Ph.D., Professor, Master's Supervisor

Research interest

She primarily focuses on the research of the influencing factors of wine brewing technology and wine quality.40 academic papers, including 15 SCI articles have been published. She has published one monograph and participated in the compilation of 4 textbooks. One national invention patent has been authorized.

Awards

Leader of the scientific and technological innovation team of colleges and universities in Henan Province

Young backbone teacher in Henan Province

Director of the Traditional Brewing Branch of the Chinese Food Science and Technology Society.

Selected publications

1.Baoshi Wang, Fengling Tan, Ruichao Chu, Guangyao Li, Linbo Li, Tianyou Yang,Mingxia Zhang∗.The effect of non-Saccharomyces yeasts on biogenic amines in wine. Trends in Food Science and Technology, 2021, 116, 1029-1040.

2.M.-X. Zhang*, C.-H. Liu, H.-J. Nan1, Z. Li. Phenolic compound profiles in skins of white wine and table grape cultivars grown in the national grape germplasm resource nursery of China. South African Journal Of Enology And Viticulture, 2015, 36, 154-164.

3.Mingxia Zhang*, Linbo Li, Zhongwei Wu, YanjieWang, Yiming Zang, Guojie Liu. Volatile composition in two pummelo cultivars(Citrus grandis L. Osbeck) from different cultivation regions in China. Molecules 2017, 22, 716.

4.Tan Fengling,Wang Baoshi,Hu Peixia,Liu Chenggong,Zhang Mingxia*. Application and challenge of non-Saccharomyces cerevisiaeyeast in the mixed fermentation of fruit wine. Food and Fermentation industries, 2020, 46, 282-286. (in Chinese)

Contact information 

E-mail:zhangmingx@163.com