袁媛 吉林大学食品科学与工程学院教授

袁媛，1978.10，女，教授，博士生导师，食品质量与安全系系主任。2020年入选吉林大学“唐敖庆学者”领军教授岗位。先后主持国家自然科学基金、国家“十三五”重点研发专项课题及子任务、吉林省科技厅项目等科研项目三十余项。对食品中有毒有害物质，如丙烯酰胺、呋喃、亚硝胺、缩节胺、氯丙醇酯、反式脂肪酸等食品加工过程中潜在危害物的形成机理、控制技术及毒作用机制进行了系统研究。目前，在国内外学术期刊上发表论文六十余篇，其中SCI收录近五十篇，以第一及通讯作者发表SCI收录论文四十篇，EI收录6篇；参编教材4部；获学术奖励8项；获授权专利2件（含国际专利1件）。

教育经历：

2004.09-2007.06 中国农业大学 食品科学与营养工程学院 博士

2001.09-2004.06 吉林农业大学 食品科学与工程学院 硕士

1997.09-2001.06 吉林农业大学 食品科学与工程学院 本科

工作经历：

2016.01-至今 吉林大学 食品科学与工程学院 教授/博士生导师

2015.02-2016.01 瑞士雀巢研究中心 访问学者

2010.01-2015.01 吉林大学 化学学院 博士后

2009.10-2016.01 吉林大学 食品科学与工程学院 副教授/硕士生导师

2007.07-2009.09 吉林大学 食品科学与工程学院 讲师

社会兼职：

1、吉林省食品学会，常务理事（2022.08-2026.08）。

2、吉林省微量元素科学研究会，常务理事（2020.10-2024.10）。

3、吉林省微量元素科学研究会农牧专业委员会，秘书（2020.10-2024.10）。.

4、吉林省微量元素科学研究会硒研究与应用专业委员会，副主任委员（2020.10-2024.10）。

研究方向：

食品加工过程中危害物形成、控制及内源毒性防控机制。

承担科研项目情况：

1、国家自然科学基金面上项目，大蒜素缓解肝细胞线粒体稳态失衡调节膳食丙烯酰胺肝毒性机制研究（32172322），2022.01-2025.12，负责人。

2、吉林省科技厅自然科学基金项目，细胞线粒体参与的膳食潜在丙烯酰胺诱导肝细胞铁死亡机制研究（20220101262JC），2022.07-2025.06，负责人。

3、国家自然科学基金面上项目，热加工食品中新污染物缩节胺（Mepiquat）形成的多反应途径及机制（31772092）2018.01-2021.12，负责人。

4、国家自然科学基金面上项目，大蒜素减缓膳食丙烯酰胺及其代谢产物环氧丙酰胺基因损伤机制研究（31571939），2016.01-2019.12，负责人。

5、国家“十三五”重点研发计划课题，传统油炸食品中反式脂肪酸类、氯丙醇酯类及丙烯酰胺危害物在线监控关键技术研究（2019YFC160620103）， 2019.12-2022.12，负责人。

6、国家“十三五”重点研发计划子任务，低温预制食品中金黄色葡萄球菌生长机制及其安全预测模型（2018YFC1602202-2），2018.12-2021.12，负责人。

7、吉林省科技厅中青年科技创新创业卓越人才（团队）项目（创新类）食品加工伴生危害物风险防控关键技术创新团队（20210509024RQ）， 2021.07-2023.06，负责人。

8、吉林省科技厅国际合作项目，食品加工新污染物缩节胺形成机制研究（20180414073GH），2018.01-2020.12，负责人。

 科研成果：

1 规模化利用玉米蛋白粉加工系列活性肽产品的生产关键技术研究，张鸣镝;林松毅;李冬芳;刘静波;叶海青;袁媛;于亚莉;卜秀娟;王作昭;姜玮;李幸芳;邢杰;杨瑞雯，吉林大学，2017。

2 吉林省玉米资源综合利用开发系列功能食品与其产业化示范研究创新团队，林松毅;袁媛;叶海青;张鸣镝;于亚莉;肇萍;高峰;奚春雨;王作昭;张燕;卜秀娟;张美硕;刘明源;梁荣;刘旭野;杨帅伶，吉林大学，2016。 

