袁媛，1978.10，女，教授，博士生導師，食品質量與安全系系主任。2020年入選吉林大學“唐敖慶學者”領軍教授崗位。先后主持國家自然科學基金、國家“十三五”重點研發專項課題及子任務、吉林省科技廳項目等科研項目三十余項。對食品中有毒有害物質，如丙烯酰胺、呋喃、亞硝胺、縮節胺、氯丙醇酯、反式脂肪酸等食品加工過程中潛在危害物的形成機理、控制技術及毒作用機制進行了系統研究。目前，在國內外學術期刊上發表論文六十余篇，其中SCI收錄近五十篇，以第一及通訊作者發表SCI收錄論文四十篇，EI收錄6篇；參編教材4部；獲學術獎勵8項；獲授權專利2件（含國際專利1件）。

教育經歷：

2004.09-2007.06 中國農業大學 食品科學與營養工程學院 博士

2001.09-2004.06 吉林農業大學 食品科學與工程學院 碩士

1997.09-2001.06 吉林農業大學 食品科學與工程學院 本科

工作經歷：

2016.01-至今 吉林大學 食品科學與工程學院 教授/博士生導師

2015.02-2016.01 瑞士雀巢研究中心 訪問學者

2010.01-2015.01 吉林大學 化學學院 博士后

2009.10-2016.01 吉林大學 食品科學與工程學院 副教授/碩士生導師

2007.07-2009.09 吉林大學 食品科學與工程學院 講師

社會兼職：

1、吉林省食品學會，常務理事（2022.08-2026.08）。

2、吉林省微量元素科學研究會，常務理事（2020.10-2024.10）。

3、吉林省微量元素科學研究會農牧專業委員會，秘書（2020.10-2024.10）。.

4、吉林省微量元素科學研究會硒研究與應用專業委員會，副主任委員（2020.10-2024.10）。

研究方向：

食品加工過程中危害物形成、控制及內源毒性防控機制。

承擔科研項目情況：

1、國家自然科學基金面上項目，大蒜素緩解肝細胞線粒體穩態失衡調節膳食丙烯酰胺肝毒性機制研究（32172322），2022.01-2025.12，負責人。

2、吉林省科技廳自然科學基金項目，細胞線粒體參與的膳食潛在丙烯酰胺誘導肝細胞鐵死亡機制研究（20220101262JC），2022.07-2025.06，負責人。

3、國家自然科學基金面上項目，熱加工食品中新污染物縮節胺（Mepiquat）形成的多反應途徑及機制（31772092）2018.01-2021.12，負責人。

4、國家自然科學基金面上項目，大蒜素減緩膳食丙烯酰胺及其代謝產物環氧丙酰胺基因損傷機制研究（31571939），2016.01-2019.12，負責人。

5、國家“十三五”重點研發計劃課題，傳統油炸食品中反式脂肪酸類、氯丙醇酯類及丙烯酰胺危害物在線監控關鍵技術研究（2019YFC160620103）， 2019.12-2022.12，負責人。

6、國家“十三五”重點研發計劃子任務，低溫預制食品中金黃色葡萄球菌生長機制及其安全預測模型（2018YFC1602202-2），2018.12-2021.12，負責人。

7、吉林省科技廳中青年科技創新創業卓越人才（團隊）項目（創新類）食品加工伴生危害物風險防控關鍵技術創新團隊（20210509024RQ）， 2021.07-2023.06，負責人。

8、吉林省科技廳國際合作項目，食品加工新污染物縮節胺形成機制研究（20180414073GH），2018.01-2020.12，負責人。

 科研成果：

1 規模化利用玉米蛋白粉加工系列活性肽產品的生產關鍵技術研究，張鳴鏑;林松毅;李冬芳;劉靜波;葉海青;袁媛;于亞莉;卜秀娟;王作昭;姜瑋;李幸芳;邢杰;楊瑞雯，吉林大學，2017。

2 吉林省玉米資源綜合利用開發系列功能食品與其產業化示范研究創新團隊，林松毅;袁媛;葉海青;張鳴鏑;于亞莉;肇萍;高峰;奚春雨;王作昭;張燕;卜秀娟;張美碩;劉明源;梁榮;劉旭野;楊帥伶，吉林大學，2016。 

3 高品質玉米淀粉糖生產關鍵技術研究，林松毅;劉靜波;袁媛;張鳴鏑;于亞莉;高峰;奚春雨;葉海青;肇萍;邢賀欽;龐勇;莊紅;潘風光;王作昭;姜瑋;劉明源;張美碩;梁榮，吉林大學，2015。

4 玉米皮資源綜合利用生產活性多糖的關鍵技術科技成果轉化與產業化，林松毅;馬俊輝;劉靜波;霍利;張鳴鏑;袁媛;葉海青;高峰;龐勇;劉旭野;邢杰，吉林大學，2016。 

5 玉米汁中農藥殘留快速檢測及控制技術的研究，盧靜;關爽;宮新統;徐夢蕾;孫春燕;袁媛;牛效迪;郭娜;時曉磊;葉海青;馬成林;徐克成;錢文輝;黃國任，吉林大學，2014。

國外授權專利：

發表英文學術論文 

[1]Zhang, Junqi; Chen, Shanshan; Yan, Haiyang; Song, Yadong; Li, Lu; Yuan, Yuan*.Analysis of the bioactive parts and components of Aralia elata (Miq.) Seem based on non-targeted metabolomics and its hepatoprotective effects induced by cyclophosphamide.Journal of Food Science, 2025, 90(2): e70057.

[2]Li, Lu; Wang, Ziyue; Yin, Xiaoxuan; Yan, Haiyang; Li, Wenliang; Pang, Yong; Yuan, Yuan*.Acrylamide induces mitochondrial dysfunction in HepG2 cells and mouse livers via mitochondria-associated endoplasmic reticulum membranes (MAM)-mitochondrial calcium ([Ca2+]mt) pathway.Food Bioscience, 2025, 63: 105832.

