Name: YANG Zhen-Feng

Gender: Male

Degree: Ph.D

Title: Associate Professor

Organization: Wanli University

Education Experience:

Sep 2004-June 2007: Food Science, PhD, Nanjing Agricultural University

Sep 2002-June 2004: Postharvest Biology and Technology of Fruit and Vegetable, MS, Nanjing Agricultural University

Sep 1998-June 2002: Food Science and Engineering, BS, Huihai Institute of Technology

Work Experience:

Sep 2007-Present, Associate Professor (full time), College of Biological and Environmental Sciences, Zhejiang Wanli University

Sep 2002-Jun 2007, Researcher Associate (part time), College of Food Science and Technology, Nanjing Agricultural University

Rewards:

Research Area:

Postharvest Physiology and Molecular Biology

Food Quality and Safety Control

Publication:

[1]   Cao SF, Yang ZF, Zheng YH. Sugar metabolism in relation to chilling tolerance of loquat fruit. Food Chemistry, 2013, 136(1): 139-143. (Corresponding author)

[2]   Cao SF, Yang ZF, Zheng YH. Effect of 1-methylcyclopene on senescence and quality maintenance of green bell pepper fruit during storage at 20℃. Postharvest Biology and Technology, 2012, 70: 1-6. (Corresponding author)

[3]   Yang ZF, Cao SF, Zheng YH, Jiang YM. Combined salicyclic acid and ultrasound treatments for reducing the chilling injury on peach fruit. Journal of Agricultural and Food Chemistry, 2012, 60: 1209-1212.

[4]   Yang ZF, Cao SF, Cai YT, Zheng YH. Combination of salicylic acid and ultrasound to control postharvest blue mold caused by Penicillium expansum in peach fruit. Innovative Food Science and Emerging Technologies, 2011, 12(3): 310-314.

[5]   Yang ZF, Cao SF, Zheng YH. Chinese bayberry fruit extract alleviates oxidative stress and prevents 1,2-dimethylhydrazine-induced aberrant crypt foci development in rat colon carcinogenesis. Food Chemistry, 2011, 125: 701–705.

[6]   Yang ZF, Cao SF, Jin P, Zheng YH. Quality and physiological responses of Chinese bayberry fruit to storage temperature. The Journal of Horticultural Science and Biotechnology, 2010, 85(4):271-276.

[7]   Yang ZF, Zheng YH, Cao SF. Effect of high oxygen atmosphere storage on quality, antioxidant enzymes, and DPPH-radical scavenging activity of Chinese bayberry fruit. Journal of Agricultural and Food Chemistry, 2009, 57 (1):176-181.

[8]   Yang ZF, Zheng YH, Cao SF, Tang SS, Ma SJ, Li N. Effects of storage temperature on textural properties of Chinese bayberry fruit. Journal of Texture Studies, 2007, 38:166-177.

[9]   Xu F, Yang ZF, Chen XH, Jin P, Wang XL, Zheng YH. 6-Benzylaminopurine delays senescence and enhances health-promoting compounds of harvested broccoli. Journal of Agricultural and Food Chemistry, 2012, 60: 234-240.

[10] Cao SF, Yang ZF, Cai YT, Zheng YH. Fatty acid composition and antioxidant system in relation to susceptibility of loquat fruit to chilling injury. Food Chemistry, 2011, 127: 1777-1783.

[11] Cao SF, Yang ZF, Hu ZC, Zheng YH. The effects of the combination of Pichia membranefaciens and BTH on controlling of blue mould decay caused by Penicillium expansum in peach fruit. Food Chemistry, 2011, 124: 991-996.

[12] Zheng YH, Yang ZF and Chen XH. Effect of high oxygen atmospheres on fruit decay and quality in Chinese bayberries, strawberries and blueberries. Food Control, 2008, 19(5):470-474.