3 高品质玉米淀粉糖生产关键技术研究，林松毅;刘静波;袁媛;张鸣镝;于亚莉;高峰;奚春雨;叶海青;肇萍;邢贺钦;庞勇;庄红;潘风光;王作昭;姜玮;刘明源;张美硕;梁荣，吉林大学，2015。

4 玉米皮资源综合利用生产活性多糖的关键技术科技成果转化与产业化，林松毅;马俊辉;刘静波;霍利;张鸣镝;袁媛;叶海青;高峰;庞勇;刘旭野;邢杰，吉林大学，2016。 

5 玉米汁中农药残留快速检测及控制技术的研究，卢静;关爽;宫新统;徐梦蕾;孙春燕;袁媛;牛效迪;郭娜;时晓磊;叶海青;马成林;徐克成;钱文辉;黄国任，吉林大学，2014。

国外授权专利：

发表英文学术论文 

[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.（一区，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. （一区，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. （一区，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. （一区，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. （一区，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. （一区，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.（一区，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. （一区，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. （一区，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收录（一区，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收录（三区，IF=1.64）/引用0 5/5（通讯作者）

[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收录（一区，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年中国食品科学技术学会科技创新奖——优秀论文一等奖 SCI收录（一区，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收录（一区，IF=4.052）/引用9 5/5（通讯作者）

[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收录（三区，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 论文 Food Chemistry，2015,186:46-53.SCI收录（一区，IF=4.052）/引用15 4/7（并列通讯）

[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收录（四区，IF=0.892）/引用7 5/5（通讯作者）

[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收录（四区，IF=1.085）/引用0 7/7（通讯作者）

[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收录（四区，IF=1.241）/引用5 7/7（通讯作者）

[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收录（三区，IF=2.167）/引用6 5/5（通讯作者）

[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年吉林省自然科学学术成果奖三等奖.SCI收录（二区，IF=2.686）/引用11 4/4（通讯作者）

[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收录（三区，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收录（三区，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收录（三区，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收录（二区，IF=3.584）/引用8 3/3（通讯作者）

[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收录（二区，IF=3.973）/引用44 3/3（通讯作者）

[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.  

发表中文期刊论文：

[1]徐梦蕾, 卢静, 张婷, 马爽, 袁媛, 关爽. 外部质量保障体系在食品科学与工程专业研究生培养中作用[J]. 食品工业, 2025, 46 (02): 139-141.

[2]徐梦蕾, 卢静, 马爽, 张婷, 袁媛, 关爽*. “食品安全监督管理学”课程思政元素的挖掘与教学设计[J]. 食品工业, 2024, 45 (11): 231-233.

[3]袁媛*, 时晓磊, 黄卉, 徐艳阳. 研究生案例教学的应用和创新——以生物与医药专业硕士研究生“食品检验专题”为例[J]. 食品工业, 2024, 45 (10): 250-253.

[4]徐梦蕾, 袁媛, 张婷, 金蕊, 马爽, 叶海青*. “大食物观”指导下的“食品安全学”课程改革思考[J]. 食品工业, 2024, 45 (02): 253-255.

[5]李荣蕊, 袁媛*. 复合抗氧化剂对油炸鲜切薯片中丙烯酰胺和氯丙醇酯的抑制作用[J]. 食品安全质量检测学报, 2023, 14 (17): 241-251.

[6]孙春燕, 李沁园, 袁媛, 王君旸, 杨川宇, 李红霞. 食品类专业科教融合人才培养模式改革[J]. 食品工业, 2023, 44 (05): 271-273.

[7]李荣蕊, 闫海洋, 袁媛*. 食品中3-氯-1,2-丙二醇脂肪酸酯的检测方法及防控措施研究进展[J]. 食品安全质量检测学报, 2023, 14 (04): 180-187.

[8]宋亚冬, 刘斌, 王家利, 闫海洋, 袁媛*. 肉制品中苯并[a]芘的控制措施[J]. 食品安全质量检测学报, 2023, 14 (03): 88-96.

[9]李红霞, 袁媛, 冯慧慧, 时晓磊, 张铁华, 孙春燕*. 创新及工程能力提升的食品分析实践教学改革[J]. 食品工业, 2022, 43 (07): 237-240.

