徐晚秀，女，机电装备检测与控制学术型硕士方向负责人，硕士研究生指导教师，副教授，中国共产党党员。2018年在江南大学获得博士学位。2015年获得国家公派于加拿大Mcgill University博士联合培养。研究方向为检测与信号处理、食品无损检测等。发表SCI学术论文24篇。主持国家级项目1项，参与国家级项目1项，主持教育部产学协同育人项目2项。获得浙江师范大青教赛教学十佳，作为班主任所带班级获得浙江师范大学学风特优班银奖。《机械设计》（全英文班）课程获得浙江省线下一流国际化课程（第二负责人），主持校级虚拟仿真项目一项。现承担《工程制图》（全英文班及中文班）、《零件测绘》（全英文班及中文班）、《机械设计》、《测试技术》及《食品机械与设备》的教学工作。主持校级教学改革课题3项已结题2项，注重教学理论探索，结合超星平台与课堂派开展线上线下混合教学。

食品无损检测方向SCI论文：

[1]    W. Xu, Y. Pei, G. Zhu, C. Han, M. Wu, T. Wang, X. Cao, Y. Jiang, G. Li, J. Sun, J. Tian, C. Tang, Z. Gao. Effect of far infrared and far infrared combined with hot air drying on the drying kinetics, bioactives, aromas, physicochemical qualities of Anoectochilus roxburghii (Wall.) Lindl [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 162: （一区TOP）

[2]    W. X. Xu, M. N. Islam, X. H. Cao, J. H. Tian, G. Y. Zhu. Effect of relative humidity on drying characteristics of microwave assisted hot air drying and qualities of dried finger citron slices [J]. Lwt-Food Science and Technology, 2021, 137: （一区TOP）

[3]    W. X. Xu, X. H. Cao, G. Y. Zhu, Z. M. Xia, D. Y. Wang. Effect of temperature difference on the aroma and quality of carrots processed through microwave drying combined with hot air drying [J]. Food and Bioproducts Processing, 2020, 120: 58-68.

[4]    W. X. Xu, C. F. Song, Z. F. Li, F. H. Song, S. G. Hu, J. Li, G. Y. Zhu, G. S. V. Raghauan. Temperature gradient control during microwave combined with hot air drying [J]. Biosystems Engineering, 2018, 169: 175-187.

[5]    W. X. Xu, J. F. Yuan, J. H. Tian, G. Li, X. M. Sun, E. Shiju, G. Y. Zhu, Z. M. Xia, D. Y. Wang, T. Wang, J. M. Wu, Z. Xiao. Aroma and quality of carrot dried using a microwave-convective drying system as affect by temperature gradient [J]. International Journal of Food Properties, 2020, 23(1): 63-79.

[6]    W. X. Xu, Y. S. Pei, J. H. Tian, X. H. Cao, G. Li, Y. H. Jiang, G. Y. Zhu. Effects of different drying methods on sensory qualities and aroma compounds of finger citron (Citrus medica L. var. sarcodactylis Swingle) slices [J]. Journal of Food Measurement and Characterization, 2021, 15(5): 4465-4474.

[7]    W. X. Xu, G. Y. Zhu, C. F. Song, S. G. Hu, Z. F. Li. Optimization of Microwave Vacuum Drying and Pretreatment Methods for Polygonum cuspidatum [J]. Mathematical Problems in Engineering, 2018, 2018:

[8]    Y. Pei, Z. Li, C. Song, J. Li, W. Xu, G. Zhu. Analysis and modelling of temperature and moisture gradient for ginger slices in hot air drying [J]. JOURNAL OF FOOD ENGINEERING, 2022, 323: （一区TOP）

[9]    G. Y. Zhu, G. S. V. Raghavan, W. X. Xu, Y. S. Pei, Z. F. Li. Online Machine Vision-Based Modeling during Cantaloupe Microwave Drying Utilizing Extreme Learning Machine and Artificial Neural Network [J]. Foods, 2023, 12(7): （一区TOP）