[3]Wu, Xinyu; Yan, Haiyang; Cao, Yue; Yuan, Yuan*.Prediction acrylamide contents in fried dough twist based on the application of artificial neural network.Food Chemistry: X , 2024, 24: 102007.

[4]Liu, Qingyan; Shi, Susu; Liu, Shuanglin; Xian, Youhua; Yan, Haiyang; Yuan, Yuan*.Antibacterial Activity and Mechanism of Lauric Acid Against Staphylococcus aureus and Its Application in Infectious Cooked Chicken.Foodborne Pathogens and Disease, 2024, 21(12): 766-773.

[5]Yuan, Yuan; Yin, Xiaoxuan; Li, Lu; Wang, Ziyue; Yan, Haiyang*.Glycidol-induced hepatocyte apoptosis via endoplasmic reticulum stress: The underlying role of the gut-liver axis.Food Bioscience, 2024, 62: 105070.

[6]Yan, Haiyang; Liu, Shuanglin; Xian, Youhua; Liu, Qingyan; Zhang, Yan*; Yuan, Yuan*.Inhibitory Activity and Mechanism of High-Voltage Prick Electric Field Against Salmonella enteritidis on Gelatin Plates and Selected Food Systems.Foodborne Pathogens and Disease, 2024.

[7]Li, Mengyao; Xu, Xiangxiu; Jia, Yifan; Yuan, Yuan; Na, Guo; Zhu, Ling; Xiao, Xiaowei; Zhang, Yamin; Ye, Haiqing*.Transformation of mulberry polyphenols by Lactobacillus plantarum SC-5: Increasing phenolic acids and enhancement of anti-aging effect.Food Research International, 2024, 192: 114778.

[8]Wang, Ziyue; Li, Lu; Li, Wenliang; Yan, Haiyang*; Yuan, Yuan*.Salidroside Alleviates Furan-Induced Impaired Gut Barrier and Inflammation via Gut Microbiota-SCFA-TLR4 Signaling.Journal of Agricultural and Food Chemistry, 2024, 72(29): 16484-16495.

[9]Yuan, Yuan; Wang, Xinwei; Li, Lu; Wang, Ziyue; Li, Wenliang; Pang, Yong; Yan, Haiyang*.Mechanism of apoptosis induced by the combined action of acrylamide and Elaidic acid through endoplasmic reticulum stress injury.Food and Chemical Toxicology, 2024, 189: 114733.

[10]Liu, Hui; Li, Xuenan; Li, Lu; Li, Yucai; Yan, Haiyang; Pang, Yong; Li, Wenliang; Yuan, Yuan*.Elaidic acid-induced intestinal barrier damage led to gut-liver axis derangement and triggered NLRP3 inflammasome in the liver of SD rats.Food Science and Human Wellness, 2024, 13(3): 1279-1291.

[11]Zhang, Yamin; Yan, Haiyang; Xu, Xiangxiu; Xiao, Xiaowei; Yuan, Yuan; Guo, Na; Zhang, Tiehua; Li, Mengyao; Zhu, Ling; Zhao, Changhui; Wang, Zuozhao; Ye, Haiqing*.Metagenomic/Metaproteomic Investigation of the Microbiota in Dongbei Suaicai, a Traditional Fermented Chinese Cabbage.Fermentation-Basel, 2024, 10(4): 185.

[12]Liu Hui, Li Xuenan, Wang Ziyue, Li Lu, Li Yucai, Yan Haiyang, Yuan Yuan*. Elaidic acid leads to mitochondrial dysfunction via mitochondria-associated membranes triggers disruption of mitochondrial calcium fluxes. Food Science and Human Wellness, , 2024, 13(1): 287-298.（一區，IF=7）. 

[13]Li Xuenan, Liu Bin, Liu Hui, Xing Tianyang, Cui Congcong, Yan Haiyang, Yuan Yuan*. Amino acids as methyl donors for the formation of N, -dimethylpiperidinium (mepiquat) in model systems and cooked mushrooms. Food Chemistry, 2023, 425, 136488. （一區，IF=8.8）. 

[14]Wang, Ziyue; Li, Lu; Yan, Haiyang; Li, Wenliang; Pang, Yong; Yuan, Yuan*.Salidroside Ameliorates Furan-Induced Testicular Inflammation in Relation to the Gut-Testis Axis and Intestinal Apoptosis.Journal of Agricultural and Food Chemistry, 2023, 71(46): 17968-17987.

[15]Li, Lu; Wang, Ziyue; Li, Yucai; Ma, Fuying; Wang, Xinwei; Yan, Haiyang; Li, Wenliang; Pang, Yong; Yuan, Yuan*.Allicin Alleviates Mitochondrial Dysfunction in Acrylamide-Induced Rat Kidney Involving the Regulation of SIRT1.Journal of Agricultural and Food Chemistry, 2023, 71(42): 15785-15795.

[16]Zhang, Chunling; Zhang, Yushu; Fang, Qiangsheng; Li, Rui; Yuan, Yuan; Zhuang, Hong*.Nanoemulsions loaded with compound photosensitisers: synergistic photodynamic inactivation effects of curcumin and riboflavin tetra butyrate.International Journal of Food Science and Technology, 2023, 58(4): 1728-1740.

[17]Wang Ziyue, Liu Hui, Li Lu, Li Yucai, Yan Haiyang, Yuan Yuan*. Modulation of Disordered Bile Acid Homeostasis and Hepatic Tight Junctions Using Salidroside against Hepatocyte Apoptosis in Furan-Induced Mice. Journal of Agricultural and Food Chemistry, 2022, 70, 32, 10031-10043. （一區，IF=6.1）. 

[18]Qi Mengyuan, Yan Haiyang, Zhang Yan*, Yuan Yuan*. Impact of High Voltage Prick Electrostatic Field (HVPEF) processing on the quality of Ready-to-Eat fresh salmon fillets during storage. Food Control, 2022, 137：108918. （一區，IF=6.0）. 

