Changes in quality characteristics of fresh-cut cucumbers as affected by pressurized argon treatment, Food and Bioprocess Technology, 7(3): 693-701 ,2014(2013 IF3.126)
18) Ying Xin, Min Zhang* Benu Adhikari, Freezing Characteristics and Storage Stability of Broccoli (Brassica oleracea L. var. botrytis L.) Under Osmodehydrofreezing and Ultrasound-Assisted Osmodehydrofreezing Treatments, Food and Bioprocess Technology: Volume 7, Issue 6 (2014), Page 1736-1744 (2013 IF3.126)；
19) Xinhua Zheng, Min Zhang*, Zhongxiang Fang*, Yaping Liu, Effects of low frequency ultrasonic treatment on the maturation of steeped greengage wine, Food Chem, Volume 162, 1 November 2014, Pages 264–269 (2013 IF3.259)
20)Ying Xin, Min Zhang*, Benu Adhikari,Ultrasound assisted immersion freezing of broccoli (Brassica oleracea L. var. botrytis L.), Ultrasonics Sonochemistry, 21 (2014), pp. 1728-1735 (2013 IF 3.816)
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