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韩雪源
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15009256461@163.com
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2015.09—2019.03 浙江大学生物系统工程与食品科学学院，食品安全与营养专业学习，获工学博士学位；
2012.09—2015.06 西北农林科技大学风景园林艺术学院，风景园林学专业学习，获硕士学位;
2008.08—2012.06 内蒙古农业大学农学院，园艺专业学习，获学士学位;
2019.04--至今 绍兴文理学院生命科学学院;
2022.11-2024.11 浙江大学生工食品学院 在职博士后。
2012.09—2015.06 西北农林科技大学风景园林艺术学院，风景园林学专业学习，获硕士学位;
2008.08—2012.06 内蒙古农业大学农学院，园艺专业学习，获学士学位;
2019.04--至今 绍兴文理学院生命科学学院;
2022.11-2024.11 浙江大学生工食品学院 在职博士后。
主要讲授《食品化学》、《应用微生物学》、《室内盆栽花卉与装饰》等课程
果蔬采后生理与分子生物学；
果蔬采后保鲜与加工；
黄酒、果酒发酵与加工；
果蔬采后保鲜与加工；
黄酒、果酒发酵与加工；
国家自然科学基金青年基金项目，AdMYB52调控猕猴桃果实愈伤木栓质合成的分子机制研究，2023-2025，主持；
浙江省基础公益研究计划探索一般项目，2024-2026，主持；
绍兴市科技计划专项项目，重点项目，2023-2024，主持；
浙江省教育厅一般科研项目,烘焙米黄酒品质及其糯米淀粉结构特征和工程优化,2020-2023,主持；
绍兴文理学院人才引进科研启动项目,青梅果酒生产工艺优化及其综合开发利用,2019-2022，主持；
绍兴文理学院研究生科研立项2项，主持；
国家自然科学基金委员会, 面上项目, 31972468, 草莓FaMADS1依赖脱落酸信号调控果实成熟的功能解
析, 2020-01-01 至 2023-12-31, 58万元, 在研, 参与
国家自然科学基金委员会, 面上项目, 31772365, 猕猴桃果实损伤诱导的木栓质合成及其脂肪ω-羟基
酸/脂肪醇苯丙基转移酶（FHT）的调控机制, 2018-01-01 至 2021-12-31, 65万元, 参与
浙江省基础公益研究计划探索一般项目，2024-2026，主持；
绍兴市科技计划专项项目，重点项目，2023-2024，主持；
浙江省教育厅一般科研项目,烘焙米黄酒品质及其糯米淀粉结构特征和工程优化,2020-2023,主持；
绍兴文理学院人才引进科研启动项目,青梅果酒生产工艺优化及其综合开发利用,2019-2022，主持；
绍兴文理学院研究生科研立项2项，主持；
国家自然科学基金委员会, 面上项目, 31972468, 草莓FaMADS1依赖脱落酸信号调控果实成熟的功能解
析, 2020-01-01 至 2023-12-31, 58万元, 在研, 参与
国家自然科学基金委员会, 面上项目, 31772365, 猕猴桃果实损伤诱导的木栓质合成及其脂肪ω-羟基
酸/脂肪醇苯丙基转移酶（FHT）的调控机制, 2018-01-01 至 2021-12-31, 65万元, 参与
Han, X., Shen, C., Wang, X., Ye, X., Zhou, J., Qian, B., ... & Yang, H. (2024). Influence of different baking temperatures of red kojic rice on the physicochemical properties, antioxidant capacity, and functional components of red starter wine. Journal of the Science of Food and Agriculture, 104(5), 3027-3038.
Han, X., Shen, C., He, F., Liu, Y., & Luo, Z. (2024). Potential regulator of ethylene and ABA in aroma recovery of kiwifruit after transferring from cold storage. Scientia Horticulturae, 335, 113343.
Xueyuan Han, Xiaoyu Wang, Chi Shen, Yiwei Mo, Rungang Tian, Linchun Mao, Zisheng Luo, Huanyi Yang.Exogenous ABA promotes aroma biosynthesis of postharvest kiwifruit after low-temperature storage, Planta, 2022-03-09.
Han X. Y.; Wei X. P.; Lu W. J.; Wu Q.; Mao L. C.; Luo Z.S., Transcriptional regulation of KCS gene by bZIP29 and MYB70 transcription factors during ABA-stimulated wound suberization of kiwifruit (Actinidia deliciosa). BMC Plant Biology 2022, 22, 1-11.
王晓雨,田润刚,杨国等.不同植物提取物对黄酒中有害成分的抑制[J].绍兴文理学院学报(自然科学),2022,42(03):49-54.DOI:10.16169/j.issn.1008-293x.k.2022.08.007.
高璐,何怡雯,韩雪源.不同糖源发酵青梅酒的理化特征和抗氧化性分析[J].绍兴文理学院学报(自然科学),2021,41(01):68-76.DOI:10.16169/j.issn.1008-293x.k.2021.02.011.
Wang X, Yang H, Tian R, et al. Effect of the joint fermentation of pyracantha powder and glutinous rice on the physicochemical characterization and functional evaluation of rice wine[J]. Food science & nutrition, 2021.
Wang X, Tian R, Yang H, et al. Effect of baking technique for rice wine production and the characteristics of baked rice wine[J]. Journal of the Science of Food and Agriculture, 2021.
Han X , Zhao Y , Hu B , et al. Influence of different yeast strains on the quality of fermented greengage (Prunus mume) alcoholic beverage and the optimization of fermentation conditions[J]. LWT- Food Science and Technology, 2020, 126:109292.
Han, X., Peng, Q., Yang, H., Hu, B., Shen, C., & Tian, R. (2020). Influence of different carbohydrate sources on physicochemical properties and metabolites of fermented greengage (Prunus mume) wines. Lwt - Food Science and Technology,.
