专家姓名：：夏熠珣
单位/职称：江南大学/副研究员
基本情况：
夏熠珣，江南大学副研究员，硕士生导师，曾就职于新西兰植物与食品研究院。主要从事食品感知生理学、多元感知等前沿研究，以及食品感官分析新方法与应用的探索，为多家国际知名快消品企业提供技术支持和项目合作。先后主持国家自然科学基金青年基金、江苏省自然科学基金青年基金、江苏省博士后科研资助基金等多个省部级科研项目，以及10余项企业委托项目。以第一作者或通讯作者在国际学术期刊上发表SCI论文20余篇，担任国际期刊《Food Quality and Preference》及《Flavor and Fragrance Journal》的编委。
1.Li, Jingyang; Zhong, Fang; Spence, Charles; Xia, Yixun*; Synergistic effect of combining umami substances enhances perceived saltiness, FOOD RESEARCH INTERNATIONAL, 2024, 189:114516
2.Xia Yixun; Song Jiahui; Qian Jiayi; Zhong Fang; O'Mahony Michael; Developing the triadic preference test: A mystery solved and a bias avoided, Food Quality and Preference, 2022, 102:104669.
3.Tian, Xinyu; Zhong, Fang; Xia, Yixun*; Dynamic characteristics of sweetness and bitterness and their correlation with chemical structures for six steviol glycosides, FOOD RESEARCH INTERNATIONAL, 2022,151.
4.Xia, Yixun; De Mingo, Noelia; Mendez Martin, Jesus; Bodeau, Julie; Perret, Marine; Zhong Fang; O'Mahony, Michael; Is the absolute scaling model the basis for the 9-point hedonic scale? Evidence from Poulson's Stimulus Range Equalizing Bias, FOOD QUALITY AND PREFERENCE, 2021,89.
5.Xia, Yixun; Song, Jiahui; Zhong, Fang; Halim, Jeremia; O'Mahony, Michael; The 9-point hedonic scale: Using R-Index Preference Measurement to compute effect size and eliminate artifactual ties, FOOD RESEARCH INTERNATIONAL, 2020, 133.
6.夏熠珣; 李靖阳; 钟芳; 徐菲菲 ; 一种喷嘴及味觉刺激装置, 2024-8-30, 中国, ZL 2023 2 3248185.1
7.夏熠珣(2/15); 再制奶酪品质提升技术创新与产业化应用, 中国商业联合会科技进步特等奖
