访问学者，美国康奈尔大学（Cornell University）食品科学系 博士，(水产品加工及贮藏工程)，（江南大学） 　　硕士，(食品科学)，（江南大学） 　　学士，(食品科学与工程)，（四川轻化工大学）

研究项目： 1. 国家自然科学基金面上项目“微生物发酵对淡水鱼活性脂质的影响及分子机制”(31671885), 2017-2020，主持； 2. 国家自然科学青年基金项目“低温保鲜淡水鱼质构变化的分子机制研究” (31301508)， 2014-2016，主持； 3. “十二五”国家科技支撑计划项目“枣汁加工副产物综合利用研究，项目编号：2012BAD36B07-09, 2012-2015,子课题负责人； 4. 江苏省海洋与渔业重大科技创新与推广项目“文蛤新种质苗种扩繁与绿色养殖关键技术研究与应用”（D2018-1），2018-2020，子课题主持； 5. 江苏省自然科学青年基金项目“内源酶介导的蛋白质变化与冰藏淡水鱼品质间的关系研究”(BK20130138)， 2013-2015；主持 6. 江苏省重点研发计划“糟醉鱼制品生物增香与品质控制关键技术研究与应用”，2016-2018，BE2016333，技术负责人 7. 中国博士后科学基金项目“內源蛋白酶在冷鲜淡水鱼品质劣化中的作用及控制研究”，2015M571670,2014-2016；主持； 8.苏北科技专项“鮰鱼片快速冻结与保鲜新技术的集成和应用”，BN2015118，2015-2017，技术负责人 9. 浙江省博士后项目“蒸微组合加热对食物品质影响与烹饪程序构建，2014-2016，主持