Han, X., Lu, W., Wei, X., Li, L., Mao, L., and Zhao, Y. 2018. Proteomics analysis to understand the ABA stimulation of wound suberization in kiwifruit. Journal of Proteomics173:42-51.
Han, X. Y., Mao, L. C., Lu, W. J.,Wei, X. P.,Ying, T. J., and Luo, Z. S. 2019.Positive Regulation of the Transcription of AchnKCS by a bZIP Transcription Factor in Response to ABA-Stimulated Suberization of Kiwifruit.Journal of Agricultural and Food Chemistry.
HAN, X. Y., MAO, L. C., LU, W. J., TAO, X. Y., WEI, X. P., and LUO, Z. S. 2018. Abscisic acid induces differential expression of genes involved in wound-induced suberization in postharvest tomato fruit. Journal of Integrative Agriculture 17(12):2670-2682.
Han, X., Mao, L., Wei, X., and Lu, W. 2017. Stimulatory involvement of abscisic acid in wound suberization of postharvest kiwifruit. Scientia Horticulturae 224:244-250.
韩雪源,张延龙,牛立新.39个牡丹品种的形态学分类研究[J].西北农林科技大学学报(自然科学版),2014,42(09):128-136.
韩雪源,张延龙,牛立新,罗建让.不同产地‘凤丹’牡丹籽油主要脂肪酸成分分析[J].食品科学,2014,35(22):181-184.
张延龙,韩雪源,牛立新,张静,何丽霞.9种野生牡丹籽油主要脂肪酸成分分析[J].中国粮油学报,2015,30(04):72-75+79.
韩雪源, 茅林春. 2017. 木栓质组成成分, 组织化学特性及其生物合成研究进展. 植物学报 52 (3):358-374.
Han, X., Shen, C., He, F., Liu, Y., & Luo, Z. (2024). Potential regulator of ethylene and ABA in aroma recovery of kiwifruit after transferring from cold storage. Scientia Horticulturae, 335, 113343.
Xueyuan Han, Xiaoyu Wang, Chi Shen, Yiwei Mo, Rungang Tian, Linchun Mao, Zisheng Luo, Huanyi Yang.Exogenous ABA promotes aroma biosynthesis of postharvest kiwifruit after low-temperature storage, Planta, 2022-03-09.
Han X. Y.; Wei X. P.; Lu W. J.; Wu Q.; Mao L. C.; Luo Z.S., Transcriptional regulation of KCS gene by bZIP29 and MYB70 transcription factors during ABA-stimulated wound suberization of kiwifruit (Actinidia deliciosa). BMC Plant Biology 2022, 22, 1-11.
王晓雨,田润刚,杨国等.不同植物提取物对黄酒中有害成分的抑制[J].绍兴文理学院学报(自然科学),2022,42(03):49-54.DOI:10.16169/j.issn.1008-293x.k.2022.08.007.
高璐,何怡雯,韩雪源.不同糖源发酵青梅酒的理化特征和抗氧化性分析[J].绍兴文理学院学报(自然科学),2021,41(01):68-76.DOI:10.16169/j.issn.1008-293x.k.2021.02.011.
Wang X, Yang H, Tian R, et al. Effect of the joint fermentation of pyracantha powder and glutinous rice on the physicochemical characterization and functional evaluation of rice wine[J]. Food science & nutrition, 2021.
Wang X, Tian R, Yang H, et al. Effect of baking technique for rice wine production and the characteristics of baked rice wine[J]. Journal of the Science of Food and Agriculture, 2021.
Han X , Zhao Y , Hu B , et al. Influence of different yeast strains on the quality of fermented greengage (Prunus mume) alcoholic beverage and the optimization of fermentation conditions[J]. LWT- Food Science and Technology, 2020, 126:109292.
Han, X., Peng, Q., Yang, H., Hu, B., Shen, C., & Tian, R. (2020). Influence of different carbohydrate sources on physicochemical properties and metabolites of fermented greengage (Prunus mume) wines. Lwt - Food Science and Technology,.
Han, X., Lu, W., Wei, X., Li, L., Mao, L., and Zhao, Y. 2018. Proteomics analysis to understand the ABA stimulation of wound suberization in kiwifruit. Journal of Proteomics173:42-51.
Han, X. Y., Mao, L. C., Lu, W. J.,Wei, X. P.,Ying, T. J., and Luo, Z. S. 2019.Positive Regulation of the Transcription of AchnKCS by a bZIP Transcription Factor in Response to ABA-Stimulated Suberization of Kiwifruit.Journal of Agricultural and Food Chemistry.
HAN, X. Y., MAO, L. C., LU, W. J., TAO, X. Y., WEI, X. P., and LUO, Z. S. 2018. Abscisic acid induces differential expression of genes involved in wound-induced suberization in postharvest tomato fruit. Journal of Integrative Agriculture 17(12):2670-2682.
Han, X., Mao, L., Wei, X., and Lu, W. 2017. Stimulatory involvement of abscisic acid in wound suberization of postharvest kiwifruit. Scientia Horticulturae 224:244-250.
韩雪源,张延龙,牛立新.39个牡丹品种的形态学分类研究[J].西北农林科技大学学报(自然科学版),2014,42(09):128-136.
韩雪源,张延龙,牛立新,罗建让.不同产地‘凤丹’牡丹籽油主要脂肪酸成分分析[J].食品科学,2014,35(22):181-184.
张延龙,韩雪源,牛立新,张静,何丽霞.9种野生牡丹籽油主要脂肪酸成分分析[J].中国粮油学报,2015,30(04):72-75+79.
韩雪源, 茅林春. 2017. 木栓质组成成分, 组织化学特性及其生物合成研究进展. 植物学报 52 (3):358-374.