姓名：于海燕
性别：女
学历：博士研究生
职称：教授
职务：教师
工作单位：上海应用技术大学香料香精技术与工程学院
教育情况：
2004.03~2007.03浙江大学 博士
2001.09~2004.03中国农业大学 硕士
1997.09~2001.08青岛农业大学 学士
工作经历：
2018.01~至今， 上海应用技术大学，教授
2009.12~2017.12，上海应用技术学院，副教授
2013.05~2014.06，美国加州大学戴维斯分校，访问学者
2009.07~2009.12，上海应用技术学院，讲师
2007.04~2009.06，浙江大学，师资博士后
所受奖项：
2009年 全国百篇优秀博士学位论文获得者
2015年 上海市科技进步奖三等奖（20154197-3-R03）
主要研究方向：
食品风味品质检测技术及其应用
代表性著作：
[1] Haiyan Yu, Tong Xie, Jingru Xie, Lianzhong Ai, Huaixiang Tian. Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry. Food Chemistry. 2019, 293: 8-14.（SCI收录）
[2] Haiyan Yu, Yan Zhang, Jie Zhao, Huaixiang Tian. Taste characteristics of Chinese bayberry juice characterized by sensory evaluation, chromatography analysis, and an electronic tongue. Journal of Food Science and Technology. 2018, 55(5): 1624-1631.（SCI收录）
[3] Huaixiang Tian, Yajing Zhang，Chen Chen，Lan Qin，Lizhong Xiao，Yugang Fei，HaiYan Yu*. Assessment of main factor of sensory quality defects in chicken seasoning during storage. Journal of the Science of Food and Agriculture. 2018, 98: 5807–5815.（SCI收录）
[4] Huaixiang Tian, Yajing Zhang，Lan Qin，Chen Chen，Yuan Liu, HaiYan Yu*. Evaluating taste contribution of brown sugar in chicken seasoning using taste compounds, sensory evaluation, and electronic tongue. International Journal of Food Properties. 2018, 21: 471–483.（SCI收录）
[5] Huaixiang Tian, Ting Xu, HaiYan Yu*. Optimization and characterization of shrimp flavor nanocapsules containing 2,5-dimethylpyrazine using an inclusion approach. Journal of Food Processing and Preservation. 2017, 41: 1–8.（SCI收录）
[6] Haiyan Yu*, Li Wang, Kathryn L. McCarthy. Characterization of yogurts made with milk solids non fat by rheological behavior and nuclear magnetic resonance spectroscopy. Food and Drug Analysis. 2016, 24: 804–812.（SCI收录）
[7] HaiYan Yu, Jie Zhao, Fenghua Li, Huaixiang Tian, Xia Ma. Characterization of Chinese rice wine taste attributes using chromatography analysis, sensory evaluation, and an electronic tongue. Journal of chromatography B. 2015, 997: 129–135.（SCI收录）
[8] Zuobing Xiao, Lingling Fang, Yunwei Niu, Haiyan Yu*. Effect of cultivar and variety on phenolic compounds and antioxidant activity of cherry wine. Food Chemistry. 2015, 186: 69–73.（SCI收录）
[9] Huaixiang Tian, Fenghua Li, Lan Qin, Haiyan Yu*, Xia Ma. Quality evaluation of beef seasonings using gas chromatography-mass spectrometry and electronic nose: correlation with sensory attributes and classification according to grade level. Food Analytical Methods. 2015, 5: 1522–1534.（SCI收录）
[10] Haiyan Yu*, Xin Dai, Guiyan Yao, Zuobing Xiao. Application of GC-based electronic nose for classification of Chinese rice wine by wine age. Food Analytical Methods. 2014, 7: 1489–1497.（SCI收录）
[11] Huaixiang Tian, Fenghua Li, Lan Qin, Haiyan Yu*, Xia Ma. Discrimination of chicken seasonings and beef seasonings using electronic nose and sensory evaluation. Journal of Food Science. 2014, 79(11): S2346–S2353.（SCI收录）
[12] Haiyan Yu, Xiaoying Niu, Yibin Ying*, Xingxiang Pan. Use of visible and short-wavelength near-infrared spectroscopy and least-squares support vector machines for non-destructive rice wine quality determination. Transactions of the ASABE. 2011, 54(2): 265–271.（SCI收录）
[13] Haiyan Yu, Xiaoying Niu, Hongjian Lin, Yibin Ying, Bobin Li, Xingxiang Pan. A feasibility study on on-line determination of rice wine composition by Vis-NIR spectroscopy and least-squares support vector machines. Food Chemistry. 2009, 113: 291–296.（SCI收录）
[14] Haiyan Yu, Hongjian Lin, Yibin Yin, Bobin Li, Xingxiang Pan. Prediction of enological parameters and discrimination of rice wine age using least-squares support vector machines and near infrared spectroscopy. Journal of Agricultural and Food Chemistry. 2008, 56(2): 307–313.（SCI收录）
