张程程，博士，副研究员。主要从事果蔬/发酵果蔬特色功能因子挖掘与健康效应机制。主持“十四五”国家重点研发计划子课题、国家自然科学基金、中国博士后科学基金、浙江省基金等省部级及以上项目10余项。以第一/通讯作者发表论文20余篇，在《Food Chemistry》《Food Research International》《International Journal of Food Microbiology》等国际刊物上发表SCI论文10余篇；以主要完成人获浙江省科学技术进步三等奖1项。
主要研究方向
1.果蔬特色功能因子高效提取制备与功效评价
2.果蔬/发酵果蔬特色功能因子生物增效技术
主要科研项目
1.“十四五”国家重点研发计划项目子课题，2024YFD210140404，2024-2027，在研，主持
2.国家自然科学基金青年基金，32101924，2022-2024，结题，主持
3.浙江省重点研发计划项目子课题，2021C02002，2021-2023，验收，主持
4.浙江省自然科学基金青年基金，LQ19C200007，2019-2021，结题，主持
5.浙江省重点研发计划项目子课题，2018C02048，2018-2020，验收，主持
6.中国博士后科学基金，2018M642487，2018-2019，结题，主持
7.浙江省博士后科研项目择优资助，zj20180165，2018-2019，结题，主持
发表的主要论文
1.Enhancing the formation of functional glucosinolate degradation products in fermented broccoli stalk by-product with lactic acid bacteria. Food Chemistry, 2025, 141689.（通讯）
2.Fermented broccoli stalk by-product with lactic acid bacteria ameliorates high-fat diet-induced obesity in C57BL/6 mice. Frontiers in Nutrition, 2025,1670009.（通讯）
3.Glucosinolate extract from radish (Raphanus sativus L.) seed attenuates high-fat diet-induced obesity: insights into gut microbiota and fecal metabolites. Frontiers in Nutrition, 2024,1442535.（通讯）
4.Variation in glucosinolates and the formation of functional degradation products in two Brassica species during spontaneous fermentation. Current Research in Food Science, 2023, 6:100493. (共一)
5.Reduced formation of biogenic amines in low-salt Zhacai via fermentation under CO2-modified atmosphere. Food Research International, 2023,163,112256. (第一)
6.Antioxidant capacity of free and bound phenolics from olive leaves: in vitro and in vivo responses. Antioxidants. 2023, 12, 2033.（通讯）
7.Dynamics of the glucosinolate-myrosinase system in tuber mustard (Brassica juncea var. tumida) during pickling and its relationship with bacterial communities and fermentation characteristics. Food Research International, 2022,161,111879.（通讯）
8.Biochemical changes and microbial community dynamics during spontaneous fermentation of Zhacai, a traditional pickled mustard tuber from China, International Journal of Food Microbiology, 2021, 347 ,109199. (第一)
9.Extract of ice plant (Mesembryanthemum crystallinum) ameliorates hyperglycemia and modulates the gut microbiota composition in type 2 diabetic Goto-Kakizaki rats, Food & Function, 2019, 10 (6) :3252-3261. (第一)
10.Bacterial community and quality characteristics of the fermented potherb mustard (Brassica juncea var. multiceps) under modified atmospheres, Food Research International, 2019, 116: 266-275. (第一)
11.Daily supplementation with fresh Angelica keiskei juice alleviates high-fat diet-induced obesity in mice by modulating gut microbiota composition, Molecular Nutrition & Food Research, 2019, 63 (14):1900248. (第一)
12.Kinetics, physicochemical properties, and antioxidant activities of Angelica keiskei processed under four drying conditions. LWT-Food Science and Technology, 2018, 98: 349-357. (第一)
联系方式
通讯地址：浙江省杭州市临安区武肃街666号浙江农林大学
邮编：311300
电子邮件：zccwsf@zafu.edu.cn
