Ning Zhang

Contact Details

Email: zh_ningts@btbu.edu.cn

Telephone/Mobile (optional): 86-010-68985219

Office: RM 601, Gengyun Building, BTBU, No. 11, Fucheng Rd., HaidianDistric, Beijing 100048, P.R. China

Position

Lecturer

Education Background

B.S.School of Chemical and MaterialEngineering,Jiangnan University, 2010

M.S.School of Food and Chemical Engineering, Beijing Technology and Business University, 2013

Ph.D.College of Food Science andNutritional Engineering, China Agriculture University, 2017

Research Field/Interests

Mainly engaged in the research on food flavor constituents and food flavoring development.

Research Grants

1. Project leader of research onstabilization technology of fried onion oil flavor, cooperated with Yunnan Zhuoyi Food co. ltd, 2017.

2. Project leader of research onEjiao jujube and Ejiao jujube products flavor, cooperated with Dong E E Jiao co., ltd, 2017.

3. Project leader of research on synthesis of a kind of Huangmen chicken paste flavor, cooperated with Hunan Huixiangxuanbiotechnology co., 2019.

Publications

1. Zhang Ning, Chen Haitao, Sun Baoguo, et al. A comparative study of volatile compositions in Braised Beef Brisket with Tomatobetween Chinese traditional cooked method and soft canned product, Journal of Chinese Institute of Food Science and Technology, 2018, 18(6): 307-316.

2. ZhangNing，ChenHaitai，SunBaoguo，et al. Comparative analysis of volatile composition in Chinese truffles via GC×GC/HR-TOF/MS and electronic nose, International Journal of Molecular Sciences, 2016, 17(4): 41.

3. Zhang Ning, Chen Haitao, Sun Baoguo, et al. A comparison of solid-phase microextraction with simultaneous distillation for the analysis ofvolatile aroma compositions in traditional preserved beef, Journal of Chinese Institute of Food Science and Technology, 2016, 16(6): 247-258.

4. Chen Haitao, Zhang Ning, Liu Yang, et al. Analysis and simulation of volatile aroma constituents of Jiayongxinpreserved beef by ASE-SAFE and SDE-GC-MS,Fine Chemical, 2013, 30(2): 166-173.

5. Chen Haitao, ZhangNing, XuXiaolan, et al. Comparison of simultaneous distillation extraction (SDE) and solid-phase microextraction (SPME) for the analysis of volatile flavor compounds in Jiayongxinpreserved mutton by GC-MS, Food Science, 2013, 34(14): 187-191.

6. Zhang Ning, Chen Haitao, Sun Baoguo. Analysis of volatile compounds in Jiayongxinspiced beef by solid phase microextraction or simultaneous distillation extraction coupled with gas chromatography-mass spectroscopy, Food Science, 2012, 33(18): 171-176.

Teaching Interests

《Outline of Fragrance Compound and Flavorings》