[19]Qi Mengyuan, Liu Qingyan, Liu Ying, Yan Haiyang, Zhang Yan*, Yuan Yuan*. Staphylococcus aureus biofilm inhibition by high voltage prick electrostatic field (HVPEF) and the mechanism investigation. International Journal of Food Microbiology, 2022, 362： 109499. （一區，IF=5.4）. 

[20]Yuan Yuan, Cui Congcong, Liu Hui, Li Xuenan, Cao Yue, Zhang Yan, Yan Haiyang*. Effects of oxidation and hydrolysis of frying oil on MCPD esters formation in Chinese fried dough sticks. LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2022, 154: 112576. （一區，IF=6.0）. 

[21]Yuan, Yuan; Liu, Qingyan; Huang, Yanjun; Qi, Mengyuan; Yan, Haiyang; Li, Wenliang; Zhuang, Hong*.Antibacterial Efficacy and Mechanisms of Curcumin-Based Photodynamic Treatment against Staphylococcus aureus and Its Application in Juices.Molecules, 2022, 27(20): 7136. 

[22]Yuan, Yuan; Yucai, Li; Lu, Li; Hui, Liu; Yong, Pang; Haiyang, Yan*; Mally, Angela.Acrylamide induces ferroptosis in HSC-T6 cells by causing antioxidant imbalance of the XCT-GSH-GPX4 signaling and mitochondrial dysfunction.Toxicology Letters, 2022, 368: 24-32.

[23]Ji, Yaoyao; Xie, Qiang; Meng, Xiangren; Wang, Wei; Li, Shengnan; Lang, Xinsong; Zhao, Changhui; Yuan, Yuan; Ye, Haiqing*.Lactobacillus paracasei improves dietary fatty liver by reducing insulin resistance and inflammation in obese mice model.Journal of Functional Foods, 2022, 95: 105150.

[24]Qi, Mengyuan; Liu, Ying; Shi, Susu; Xian, Youhua; Liu, Qingyan; Yan, Haiyang; Zhang, Yan*; Yuan, Yuan*.Inhibition mechanism of high voltage prick electrostatic field (HVPEF) on Staphylococcus aureus through ROS-mediated oxidative stress.LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2022, 155: 112990.

[25]Fang, Qiangsheng; Li, Rui; Li, Peihong; Yuan, Yuan; Zhuang, Hong; Zhang, Chunling*.Interaction between soy protein isolate and surfactant at the interface of antibacterial nanoemulsions loaded with riboflavin tetra butyrate.International Journal of Food Science and Technology, 2022, 57(2): 931-941.

[26]Liu, Hui; Nan, Bo; Yang, Chaoyue; Li, Xuenan; Yan, Haiyang*; Yuan, Yuan*.Elaidic acid induced NLRP3 inflammasome activation via ERS-MAPK signaling pathways in Kupffer cells.Biochimica et Biophysica Acta-Molecular and Cell Biology of Lipids, 2022, 1867(1): 159061.

[8]Yuan Yuan, Li Lu, Nan Bo, Yang Chaoyue, Yan Haiyang*. Allicin Ameliorates Intestinal Barrier Damage via Microbiota-Regulated Short-Chain Fatty Acids-TLR4/MyD88/NF-kappa B Cascade Response in Acrylamide-Induced Rats. Journal of Agricultural and Food Chemistry, 2021, 69(11): 12837−12852.（一區，IF=6.1）. 

[9]Zhuang Hong, Wang Minghua, Nan Bo, Yang Chaoyue, Yan Haiyang, Ye Haiqing, Xi Chunyu, Zhang Yan, Yuan Yuan*. Rosmarinic acid attenuates acrylamide induced apoptosis of BRL-3A cells by inhibiting oxidative stress and endoplasmic reticulum stress. Food and Chemical Toxicology, 2021, 145:112156. （一區，IF=4.3）. 

[10]Yang Chaoyue, Nan Bo, Ye Haiqing, Yan Haiyang, Wang Minghua, YuanYuan*. MiR-193b-5p protects BRL-3A cells from acrylamide-induced cell cycle arrest by targeting FoxO3. Food and Chemical Toxicology, 2021, 145, 112059. （一區，IF=4.3）.

[11]Yuan, Yuan; Wang, Ziyue; Nan, Bo; Yang, Chaoyue; Wang, Minghua; Ye, Haiqing; Xi, Chunyu; Zhang, Yan; Yan, Haiyang*.Salidroside alleviates liver inflammation in furan-induced mice by regulating oxidative stress and endoplasmic reticulum stress.Toxicology, 2021, 461: 152905. 

[12]Yang, Chaoyue; Nan, Bo; Ye, Haiqing; Yan, Haiyang; Wang, Minghua; Yuan, Yuan*.MiR-193b-5p protects BRL-3A cells from acrylamide-induced cell cycle arrest by targeting FoxO3.Food and Chemical Toxicology, 2021, 150(4): 112059. 

[13]Nan, Bo; Yang, Chaoyue; Li, Lu; Ye, Haiqing; Yan, Haiyang; Wang, Minghua; Yuan, Yuan*.Allicin alleviated acrylamide-induced NLRP3 inflammasome activation via oxidative stress and endoplasmic reticulum stress in Kupffer cells and SD rats liver.Food and Chemical Toxicology, 2021, 148(12): 111937.

[14]Qi, Mengyuan; Zhao, Ruoqing; Liu, Qingyan; Yan, Haiyang; Zhang, Yan*; Wang, Shiyi; Yuan, Yuan*.Antibacterial activity and mechanism of high voltage electrostatic field (HVEF) against Staphylococcus aureus in medium plates and food systems.Food Control, 2021, 120: 107566.  

[15]Nan, Bo; Hong, Yilin; Yang, Chaoyue; Li, Lu; Yuan, Yuan*.Acrylamide induces NLRP3 inflammasome activation via oxidative stress- and endoplasmic reticulum stress-mediated MAPK pathway in HepG2 cells.Food and Chemical Toxicology, 2020, 145(8): 111679.

