余慧琳，女，工学博士，主要从事食药物质活性成分挖掘、功能评价与高值化利用，食品安全与品质控制，功能微生物组等方面的研究。近五年在Food Science and Human Wellness、Food & Function、Food Bioscience等食品领域TOP期刊发表论文20余篇，申请国家发明专利5项，参与编写著作2部。
研究方向
食药物质活性成分挖掘、功能评价与高值化利用
食品安全与品质控制
功能微生物组
教育/工作经历
2024.7-2025.1，西湖大学生命科学学院，博士后
2019.9-2024.6，浙江大学生物系统工程与食品科学学院，博士
2015.9-2019.6，吉林大学食品科学与工程学院，学士
以第一作者发表论文如下：
[1] Effects of specific doses of E-beam irradiation which inactivated SARS-CoV-2 on the nutrition and quality of Atlantic salmon. Food Science and Human Wellness, 2023, 12(4): 1351-1358.
[2] Effects of E-beam irradiation on the physicochemical properties of Atlantic cod (Gadus morhua). Food Bioscience, 2022, 50: 101803.
[3] Dietary additive octyl and decyl glycerate modulates metabolism and inflammation under different dietary patterns with the contribution of the gut microbiota. Food & Function, 2023, 14(1): 525-540.
[4] The adverse effects of fluxapyroxad on the neurodevelopment of zebrafish embryos. Chemosphere, 2022, 307: 135751.
[5] Osteogenic activities of four calcium-chelating microalgae peptides. Journal of the Science of Food and Agriculture, 2022, 102(14): 6643-6649.
[6] Zearalenone and its masked forms in cereals and cereal-derived products: a review of the characteristics, incidence, and fate in food processing. Journal of Fungi, 2022, 8(9): 976.
[7] Developmental hepatotoxicity and lipid metabolic disruption induced by fluxapyroxad in zebrafish embryos: an integrative omics approach. Ecotoxicology and Environmental Safety, 2025, 303: 119035.
联系方式
通讯地址：浙江农林大学食品与健康学院，浙江省杭州市临安区武肃街666号，311300
邮箱：huilinyu@zafu.edu.cn
