姓名：臧金红

性别：女

学历：博士研究生

职称：副教授

工作单位：青岛农业大学

教育情况：

2018.09-2019.09  美国康奈尔大学，食品科学，国家公派联合培养博士

2014.09-2020.08  江南大学，食品科学与工程（硕博连读）工学博士

2010.09-2014.06  山东农业大学，食品质量与安全，工学学士

工作经历：

2020.08-至今    青岛农业大学，特种食品研究院，副教授

主要研究方向：

目前主要从事食品科学与工程领域的科研和教学工作。主要研究方向为水产品保鲜加工的技术开发与应用基础，发酵风味的形成机理、风味分析及评价方面的研究。

代表性著作：

[1] Jinhong Zang, Dawei Yu, Peng Zhang, Yanshun Xu, Wenshui Xia. The key enzymes and flavor precursors involved in formation of characteristic flavor compounds of low-salt fermented common carp (Cyprinus carpio L.)[J].LWT, 2022, 154: 112806.

[2] Jinhong Zang, Dawei Yu, Tingren Li, Yanshun Xu, Joe M. Regenstein, Wenshui Xia. Identification of characteristic flavor and microorganisms related to flavor formation in fermented common carp (Cyprinus carpio L.). Food Research International, 2022, 6: 111128.

[3] Jinhong Zang, Yanshun Xu, Wenshui Xia, Joe M. Regenstein, Dawei Yu, Fang Yang, Qixing Jiang. Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures[J]. Food Microbiology, 2020, 90: 103487.

[4] Jinhong Zang, Yanshun Xu, Wenshui Xia, Joe M. Regenstein. Quality, functionality, and microbiology of fermented fish: A review[J]. Critical Reviews in Food Science and Nutrition, 2020,60(7): 2844–2856.

[5] Yanshun Xu*, Jinhong Zang*, Regenstein Joe M, Wenshui Xia. Technological roles of microorganisms in fish fermentation: A review[J]. Critical Reviews in Food Science and Nutrition, 2020, 61: 1000-1012.

[6] Jinhong Zang, Yanshun Xu, Wenshui Xia, Dawei Yu, Pei Gao, Qixing Jiang, Fang Yang. Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing[J]. Food Research International, 2018, 111: 565–573.

[7] Jinhong Zang, Yanshun Xu, Wenshui Xia, Qixing Jiang, Fang Yang, Bin Wang. Phospholipid molecular species composition of Chinese traditional low-salt fermented fish inoculated with different starter cultures[J]. Food Research International, 2018, 111: 87-96.