[16]Xuenan, Li; Xu, Zhang; Lulu, Tan; Haiyang, Yuan; Yuan.Heat‐induced formation of N , N ‐dimethylpiperidinium (mepiquat) in Arabica and Robusta coffee.Journal of Food Science, 2020, 1750-3841.15381.

[17]Yuan, Yuan; Wu, Xuan; Hong, Yilin; Zhang, Xu; Wang, Ziyue; Yan, Haiyang*.Salidroside ameliorates liver metabonomics in relation to modified gut-liver FXR signaling in furan-induced mice.Food and Chemical Toxicology, 2020, 140: 111311. 

[18]Nan Bo; Hong Yilin; Yan Haiyang; Yuan Yuan*.Acrylamide induced the activation of NLRP3 inflammasome via ROS-MAPKs pathways in Kupffer cells.Food and Agricultural Immunology, 2020, 31(1): 45-62. 

[19]Yuan, Yuan; Qi, Mengyuan; Liu, Huangyou; Yan, Haiyang*.Study of acrylamide mitigation in model systems and potato crisps: effect of rosmarinic acid.International Journal of Food Science and Technology, 2019, 54(9): 2700-2710.

[20]Hong, Yilin; Nan, Bo; Wu, Xuan; Yan, Haiyang; Yuan, Yuan*.Allicin alleviates acrylamide-induced oxidative stress in BRL-3A cells.Life Sciences, 2019, 231: UNSP 116550.

[21]Wang, Wei; Li, Qian; Chai, Wenhui; Sun, Chunyan; Zhang, Tiehua; Zhao, Changhui; Yuan, Yuan; Wang, Xinyu; Liu, Huiqin; Ye, Haiqing*.Lactobacillus paracasei Jlus66 extenuate oxidative stress and inflammation via regulation of intestinal flora in rats with non alcoholic fatty liver disease.Food Science & Nutrition, 2019, 7(8): 2636-2646.

[22]Yuan, Yuan; Wu, Xuan; Zhang, Xu; Hong, Yilin; Yan, Haiyang*.Ameliorative effect of salidroside from Rhodiola Rosea L. on the gut microbiota subject to furan-induced liver injury in a mouse model.Food and Chemical Toxicology, 2019, 125: 333-340.

[23]Yuan Yuan; Li Xuenan; Liu Huangyou; Qu Yating; Zhang Wantong; Yu Huilin; Zhang Jiaojiao; Zhuang Hong*.Carnitine, A New Precursor in the Formation of the Plant Growth Regulator Mepiquat.Journal of Agricultural and Food Chemistry, 2018, 66(23): 5907-5912.SCI收錄（一區，IF=3.154） 

[24]Li, Xuenan; Liu, Huangyou; Lv, Lingzhu; Yan, Haiyang; Yuan, Yuan*.Antioxidant activity of blueberry anthocyanin extracts and their protective effects against acrylamide-induced toxicity in HepG2 cells.International Journal of Food Science and Technology, 2018, 53(1): 147-155.SCI收錄（三區，IF=1.64）/引用0 5/5（通訊作者）

[25]Chen, Dongyan; Liu, Huangyou; Wang, Enting; Yan, Haiyang; Ye, Haiqing; Yuan, Yuan*.Toxicogenomic evaluation of liver responses induced by acrylamide and glycidamide in male mouse liver.General Physiology and Biophysics, 2018, 37(2): 175-184. 

[26]Yuan Yuan; Adrienne Tarres; Thomas Bessaire; Wilhelm Rademacher; Richard H. Stadler; Thierry Delatour*.Heat-induced formation of mepiquat by decarboxylation of pipecolic acid and its betaine derivative. Part 2: Natural formation in cooked vegetables and selected food products. Food Chemistry，2017，228:99-105.SCI收錄（一區，IF=4.529）/引用1 1/6（第一作者）

[27]Yuan Yuan; Adrienne Tarres; Thomas Bessaire; Richard H. Stadler; Thierry Delatour*.Heat-induced formation of mepiquat by decarboxylation of pipecolic acid and its betaine derivative. Part 1: Model system studies. Food Chemistry，2017，227:173-178 2017年中國食品科學技術學會科技創新獎——優秀論文一等獎 SCI收錄（一區，IF=4529）/引用2 1/5（第一作者）

[28]Lin, Songyi; Liang, Rong; Zhang, Tiehua; Yuan, Yuan; Shen, Suxia; Ye, Haiqing*.Microarray analysis of the transcriptome of the Escherichia coli (E.coli) regulated by cinnamaldehyde (CMA).Food and Agricultural Immunology, 2017, 28(3): 500-515. 

[29]Lin, Songyi; Liang, Rong; Li, Xingfang; Xing, Jie; Yuan, Yuan*.Effect of pulsed electric field (PEF) on structures and antioxidant activity of soybean source peptides-SHCMN. Food Chemistry，2016，213，588-594.SCI收錄（一區，IF=4.052）/引用9 5/5（通訊作者）

[30] Yuan, Yuan; Chen, Dongyan; Liu, Huangyou; Wu, Sijia; Yan, Haiyang*.A Comparison Study of Frying Conditions on Furan Formation in 3 Potato Varieties.Journal of Food Science, 2016, 81(8):T2114-2121.SCI收錄（三區，IF=1.649）/引用2 1/5（第一作者）

[31]Liu Yanbing; Wang Pengpu; Chen Fang*; Yuan Yuan*; Zhu Yuchen; Yan Haiyang; Hu Xiaosong.Role of plant polyphenols in acrylamide formation and elimination 論文 Food Chemistry，2015,186:46-53.SCI收錄（一區，IF=4.052）/引用15 4/7（并列通訊）

[32]Wang Enting#; Chen Dongyan#; Liu Huangyou; Yan Haiyang; Yuan Yuan*.Protective effect of allicin against glycidamide-induced toxicity in male and female mice.General Physiology and Biophysics, 2015, 34:177-187.SCI收錄（四區，IF=0.892）/引用7 5/5（通訊作者）

[33]Lv Lingzhu; Wei Lu; Chen Dongyan; Liu Jingbo; Lin Songyi; Ye Haiqing; Yuan Yuan*.Optimization of ultrasound-assisted extraction of polyphenols from maize filaments by response surface methodology and its identification. Journal of Applied Botany and Food Quality, 2015, 88:152-163.SCI收錄（四區，IF=1.085）/引用0 7/7（通訊作者）

[34]Shen, Suxia; Zhang, Tiehua; Yuan, Yuan; Lin, Songyi; Xu, Jingyue; Ye, Haiqing*.Effects of cinnamaldehyde on Escherichia coli and Staphylococcus aureus membrane.Food Control, 2015, 47: 196-202. 