[10]孙春燕, 李红霞, 时晓磊, 黄卉, 李薇茹, 袁媛*. “现代食品分析新技术”课程思政教学设计与实践[J]. 食品工业, 2022, 43 (07): 267-270.

[11]齐梦圆; 刘卿妍; 石素素; 咸友花; 袁媛*.高压电场技术在食品杀菌中的应用研究进展.食品科学, 2022, 43(11): 284-292. 

[12]杨超越, 闫海洋, 袁媛*. microRNA介导食品中功能性成分调节机体活性的研究进展[J]. 中国食品学报, 2022, 22 (03): 361-368.

[13]赵凤, 袁媛, 叶海青. 疫情下指导食品科学与工程专业本科生完成毕业论文的思考 实践与建议[J]. 农产品加工, 2021, (24): 113-115.

[14]苏长顺, 薛鹏, 张淼, 武新雨, 袁媛. 中国传统食品中丙烯酰胺的检测方法及控制措施[J]. 农产品加工, 2021, (20): 54-58.

[15]孙春燕, 袁媛, 时晓磊, 李红霞, 王作昭, 王二雷. 基于多种食品安全检测方法对比的食品专业本科生科研训练模式的探索[J]. 农产品加工, 2021, (19): 100-102+105.

[16]李雪楠, 袁媛*. 食品中矮壮素与缩节胺的形成及其检测方法研究进展[J]. 农产品加工, 2021, (02): 56-58+63. 

[17]袁媛; 孙春燕; 黄延军; 时晓磊; 黄卉.“食品分析”课程思政与育人目标探讨.食品界, 2021, (03): 106-107.

[18]袁媛, 刘黄友, 闫海洋, 孙冶. 食源性柚皮苷抗氧化性及其对呋喃所致小鼠肝肾损伤的保护作用[J]. 中国食品学报, 2019, 19 (09): 13-20.

[19]李钇垚, 蹇瑜璇, 窦纯, 吴璇, 闫海洋, 袁媛. 红景天苷对呋喃所致小鼠肝损伤的保护作用研究[J]. 农产品加工, 2019, (15): 53-57+60.

[20]袁媛, 马爽, 王军, 刘新鑫, 郑健, 孙春燕, 时晓磊. “食品理化分析原理与技术”五位一体教学体系的建设[J]. 农产品加工, 2018, (17): 97-100.

[21]王子微, 陈美如, 黎敏, 黄哲, 李雪楠, 袁媛. 食品中亚硝胺分析技术研究综述[J]. 农产品加工, 2018, (17): 63-65.

[22]袁媛, 季婉, 张岩, 庄红. 高压静电场协同抗氧化剂抑制大豆油氧化[J]. 食品科学, 2018, 39 (13): 81-86.

[23]王婷婷, 袁媛, 王彦苏. 提高党内法规制度执行力 深入开展高校反腐倡廉工作[J]. 法制博览, 2018, (06): 62.

[24]李雪楠, 奚春宇, 瞿亚婷, 袁媛. 食品中缩节胺形成机制研究进展[J]. 食品安全质量检测学报, 2018, 9 (02): 391-395.

[25]刘欣, 刘黄友, 袁媛. 生物抗氧化剂抑制丙烯酰胺形成的研究进展[J]. 食品安全质量检测学报, 2017, 8 (05): 1688-1692.

[26]孙春燕, 袁媛, 时晓磊, 赵颂宁, 郑健, 张铁华. 食品理化检验与食品分析开放式实验授课方式的探讨[J]. 科教文汇(中旬刊), 2017, (08): 52-54.

[27]陈冬妍, 刘黄友, 汪恩婷, 吕玲珠, 袁媛*. 丙烯酰胺和环氧丙酰胺的毒性及大蒜素对其毒性的保护作用研究进展[J]. 食品安全质量检测学报, 2016, 7 (01): 238-243.

[28]袁媛*, 刘静波, 孙春燕. “食品理化检验技术”理论和实验课程设置及教学方法的改革与探索[J]. 科教文汇(上旬刊), 2015, (34): 53-55.

