男，中共党员，博士，讲师，硕士生导师。
一直从事植物源有效成分生物活性和资源开发、产（采）后农产品病害真菌与产毒霉菌的生物防控等方面的研究，参与国家重点研发计划项目-政府间国际科技创新合作重点专项2项（1项结题，1项在研），参与国家自然科学基金面上项目1项。以（共同）第一/通讯作者在Journal of Agricultural and Food Chemistry、Food Chemistry、Food Research International、LWT-Food Science and Technology、Food Control、Journal of the Science of Food and Agriculture、Biological Control、Microbiological Research和Journal of Food Science等刊物上发表SCI论文16篇，获得国家发明专利授权2项，部分如下：
[1] Wang Z R*, Zhong T, Mei X F, Chen X H, Chen G J, Rao S Q, Zheng X F, Yang Z Q*. Comparison of different drying technologies for brocade orange (Citrus sinensis) peels: Changes in color, phytochemical profile, volatile, and biological availability and activity of bioactive compounds. Food Chemistry, 2023, 425, 136539.
[2] Wang Z R*, Mei X F, Chen X H, Rao S Q, Ju T, Li J H, & Yang Z Q*. Extraction and recovery of bioactive soluble phenolic compounds from brocade orange (Citrus sinensis) peels: Effect of different extraction methods thereon. LWT-Food Science and Technology, 2023, 173, 114337.（ESI2023-高被引论文）
[3] Wang Z R, Yang B, Chen X H, Huang P M, Chen K W, Ma Y, Agarry I E, & Kan J Q*. Optimization and comparison of nonconventional extraction techniques for soluble phenolic compounds from brocade orange (Citrus sinensis) peels. Journal of Food Science, 2022, 87, 4917-4929.
[4] Wang Z R, Chen X H, Guo Z H, Feng X Y, Huang P M, Du M Y, Zsolt Z, & Kan J Q*. Distribution and natural variation of free, esterified, glycosylated, and insoluble-bound phenolic compounds in brocade orange (Citrus sinensis L. Osbeck) peel. Food Research International, 2022, 153, 110958.
[5] Wang Z R, Zhong T, Chen X H, Xiang X W, Du M Y, Zsolt Z, & Kan J Q*. Multiple pre-harvest applications of antagonist Pseudomonas fluorescens ZX induce resistance against blue and green molds in postharvest citrus fruit[J]. LWT-Food Science and Technology, 2022, 155, 112922.
[6] Wang Z R, Chen X H, Zhong T, Li B, Yang Q Q, Du M Y, Zsolt Z, & Kan J Q*. Bioeffector Pseudomonas fluorescens ZX elicits biosynthesis and accumulation of functional ingredients in citrus fruit peel: a promising strategy for a more sustainable crop[J]. Journal of Agricultural and Food Chemistry, 2021, 69: 13810-13820.
[7] Wang Z R, Zhong T, Chen X H, Yang B, Du M Y, Wang K T, Zsolt Z, Krisztina T, & Kan J Q*. Potential of volatile organic compounds emitted by Pseudomonas fluorescens ZX as biological fumigants to control citrus green mold decay at postharvest[J]. Journal of Agricultural and Food Chemistry, 2021, 69: 2087-2098.
[8] Wang Z R, Zhong T, Chen K W, Du M Y, Chen G J, Chen X H, Wang K T, Zalán Z, Takács K, & Kan J Q*. Antifungal activity of volatile organic compounds produced by Pseudomonas fluorescens ZX and potential biocontrol of blue mold decay on postharvest citrus[J]. Food Control, 2020, 120, 107499.（ESI2021高被引论文）
[9] Wang Z R, Mei X F, Du M Y, Chen K W, Jiang M Y, Wang K T, Zalán Z, & Kan J Q*. Potential modes of action of Pseudomonas fluorescens ZX during biocontrol of blue mold decay on postharvest citrus[J]. Journal of the Science of Food and Agriculture, 2020, 100(2): 744-754.
[10] Yang Q Q1, Wang Z R1, Chen X H, Guo Z H, Wen L Y, & Kan J Q*. Evaluation of bitter compound in Zanthoxylum schinifolium Sieb. et Zucc. by instrumental and sensory analyses. 2022, Food Chemistry, 390, 133180.
[11] Huang P M1, Wang Z R1, Feng X Y, & Kan J Q*. Promotion of fishy odor release by phenolic compounds through interactions with myofibrillar protein. Food Chemistry, 2022, 387, 132852.
[12] Zhong T1, Wang Z R1, Zhang M, Wei X, Kan J Q, Zalán Z, Wang K T, & Du M Y*. Volatile organic compounds produced by Pseudomonas fluorescens ZX as potential biological fumigants against gray mold on postharvest grapes[J]. Biological Control, 2021, 163, 104754.
