1.国家自然科学基金青年基金：高场强超声波介导美拉德反应中吡嗪类风味化合物的高效合成机制研究（32001627），2021/01-2023/12，项目负责人

2.江苏省市场监督管理局科技计划项目：外卖食品接触材料污染物迁移规律与风险评估（KJ204132）,2020/12-2022/12，项目负责人

3.江苏省市场监督管理局科技计划项目：食用农产品供应链食品安全风险防控策略体系研究（JN200669），2020/05-2021/12

4.国家重点研发计划子课题：非法添加物的近红外光谱技术（子课题编号：2018YFC160230501），2018/12-2021/12，子课题负责人

5.中国博士后基金-面上项目：高场强超声波对金黄色葡萄球菌生物被膜的清除机理研究（2018M642165)，2018/11-2020/4，项目负责人

6.江苏省“双创计划”双创博士（人才项目），2019/09-，项目负责人

7.无锡市“太湖人才计划”（获批的人才项目），2019/09-，项目负责人

1.Jiaqi Mi, Ziyi Yu,Hang Yu(*), Weibiao Zhou(*). A review of Quorum Sensing systems in foodborneSalmonellaspp. and corresponding control strategies using Quorum Sensing inhibitors for food storage.Trends in Food Science & Technology, 2024, 144, 104320.

2.Hang Yu, Lin Jiang, Liyuan Gao, Ruyue Zhang, Yilong Zhang, Shaofeng Yuan, Yunfei Xie, Weirong Yao(*). High-intensity ultrasound promoted the maturation of high-salt liquid-state soy sauce: a mean of enhancing quality attributes and sensory properties.FoodChemistry, 2024, 438, 138045.

3.Hang Yu, Jiang Lin, Mengru Wang, Su Ying, Shaofeng Yuan, Yahui Guo, Yunfei Xie, Weirong Yao(*). Molecular and proteomic response ofPseudomonas fluorescensbiofilm cultured on lettuce (Lactuca sativaL.) after ultrasound treatment at different intensity levels.Food Microbiology, 2024, 117, 104387.

4.Mengru Wang, Lin Jiang, Mingxuan Liu, Shaofeng Yuan, Yahui Guo, Weirong Yao,Hang Yu(*). Effects of ultrasound on disrupting metabolite profiles ofPseudomonas fluorescensbiofilms cultured on the surface of lettuce.FoodControl, 2024, 155, 110103.

5.Mengge Sun, Mengru Wang, Haodong Lu, Qiang Yu, Shaofeng Yuan, Yahui Guo, Weirong Yao,Hang Yu(*).Coupling dynamics of respiration, gas exchange, andPseudomonas fluorescensgrowth on fresh-cut cucumber (Cucumis sativusL.) in passive modified atmosphere packing.Food Research International, 2023, 173, 113306.

6.Yang Liu, Lu Lu, Shaofeng Yuan, Yahui Guo, Weirong Yao, Weibiao Zhou(*),Hang Yu(*). Formation of advanced glycation end-products and α-dicarbonyl compounds through Maillard reaction: Solutions from natural polyphenols. Journal of Food Composition and Analysis, 2023, 120, 105350.

7.Hang Yu, Mengge Sun, Mingxuan Liu, Mengyuan Xiong, Lixia Liu, Ting Wang, Yahui Guo, Yunfei Xie, Weirong Yao(*).Postharvest shelf life simulation for lettuce (Lactuca sativaL.) based on coupling dynamic models of respiration, gas exchange, andPseudomonas fluorescensgrowth. Food Packaging and Shelf Life, 2023,35, 101021.

8.Mengge Sun, Danying Chen, Lixia Liu, Ting Wang, Yahui Guo, Yunfei Xie, Weirong Yao,Hang Yu(*).Effects of O₂/CO₂transmission rate of BOPA/LDPE or PE film on shelf life and quality attributes of fresh-cut cherry radish. Food Bioscience, 2023,51, 102171.

9.Xiaona Ren,Hang Yu(*), Fangwei Yang, Yunfei Xie, Yahui Guo, Yuliang Cheng, Weirong Yao.Chemical constituent and bioactivity ofValeriana officinalisL.root essential oil using neutral cellulase-assisted steam distillation.Journalof Essential Oil Research, 2022, 34(4), 361-373.

