辛广，男，汉族，1966年2月生，博士，教授，博士生导师，中共党员，加拿大蒙特利尔大学访问学者。农业农村部国家浆果加工技术研发中心、国家林业和草原局小浆果工程技术研究中心及北方特色浆果保鲜加工创新团队骨干成员，农业农村部东北野生猕猴桃异位资源保存圃负责人，“兴辽英才”农业专家，辽宁省“五一”劳动奖章获得者，辽宁省高校优秀共产党员。先后任中国菌物学会食用菌贮藏与加工产业分会常务理事、中国食品科学技术学会休闲食品加工分会理事、全国特殊食品标准化技术委员会保健食品分析方法分技术委员会委员、中国农学会团体标准技术委员会专家库专家、国家林业和草原局院校教材建设专家库专家、辽宁省食品科学技术学会副秘书长、辽宁省食品质量与安全学会名誉理事、辽宁省科技特派团首席专家、辽宁省生命科学学会生物资源与开发专业委员会副主任、辽宁省标准化专业委员会委员、省部级科技奖励评审专家、辽宁省宏观经济研究智库专家、辽宁省蛹虫草协会专家委员会专家、辽宁省食用菌秸秆栽培及资源利用重点实验室专家委员会副主任、辽宁省天然产物活性分子开发及利用重点实验室学术委员会委员、辽宁省高层次科技专家库专家。
主要研究方向为果蔬食用菌保鲜与加工，在Trends in Food science & Technology、Critical Reviews in Food Science and Nutrition、Food Chemistry、Food Science and Human Wellness、《食品科学》等杂志发表论文150余篇，授权专利7件，担任《食品科学》《中国调味品等杂志编委。指导本科生获辽宁省“互联网+”大赛金奖、辽宁省食品创新大赛一等奖。副主编“十三五”规划教材2部。承担国家自然科学基金面上项目、国家重点研发项目子课题、国家公益性行业科研专项课题、国家农业成果转化基金项目等多项课题，制定行业标准1项、地方标准7项，选育软枣猕猴桃新品种3个，申报软枣猕猴桃新品种权7个，获批新食品原料1个，开发果蔬和食用菌等30余个加工产品。先后获中国食品科学技术学会科技创新奖-技术进步一等奖、神农中华农业科技奖、辽宁省科技进步三等奖。
附：（近五年代表性的文章）
1. Cao, J., Fan, G., Lu, B., Xiao, Z., & Xin, G. (2026). Food-derived self-assembling peptide hydrogels: Mechanistic insights, food applications, and AI-driven future perspectives. Trends in Food Science & Technology, 170. (SCI收录，JCRⅠ区，IF5=18.4 通讯作者）
2. Cao, J., Fan, G., Lu, B., Xiao, Z., & Xin, G. (2026). Self-assembly mechanisms of wheat gluten peptides: Modulating interfacial behavior and foaming properties. Food Chemistry: X. (SCI收录，JCRⅠ区，IF5=8.2 通讯作者）
3. Wang, Y., Li, Y., Feng, Y., Hou, Z., Xia, R., Wang, Z., Liu, N., Pan, A., Cong, X., Qian, G., Yan, M., Xu, H., Pan, S., & Xin, G. (2025). Light-based improvement technology for postharvest fruits and vegetables flavor and regulation mechanism: a review. Critical Reviews in Food Science and Nutrition. (SCI收录，JCRⅠ区，IF5=12.0 通讯作者）
4. Liu, N., Li, L., Wang, Y., Hou, Z., Hui, L., Li, Y., Qian, G., Xia, R., Yan, M., Xu, H., Shan, J., Wang, H., Xin, G., Meng, X., & Li, B. (2025). The degradation of proanthocyanidins: dynamic mechanisms to digital solutions. Critical Reviews in Food Science and Nutrition. (SCI收录，JCRⅠ区，IF5=12.0 通讯作者）
5. Xia, R., Ren, H., Qiao, Y., Hou, Z., Pan, S., Wang, Y., Li, Y., Lv, Y., & Xin, G. (2025). 4D-DIA quantitative proteomics unveiled the mechanisms underlying ATP induced quality variation with spore release in shiitake mushrooms. Food Chemistry. (SCI收录，JCRⅠ区，IF5=9.7 通讯作者）
6. Xia, R., Qiao, Y., Xu, H., Ren, H., Hou, Z., Yan, M., Li, Y., Wang, Y., Pan, S., & Xin, G. (2025). 4D-label free based comparative proteomics revealed the responsive mechanisms of quality deterioration driven by spore release in shiitake mushrooms. Food Chemistry. (SCI收录，JCRⅠ区，IF5=9.7 通讯作者）
7. Wang, Y., Hou, Z., Li, Y., Xia, R., Qiao, Y., Ren, H., Lyu, Y., Pan, S., & Xin, G. (2025). Blue light attenuated the umami loss of postharvest Lentinula edodes during spore discharge: Crucial roles of energy status. Food Chemistry. (SCI收录，JCRⅠ区，IF5=9.7 通讯作者）
8. Hou, Z., Wang, Y., Pan, S., Wang, H., Li, Y., Qiao, Y., Xia, R., Ren, H., Lyu, Y., & Xin, G. (2025). Metabolomic and transcriptomic reveal the metabolic mechanism of spore discharge-induced volatile organic compounds in harvested Lentinula edodes. Postharvest Biology and Technology, 229. (SCI收录，JCRⅠ区，IF5=7.5 通讯作者）
