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林少玲博士/硕导简介


  发布时间: 2018-05-10   信息员:   

一、个人简介

林少玲,女,副教授、博士、硕士生导师。

2015年毕业于香港中文大学生物专业,获博士学位。

入职以来先后获福建省引进高层次人才、福建省食品工业协会科技进步一等奖、食品行业社会服务先进科技工作者和食品科学学院“优秀研究生指导教师”等荣誉称号;近5年来,主持国家自然科学基金青年基金1项,部级课题2项(博士后科学基金一等和特等资助各1项)及省级课题4项;以第一作者或通讯作者身份发表高水平论文28篇(其中中科院一区12篇),中文卓越期刊3篇,中文EI 4篇和CSCD核心3篇。以第一发明人授权国家发明专利2项。已指导硕士毕业生5名,所指导的研究生荣获国家奖学金、学业奖学金共10人次,2人荣获校级优秀毕业论文。

  • 归属科研平台:

    1. 闽台特色海洋食品加工及营养健康教育部工程研究中心

    2. 中爱国际合作食品物质学与结构设计研究中心

    3.福建省特种淀粉品质科学与加工技术重点实验室

    二、研究领域与方向

    1.食品安全(新型冷杀菌技术):利用光动力技术原理,开发有效的食源性致病菌的非热力灭菌方法应用于食品安全领域,并重点研究光动力技术杀灭食源性致病菌的作用机理。

    2.食品营养:亚热带农产品及水产品中活性成分的分离及鉴定,重点研究其脂质代谢的调控作用及相关功能食品的开发。

    三、可招收研究生的层次、学科专业

    (一)可招收研究生的层次:硕士研究生

    (二)硕士生导师招生专业介绍

    1.食品科学与工程(学术型)

    2.生物与医药(食品相关方向)(专业型)

    3.食品加工与安全(专业型)

    每年拟招收硕士生1人,要求学生上进心强、勤奋主动、有钻研精神。

    四、代表性教学、科研成果

    (一)代表性论文

  1. Wang, Z., Yang, Y., Zhang, J., Hu, J., Yan, X., Zeng, S., Huang, X., Lin. S. . (2021). Ferulic acid ameliorates intrahepatic triglyceride accumulation in vitro but not in high fat diet-fed C57BL/6 mice, Food and Chemical Toxicology, 149, 111978;

  2. 周阿容,林以琳,邱建清,曾绍校,林少玲. (2020).姜黄素膜运载体系的构建及功能性应用研究进展[J].食品科学, 41(07):266-274;

  3. Wang, Z., Ge, S., Li, S., Lin, H., & Lin, S. . (2020). Anti-obesity effect of trans-cinnamic acid on hepg2 cells and hfd-fed mice. Food and Chemical Toxicology, 137, 111148;

  4. Wang, Z., Li, S., Ge, S., & Lin, S. (2020). Review of distribution, extraction methods, and health benefits of bound phenolics in food plants. Journal of Agricultural and Food Chemistry, 68(11), 3330-3343.

  5. 林以琳, 邱建清, 李世洋, 曾绍校, & 林少玲. (2020). 核黄素介导的光动力技术的研究进展. 食品工业科技, 041(006), 332-337.

  6. 林以琳,李世洋,赖丹宁,黄钰婕,胡嘉淼,张志刚,林少玲. (2020). 姜黄素介导光动力减菌技术对缢蛏的保鲜效果[J].农业工程学报,36(16):320-326.

  7. Lin, S., Wang, P., Lam, K. L., Hu, J., & Cheung, P. C. (2020). Research on a Specialty Mushroom (Pleurotus tuber-regium) as a Functional Food: Chemical Composition and Biological Activities. Journal of Agricultural and Food Chemistry, 68(35), 9277-9286.

  8. Lin, S., Wang, Z., Lam, K. L., Zeng, S., Tan, B. K., & Hu, J. (2019). Role of intestinal microecology in the regulation of energy metabolism by dietary polyphenols and their metabolites. Food & nutrition research, 63.

  9. Lin, S., Wang, Z., Lin, Y., Ge, S., Hamzah, S. S., & Hu, J. (2019). Bound phenolics from fresh lotus seeds exert anti-obesity effects in 3T3-L1 adipocytes and high-fat diet-fed mice by activation of AMPK. Journal of Functional Foods, 58, 74-84.

  10. Hu, J., Zhou, F., Lin, Y., Zhou, A., Tan, BK., Zeng, S., Hamzah, SS., Lin, S..(2019). The effects of photodynamically activated curcumin on the preservation of low alum treated ready-to-eat jellyfish. LWT - Food Science and Technology, 108443.

  11. Zhenyu Wang, Jiamiao Hu, Siti Sarah Hamzah, Shenghan Ge, Yilin Lin, Baodong Zheng, Shaoxiao Zeng, and Shaoling Lin. (2019). n-Butanol Extract of Lotus Seeds Exerts Antiobesity Effects in 3T3-L1 Preadipocytes and High-Fat Diet-Fed Mice via Activating Adenosine Monophosphate-Activated Protein Kinase. Journal of Agricultural and Food Chemistry, 67 (4), 1092-1103.

  12. Wang, ZhengyuLam, KaLungHu, JiamiaoGe, ShenghanZhou, ArongZheng, BaodongZeng, ShaoxiaoLin, Shaoling (2019). Chlorogenic acid alleviates obesity and modulates gut microbiota in highfatfed mice. Food science & nutrition, 7(2), 579-588.

  13. Lin, Y.; Hu, J.; Li, S.; Hamzah, S.S.; Jiang, H.; Zhou, A.; Zeng, S.; Lin, S. (2019). Curcumin-Based Photodynamic Sterilization for Preservation of Fresh-Cut Hami Melon. Molecules, 24, 2374.

