姓名：林少玲

性别：女

学历：博士研究生

职称：副教授

工作单位：福建农林大学食品科学学院

教育情况：

2005年9月-2009年6月 暨南大学

2009年9月-2012年6月 暨南大学

2012年8月-2015年12月 香港中文大学

工作经历：

2016年1月-2020年12月 福建农林大学食品科学学院  讲师；

2021年1月至今         福建农林大学食品科学学院  副教授。

所受奖项:

先后获福建省引进高层次人才、福建省食品工业协会科技进步一等奖、食品行业社会服务先进科技工作者和食品科学学院“优秀研究生指导教师”等荣誉称号；

近5年来，主持国家自然科学基金青年基金1项，部级课题2项（博士后科学基金一等和特等资助各1项）及省级课题4项；以第一作者或通讯作者身份发表高水平论文28篇（其中中科院一区12篇），中文卓越期刊3篇，中文EI 4篇和CSCD核心3篇。以第一发明人授权国家发明专利3项。已指导硕士毕业生6名，所指导的研究生荣获国家奖学金、学业奖学金共10人次，2人荣获校级优秀毕业论文。

主要研究方向：

食品营养学（植物化学物的减肥降脂功效）、非热杀菌保鲜技术、杀菌机理等

代表性著作：

[1] Lin, S., Hu, J., Guo, R., Lin, Y., Liu, L., Tan, B. K., & Zeng, S. (2017). Potential dietary toxicity assessment of alum-processed jellyfish. bulgarian chemical communications, 49, 70-77.

[2] Lin, S., Chi, W., Hu, J., Pan, Q., Zheng, B., & Zeng, S. (2017). Sensory and nutritional properties of chinese olive pomace based high fibre biscuit. Emirates Journal of Food and Agriculture, 29(7), 495.

[3] Lin, S., Ching, L. T., Lam, K., & Cheung, P. C. (2017). Anti-angiogenic effect of water extract from the fruiting body of Agrocybe aegerita. LWT - Food Science and Technology, 75, 155-163.

[4] Lin, S., Hu, J., Zhou, X., & Cheung, P. C. (2017). Inhibition of vascular endothelial growth factor-induced angiogenesis by chlorogenic acid via targeting the vascular endothelial growth factor receptor 2-mediated signaling pathway. Journal of Functional Foods, 32, 285-295.

[5] Lin, S., Wang, Z., Hu, J., Ge, S., Zheng, B., & Zeng, S. (2018). Polyphenolics from fresh lotus seeds: enzyme-assisted ethanol extraction optimization and its antioxidant activity. Current Topics in Nutraceutical Research, 16(1).

[6] Lin, S., Wang, Z., Lam, K. L., Zeng, S., Tan, B. K., & Hu, J. (2019). Role of intestinal microecology in the regulation of energy metabolism by dietary polyphenols and their metabolites. Food & nutrition research, 63.

[7] Lin, S., Wang, Z., Lin, Y., Ge, S., Hamzah, S. S., & Hu, J. (2019). Bound phenolics from fresh lotus seeds exert anti-obesity effects in 3T3-L1 adipocytes and high-fat diet-fed mice by activation of AMPK. Journal of Functional Foods, 58, 74-84.

[8] Lin, S., Wang, P., Lam, K. L., Hu, J., & Cheung, P. C. (2020). Research on a Specialty Mushroom (Pleurotus tuber-regium) as a Functional Food: Chemical Composition and Biological Activities. Journal of Agricultural and Food Chemistry, 68(35), 9277-9286.

[9] 林少玲, 黄晨楹, 朱子瑶, 崔建婷, 孔令华, & 郑宝东. (2018). 非热力光动力灭菌技术在食品安全中的研究进展. 中国食品学报(7),323-331.

[10] Hu, J., Zhou, A., Cheung, P. C., Zheng, B., Zeng, S., & Lin, S. (2018). Expression of GPR43 in Brown Adipogenesis Is Enhanced by Rosiglitazone and Controlled by PPARγ/RXR Heterodimerization. PPAR research, 2018.

[11] Zhenyu Wang, Jiamiao Hu, Siti Sarah Hamzah, Shenghan Ge, Yilin Lin, Baodong Zheng, Shaoxiao Zeng, and Shaoling Lin. (2019). n-Butanol Extract of Lotus Seeds Exerts Antiobesity Effects in 3T3-L1 Preadipocytes and High-Fat Diet-Fed Mice via Activating Adenosine Monophosphate-Activated Protein Kinase. Journal of Agricultural and Food Chemistry, 67 (4), 1092-1103.

[12] Wang, Zhengyu，Lam, Ka‐Lung，Hu, Jiamiao，Ge, Shenghan，Zhou, Arong，Zheng, Baodong，Zeng, Shaoxiao，Lin, Shaoling (2019). Chlorogenic acid alleviates obesity and modulates gut microbiota in high‐fat‐fed mice. Food science & nutrition, 7(2), 579-588.

[13] Lin, Y.; Hu, J.; Li, S.; Hamzah, S.S.; Jiang, H.; Zhou, A.; Zeng, S.; Lin, S. (2019). Curcumin-Based Photodynamic Sterilization for Preservation of Fresh-Cut Hami Melon. Molecules, 24, 2374.

[14] J Hu, F Zhou, Y Lin, A Zhou, BK Tan, S Zeng，Siti SarahHamzah，ShaolingLin (2019). The effects of photodynamically activated curcumin on the preservation of low alum treated ready-to-eat jellyfish. LWT - Food Science and Technology, 108443.

[15 周阿容, 陈妮, 郑宝东, 林少玲, & 曾绍校. (2019). 姜黄素介导的光动力技术对真空包装鲜莲胀袋控制效果的研究. 食品科技, 044(006), 45-50.

[16] 周阿容,林以琳,邱建清,曾绍校,林少玲. (2020).姜黄素膜运载体系的构建及功能性应用研究进展[J].食品科学, 41(07):266-274

[17] Wang, Z. , Ge, S. , Li, S. , Lin, H. , & Lin, S. . (2020). Anti-obesity effect of trans-cinnamic acid on hepg2 cells and hfd-fed mice. Food and Chemical Toxicology, 137, 111148-.

[18] Wang, Z., Li, S., Ge, S., & Lin, S. (2020). Review of distribution, extraction methods, and health benefits of bound phenolics in food plants. Journal of agricultural and food chemistry, 68(11), 3330-3343.

[19] Wang, Z. , Ge, S. , Li, S. , Lin, H. , & Lin, S. . Anti-obesity effect of trans-cinnamic acid on hepg2 cells and hfd-fed mice. Food and Chemical Toxicology, 2020,137, 111148-.

[20]林以琳, 邱建清, 李世洋, 曾绍校&林少玲. (2020). 核黄素介导的光动力技术的研究进展. 食品工业科技, 041(006), 332-337.

[21] 林以琳,李世洋,赖丹宁,黄钰婕,胡嘉淼,张志刚,林少玲. (2020). 姜黄素介导光动力减菌技术对缢蛏的保鲜效果[J].农业工程学报,36(16):320-326.

[22] Zhenyu Wang, Yang Yang, Jiawen Zhang, Jiamiao Hu, Xin Yan, Shaoxiao Zeng, Xiujuan Huang, Shaoling Lin. Ferulic acid ameliorates intrahepatic triglyceride accumulation in vitro but not in high fat diet-fed C57BL/6 mice, Food and Chemical Toxicology, 149,2021,111978.