October 24, 2013, PhD in Food Chemistry, University of Turku, Finland

June 30, 2006, MSc in Food Science and Engineering, Jinan University, China

June 20, 2003, BSc in Food Science and Engineering, Jinan University, China

2013-2016, Post-doctoral Researcher in Department of Biochemistry, University of Turku, Finland

2016-, Associate Professor in Department of Food Science and Engineering, Jinan University, China

1.1.Formation and control of hazardous compounds in thermally processed foods

2.  2.Functional foods and ingredients.

1.Chen, M; Zhou, H;Huang, CH; Liu, PZ; Fei, J;Ou, JY; Ou, SY; Zheng, J. Identification and cytotoxic evaluation of the novel rutin–methylglyoxaladducts with dione structures in vivo and in foods. Food Chemistry, 2022, 377, 132008.

2. Liu, PZ; Yin, Z; Chen, M; Huang, CH; Wu, ZH; Huang, JQ; Ou, SY; Zheng, J. Cytotoxicity of adducts formed between quercetin and methylglyoxal in PC-12 cells. Food Chemistry, 2021, 352, 129424.

3. Zheng, J; Guo, HY; Ou, JY; Liu, PZ; Huang, CH; Wang, MF; Simal-Gandara, J; Battino, M; Jafari, SM; Zou, L; Ou, SY*; Xiao, JB*. Benefits, deleterious effects and mitigation of methylglyoxal in foods: A critical review. Trends Food Sci. Tech., 2021, 107, 201-212.

4. Yin, Z; Guo, HY; Jiang, KY; Ou, JY; Wang, MF; Huang, CH; Liu, F; Bai, WB; Zheng, J; Ou, SY. Morin decreases acrolein-induced cell injury in normal human hepatocyte cell line LO2.J. Funct. Foods, 2020, 75, 104234.

5. Zheng, J; Wu ZJ;Yang, N; Zhou KN; Hu WZ; Ou SY; Liu PZ. Widely targeted UHPLC-MS/MS metabolomic analysis on the chemical variation in blueberry-filled pastries during processing. Front. Nutr., 7: 569172. doi: 10.3389/fnut.2020.569172.

6. Wang, G; Liu, PZ; He, J; Yin, Z; Yang, S; Zhang, GW; Ou, SY; Yang, XQ; Zheng, J. Identification of a hydroxymethylfurfural–lysine Schiff base and its cytotoxicity in three cell lines. J. Agric. Food Chem., 2019, 67, 10214–10221.

7.Jiang, KY; Huang, CH; Jiao, R; Bai, WB; Zheng, J; Ou, SY. Adducts formed during protein digestion decreased the toxicity of five carbonyl compounds against Caco-2 cells. J. Hazard. Mater., 2019, 363, 26-33. 

8.Zhao, QZ; Ou, JY; Huang, CH; Qiu, RX; Wang, Y; Liu, F; Zheng, J; Ou SY. Absorption of 1-dicysteinethioacetal-5-hydroxymehthylfurfural (DCH) in rats, and its effect on oxidative stress and gut microbiota. J. Agric. Food Chem. 2018, 66, 11451−11458. 

9.Huang, JQ; Wang, XQ; Tao, GY; Song, Y; Ho, CT; Zheng, J; Ou, SY. Feruloylated oligosaccharides from maize bran alleviate the symptoms of diabetes in streptozotocin-induced type 2 diabetic rats. Food & Funct., 2018, 9, 1779−1789.

10.Yang, W; Kortesniemi, M; Yang, BR; Zheng, J. Enzymatic Acylation of Anthocyanins Isolated from Alpine Bearberry (Arctostaphylos alpina) and Lipophilic Properties, Thermostability, and Antioxidant Capacity of the Derivatives. J. Agric. Food Chem. 2018, 66, 2909−2916.

11.Huang, JQ; Wang, YJR; Yang, L; Peng, XC; Zheng, J; Ou, SY. Effect of maize bran feruloylated oligosaccharides on the formation of endogenous contaminants and the appearance and textural properties of biscuits. Food Chem.2018, 245, 974−980.

12.Zheng, J; Kallio, H; Yang, BR. Sea buckthorn (Hippophaë rhamnoides ssp.rhamnoides) berries in Nordic environment: Compositional response to latitude and weather conditions. J. Agric. Food Chem.2016, 64: 5031–5044.

13.Zheng, J; Yang, BR; Ruusunen, V; Laaksonen, O; Tahvonen, R; Hellsten, J; Kallio, H. Compositional differences of phenolic compounds between black currant (Ribes nigrum L.) cultivars and their response to latitude and weather conditions. J. Agric. Food Chem.2012, 60, 6581–6593.

14.Zheng, J; Yang, BR; Trépanier, M; Kallio, H. Effects of genotype, latitude and weather conditions on the composition of sugars, sugar alcohols, fruit acids and ascorbic acid in sea buckthorn (Hippophaë rhamnoides ssp. mongolica) berry juice. J. Agric. Food Chem.2012, 60, 3180–3189.

15.Zheng, J; Kallio, H; Linderborg, K; Yang, BR. Sugars, sugar alcohols, fruit acids, and ascorbic acid in wild Chinese sea buckthorn (Hippophaë rhamnoides ssp. sinensis) with special reference to influence of latitude and altitude. Food Res. Int. 2011, 44, 2018–2026.

10 National Invention Patent authorized in China, and 3 of which have been licensed to enterprises.