[35]Yuan Yuan*; Wei Meng; Miao Yutian; Chen Fang; Hu Xiaosong.Determination of Eight Volatile Nitrosamines in Meat Products by Ultrasonic Solvent Extraction and Gas Chromatography-Mass Spectrometry Method.International Journal of Food Properties, 2015, 18: 1181-1190. 

[36]Miao Yutian; Zhang Huanjie; Zhang Lulu; Wu Sijia; Sun Yijia; Shan Yu; Yuan Yuan*.Acrylamide and 5-hydroxymethylfurfural formation in reconstituted potato chips during frying.Journal of Food Science and Technology_Mysore, 2014, 51:4005-4011.SCI收錄（四區，IF=1.241）/引用5 7/7（通訊作者）

[37]Zhang, Huanjie; Wei, Lu; Liu, Jingbo; Lin, Songyi; Yuan, Yuan*.Detection of 5-hydroxymethyl-2-furfural levels in selected Chinese foods by ultra high performance liquid chromatograph analytical method.Food Analytical Methods, 2014, 7(1): 181-188.SCI收錄（三區，IF=2.167）/引用6 5/5（通訊作者）

[38]Wang, Enting; Chen, Fang; Hu, Xiaosong; Yuan, Yuan*.Protective effects of apigenin against furan-induced toxicity in mice.Food & Function  2014, 5(8):1804-1812.2017年吉林省自然科學學術成果獎三等獎.SCI收錄（二區，IF=2.686）/引用11 4/4（通訊作者）

[39]Yuan Yuan; Zhang Huanjie; Miao Yutian; Zhuang Hong*.Study on the methods for reducing the acrylamide content in potato slices after microwaving and frying processes.RSC Advances, 2014, 4(2): 1004-1009.SCI收錄（三區，IF=3.289）/引用3 1/5（第一作者）

[40]Yuan Yuan*; Zhang Huanjie; Deng Jie; Miao Yutian; Chen Fang; Hu Xiaosong*.A predictive model of acrylamide formation influenced by moisture content, lipid oxidation, and methylglyoxal in fried potato slices.RSC Advances, 2014, 4(13): 6608-6615.SCI收錄（三區，IF=3.289）/引用1 1/6（第一作者）

[41]Yuan, Yuan#; Lin, Songyi#; Guo, Na; Zhao, Chengcheng; Shen, Suxia; Bu, Xiujuan; Ye, Haiqing*.Marrow mesenchymal stromal cells reduce methicillin-resistant Staphylococcus aureus infection in rat models. Cytotherapy, 2014, 16(1): 56-63.SCI收錄（三區，IF=3.203）/引用11

[42]Wu Sijia#; Wang Enting#; Yuan Yuan*.Detection of furan levels in select Chinese foods by solid phase microextraction–gas chromatography/mass spectrometry method and dietary exposure estimation of furan in the Chinese population. Food and Chemical Toxicology, 2014, 64: 34-40..SCI收錄（二區，IF=3.584）/引用8 3/3（通訊作者）

[43]Zhuang, Hong; Dong, Shuting; Zhang, Ting; Tang, Ning; Xu, Na; Sun, Bin; Liu, Jingbo; Zhang, Mingdi; Yuan, Yuan*.Study on Alkaline Protease Immobilized on Mesoporous Materials.Asian Journal of Chemistry, 2014, 26(4): 1139-1144.

[44]Ye, Haiqing; Shen, Suxia; Xu, Jingyue; Lin, Songyi*; Yuan, Yuan; Jones, Gregory S.Synergistic interactions of cinnamaldehyde in combination with carvacrol against food-borne bacteria.Food Control, 2013, 34(2): 619-623.

[45]Zhuang, Hong#; Tang, Ning#; Yuan, Yuan*.Purification and identification of antioxidant peptides from corn gluten meal.Journal of Functional Foods，2013, 5(4): 1810-1821.SCI收錄（二區，IF=3.973）/引用44 3/3（通訊作者）

[46]Lin, Songyi; Wang, Jia; Zhao, Ping; Pang, Yong; Ye, Haiqing; Yuan, Yuan; Liu, Jingbo*; Jones, Gregory.Optimized antioxidant peptides fractions preparation and secondary structure analysis by MIR.International Journal of Biological Macromolecules, 2013, 59: 151-157.

[47]Zhang, Lulu#; Wang, Enting#; Chen, Feng; Yan, Haiyang; Yuan, Yuan*.Potential protective effects of oral administration of allicin on acrylamide-induced toxicity in male mice.Food & Function, 2013, 4(8): 1229-1236.

[48]Yuan, Yuan*; Wu, Si-Jia; Liu, Xin; Zhang, Lu-Lu.Antioxidant effect of salidroside and its protective effect against furan-induced hepatocyte damage in mice.Food & Function, 2013, 4(5): 763-769.

[49]Zhang, Lulu#; Zhang, Huanjie#; Miao, Yutian#; Wu, Sijia; Ye, Haiqing; Yuan, Yuan*.Protective effect of allicin against acrylamide-induced hepatocyte damage in vitro and in vivo.Food and Chemical Toxicology, 2012, 50(9): 3306-3312. 

