專家姓名：：夏熠珣
單位/職稱：江南大學/副研究員
基本情況：
夏熠珣，江南大學副研究員，碩士生導師，曾就職于新西蘭植物與食品研究院。主要從事食品感知生理學、多元感知等前沿研究，以及食品感官分析新方法與應用的探索，為多家國際知名快消品企業提供技術支持和項目合作。先后主持國家自然科學基金青年基金、江蘇省自然科學基金青年基金、江蘇省博士后科研資助基金等多個省部級科研項目，以及10余項企業委托項目。以第一作者或通訊作者在國際學術期刊上發表SCI論文20余篇，擔任國際期刊《Food Quality and Preference》及《Flavor and Fragrance Journal》的編委。
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; 李靖陽; 鐘芳; 徐菲菲 ; 一種噴嘴及味覺刺激裝置, 2024-8-30, 中國, ZL 2023 2 3248185.1
7.夏熠珣(2/15); 再制奶酪品質提升技術創新與產業化應用, 中國商業聯合會科技進步特等獎
