一、教育经历

2006.09—2009.06，山东农业大学，食品科学，获硕士学位。

2014.09—2018.06，华中农业大学，农产品深加工及贮藏工程，获博士学位。

二、工作经历

1997-09至2001-10，南阳市饲料工业公司，技术员。

2001-10至2005-01，某大型食品公司，实验室主任。

2009-07至2014-07，贺州学院，讲师（2014年12月晋升副教授）。

2018-07至今，广西师范大学，生命科学学院，副教授。

三、人才称号/学术头衔/社会兼职

广西科技项目评审专家、广西高新技术企业评审专家、广西食品工业高质量发展专家、广西林学会技术专家委员会委员、广西标准化协会专家、桂林市科技项目评审专家。

四、教学情况

食品营养学、农产品质量检测、生物技术专业导读、生命科学前沿进展等。

五、科研情况

主持或参与国家重点研发项目、广西重点研发项目、广西自然科学基金项目等20余项，以第一作者或通讯作者身份在Food Research International，LWT- Food Science and Technology，Food Bioscience等期刊发表30余篇，其中SCI论文11篇、EI论文3篇。

六、近年来主要论著

代表性论文（*通讯）

[1]Zhong LY, Wu SJ, Zhao GH* , et al. Improving of the drying characteristics, moisture migration and quality attributes by ultrasound pretreatment for convective dried Stropharia rugosoannulata slices[J]. Food Research International, 2025, 211,116465.

[2]Wang YR, Bao XD, Zhao GH*, et al. Green preparation and evaluation of physicochemical, structural and functional properties of dietary fiber from navel orange peel[J]. Journal of the Science of Food and Agriculture, 2025, 105(8): 4515--4523.

[3]Zhao GH, Zhang RF, Zhang MW*, et al. The effects of different enzymes on the liberation of bound phenolics from rice bran dietary fibre and their antioxidant activities[J]. Food Bioscience, 2023, 56, 103449. (SCI )

[4]Zhao GH, Zhang RH, Zhang MW*, et al. Bound phenolics in rice bran dietary fibre released by different chemical hydrolysis methods: content, composition and antioxidant activities[J]. International Journal of Food Science & Technology, 2022, 57(9): 15915.

[5]Zhao GH, Zhang RF, Zhang MW*, et al. Hydrolyzed bound phenolics from rice bran alleviate hyperlipidemiaand improve gut microbiota dysbiosis in high-fat-diet fed mice[J]. Nutrients,2022, 14(6), 1277. (SCI)

[6]Zhao GH*, Hu MQ, Lu XW, et al. Soaking, heating and high hydrostatic pressure treatmentdegrade the flavonoids in rice bran[J]. LWT-FoodScience and Technology, 2022, 154, 112732. (SCI)

[7]Zhao GH*, Hu CY, Luo HY. Effects of combined microwave-hot-air-drying on the physicochemical propertiesand antioxidant activity of Rhodomyrtustomentosa berry powder[J]. Journal of Food Measurement and Characterization,2020,14(3):1433-1442. (SCI)

[8]Zhao GH, Zhang RF, Zhang MW*, et al. Particle size of insoluble dietary fiber from rice bran affects itsphenolic profile, bioaccessibility and functional properties[J]. LWT-Food Scienceand Technology, 2018, 87, 450-456. (SCI)

[9]Zhao GH, Zhang RF, Zhang MW*, et al. A comparison of chemial composition, in vitro bioaccessibility and antioxidant activity of phenolicsfrom rice bran and its dietary fibers[J]. Molecules, 2018, 23, 202. (SCI)

[10]Zhao GH, Zhang RH, Zhang MW*, et al. Different thermal drying methods affect the phenolic profiles, theirbioaccessibility and antioxidant activity in Rhodomyrtus tomentosa (Ait.) Hassk berries[J]. LWT-Food Scienceand Technology, 2017, 79, 260-266. (SCI)

[11]Zhao GH, Zhang RH, Zhang MW*. (2017). Effects of high hydrostatic pressure processing andsubsequent storage on phenolic contents and antioxidant activity in fruit andvegetable products[J]. InternationalJournal of Food Science and Technology, 2017, 52(1):3-12.（SCI）