辛广，男，博士，春风直播视频教授、博士生导师，农业农村部国家浆果加工技术研发中心及国家林草局小浆果工程技术研究中心学术带头人，农业农村部及国家林草局北方特色浆果保鲜加工创新团队骨干成员，农业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，省部科技奖励评审专家，辽宁省“五一”劳动奖章获得者。以通讯作者发表论文100余篇，申报专利20余件，担任《食品科学》、《中国调味品》期刊编委。获辽宁省教学成果一等奖，承担国家公益性行业科研专项子课题、“十三五”重点专项子课题等多项课题，制定行业标准1项、地方标准7项。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。

近5年来发表代表性论文： 

1.Xia, R., Wang, Y., Hou, Z., Li, Y., Wang, Z., Zhu, J., Ren, H., Guo, Y., & Xin, G. 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, 2024, 208, 112670.

2.Hou, Z., Xia, R., Xin, G., et al. Key components, formation pathways, affecting factors, and emerging analytical strategies for edible mushrooms aroma: A review. Food Chemistry, 2024, 438, 137993.

3.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.

4.Xia, R., Hou, Z., Xu, H., Li, Y., Sun, Y., Wang, Y., Zhu, J., Wang, Z., Pan, S., & Xin, G. Emerging technologies for preservation and quality evaluation of postharvest edible mushrooms: A review. Critical Reviews in Food Science and Nutrition, 2023, 139,104119. 

5.Li, Y., Feng, Y., Xin, G., et al. Sexual spores in edible mushroom: bioactive components, discharge mechanisms and effects on fruiting bodies quality. Food Science and Human Wellness, 2023, 12 (6) , 2111-2123.

6.Feng, Y., Xu, H., Xin, G., et al. (2022). Effects of different monochromatic lights on umami and aroma of dried Suillus granulatus. Food Chemistry.

7.Song, M., Xu, H., Xin, G., et al. Comprehensive evaluation of Actinidia arguta fruit based on the nutrition and taste: 67 germplasm native to Northeast China. Food Science and Human Wellness, 2022, 404, 134524. 

8.Sun, L., Xin, G., Hou, Z., Zhao, X., Xu, H., Bao, X., Xia, R., Li, Y., Li, L. Biosynthetic Mechanism of Key Volatile Biomarkers of Harvested Lentinula edodes Triggered by Spore Release. Journal of Agricultural and Food Chemistry, 2021, 69(32), 9350-9361.

9.Sun, L.-b., Zhang, Z.-y., Xin, G., Sun, B.-x., Bao, X.-j., Wei, Y.-y., Zhao, X.-m., & Xu, H.-r. Advances in umami taste and aroma of edible mushrooms. Trends in Food Science & Technology, 2020, 96, 176-187.

10.Zhang, Z., Zhang, X., Xin, G., et al. Umami taste and its association with energy status in harvested Pleurotus geesteranus stored at different temperatures. Food Chemistry, 2019, 279, pp.179-186