张超，男，汉族，安徽六安，中共党员，博士研究生，讲师

研究方向：特色农产品资源成分挖掘；抗性淀粉的制备与消化机制研究；自然发酵食品研究

联系方式：zc8477371@126.com

教育经历：

2020.09-2025.06 东北农业大学 食品学院 博士

2017.09-2020.06 黑龙江八一农垦大学 食品学院 硕士

2013.09-2017.06 黑龙江八一农垦大学 食品学院 学士

代表性学术论文

1. Zhang, C., Guo, X., Guo, R., Zhu, L., Qiu, X., Yu, X.,Chai, J., Gu, C., & Feng, Z.* (2023). Insights into the effects of extractable phenolic compounds and Maillard reaction products on the antioxidant activity of roasted wheat flours with different maturities. Food Chemistry: X, 17, 100548. (中科院一区/Top,影响因子：6.5)

2. Zhang, C., Chen, X., Guo, X., Guo, R., Zhu, L., Qiu, X.,Yu, X.,Chai, J., Gu, C., & Feng, Z.* (2023). A novel strategy for improving the antioxidant, iridoid, and flavor properties of Noni (Morinda citrifolia L.) fruit juice by lactic acid bacteria fermentation. LWT-Food Science and Technology, 184, 115075. (中科院一区/Top,影响因子：6.065)

3. Zhang, C., Gu, C., Su, F., Wang, M., Chen, J., Chang, Z., Zhou, J., Yue, M., Liu, F., & Feng, Z.* (2024). Iridoid glycosides from noni (Morinda citrifolia L.) fruit pomace: A novel booster strategy for its extraction and will its α-glucosidase inhibitory be increased by acetylation? LWT-Food Science and Technology, 207, 116626. (中科院一区/Top, 影响因子：6.065)

4. Zhang, C., Gu, C., Wang, M., Chen, J., Chang, H., Chang, Z., Zhou, J., Yue, M., Zhang, W., Zhang, Q., & Feng, Z.* (2025). Effect of temperature regulation on microbial community, volatile flavours, amino acid profiles, and iridoid glycosides during noni (Morinda citrifolia L.) fruit fermentation. Food Chemistry, 462, 140966. (中科院一区/Top, 影响因子：9.8)

5. Zhang, C., Wang, M., Chen, J., Chang, Z., Zhou, J., Yue, M., Gu, C., & Feng, Z.* (2025). Insight into peroxidase-mediated Morinda citrifolia L.(noni) fruit juice browning and precipitation, and a thermal inactivation strategy. International Journal of Biological Macromolecules, 287, 138502. (中科院二区/Top, 影响因子：7.7)

6. 张超,李丹,张昌,李洪亮,殷坤,张雪&张东杰.*(2020).黑龙江地区水稻糙米中γ-谷维素含量和阿魏酸酯组成.食品科学(20),234-241. (EI收录)