2011/09 至今 南京农业大学食品科技学院 实验师
中国药科大学 药物分析学 With Certificate of Graduation for Study as Master's Candidates Master's Degree in Science
沈阳药科大学 药物制剂 University graduated Bachelor's Degree in Engineering
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食品科技学院国家肉品质量控制工程技术研究中心办公室 实验技术
肉品质量安全控制
Song Xiangyu,Wang Huhu,Shao Xuefei,Yu Xiaobo,Xu Xinglian.Au@Ag core-shell nanorods enhance surface-enhanced Raman scattering aptasensor for ultrasensitive detection of Salmonella Typhimurium,FOOD CONTROL,2024,161(Participating authors)
Gao Jiahua,Cheng Siyu,Zeng Xianming,Sun Xiaomei,Bai Yun,Hu Songmei,Yue Jianping,Yu Xiaobo,Zhang Minwei,Xu Xinglian,Han Minyi.Effects of contact ultrasound coupled with infrared radiation on drying kinetics, water migration and physical properties of beef during hot air drying,ULTRASONICS SONOCHEMISTRY,2024,108(Participating authors)
You Sicong,Li Yiting,Song Jin,Yu Xiaobo,Tu Kang,Lan Weijie,Pan Leiqing.Evaluating the microstructure and physicochemical properties of 'Korla' fragrant pear disease caused by Alternaria alternata: Vis-NIR hyperspectral microscope imaging coupled with convolutional neural network,POSTHARVEST BIOLOGY AND TECHNOLOGY,2024,212(Participating authors)
Tian Huixin,Yu Jing,Li Min,Li Jing,Lu Yifeng,Yu Xiaobo,Lin Shaoyan,Zeng Xianming,Xu Xinglian,Han Minyi.Effect of curcumin on the formation of polycyclic aromatic hydrocarbons in grilled chicken wings,FOOD CHEMISTRY,2023,414(Participating authors)
Zhang Bin,Zhang Jingwen,Yu Xiaobo,Peng Jing,Pan Leiqing,Tu Kang.Evaluation of the adsorption capacity and mechanism of soy protein isolate for volatile flavor compounds: Role of different oxygen-containing functional groups,Food Chemistry,2022,386(Participating authors)
Hu Yangjian,Tian Huixin,Hu Shui,Dong Liang,Zhang Jianhao,Yu Xiaobo,Han Minyi,Xu Xinglian.The effect of in-package cold plasma on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled beef steak with different oils or fats,FOOD CHEMISTRY,2022,371(Participating authors)
【Patent】周光宏,杨慧娟(学),于小波,徐幸莲,赵颖颖(学)，一种超高压低脂乳化肠的生产方法，ZL201310406018.7，2014
【Patent】周光宏,杨慧娟(学),于小波,薛思雯(学),徐幸莲，低场核磁共振测定肉糜凝胶过程中蒸煮损失的方法，ZL201510635374.5，2018
【Patent】周光宏,杨慧娟(学),于小波,徐幸莲,赵颖颖(学)，一种超高压低脂乳化肠产品的生产方法，ZL 201310406018.7，2014
【Patent】王鹏,吴长玲(学),徐幸莲,周光宏,于小波，一种抗氧化调理肉制品的制作方法，ZL201810476231.8，2021