[29]苗雨田, 张焕杰, 袁媛*. 8种抗氧化剂对美拉德低湿模拟体系中丙烯酰胺的抑制效果[J]. 中国食品学报, 2014, 14 (11): 64-69.

[30]魏萌, 吕玲珠, 刘黄友, 袁媛*. 蓝莓对蒸煮火腿中亚硝酸盐和亚硝胺的抑制作用研究[J]. 食品安全质量检测学报, 2014, 5 (11): 3610-3614.

[31]袁媛, 张焕杰, 苗雨田, 吴思佳, 林松毅, 刘静波. 鲜切薯片油炸过程中丙烯酰胺形成的贡献率[J]. 吉林大学学报(工学版), 2014, 44 (05): 1525-1530.

[32]袁梦萦, 张璐璐, 汪恩婷, 李新, 梁春禄, 袁媛*. 五种抗氧化剂对丙烯酰胺引起小鼠氧化损伤和肾损伤的保护作用[J]. 食品工业科技, 2013, 34 (08): 358-360+372.

[33]王莲萍, 张莲珠, 李庆杰, 袁媛, 赵全成. 侧柏叶总黄酮提取物质量标准研究[J]. 安徽农业科学, 2012, 40 (24): 11996-11997+12010.

[34]庄红, 陈乐群, 张婷, 朱媛媛, 唐宁, 袁媛*. 亚铁血红素肽复合型保护剂的性能[J]. 吉林大学学报(工学版), 2012, 42 (01): 256-260.

[35]魏从文, 管楷, 岳翔, 袁媛, 宋婷, 郑子瑞, 张艳红, 钟辉. 人TANK结合激酶1的基因克隆、表达及生物活性鉴定[J]. 生物技术通讯, 2011, 22 (05): 667-670.

[36]魏从文, 管楷, 岳翔, 袁媛, 宋婷, 郑子瑞, 张艳红, 钟辉. TBK1相关激酶活性缺失突变体和泛素样结构域突变体的构建、表达及生物活性鉴定[J]. 生物技术通讯, 2011, 22 (05): 671-674.

[37]张璐璐, 陈震东, 袁媛*. 预防和降低丙烯酰胺毒性的几种抗氧化剂[J]. 食品工业科技, 2012, 33 (08): 395-397.

[38]张铁华, 王少君, 刘迪茹, 袁媛, 于亚莉, 殷涌光. 脉冲电场提取西藏灵菇胞外多糖条件优化[J]. 吉林大学学报(工学版), 2011, 41 (03): 882-886.

[39]庄红; 陈乐群; 张婷; 朱媛媛; 崔真真; 唐宁; 袁媛.复合型保护剂对亚铁-肽的保护性能.吉林大学学报(工学版), 2011.

[40]孙静, 魏从文, 管楷, 程孝中, 徐扬, 袁媛, 尹晴晴, 宋婷, 郑子瑞, 张艳红, 钟辉. 人TBK1小干扰RNA质粒的构建及稳定干扰TBK1细胞株的筛选[J]. 生物技术通讯, 2010, 21 (02): 163-167.

[41]袁媛*, 张卓丹, 赵蓉, 吴涛, 倪杨. 微波对马铃薯片中丙烯酰胺形成的影响[J]. 食品科技, 2009, 34 (11): 190-193.

[42]袁媛, 刘景圣. 蜜环菌液体深层发酵培养基的优选[J]. 农产品加工(学刊), 2009, (07): 57-59.

[43]袁媛*, 陈芳, 刘洁, 胡小松. 微波对美拉德摸拟体系中丙烯酰胺含量的影响[J]. 食品工业科技, 2009, 30 (06): 135-138.

[44]刘洁, 袁媛, 赵广华, 胡小松, 陈芳. 食品中丙烯酰胺形成途径的研究进展[J]. 中国粮油学报, 2009, 24 (02): 160-163.

[45]张卓丹, 赵蓉, 吴涛, 袁媛*, 陈芳, 胡小松. 控制食品中丙烯酰胺含量的方法研究进展[J]. 食品科学, 2009, 30 (01): 294-297.

[46]简黎黎; 刘洁; 袁媛; 陈芳; 胡小松.HPLC-MS/MS法定量测定方便面中的丙烯酰胺.食品工业科技, 2009, (12): 391-394. 