[50]Zhuang, Hong; Zhang, Tiehua; Liu, Jingbo; Yuan, Yuan*.Detection of acrylamide content in traditional Chinese food by high-performance liquid chromatography tandem mass spectrometry method.CyTA-Journal of Food, 2012, 10(1): 36-41.

[51]Ye, Haiqing; Miao, Yutian; Zhao, Chengcheng; Yuan, Yuan*.Acrylamide and methylglyoxal formation in potato chips by microwaving and frying heating.International Journal of Food Science and Technology, 2011, 46(9): 1921-1926.

[52]Yuan, Yuan*; Shu, Chang; Zhou, Bing; Qi, Xiaoli; Xiang, Jianguo. Impact of selected additives on acrylamide formation in asparagine/sugar Maillard model systems.Food Research International, 2011, 44(1): 449-455. 

[53]Yuan, Yuan; Zhuang, Hong; Zhang, Tiehua*; Liu, Jingbo.Patulin content in apple products marketed in Northeast China.Food Control, 2010, 21(11): 1488-1491.

[54]Yuan, Yuan; Zhang, Tiehua; Zhuang, Hong; Wang, Kun; Zheng, Ying; Zhang, Huanjie; Zhou, Bing; Liu, Jingbo*.Survey of nitrite content in foods from north-east China.Food Additives & Contaminants Part B-Surveillance, 2010, 3(1): 39-44.

[55]Chen, Fang; Yuan, Yuan; Liu, Jie; Zhao, Guanhua; Hu, Xiaosong*.Survey of acrylamide levels in Chinese foods.Food Additives & Contaminants Part B-Surveillance, 2008, 1(2): 85-92.

[56]Yuan, Yuan; Zhao, Guanghua; Chen, Fang*; Liu, Jie; Wu, Jihong; Hu, Xiaosong*.Correlation of methylglyoxal with acrylamide formation in fructose/asparagine Maillard reaction model system.Food Chemistry, 2008, 108(3): 885-890.

[57]Liu, Jie; Zhao, Guanghua; Yuan, Yuan; Chen, Fang; Hu, Xiaosong.Quantitative analysis of acrylamide in tea by liquid chromatography coupled with electrospray ionization tandem mass spectrometry.Food Chemistry, 2008, 108(2): 760-767. 

[58]Yuan Yuan; Zhao Guang hua; Hu Xiao Song; Wu Ji Hong; Liu Jie; Chen Fang*.High correlation of methylglyoxal with acrylamide formation in glucose/asparagine Maillard reaction model.European Food Research and Technology, 2008, 226(6): 1301-1307.

[59]Yuan, Yuan; Zhao, Guanghua; Hu, Xiaosong; Wu, Jihong; Liu, Jie; Chen, Fang*.High correlation of methylglyoxal on acrylamide formation in glucose/ asparagine Maillard reaction model.Eur Food Res Technol, 2008, 226: 1301-1307.

[60]Yuan, Yuan; Chen, Fang; Zhao, Guanghua; Liu, Jie; Zhang, Haixia; Hu, Xiaosong*.A comparative study of acrylamide formation induced by microwave and conventional heating method.Journal of Food Science, 2007, 72(4): C212-C216.  

發表中文期刊論文：

[1]徐夢蕾, 盧靜, 張婷, 馬爽, 袁媛, 關爽. 外部質量保障體系在食品科學與工程專業研究生培養中作用[J]. 食品工業, 2025, 46 (02): 139-141.

[2]徐夢蕾, 盧靜, 馬爽, 張婷, 袁媛, 關爽*. “食品安全監督管理學”課程思政元素的挖掘與教學設計[J]. 食品工業, 2024, 45 (11): 231-233.

[3]袁媛*, 時曉磊, 黃卉, 徐艷陽. 研究生案例教學的應用和創新——以生物與醫藥專業碩士研究生“食品檢驗專題”為例[J]. 食品工業, 2024, 45 (10): 250-253.

[4]徐夢蕾, 袁媛, 張婷, 金蕊, 馬爽, 葉海青*. “大食物觀”指導下的“食品安全學”課程改革思考[J]. 食品工業, 2024, 45 (02): 253-255.

[5]李榮蕊, 袁媛*. 復合抗氧化劑對油炸鮮切薯片中丙烯酰胺和氯丙醇酯的抑制作用[J]. 食品安全質量檢測學報, 2023, 14 (17): 241-251.

[6]孫春燕, 李沁園, 袁媛, 王君旸, 楊川宇, 李紅霞. 食品類專業科教融合人才培養模式改革[J]. 食品工業, 2023, 44 (05): 271-273.

[7]李榮蕊, 閆海洋, 袁媛*. 食品中3-氯-1,2-丙二醇脂肪酸酯的檢測方法及防控措施研究進展[J]. 食品安全質量檢測學報, 2023, 14 (04): 180-187.

[8]宋亞冬, 劉斌, 王家利, 閆海洋, 袁媛*. 肉制品中苯并[a]芘的控制措施[J]. 食品安全質量檢測學報, 2023, 14 (03): 88-96.

[9]李紅霞, 袁媛, 馮慧慧, 時曉磊, 張鐵華, 孫春燕*. 創新及工程能力提升的食品分析實踐教學改革[J]. 食品工業, 2022, 43 (07): 237-240.

[10]孫春燕, 李紅霞, 時曉磊, 黃卉, 李薇茹, 袁媛*. “現代食品分析新技術”課程思政教學設計與實踐[J]. 食品工業, 2022, 43 (07): 267-270.

[11]齊夢圓; 劉卿妍; 石素素; 咸友花; 袁媛*.高壓電場技術在食品殺菌中的應用研究進展.食品科學, 2022, 43(11): 284-292. 

[12]楊超越, 閆海洋, 袁媛*. microRNA介導食品中功能性成分調節機體活性的研究進展[J]. 中國食品學報, 2022, 22 (03): 361-368.

[13]趙鳳, 袁媛, 葉海青. 疫情下指導食品科學與工程專業本科生完成畢業論文的思考 實踐與建議[J]. 農產品加工, 2021, (24): 113-115.