►代表性文章 　　 [1] Zang, Jinhong, Xu, Yanshun*, Xia, Wenshui*, & Regenstein, J. M. Quality, functionality, and microbiology of fermented fish: a review. Critical Reviews in Food Science and Nutrition, 2019, 1-15. [2] Xu, Yanshun*; Li, Lin; Regenstein, J. M.; Gao, Pei. Zang, Jinhong; Xia, Wenshui; Jiang, Qixing, The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish. Food Chemistry, 2018, 256:259-267. [3] Xu, Yanshun*; Li, Lin; Xia, Wenshui; Zang, Jinhong, Gao, Pei. The role of microbes in free fatty acids release and oxidation in fermented fish paste. LWT - Food Science and Technology, 2019, 101:323-330. [4] Xu, Yanshun*; Xie, Yayun; Xia, Wenshui; Regenstein, J. M.; Gao, Pei. Lipid fraction and fatty acid profile changes in low-salt fermented fish as affected by processing stage and inoculation of autochthonous starter cultures. LWT - Food Science and Technology, 2018, 97: 289-294. [5] Yanshun Xu*, Lina He, Wenshui Xia, Qixing Jiang, Fang Yang, Pei Gao & Bin Wang. The impact of fermentation at elevated temperature on quality attributes and biogenic amines formation of low-salt fermented fish. International Journal of Food Science and Technology, 2018, doi:10.1111/ijfs.13986. [6] Yanshun Xu*, Min Song, Wenshui Xia, Qixing Jiang, Effects of freezing method on water distribution, microstructure, and taste active compounds of frozen channel catfish (Ictalurus punctatus). Journal of Food Process Engineering. 2018; e12937. [7] Ge, Lihong; Xu, Yanshun(*); Xia, Wenshui; Zhao, Nan; Jiang, Qixing. Contribution of myofibril filament disassembly to textural deterioration of ice-stored grass carp fillet: Significance of endogenous proteolytic activity, loss of heat shock protein and dephosphorylation of myosin light chain. Food Chemistry, 2018, 269: 511-518. [8] Ge, Lihong; Xu, Yanshun(*); Xia, Wenshui; Jiang, Qixing. Synergistic action of cathepsin B, L, D and calpain in disassembly and degradation of myofibrillar protein of grass carp. Food research international, 2018, 109:481-488. [9] JinhongZang, YanshunXu(*), WenshuiXia, QixingJiang, FangYang, BinWang. Phospholipid molecular species composition of Chinese traditional low-salt fermented fish inoculated with different starter cultures. Food Research International, 2018, 111:87-96. [10] Jinhong Zang, Yanshun Xu(*), Wenshui Xia(*), Dawei Yu, Pei Gao, Qixing Jiang, Fang Yang. Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing. Food Research International, 2018, 111:565-573. [11] Dawei Yua, Joe M. Regenstein, Jinhong Zang, Qixing Jiang, Wenshui Xia⁎, Yanshun Xua,⁎ Inhibition of microbial spoilage of grass carp (Ctenopharyngodon idellus) fillets with a chitosan-based coating during refrigerated storage, International Journal of Food Microbiology, 2018, 285:61-68. [12] Zang Jinhong, Xu Yanshun(*), Xia Wenshui, Jiang Qixing. The impact of desmin on texture and water-holding capacity of ice-stored grass carp (Ctenopharyngodon idella) fillet. International Journal of Food Science and Technology. 2017, 52(2):464-471. [13] Xu, Yanshun (*)，Jiang, Xiaoqing，Ge, Lihong，Zang, Jinhong, Xia, Wenshui，Jiang, Qixing，Inhibitory effect of edible additives on collagenase activity and softening of chilled grass carp fillets, Journal of Food Processing and Preservation, 2017, 41(2)：e12836. [14] Chen, Yanping，Xu, Yanshun(*) Cao, Yaqun，Fang, Kun，Xia, Wenshui，Jiang, Qixing，Combined Effect of Microwave and Steam Cooking on Phytochemical Compounds and Antioxidant Activity of Purple Sweet Potatoes，Food Science and Technology Research，2017, 23（2）：193-201. [15] Xu, Yanshun，Chen, Yanping，Cao, Yaqun，Xia, Wenshui，Jiang, Qixing， Application of simultaneous combination of microwave and steam cooking to improve nutritional quality of cooked purple sweet potatoes and saving time. Innovative Food Science and Emerging Technologies, 2016, 36:303-310. [16] Xu, Yanshun ，Chen, Yanping，Cao, Yaqun，Huang, Wenxia，Zhang,Sicong，Xia, Wenshui，Jiang, Qixing，Effect of Steam Cooking on Textural Properties and Taste Compounds of Shrimp (Metapenaeus ensis)，Food Science and Technology Research，2016，22（1）：75-81。 [17] Ge, Lihong，Xu, Yanshun(*)，Xia, Wenshui(*)，Jiang,Qingxing，Jiang, Xiaoqing，Differential role of endogenous cathepsin and microorganism in texture softening of ice‐stored grass carp (Ctenopharyngodon idella) fillets，Journal of the Science of Food and Agriculture, 2016, 96(9):3233-3239. [18] Ge, Lihong，Xu, Yanshun(*)，Jiang, Xiaoqing，Xia, Wenshui(*)，Jiang,Qingxing， Broad-spectrum inhibition of proteolytic enzymes by allicin and application in mitigating textural deterioration of ice-stored grass carp (Ctenopharyngodon idella) fillets, International Journal of Food Science and Technology，2016，51(4):902-910 [19] Xu, Yanshun(#)(*)，Ge, Lihong(#)，Jiang, Xiaoqing，Xia, Wenshui(*)，Jiang, Qixing，Inhibitory effect of aqueous extract of Allium species on endogenous cathepsin activities and textural deterioration of ice-stored grass carp fillets，Food and Bioprocess Technology，2015，8（10）：2171-2175. [20] Xu, Yanshun，Dai, Mengjie，Zang, Jinhong，Jiang, Qixing，Xia, Wenshui(*)，Purification and Characterization of an Extracellular Acidic Protease of Pediococcus pentosaceus Isolated from Fermented Fish，Food Science and Technology Research，2015，21（5）：739-744。 [21] Jiang, Xiaoqing，Xu, Yanshun(*)，Ge, Lihong，Xia, Wenshui，Jiang, Qixing，The impact of collagen on softening of grass carp (Ctenopharyngodon idella) fillets stored under superchilled and icestorage，International Journal of Food Science and Technology，2015，50（11）：2427-2435. [22] Ge, Lihong，Xu, Yanshun(*)，Xia, Wenshui(*)，The function of endogenous cathepsin in quality deterioration of grass carp (Ctenopharyngodon idella) fillets stored in chilling conditions，International Journal of Food Science and Technology，2015，50（3）：797-803。 [23] Xu, Yanshun，Zhang, Huan，Jiang, Qixing，Xia, Wenshui(*)，Preliminary Purification and Characterization of Adhesive Proteins from Freshwater Mussels，The Journal of Adhesion，2014，90（7）：607-617. [24] Xu, Yanshun(*)，Jiang, Qixing，Xia, Wenshui(*)，Acid-induced Gel Formation of Silver Carp (Hypophthalmichthys molitrix) Myofibrils as Affected by Salt Concentration，Food Science and Technology Research，2013，19（2）：295-301。 [25] Xu, Yanshun，Xia, Wenshui(*)，Jiang, Qixing，Aggregation and structural changes of silver carp actomyosin as affected by mild acidification with D-gluconic acid delta-lactone，Food Chemistry，2012，134（2）：1005-1010。 [26] Xu, Yanshun，Xia, Wenshui(*)，Jiang, Qixing，Rao, Shengqi，Acid-induced aggregation of actomyosin from silver carp (Hypophthalmichthys molitrix)，Food Hydrocolloids，2012，27（2）：309-315。 [27] Xu, Yanshun，Jiang, Qixing，Xia, Wenshui(*)，Effect of glucono-delta-lactone acidification and heat treatment on the physicochemical properties of silver carp mince，LWT- Food Science and Technology，2011，44（9）：1952-1957。 [28] Xu, Yanshun，Xia, Wenshui(*)，Yang, Fang，Nie, Xiaohua，Physical and chemical changes of silver carp sausages during fermentation with Pediococcus pentosaceus，Food Chemistry，2010，122（3）：633-637。 [29] Xu, Yanshun，Xia, Wenshui(*)，Yang, Fang，Nie, Xiaohua，Protein molecular interactions involved in the gel network formation of fermented silver carp mince inoculated with Pediococcus pentosaceus，Food Chemistry，2010，120（3）：717-723。 [30] Xu, Yanshun，Xia, Wenshui(*)，Yang, Fang，Kim, Jin Moon，Nie, Xiaohua，Effect of fermentation temperature on the microbial and physicochemical properties of silver carp sausages inoculated with Pediococcus pentosaceus，Food Chemistry，2010，118（3）：512-518。 [31] Xu, Yanshun，Xia, Wenshui(*)，Kim, Jin M.(*)，Biogenic and volatile amines in Chinese mitten crab (Eriocheir sinensis) stored at different temperatures，International Journal of Food Science and Technology，2009，44（8）：1547-1552. 　　

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