夏亚男（1988-），女，满族，研究方向：乳酸菌资源开发及利用、食品风味。

教育经历：

2014.9–2017.12,河北农业大学,农产品加工及贮藏工程博士,导师:王颉

2015.9-2016.9,美国密歇根州立大学,联合培养博士

2012.9–2014.6,河北农业大学,食品工程,硕士,导师:王颉

主持科研项目:

1.内蒙古自然科学基金，2020BS03012，诱变菌US3-13介导肠上皮GABA通路调控慢性应激小鼠抑郁行为及脑-肠轴的作用机制研究，6.5万元.

2.内蒙古农业大学博士引进项目.内蒙古传统乳制品关键风味物质及形成机制研究.10万元.

3.横向项目.发酵型火锅调料的研制及功能特性研究.7万元.

4.食品科学与工程学院“一流学科”建设基金.高产γ-氨基丁酸诱变菌的构建及其代谢机制研究. 2万元.

获得学术奖励：

夏亚男(7/10),红枣加工产业化关键技术创新与应用,河北省科技厅,科技进步,省部二等奖, 2019 (王颉;锁然;刘亚琼;王海;马艳莉;牛海卫;夏亚男;曹宝忠;桑亚新;孙剑锋)

夏亚男，双全.第十五届内蒙古自治区自然科学学术年会优秀论文一等奖，基于UPLC-Q-TOF-MS代谢组学方法评估酸马奶发酵过程，2020，内蒙古自治区科学技术协会/内蒙古自治区教育厅/内蒙古自治区科学技术厅/内蒙古自治区人力资源和社会保障厅.

专利：

1.发明专利（含益生菌群的全脂活性酸马奶片及其制备方法和用途，201811319300.0，第三发明人）

2.实用新型专利，一种节能、环保型蒸酒设备，ZL201320557232.8，王颉，夏亚男，孙建锋，姚思远，尹宝颖（第二发明人）

发表论文20余篇，代表论文如下：

1.Yanan Xia, Jiaqi Yu, Weigang Miao, Quan Shuang*. A UPLC-Q-TOF-MS-based metabolomics approach for the evaluation of fermented mare’s milk to koumiss. Food Chemistry,2020, 320, 126619.

2.Yanan Xia, Jiaqi Yu, Weihan Xu, Quan Shuang*. Purification and characterization of angiotensin-I-converting enzyme inhibitory peptides isolated from whey proteins of milk fermented withLactobacillus plantarumQS670.Journal of Dairy Science,2020, 103(6): 4919-4928.

3.Yanan Xia, Yaqiong Liu, Jie Wang, Quan Shuang*. Assessment of key aroma compounds in fresh jujube brandy by GC-O-MS and odor activity value. J Food Process Preserv.2020, 00: e14494.

4.Yanan Xia, Yaqiong Liu, Yun Zhao, Jie Wang, Quan Shuang. Nitrogen metabolism of branched-chain alcohols acetates in jujube wine assessed by 13C-labeling. J Food Process Preserv,2020, 00: e14741.

5.Yanan Xia, Yanli Ma, Lijuan Hou, Jie Wang^*.Studies of boil treatment on methanol control and pilot factory test of jujube brandy. International Journal of Food Engineering, 2016, 13(2),20160095.

6.Yanan Xia, Yanli Ma, Yuan Liu, Ying Shu, Jie Wang*. Analysis on flavor compounds of jujube brandy during distillation by HS-SPME-GC/MS, E-nose and E-tongue. Advance Journal of Food Science and Technology, 2015.7.5, 8(9): 612~621.

7.Yanan Xia, Yanli Ma, Jianfeng Sun, Ying Shu, Jie Wang*. Analysis of Volatile Flavor Compounds of Jujube Brandy by GC–MS and GC–O combined with SPME. Advance Journal of Food Science and Technology, 2015.8.25, 9(6): 398~405.

8.夏亚男，淑英，赵仁邦，杨静，王颉*.红枣白兰地香气成分萃取中固相微萃取纤维的选择.中国食品学报，2014, 14(10): 241-251.