张锐利

张锐利，男，1975年9月生，中共党员，教授，硕士研究生导师，塔里木大学科研处副处长，食品科学学术带头人，全国果蔬功能性食品产业技术创新联盟副理事长。

一、研究方向

主要从事食品化学与营养安全研究。

二、科研项目与学术成果

先后主持国家及省部科研项目2项，发表论文20余篇，在Food Chemistry等发表SCI收录论文5篇、EI收录1篇、中文核心15篇、授权发明专利1项，出版教材（主编）2部。

（一）主持重要科研项目：

（1）兵团重点攻关项目，吊干杏多元化提质增效加工关键技术研究及应用示范，20233AB075，2023-2026

（2）国家－新疆联合自然基金（重大）：塔大方主持人新疆红枣链格孢毒素污染发生规律及其调控机理研究,U1703234, 2018-2021, 结题

（二）主要成果：

1、代表性期刊论文：

[1] Ruili Zhang (通讯作者). Inhibitory Effect of Tamarix ramosissima Extract on the Formation of Heterocyclic Amines in Roast Lamb Patties by Retarding the Consumption of Precursors and Preventing Free Radicals. Foods,2022 (SCI, IF=5.1,中科院二区).

[2] Rui-li Zhang (第一作者).Evolution of nonenzymatic browning during the simulatedMsalais- production process in models of grape juiceactive values, aroma extract dilution analysis, and aroma recombination andomission tests. Food Science and Nutrition . 2022 (SCI, IF=3.8,中科院三区).

[3] Ruili Zhang(通讯作者). Aromatic characterization of traditional Chinese wine Msalais by partial least-square regression analysis based on sensory quantitative descriptive and odor active values, aroma extract dilution analysis, and aroma recombination andomission tests. Food Chemistry. 2021(SCI, IF=9.2,中科院一区).

[4] Ruili Zhang (并列第一作者) .Transcriptomics analysis and candidate genes associated with Xinjiang jujube fruits in response to Alternaria alternata infection. Physiological and Molecular Plant Pathology, (2022) (SCI, IF=3.5,中科院三区).

[5] Rui-Li Zhang (第一作者).Aromatic and chemical differences between Msalais wines produced at traditional craft workshops and modern plants, Journal of Food Composition and Analysis. (2023) (SCI, IF=4.0,中科院二区).

2、知识产权

[1] 授权发明专利，专利名称，ZL202110399694.0，张锐利（排名/1）2021

三、联系方式

E-mail：zrl_p@sina.com