[47]袁媛, 刘洁, 胡小松, 陈芳. 温度和pH值对美拉德模拟体系中丙烯酰胺形成的影响[J]. 食品与发酵工业, 2008, (08): 32-36.

[48]袁媛, 刘景圣, 蔡丹. 蜜环菌化学成分与药理作用的研究进展[J]. 农产品加工(学刊), 2008, (05): 46-49.

[49]袁媛; 刘洁; 胡小松; 陈芳.温度和pH值对美拉德模拟体系中丙烯酰胺形成的影响.食品与发酵工业, 2008, (08): 32-36.

[50]张海霞; 陈芳; 袁媛; 刘洁; 胡小松.Asn/Glc模拟体系中丙烯酰胺形成规律的研究.食品工业科技, 2007, (12): 108. 

[50]谭富星, 李明哲, 钱直睿, 袁媛. 钛合金颅骨修复体的多点成形数值模拟[J]. 吉林大学学报(工学版), 2006, (06): 851-855.

[51]袁媛; 陈芳; 刘洁; 张海霞; 胡小松.食品中丙烯酰胺问题及其分析方法研究进展.农产品加工(学刊), 2006, (08): 26.

[52]陈芳; 袁媛; 刘野; 胡小松.食品中丙烯酰胺研究进展.中国粮油学报, 2006, (02): 124-128.

[53]袁媛; 刘野; 陈芳; 胡小松. 葡萄糖/天冬酰胺模拟体系中丙烯酰胺的产生及其机理研究.中国食品学报, 2006, (01): 1-5.

[54]袁媛; 刘野; 陈芳; 胡小松.食品中丙烯酰胺分析方法研究进展.食品与发酵工业, 2005, (10): 115-119.

[55]袁媛; 陈芳; 胡小松.油炸食品中潜在致癌物丙烯酰胺——新的食品安全问题.中国食品工业, 2005, (09): 36-37. 

[56]袁媛; 胡小松.丙烯酰胺毒性的研究进展.食品工业科技, 2005, (04): 187-189.

[57]刘景圣; 袁媛; 田忠华.蜜环菌的活性成分研究及其在功能性食品中的应用.食品科学, 2003, (06): 165-168.

发表会议论文：

[1]袁媛 & 张焕杰. (2013). 5-羟甲基糠醛(HMF)超高速液相色谱方法(UHPLC)的建立及其在中国食品中的含量调查. (eds.) 科技与产业对接——CIFST-中国食品科学技术学会第十届年会暨第七届中美食品业高层论坛论文摘要集 (pp.221-222).

[2]袁媛; 刘野; 陈芳; 胡小松.葡萄糖/天冬酰胺模拟体系中丙烯酰胺的产生及其机理初步研究.中国食品科学技术学会第四届年会暨第六届国际食品科学技术大会, 中国, 2005-11-07至2005-11-09.

荣誉奖励：

1、2018年，吉林省自然科学学术成果奖三等奖，“Protective effects of apigenin against furan-induced toxicity in mice”，排名第四（通讯作者）。

2、2017年，中国食品科学技术学会科技创新奖——优秀论文一等奖，“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，中国食品科学技术学会科技创新奖-技术进步奖一等奖，“热加工食品中丙烯酰胺控制技术及产业化”，排名第六。

4、2014年，中国商业联合会，中国商业联合会科学技术奖——全国商业科技进步奖一等奖，“热加工食品中丙烯酰胺抑制技术及毒性干预”，排名第五。

5、2014年，吉林省自然科学学术成果奖三等奖，“微波和油炸对丙烯酰胺与丙酮醛形成的影响及抑制丙烯酰胺毒性的抗氧化剂”，排名第一。

6、2013年，福建省科技进步奖二等奖，“即食食品质量安全控制技术及产业化”，排名第七。

7、2013年，中国食品科学技术学会科技创新奖——优秀论文奖二等奖，“Protective effect of allicin against acrylamide-induced hepatocyte damage in vitro and in vivo”，排名第六（通讯作者）。

8、2013年，吉林省自然科学学术成果奖二等奖，“大蒜素降低膳食致癌物丙烯酰胺内毒性作用效果及机制研究”，排名第一。