徐立荣，山东济南人，工学博士，现为青岛大学医学部公共卫生学院助理教授，青年卓越人才。
2014年本科毕业于西北农林科技大学食品科学与工程专业，2017年硕士毕业于西北农林科技大学农产品加工及贮藏工程专业，2021年博士毕业于江南大学食品科学专业。主要从事功能性油脂安全及检测工作。目前累计在Food Chemistry，Food Research International， Food Science and Human Wellness等国际期刊发表SCI论文30余篇，其中第一作者SCI论文20篇，EI论文1篇，申请国家发明专利3项，其中授权1项。主持国家自然科学基金1项，江苏省研究生科研创新计划项目1项，参研国家重大创新项目、国家自然基金等3项。
一、主要研究方向：
1.食品风味化学及品质控制
2.油脂加工中氧化聚合甘油酯、核心醛、3-氯丙醇酯的安全风险评估
3.特种油料作物脂质成分的功能评价和开发
4.母乳风味特征分析以及婴幼儿配方奶粉的风味研发
二、代表性科研成果
1）学术论文
1. Xu Lirong, Mei Xue, Chang Jiarui, Wu Gangcheng, Zhang Hui, Jin Qingzhe, Wang Xingguo. Comparative Characterization of Key Odorants of French Fries and Oils in the Break-in, Optimum, and Degrading Frying Stage. Food Chemistry. 2022, 368, 130581. (IF=9.231)
2. Xu Lirong, et al.Effect of microwave heating on lipid composition, chemical properties and antioxidant activity of oils from Trichosanthes kirilowii seed. Food Research International, 2022, 111643. (IF=7.425)
3. Xu Lirong, et al. Influence of different extraction methods on the chemical composition, antioxidant activity, and overall quality attributes of oils from Trichosanthes kirilowii Maxim seed. Food Control, 2022, 109201. (IF= 6.652)
4. Xu Lirong, et al. Inhibitory effect of antioxidants on key off-odors in French fries and oils and prolong the optimum frying stage. LWT -Food Science and Technology, 2022, 162, 113417. (IF=6.056)
5. Xu Lirong, Wu Gangcheng, Zhang Yiren, Wang Qiaojun, Zhao Chenwei, Zhang Hui, Jin Qingzhe, Wang Xingguo. Evaluation of Glycerol Core Aldehydes Formation in Edible oils under Restaurant Deep Frying. Food Research International. 2020.137. (IF=6.475)
6. Xu Lirong, Yang Fan, Li Xu, Zhao Chenwei, Jin Qingzhe, Huang Jianhua, Wang Xingguo. Kinetics of Forming Polar Compounds in Frying Oils under Frying Practice of Fast Food Restaurants. LWT -Food Science and Technology, 2019.115, 108307. (IF=4.006）
7. Xu Lirong, Wu Gangcheng, Huang Jianhua, Jin Qingzhe, Wang Xingguo. Sensory-directed Flavor Analysis of Key Odorants Compounds Development of French Fries and Oils in the Break-in, Optimum and Degrading Frying stage. Food Science and Human Wellness. 2022. (IF=8.022)
8. Xu Lirong, Yang Fan, Li Xu, Zhao Chenwei, Jin Qingzhe, Huang, Jianhua, & Wang Xingguo. Evaluation of polar compound distribution in edible oils under restaurant deep frying. Journal of Food Composition and Analysis, 2021,104297.( IF=4.556)
9. Xu Lirong, Zhang Yuanbo, Gong Mengyue, Huang Jianhua, Jin Qingzhe, Wang Xiaosan Wang Xingguo. Change of Fatty Acid Esters of MCPD and Glycidol during Restaurant Deep Frying of Fish Nuggets and Their Correlations with Total Polar Compounds. International Journal of Food Science and Technology. 2020. 55(7). (IF=3.713)
10. Xu Lirong, Wu Gangcheng, Ji Xin, Zhang Hui, Jin Qingzhe, Wang Xingguo. Influence of Prolonged Deep-frying Using Various oils on Volatile Compounds Formation of French fries using GC-MS, GC-O and Sensory Evaluation. Journal of the American Oil Chemists' Society, 2021. (IF=1.849)
11. Xu Lirong, Li Xu, Huang Jianhua, Gao Pan, Jin Qingzhe, Wang Xingguo. Rapid Measuring Flavor Quality Changes of Frying Rapeseed Oils using a Flash Gas Chromatography Electronic Nose. European Journal of Lipid Science and Technology, 2019.121(5), 1800260. (IF=2.056）
12. Xu Lirong, Yu Xiuzhu, Liu Lei, & Zhang Rui. A novel method for qualitative analysis of edible oil oxidation using an electronic nose. Food chemistry, 2016, 202, 229-235. (IF=4.529,高被引ESI TOP 1%)
13. Xu Lirong, Zhu Xufei, Chen, Xiumei, Sun Daijun, & Yu Xiuzhu. Direct FTIR analysis of isolated trans fatty acids in edible oils using disposable polyethylene film. Food chemistry, 2015, 185, 503-508. (IF=4.052)
2）发明专利
1. 王兴国，徐立荣，等. 一种基于电子鼻结合人工神经网络预测煎炸油品质的方法. 专利号: ZL202010139117.3
2. 王兴国，徐立荣，等. 一种降低煎炸油中不饱和醛的方法. 申请号: CN20201013246.7
3. 王兴国，徐立荣，等. 一种基于拉曼光谱结合人工神经网络预测油脂中单环氧脂肪酸含量的方法. 申请号: CN202010139121.X
三、主要科研项目
1. 国家自然科学基金委员会，青年项目，32202083，薯条煎炸过程最佳风味区间的关键风味物质形成与调控机制研究，2023-01至2025-12，30万元，在研，主持
2. 江南大学食品科学与工程一流学科建设重大创新项目“食品煎炸特性预测和科学煎炸技术体系构建及个性化煎炸油开发（JUFSTR20180202），参与
3. 国家自然科学基金资助项目“橄榄多酚影响初榨橄榄油鼻后香气释放的机制及构效关系研究”（31901728），参与
联系方式
E-mail：15877484825@163.com