[14]蘇長順, 薛鵬, 張淼, 武新雨, 袁媛. 中國傳統食品中丙烯酰胺的檢測方法及控制措施[J]. 農產品加工, 2021, (20): 54-58.

[15]孫春燕, 袁媛, 時曉磊, 李紅霞, 王作昭, 王二雷. 基于多種食品安全檢測方法對比的食品專業本科生科研訓練模式的探索[J]. 農產品加工, 2021, (19): 100-102+105.

[16]李雪楠, 袁媛*. 食品中矮壯素與縮節胺的形成及其檢測方法研究進展[J]. 農產品加工, 2021, (02): 56-58+63. 

[17]袁媛; 孫春燕; 黃延軍; 時曉磊; 黃卉.“食品分析”課程思政與育人目標探討.食品界, 2021, (03): 106-107.

[18]袁媛, 劉黃友, 閆海洋, 孫冶. 食源性柚皮苷抗氧化性及其對呋喃所致小鼠肝腎損傷的保護作用[J]. 中國食品學報, 2019, 19 (09): 13-20.

[19]李釔垚, 蹇瑜璇, 竇純, 吳璇, 閆海洋, 袁媛. 紅景天苷對呋喃所致小鼠肝損傷的保護作用研究[J]. 農產品加工, 2019, (15): 53-57+60.

[20]袁媛, 馬爽, 王軍, 劉新鑫, 鄭健, 孫春燕, 時曉磊. “食品理化分析原理與技術”五位一體教學體系的建設[J]. 農產品加工, 2018, (17): 97-100.

[21]王子微, 陳美如, 黎敏, 黃哲, 李雪楠, 袁媛. 食品中亞硝胺分析技術研究綜述[J]. 農產品加工, 2018, (17): 63-65.

[22]袁媛, 季婉, 張巖, 莊紅. 高壓靜電場協同抗氧化劑抑制大豆油氧化[J]. 食品科學, 2018, 39 (13): 81-86.

[23]王婷婷, 袁媛, 王彥蘇. 提高黨內法規制度執行力 深入開展高校反腐倡廉工作[J]. 法制博覽, 2018, (06): 62.

[24]李雪楠, 奚春宇, 瞿亞婷, 袁媛. 食品中縮節胺形成機制研究進展[J]. 食品安全質量檢測學報, 2018, 9 (02): 391-395.

[25]劉欣, 劉黃友, 袁媛. 生物抗氧化劑抑制丙烯酰胺形成的研究進展[J]. 食品安全質量檢測學報, 2017, 8 (05): 1688-1692.

[26]孫春燕, 袁媛, 時曉磊, 趙頌寧, 鄭健, 張鐵華. 食品理化檢驗與食品分析開放式實驗授課方式的探討[J]. 科教文匯(中旬刊), 2017, (08): 52-54.

[27]陳冬妍, 劉黃友, 汪恩婷, 呂玲珠, 袁媛*. 丙烯酰胺和環氧丙酰胺的毒性及大蒜素對其毒性的保護作用研究進展[J]. 食品安全質量檢測學報, 2016, 7 (01): 238-243.

[28]袁媛*, 劉靜波, 孫春燕. “食品理化檢驗技術”理論和實驗課程設置及教學方法的改革與探索[J]. 科教文匯(上旬刊), 2015, (34): 53-55.

[29]苗雨田, 張煥杰, 袁媛*. 8種抗氧化劑對美拉德低濕模擬體系中丙烯酰胺的抑制效果[J]. 中國食品學報, 2014, 14 (11): 64-69.

[30]魏萌, 呂玲珠, 劉黃友, 袁媛*. 藍莓對蒸煮火腿中亞硝酸鹽和亞硝胺的抑制作用研究[J]. 食品安全質量檢測學報, 2014, 5 (11): 3610-3614.

[31]袁媛, 張煥杰, 苗雨田, 吳思佳, 林松毅, 劉靜波. 鮮切薯片油炸過程中丙烯酰胺形成的貢獻率[J]. 吉林大學學報(工學版), 2014, 44 (05): 1525-1530.

[32]袁夢縈, 張璐璐, 汪恩婷, 李新, 梁春祿, 袁媛*. 五種抗氧化劑對丙烯酰胺引起小鼠氧化損傷和腎損傷的保護作用[J]. 食品工業科技, 2013, 34 (08): 358-360+372.

[33]王蓮萍, 張蓮珠, 李慶杰, 袁媛, 趙全成. 側柏葉總黃酮提取物質量標準研究[J]. 安徽農業科學, 2012, 40 (24): 11996-11997+12010.

[34]莊紅, 陳樂群, 張婷, 朱媛媛, 唐寧, 袁媛*. 亞鐵血紅素肽復合型保護劑的性能[J]. 吉林大學學報(工學版), 2012, 42 (01): 256-260.

[35]魏從文, 管楷, 岳翔, 袁媛, 宋婷, 鄭子瑞, 張艷紅, 鐘輝. 人TANK結合激酶1的基因克隆、表達及生物活性鑒定[J]. 生物技術通訊, 2011, 22 (05): 667-670.

[36]魏從文, 管楷, 岳翔, 袁媛, 宋婷, 鄭子瑞, 張艷紅, 鐘輝. TBK1相關激酶活性缺失突變體和泛素樣結構域突變體的構建、表達及生物活性鑒定[J]. 生物技術通訊, 2011, 22 (05): 671-674.

[37]張璐璐, 陳震東, 袁媛*. 預防和降低丙烯酰胺毒性的幾種抗氧化劑[J]. 食品工業科技, 2012, 33 (08): 395-397.

[38]張鐵華, 王少君, 劉迪茹, 袁媛, 于亞莉, 殷涌光. 脈沖電場提取西藏靈菇胞外多糖條件優化[J]. 吉林大學學報(工學版), 2011, 41 (03): 882-886.

[39]莊紅; 陳樂群; 張婷; 朱媛媛; 崔真真; 唐寧; 袁媛.復合型保護劑對亞鐵-肽的保護性能.吉林大學學報(工學版), 2011.