10.Hang Yu, Yu Liu, Fangwei Yang, Yunfei Xie, Yahui Guo, Yuliang Cheng, Weirong Yao(*), The combination of hexanal and geraniol in sublethal concentrations synergistically inhibitsquorum sensing inPseudomonas fluorescens-In vitroandin silicoapproaches. Journal of Applied Microbiology, 2022, 133(4), 2122-2136.

11.Ying Su, Lin Jiang, Danying Chen,Hang Yu(*), Fangwei Yang, Yahui Guo, Yunfei Xie, Weirong Yao.In vitroandin silicoapproaches to investigate antimicrobial and biofilm removal efficacies of combined ultrasonic and mild thermal treatment againstPseudomonas fluorescens.Ultrasonics Sonochemistry, 2022, 83, 105930.

12.Ruyue Zhang, Yilong Zhang, Yating Sun,Hang Yu(*),Fangwei Yang, Yahui Guo, Yunfei Xie, Weirong Yao.High-intensity ultrasound promoted the aldol-type condensation as an alternative mean of synthesizing pyrazines in a Maillard reaction model system of D-glucose-¹³C₆and L-glycine.Ultrasonics Sonochemistry, 2022, 82, 105913.

13.Hang Yu, Xiaona Ren, Fangwei Yang, Yunfei Xie, Yahui Guo, Yuliang Cheng, Weirong Yao(*), Antimicrobial and anti-dust mite efficacy ofCinnamomum camphorachvar.Borneolessential oil using pilot-plant neutral cellulase-assisted steam distillation.Lettersin Applied Microbiology, 2022, 74(2), 258-267.

14.Hang Yu, Yang Liu, Fangwei Yang, Yunfei Xie(*), Yahui Guo, Yuliang Cheng, Weirong Yao, Combined an acoustic pressure simulation of ultrasonic radiation and experimental studies to evaluate control efficacy of high-intensity ultrasound againstStaphylococcus aureusbiofilm. Ultrasonics Sonochemistry, 2021, 79, 105764.

15.HangYu,Yaxin He, Mengru Wang, Fangwei Yang, Yunfei Xie(*), Yahui Guo, Yuliang Cheng, Weirong Yao, Regenerative efficacy of tert-butyl hydroquinone (TBHQ) on dehydrogenated ascorbic acid and its corresponding application to liqueur chocolate. Food Bioscience, 2021,42, 101129.

16.HangYu, Lebei Xu, Fangwei Yang, Yunfei Xie(*), Yahui Guo, Yuliang Cheng, Weirong Yao, Rapid Surface-Enhanced Raman Spectroscopy detection of Chlorothalonil in standard solution and orange peels with pretreatment of ultraviolet irradiation. Bulletin of Environmental Contamination and Toxicology, 2021, 107(2), 221-227.

17.Hang Yu,Ruyue Zhang, Fangwei Yang, Yunfei Xie, Yahui Guo, Weirong Yao(*), Weibiao Zhou(*). Control strategies of pyrazines generation from Maillard reaction.Trends in Food Science & Technology, 2021, 112, 795-807.

18.Zhou Yu, Ying Su, Yilong Zhang, Peiyi Zhu, Zilun Mei, Xinning Zhou,Hang Yu(*), Potential use of ultrasound to promote fermentation, maturation, and properties of fermented foods: A review. Food Chemistry, 2021, 357, 129805.

19.Hang Yu, Yang Liu, Fangwei Yang, Yunfei Xie(*), Yahui Guo, Yuliang Cheng, Weirong Yao, Synergistic efficacy of high-intensity ultrasound and chlorine dioxide combination forStaphylococcus aureusbiofilm control. Food Control, 2021, 122, 107822.

20.Hang Yu,QiliZhong, Yunfei Xie, Yahui Guo, Yuliang Cheng, Weirong Yao(*), Potential of resveratrol in mitigating advanced glycation end-products formed in baked milk and baked yogurt. FoodResearchInternational, 2020, 133, 109191.

21.Hang Yu,QiliZhong, Yunfei Xie, Yahui Guo, Yuliang Cheng, Weirong Yao(*), Kinetic study on the generation of furosine and pyrraline in a Maillard reaction model system of D-glucose and L-lysine. Food Chemistry, 2020, 317, 126458.

22.Hang Yu(*), Yang Liu, Lu Li, Yahui Guo, Yunfei Xie, Yuliang Cheng, Weirong Yao(*), Ultrasound-involved emerging strategies for controlling foodborne microbial biofilms. Trends in Food Science & Technology, 2020, 96, 91-101.

