一、个人简介
张壹钦，1996年出生
电子邮箱：scyszyq@163.com
二、教育经历
2020.09-2024.06 中国农业大学 食品科学与营养工程学院 工学博士
2017.09-2020.06 浙江农林大学 农业与bifa 农业硕士
2013.09-2017.06 西安石油大学 机械工程学院 工学学士
三、工作经历
2024.08-至今 四川农业大学 bifa 讲师
四、主要研究方向
1.采后果蔬生理与衰老生物学机制
2.果蔬采后品质和关键营养成分调控
3.天然果蔬保鲜剂纳米载体、食品包装
五、主要获奖（近3年）
1. 2023，获中国农业大学博士研究生国家奖学金
2. 2023，获中国农业大学博士校长奖学金
3. 2023，获中国农业大学博士金龙鱼奖学金
4. 2021-2024，连续获得中国农业大学博士一等学业奖学金
5. 2024，获北京市市级优秀博士毕业生、中国农业大学优秀博士毕业生荣誉称号
六、学术成果
近三年在Trends in Food Science & Technology、Food Chemistry、Critical Reviews in Food Science and Nutrition、Food Hydrocolloids等中科院一区期刊发表SCI论文20余篇，其中第一作者7篇，IF>15的2篇，IF>10的3篇，中文EI论文2篇，个人累计影响因子70+;授权实用新型专利1项;受邀担任SR、IJBM、FBT、JFS、CP等多个国际期刊审稿人。参与多项国家重点研发计划课题、国家自然科学基金面上项目等国家级项目。
代表性论文（近五年）
1. Zhang, Y., Mu, H., Gao, H., Chen, H., Wu, W., Han, Y., Fang, X., & Tong, C. (2021). Preparation of modified polyvinyl formal vibration‐damping material and its application in strawberry.Journal of Food Biochemistry, 45(4), 1-12.IF=4.0
2. Zhang, Y., Chen, L., Battino, M., Farag, M. A., Xiao, J., Simal-Gandara, J., Gao, H., & Jiang, W. (2022). Blockchain: An emerging novel technology to upgrade the current fresh fruit supply chain.Trends in Food Science & Technology. 124,1-12.IF=16.002
3. Zhang, Y., & Jiang, W. (2023). Effective strategies to enhance ultraviolet barrier ability in biodegradable polymer-based films/coatings for fruit and vegetable packaging.Trends in Food Science & Technology,104139.IF=15.3
4. Zhang, Y., Zhang, W., Wang, H., Shu, C., Chen, L., Cao, J., & Jiang, W. (2023). The combination treatment of chlorogenic acid and sodium alginate coating could accelerate the wound healing of pear fruit by promoting the metabolic pathway of phenylpropane.Food Chemistry, 414, 135689.IF=9.237
5. Zhang, Y., Pu, Y., Jiang H., Chen, L., Shen, C., Zhang, W., Cao, J., Jiang, W. (2024). Pickering emulsion system improved the sustained-release properties on ginger essential oil of sodium alginate film and delayed the postharvest senescence of mango fruits.Food Chemistry, 435,137534.IF=8.8
6. Zhang, Y.,Zhang, W., Wu, W., Farag, M. A., Wang, L., Xiao, S., Gao, H., & Jiang, W. (2023). Critical assessment of the delivery methods of chemical and natural postharvest preservatives for fruits and vegetables: A review.Critical Reviews in Food Science and Nutrition, 1-23.IF=10.2.
7. Zhang, Y., Kong, Q., Niu, B., Liu, R., Chen, H., Xiao, S., Wu, W., Zhang, W., Gao, H. (2024). The dual function of calcium ion in fruit edible coating: Regulating polymer internal crosslinking state and improving fruit postharvest quality.Food Chemistry, 447, 138952.IF=8.8.