9. Li, Y., Wang, Y., Hou, Z., Xu, H., Xia, R., Cong, X., Liang, X., Wang, Z., Qian, G., Yan, M., Liu, N., & Xin, G. (2025). Spore discharge associated with physiological quality variations and energy metabolism in harvested Lentinula edodes. Postharvest Biology and Technology. (SCI收录，JCRⅠ区，IF5=7.5 通讯作者）
10. Hou, Z., Xia, R., Xin, G., et al. (2024). Key components, formation pathways, affecting factors, and emerging analytical strategies for edible mushrooms aroma: A review. Food Chemistry. (SCI收录，JCRⅠ区，IF5=9.7 通讯作者）
11. Hou, Z., Sun, L., Ren, H., Xia, R., Li, Y., Wang, Y., Xu, H., Luo, W., Sun, Y., & Xin, G. (2024). Volatile profiling of Lentinula edodes during cold storage: An integrated GC/MS and transcriptomic analysis. Postharvest Biology and Technology. (SCI收录，JCRⅠ区，IF5=7.5 通讯作者）
12. Xia, R., Wang, Y., Hou, Z., Li, Y., Wang, Z., Zhu, J., Ren, H., Guo, Y., & Xin, G. (2024). Umami loss mechanism upon shiitake mushrooms under cold storage: Revisiting the role of energy metabolism via integrated physiological and transcriptomic analysis. Postharvest Biology and Technology. (SCI收录，JCRⅠ区，IF5=7.5 通讯作者）
13. Feng, Y., Xu, H., Xin, G., et al. (2023). Effect of light on quality of preharvest and postharvest edible mushrooms and its action mechanism: A review. Trends in Food Science & Technology. (SCI收录，JCRⅠ区，IF5=18.4 通讯作者）
14. Xia, R., Hou, Z., Xin, G., et al. (2023). Emerging technologies for preservation and quality evaluation of postharvest edible mushrooms: A review. Critical Reviews in Food Science and Nutrition. (SCI收录，JCRⅠ区，IF5=12.0 通讯作者）
15. Li, Y., Feng, Y., Xin, G., et al. (2023). Sexual spores in edible mushroom: bioactive components, discharge mechanisms and effects on fruiting bodies quality. Food Science and Human Wellness. (SCI收录，JCRⅠ区，IF5=7.8 通讯作者）
16. Xia, R., Zhao, X., Xin, G., Sun, L., Xu, H., Hou, Z., Li, Y., & Wang, Y. (2023). Energy status regulated umami compound metabolism in harvested shiitake mushrooms (Lentinus edodes) with spores triggered to release. Food Science and Human Wellness. (SCI收录，JCRⅠ区，IF5=7.8 通讯作者）
17. Feng, Y., Xu, H., Fan, Y., Ma, F., Du, B., Li, Y., Xia, R., Hou, Z., & Xin, G. (2022). Effects of different monochromatic lights on umami and aroma of dried Suillus granulatus. Food Chemistry. (SCI收录，JCRⅠ区，IF5=9.7 通讯作者）
18. Feng, Y., Xin, G., Wei, Y., Xu, H., Sun, L., Hou, Z., & Sun, B. (2022). Comparison of the umami taste and aroma of dried Suillus granulatus packed using four different packaging methods. Food Chemistry. (SCI收录，JCRⅠ区，IF5=9.7 通讯作者)
19. Xia, R., Wang, Z., Xu, H., Hou, Z., Li, Y., Wang, Y., Feng, Y., Zhang, X., & Xin, G. (2022). Cutting root treatment combined with low-temperature storage regimes on non-volatile and volatile compounds of Oudemansiella raphanipes. LWT - Food Science and Technology. (SCI收录，JCRⅠ区，IF5=6.9 通讯作者)
20. 优化HS-SPME-GC-MS方法表征香菇不同成熟阶段的关键挥发性化合物. 食品科学，2024. (EI 通讯作者)
21. 模拟冷链温度条件下不同采收方式对黑皮鸡枞菌品质的影响. 食品科学，2022. (EI 通讯作者)
22. 炒制时间对不同复配比例黑皮鸡枞菌-平菇复合酱风味的影响. 食品科学，2022. (EI 通讯作者)