23.Hang Yu(*),QiliZhong, Yang Liu, Yahui Guo, Yunfei Xie, Yuliang Cheng,WeibiaoZhou(*), Weirong Yao(*), Recent advances of ultrasound-assisted Maillard reaction. Ultrasonics Sonochemistry, 2020, 64, 104844.

24.Hang Yu, Xiaona Ren, Yuliang Liu, Yunfei Xie, Yahui Guo, Yuliang Cheng, He Qian, Weirong Yao(*), Extraction ofCinnamomum camphorachvar.Borneolessential oil using neutral cellulase assisted-steam distillation: optimization of extraction, and analysis of chemical constituents, Industrial Crops and Products, 2019, 141, 111794.

25.Hang Yu, Yi-Xin Seow, Peter K. C. Ong, Weibiao Zhou(*). Effects of ultrasonic processing and oil type on Maillard reaction of D-glucose and L-alanine in oil-in-water systems. Food and Bioprocess Technology,2019,12(2), 325-337.

26.Hang Yu, Yi-Xin Seow, Peter K. C. Ong, Weibiao Zhou(*). Kinetic study of a high-intensity ultrasound-assisted Maillard reaction in a model system of D-glucose and glycine. Food Chemistry,2018,269, 628-637.

27.Hang Yu, Yi-Xin Seow, Peter K. C. Ong, Weibiao Zhou(*). Effects of high-intensity ultrasound on the Maillard reaction ofD-glucose andL-glycine in oil-in-water emulsion systems. npj Science of Food,2018,2(1), 2.

28.Hang Yu, Yi-Xin Seow, Peter K. C. Ong, Weibiao Zhou(*). Effects of high-intensity ultrasound on Maillard reaction in a model system ofD-xylose andL-lysine. Ultrasonics Sonochemistry,2017,34, 154-163.

29.Hang Yu, Ming Ze Mitchell Keh, Yi-Xin Seow, Peter K. C. Ong, Weibiao Zhou(*). Kinetic study of high-intensity ultrasound-assisted Maillard reaction in a model system ofD-glucose andL-methionine. Food and Bioprocess Technology,2017,10(11), 1984-1996.

30.Hang Yu, Yi-Xin Seow, Peter K. C. Ong, Weibiao Zhou(*). Generating Maillard reaction products in a model system ofD-glucose andL-serine by continuous high-intensity ultrasonic processing. Innovative Food Science & Emerging Technologies,2016,36, 260-268.

1.于航（1/1），江苏省科技镇长团优秀团员，中共常州市委人才工作领导小组办公室，2023年

2.于航（2/3），江南大学至善教材奖：食品卫生学（第三版），2023年

3.于航（13/13），植物源生物活性成分研究及应用开发，中国商业联合会，科学技术奖，一等奖，2022年

4.于航（5/6），食品污染物快速识别与检测关键技术，中国轻工业联合会，科技进步奖，三等奖，2021年

5.于航（1/1），2021年江南大学青年教师教学竞赛，三等奖

6.于航（4/6），食品安全快速检测技术和应用，中国轻工业联合会，技术发明奖，三等奖，2018年

7.于航（4/6），光谱、色谱技术在食品安全快速检测的应用，中国商业联合会，科学技术奖，三等奖，2018年

1.Hang Yu, Yaxin He, Yunfei Xie, Yahui Guo, Yuliang Cheng, Weirong Yao, Method for verifying regeneration effect between antioxidants through establishing a separable regeneration system, 2021.09.14, US11119087B2

2.于航，张薷月，姚卫蓉，张艺龙，谢云飞，郭亚辉，成玉梁，一种高场强超声波处理使酱油增稠增果香焙烤香的方法，2023.07.25（授权日），中国，ZL202210314096.3（专利号）

3.于航，仲启丽，谢云飞，姚卫蓉，郭亚辉，成玉梁，一种低含量晚期糖基化终末产物的炭烧酸奶及其制备方法，2023.01.31（授权日），中国，ZL202010103841.0（专利号）

4.于航，贺雅欣，谢云飞，郭亚辉，成玉梁，姚卫蓉，通过构建可分离再生体系验证抗氧化剂间再生作用的方法，2021.07.09（授权日），中国，ZL201910409989.4（专利号）

1.食品卫生学，国家级一流课程、食品质量与安全专业核心课程，本科

2.食品安全学，国家级一流课程、食品科学与工程专业核心课程，本科

3.食品质量控制与管理，食品科学与工程专业核心课程，本科

4.HACCP，研究生（职工）全英文课程，研究生