[40]孫靜, 魏從文, 管楷, 程孝中, 徐揚, 袁媛, 尹晴晴, 宋婷, 鄭子瑞, 張艷紅, 鐘輝. 人TBK1小干擾RNA質粒的構建及穩定干擾TBK1細胞株的篩選[J]. 生物技術通訊, 2010, 21 (02): 163-167.

[41]袁媛*, 張卓丹, 趙蓉, 吳濤, 倪楊. 微波對馬鈴薯片中丙烯酰胺形成的影響[J]. 食品科技, 2009, 34 (11): 190-193.

[42]袁媛, 劉景圣. 蜜環菌液體深層發酵培養基的優選[J]. 農產品加工(學刊), 2009, (07): 57-59.

[43]袁媛*, 陳芳, 劉潔, 胡小松. 微波對美拉德摸擬體系中丙烯酰胺含量的影響[J]. 食品工業科技, 2009, 30 (06): 135-138.

[44]劉潔, 袁媛, 趙廣華, 胡小松, 陳芳. 食品中丙烯酰胺形成途徑的研究進展[J]. 中國糧油學報, 2009, 24 (02): 160-163.

[45]張卓丹, 趙蓉, 吳濤, 袁媛*, 陳芳, 胡小松. 控制食品中丙烯酰胺含量的方法研究進展[J]. 食品科學, 2009, 30 (01): 294-297.

[46]簡黎黎; 劉潔; 袁媛; 陳芳; 胡小松.HPLC-MS/MS法定量測定方便面中的丙烯酰胺.食品工業科技, 2009, (12): 391-394. 

[47]袁媛, 劉潔, 胡小松, 陳芳. 溫度和pH值對美拉德模擬體系中丙烯酰胺形成的影響[J]. 食品與發酵工業, 2008, (08): 32-36.

[48]袁媛, 劉景圣, 蔡丹. 蜜環菌化學成分與藥理作用的研究進展[J]. 農產品加工(學刊), 2008, (05): 46-49.

[49]袁媛; 劉潔; 胡小松; 陳芳.溫度和pH值對美拉德模擬體系中丙烯酰胺形成的影響.食品與發酵工業, 2008, (08): 32-36.

[50]張海霞; 陳芳; 袁媛; 劉潔; 胡小松.Asn/Glc模擬體系中丙烯酰胺形成規律的研究.食品工業科技, 2007, (12): 108. 

[50]譚富星, 李明哲, 錢直睿, 袁媛. 鈦合金顱骨修復體的多點成形數值模擬[J]. 吉林大學學報(工學版), 2006, (06): 851-855.

[51]袁媛; 陳芳; 劉潔; 張海霞; 胡小松.食品中丙烯酰胺問題及其分析方法研究進展.農產品加工(學刊), 2006, (08): 26.

[52]陳芳; 袁媛; 劉野; 胡小松.食品中丙烯酰胺研究進展.中國糧油學報, 2006, (02): 124-128.

[53]袁媛; 劉野; 陳芳; 胡小松. 葡萄糖/天冬酰胺模擬體系中丙烯酰胺的產生及其機理研究.中國食品學報, 2006, (01): 1-5.

[54]袁媛; 劉野; 陳芳; 胡小松.食品中丙烯酰胺分析方法研究進展.食品與發酵工業, 2005, (10): 115-119.

[55]袁媛; 陳芳; 胡小松.油炸食品中潛在致癌物丙烯酰胺——新的食品安全問題.中國食品工業, 2005, (09): 36-37. 

[56]袁媛; 胡小松.丙烯酰胺毒性的研究進展.食品工業科技, 2005, (04): 187-189.

[57]劉景圣; 袁媛; 田忠華.蜜環菌的活性成分研究及其在功能性食品中的應用.食品科學, 2003, (06): 165-168.

發表會議論文：

[1]袁媛 & 張煥杰. (2013). 5-羥甲基糠醛(HMF)超高速液相色譜方法(UHPLC)的建立及其在中國食品中的含量調查. (eds.) 科技與產業對接——CIFST-中國食品科學技術學會第十屆年會暨第七屆中美食品業高層論壇論文摘要集 (pp.221-222).

[2]袁媛; 劉野; 陳芳; 胡小松.葡萄糖/天冬酰胺模擬體系中丙烯酰胺的產生及其機理初步研究.中國食品科學技術學會第四屆年會暨第六屆國際食品科學技術大會, 中國, 2005-11-07至2005-11-09.

榮譽獎勵：

1、2018年，吉林省自然科學學術成果獎三等獎，“Protective effects of apigenin against furan-induced toxicity in mice”，排名第四（通訊作者）。

2、2017年，中國食品科學技術學會科技創新獎——優秀論文一等獎，“Heat-induced formation of mepiquat by decarboxylation of pipecolic acid and its betaine derivative. Part 1: model system studies”，排名第一。

3、2016年，中國食品科學技術學會科技創新獎-技術進步獎一等獎，“熱加工食品中丙烯酰胺控制技術及產業化”，排名第六。

4、2014年，中國商業聯合會，中國商業聯合會科學技術獎——全國商業科技進步獎一等獎，“熱加工食品中丙烯酰胺抑制技術及毒性干預”，排名第五。

5、2014年，吉林省自然科學學術成果獎三等獎，“微波和油炸對丙烯酰胺與丙酮醛形成的影響及抑制丙烯酰胺毒性的抗氧化劑”，排名第一。

6、2013年，福建省科技進步獎二等獎，“即食食品質量安全控制技術及產業化”，排名第七。

7、2013年，中國食品科學技術學會科技創新獎——優秀論文獎二等獎，“Protective effect of allicin against acrylamide-induced hepatocyte damage in vitro and in vivo”，排名第六（通訊作者）。

8、2013年，吉林省自然科學學術成果獎二等獎，“大蒜素降低膳食致癌物丙烯酰胺內毒性作用效果及機制研究”，排名第一。