学位：工学博士

职称/职务：讲师

E-mail：805301582@qq.com

研究方向：水产品加工与贮藏/微生物检测与控制

杨歆，女，博士，讲师，主要研究方向为水产品加工与贮藏和微生物检测与控制。研究内容主要包括壳聚糖改性及表征、冷藏海鲈鱼保鲜效果评价、优势腐败菌的分离鉴定、抑菌及抑生物膜作用探究，以及其靶向作用的分子机制解析等。2026年6月获上海海洋大学食品科学与工程专业工学博士学位，2026年8月入职枣庄学院。以第一作者在《Food Research International》、《Food Chemistry》、《LWT - Food Science and Technology》等杂志发表SCI论文。

发表文章：

1. Xin YANG, Weiqing LAN*, Xiaohong SUN*. (2023). Antibacterial and antioxidant properties of phenolic acid grafted chitosan and its application in food preservation: A review. Food Chemistry, 428, 136788.

2. Xin YANG, Weiqing LAN*, Xiaohong SUN*. (2024). Effects of chlorogenic acid-grafted-chitosan on biofilms, oxidative stress, quorum sensing and c-di-GMP in Pseudomonas fluorescens. International Journal of Biological Macromolecules, 273, 133029.

3. Xin YANG, Lijun YUAN, Weiqing LAN*, Xiaohong SUN*. (2024). Inhibitory mechanism of chlorogenic acid-grafted chitosan against Pseudomonas fluorescens: interruption of iron uptake. International Journal of Biological Macromolecules, 273, 133029.

4. Xin YANG, Weiqing LAN*, Xiaohong SUN*. (2026). Chlorogenic acid-grafted chitosan binds to the iron transporter Fiu to disrupt iron uptake and attenuate spoilage activity of Pseudomonas fluorescens. Food Research International, 227, 118307. 

5. Xin YANG, Weiqing LAN+1*, Ming LU, Zeling WANG, Jing XIE*. (2022). Characterization of different phenolic acids grafted chitosan and their application for Japanese sea bass (Lateolabrax japonicus) fillets preservation. LWT-Food Science and Technology, 170, 114072.

6. Weiqing LAN, Xin YANG, Jing XIE*. (2022) Effects of phenolic acid grafted chitosan on moisture state and protein properties of vacuum packaged sea bass (Lateolabrax japonicus) during refrigerated storage. LWT-Food Science and Technology, 159, 113208.

7. Xin YANG, Weiqing LAN*, Xiaohong SUN*. (2024). Effect of chlorogenic acid grafted chitosan on microbiological compositions of sea bass (Lateolabrax japonicus) fillets: Dominant spoilage bacteria, inhibition activity and membrane damage mechanisms. International Journal of Food Microbiology, 411, 110540.

8. Xin YANG, Weiqing LAN*, Xinyu ZHAO, Ai LANG, Jing XIE*. (2023). Ultrasound assisted treatment improves the preservation performance of chitosan-grafted-chlorogenic acid on refrigerated sea bass (Lateolabrax japonicus) fillets. Journal of the Science of Food and Agriculture, 103(2), 900-907.

9. Xin YANG, Weiqing LAN*, Jing XIE*. (2022). Inhibitory effects of chitosan grafted chlorogenic acid on antioxidase activity, and lipid and protein oxidation of sea bass (Lateolabrax japonicus) fillets stored at 4 ℃. Journal of the Science of Food and Agriculture, 102(14), 6236-6245.

10. Xin YANG, Weiqing LAN*, Jing XIE*. (2022). Antimicrobial and anti-biofilm activities of chlorogenic acid grafted chitosan against Staphylococcus aureus. Microbial pathogenesis, 173, 105748.

11. Xin YANG, Weiqing LAN*, Jing XIE*. (2023). Inhibitory effect of chlorogenic acid-grafted chitosan on seafood isolates Pseudomonas fluorescens and its biofilm. Letters in Applied Microbiology, 76(4), 1-8.

12. Xin YANG, Weiqing LAN*, Xiaohong SUN*. (2023). Ultrasound-assisted chlorogenic acid-grafted chitosan soaking of sea bass (Lateolabrax japonicus) fillets to reduce protein oxidation and maintain gel properties. Journal of Food Safety, 43(6), 13095.