夏弄玉|讲师
研究方向
(1) 食品感官评价与风味化学
(2) 饮料加工与酿造工程及副产物综合利用
(3) 林果风味品质形成机理与分子生物学
学习工作经历
2025-至今 北京林业大学 1382cm太阳贵宾会官网 食品科学与工程学科 讲师
2013-2025 中国农业大学，食品科学与营养工程学院，学士、硕士、博士
发表论文
(1) Nongyu Xia, Haoen Cai, Jiayi Kou, Yunxue Xie, Xuechen Yao, Jin Li, Penghui Zhou, Fei He, Changqing Duan, Qiuhong Pan, Yibin Lan. Variety-specific flavor characteristics in the Shandong region: Interaction between fermentation and variety [J]. Food Chemistry, 2025, 478, 143707.
(2) Nong-Yu Xia, Xue-Chen Yao, Wan-Hui Ma, Ya-Chen Wang, Yi Wei, Lei He, Xiao Meng, Hao-Tian Cheng, Wei-Ming Yang, Chang-Qing Duan, Qiu-Hong Pan. Integrated analysis of transcriptome and metabolome to unveil impact on enhancing grape aroma quality with synthetic auxin: Spotlight the mediation of aba in crosstalk with auxin [J]. Journal of Agricultural and Food Chemistry, 2024, 72(2): 1228-43.
(3) Nong-Yu Xia, Ao-Yi Liu, Meng-Yao Qi, Hua-Lin Zhang, Yong-Ce Huang, Fei He, Chang-Qing Duan, Qiu-Hong Pan. Enhancing the color and astringency of red wines through white grape seeds addition: Repurposing wine production byproducts [J]. Food Chemistry: X, 2024, 23: 101700.
(4) Nongyu Xia, Haotian Cheng, Xuechen Yao, Qiuhong Pan,Nan Meng, and Qingquan Yu. Effect of Cold Stabilization Duration on Organic Acids and Aroma Compounds during Vitis vinifera L. cv. Riesling Wine Bottle Storage [J]. Foods, 2022, 11(9).
(5) Ge, Y.-L., Xia, N.-Y., Wang, Y.-C., Zhang, H.-L., Yang, W.-M., Duan, C.-Q., & Pan, Q.-H. (2024). Evolution of Aroma Profiles in Vitis vinifera L. Marselan and Merlot from Grapes to Wines and Difference between Varieties. Molecules, 29(14).
(6) Zhang, H.-L., Xia, N.-Y., Yao, X.-C., Duan, C.-Q., & Pan, Q.-H. (2024). Effects of Phenolic Evolution on Color Characteristics of Single-Cultivar Vitis vinifera L. Marselan and Merlot Wines during Vinification and Aging. Foods, 13(3).
(7) Yao, X., Xia, N., Meng, X., Duan, C., & Pan, Q. (2022). A One-Step Polyphenol Removal Approach for Detection of Multiple Phytohormones from Grape Berry. Horticulturae, 8(6).
(8) Tian, M.-B., Ma, W.-H., Xia, N.-Y., Peng, J., Hu, R.-Q., Duan, C.-Q., & He, F. (2023). Soil variables and reflected light revealed the plasticity of grape and wine composition: Regulation of the flavoromics under inner row gravel covering. Food Chemistry.
(9) Wang, J., Yao, X., Xia, N., Sun, Q., Duan, C., & Pan, Q. (2023). Evolution of Seed-Soluble and Insoluble Tannins during Grape Berry Maturation. Molecules, 28(7).
(10) Yao, X.-C., Zhang, H.-L., Ma, X.-R., Xia, N.-Y., Duan, C.-Q., Yang, W.-M., & Pan, Q.-H. (2024). Leaching and evolution of anthocyanins and aroma compounds during Cabernet Sauvignon wine fermentation with whole-process skin-seed contact. Food Chemistry, 436, 137727.
(11) Liu, A., Wang, J., Yao, X., Xia, N., Sun, Q., Duan, C., & Pan, Q. (2023). Dissecting Seed Proanthocyandin Composition and Accumulation under Different Berry Ripening Process in Wine Grapes. Horticulturae, 9(1).
(12) Wei, Y., Wang, Y., Meng, X., Yao, X., Xia, N., Zhang, H., . . . Pan, Q. (2025). VviWRKY24 promotes β-damascenone biosynthesis by targeting VviNCED1 to increase abscisic acid in grape berries. Horticulture Research, 12(5), uhaf017.
(13) 杨颖, 张馨月, 刘佳妮, 胡潇月, 凌梦琪, 朱保庆, 马丹阳, 夏弄玉*. 小芒森、长相思和玛尔维萨干白葡萄酒的特征香气及其物质基础解析 [J]. 食品与发酵工业. (Accepted).
授权专利
[1] 潘秋红, 夏弄玉, 陈倬, 程昊天, 等. 一种提升红葡萄酒颜色稳定性的酿造方法. [P]. （已授权，学生第一发明人）