  14. Hu, J., Zhou, A., Cheung, P. C., Zheng, B., Zeng, S., & Lin, S. (2018). Expression of GPR43 in Brown Adipogenesis Is Enhanced by Rosiglitazone and Controlled by PPARγ/RXR Heterodimerization. PPAR research, 2018.

  15. 林少玲, 黄晨楹, 朱子瑶, 崔建婷, 孔令华, & 郑宝东. (2018). 非热力光动力灭菌技术在食品安全中的研究进展. 中国食品学报(7),323-331.

  16. Hu, J.#, Lin, S. #, Tan B K, et al. Photodynamic inactivation of Burkholderia cepacia by curcumin in combination with EDTA[J]. Food Research International, 2018.111265-271.

  17. Hu, J.#, Lin, S. #, Huang, J. J., & Cheung, P. C. K. (2018). Mechanistic study of the in vitro and in vivo inhibitory effects of protocatechuic acid and syringic acid on vegf-induced angiogenesis. Journal of Agricultural & Food Chemistry. 66, 26, 6742-6751.

  18. Hu, J.#, Lin, S. #, Zheng, B., & Cheung, P. C. (2018). Short-chain fatty acids in control of energy metabolism. Critical reviews in food science and nutrition, 58(8), 1243-1249.

  19. Lin, S., Wang, Z., Hu, J., Ge, S., Zheng, B., & Zeng, S. (2018). Polyphenolics from fresh lotus seeds: enzyme-assisted ethanol extraction optimization and its antioxidant activity. Current Topics in Nutraceutical Research, 16(1)

  20. Lin, S., Hu, J., Zhou, X., & Cheung, P. C. (2017). Inhibition of vascular endothelial growth factor-induced angiogenesis by chlorogenic acid via targeting the vascular endothelial growth factor receptor 2-mediated signaling pathway. Journal of Functional Foods, 32, 285-295.

  21. Lin, S. L., Hu, J. M., Guo, R., Lin, Y., Liu, L. L., Tan, B. K., & Zeng, S. X. (2017). Potential dietary toxicity assessment of alum-processed jellyfish. bulgarian chemical communications, 49, 70-77.

  22. Lin, S., Chi, W., Hu, J., Pan, Q., Zheng, B., & Zeng, S. (2017). Sensory and nutritional properties of chinese olive pomace based high fibre biscuit. Emirates Journal of Food and Agriculture, 29(7), 495.

  23. Lin, S., Ching, L. T., Lam, K., & Cheung, P. C. (2017). Anti-angiogenic effect of water extract from the fruiting body of Agrocybe aegerita. LWT-Food Science and Technology, 75, 155-163.

  24. Lin, S., Hu, J., Zhou, X., & Cheung, P. C. (2017). Inhibition of vascular endothelial growth factor-induced angiogenesis by chlorogenic acid via targeting the vascular endothelial growth factor receptor 2-mediated signaling pathway. Journal of Functional Foods, 32, 285-295.

  25. Lin, S., Ching, L. T., Ke, X., & Cheung, P. C. K. (2016). Comparison of the Composition and Antioxidant Activities of Phenolics from the Fruiting Bodies of Cultivated Asian Culinary-Medicinal Mushrooms. International journal of medicinal mushrooms, 18(10).

  26. Lin, S., Ching, L. T., Chen, J., & Cheung, P. C. (2015). Antioxidant and anti-angiogenic effects of mushroom phenolics-rich fractions. Journal of Functional Foods, 17, 802-815.

  27. Lin, S., Lai, T. C., Chen, L., Kwok, H. F., Lau, C. B. S., & Cheung, P. C. (2014). Antioxidant and antiangiogenic properties of phenolic extract from Pleurotus tuber-regium. Journal of Agricultural and Food Chemistry, 62(39), 9488-9498.

  28. Shao-ling Lin, Jia-miao Hu, Shu-shu Tang, Xi-yang Wu, Zhen-qiang Chen, Shu-ze Tang. Photodynamic inactivation of methylene blue and tungsten-halogen lamp light against food pathogen Listeria Monocytogenes. Photochemistry and Photobiology. 2012. 88(4): 985-991.

    (二)主持科研项目

    1.2016.04-2019.04福建省自然科学基金青年基金项目(2016J05067)光动力对银耳中酵米面黄杆菌和假单胞菌非热力灭菌机理的研究.

    2. 2018.08-2020.08,中国博士后科学基金一等资助(JK2015012),莲子多酚激活Src信号通路调控棕色脂肪细胞呼吸和分化

    3. 2019.05-2021.05,中国博士后科学基金特等资助(2019T120551)

    4.2017.05-2019.06,福建省科技计划区域发展项目,带壳毛莲调理食品的产业化关键技术研究与示范。

    5. 2019.01-2021.12,国家自然科学基金青年基金项目基于RecA-LexA介导的类凋亡程序性死亡研究光动力非热灭活铜绿假单胞菌的作用机制”(31801649)

    6. 2019.01-2020.11福建农林大学饮食文化传承研究中心开放基金课题光动力控菌食品包装袋对贮藏过程中减铝即食海蜇品质的影响”(C2019008)

    7. 2020.11-2023.11福建省科技厅产业技术开发与应用对外合作项目光动力控菌包装袋对冷鲜猪肉保鲜效果的应用研究” (2020I0010)

    8. 2020.01-2021.12肉食品安全生产技术国家重点实验室开放性课题姜黄素/β-环糊精光敏抑菌包装材料的研发及其对冷鲜猪肉品质的影响

    9.2020年福建省个人科技特派员。

    10.2020年福建省团队科技特派员负责人。

    五、联系方式:

    电话:15606025198

    邮箱:shaoling_lin@yeah.net



 

 

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