[10] X. H. Cao, M. N. Islam, W. X. Xu, J. P. Chen, B. Chitrakar, X. J. Jia, X. F. Liu, S. Y. Zhong. Energy Consumption, Colour, Texture, Antioxidants, Odours, and Taste Qualities of Litchi Fruit Dried by Intermittent Ohmic Heating [J]. Foods, 2020, 9(4): （一区TOP）

[11] C. F. Song, G. Y. Luo, T. Sang, Z. F. Li, W. X. Xu, G. S. V. Raghavan, H. Y. Chen. AHP-based procedure for optimization of microwave-assisted blackberry sugar osmotic process [J]. Drying Technology, 2018, 36(14): 1678-1687.

[12] Y. S. Pei, Z. F. Li, W. X. Xu, C. F. Song, J. Li, F. H. Song. Effects of ultrasound pretreatment followed by far-infrared drying on physicochemical properties, antioxidant activity and aroma compounds of saffron (Crocus sativus L.) [J]. Food Bioscience, 2021, 42:

[13] X. H. Cao, M. N. Islam, B. Chitrakar, Z. H. Duan, W. X. Xu, S. Y. Zhong. Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage [J]. Food Science & Nutrition, 2020, 8(2): 973-981.

[14] X. H. Cao, M. N. Islam, Z. H. Duan, X. X. Pan, W. X. Xu, X. F. Wei, S. Y. Zhong. Chlorogenic acid osmosis of snakehead fish: a novel approach to maintain quality and suppress deterioration during storage [J]. International Journal of Food Properties, 2020, 23(1): 387-399.

[15] X. H. Cao, M. N. Islam, S. Y. Zhong, X. X. Pan, M. B. Song, F. F. Shang, H. Nie, W. X. Xu, Z. H. Duan. Drying kinetics, antioxidants, and physicochemical properties of litchi fruits by ultrasound-assisted hot air-drying [J]. Journal of Food Biochemistry, 2020, 44(1):

[16] C. Xiaohuang, M. Nahidul Islam, Z. Saiyi, P. Xinxiang, S. Mubo, S. Feifei, N. Hui, X. Wanxiu, D. Zhenhua. Drying kinetics, antioxidants, and physicochemical properties of litchi fruits by ultrasound-assisted hot air-drying [J]. Journal of Food Biochemistry, 2020, 44(1): e13073-e13073.

[18] Y. S. Pei, Z. F. Li, C. J. Ling, L. B. Jiang, X. Wu, C. F. Song, J. Li, F. H. Song, W. X. Xu. An improvement of far-infrared drying for ginger slices with computer vision and fuzzy logic control [J]. Journal of Food Measurement and Characterization, 2022, 16(5): 3815-3831.

[19] X. H. Cao, J. P. Chen, M. N. Islam, W. X. Xu, S. Y. Zhong. Effect of Intermittent Microwave Volumetric Heating on Dehydration, Energy Consumption, Antioxidant Substances, and Sensory Qualities of Litchi Fruit during Vacuum Drying [J]. Molecules, 2019, 24(23):

检测与信号处理方向SCI论文：

[1]    X. Qi, W. Xu, G. Li. Neuroimaging Study of Brain Functional Differences in Generalized Anxiety Disorder and Depressive Disorder [J]. Brain Sci, 2023, 13(9):

[2]    X. Qi, J. Fang, Y. Sun, W. Xu, G. Li. Altered Functional Brain Network Structure between Patients with High and Low Generalized Anxiety Disorder [J]. Diagnostics (Basel), 2023, 13(7):

[3]    G. Li, S. Huang, W. Xu, W. Jiao, Y. Jiang, Z. Gao, J. Zhang. The impact of mental fatigue on brain activity: a comparative study both in resting state and task state using EEG [J]. BMC NEUROSCIENCE, 2020, 21(1):

[4]    G. Li, Y. H. Jiang, W. D. Jiao, W. X. Xu, S. Huang, Z. Gao, J. H. Zhang, C. W. Wang. The Maximum Eigenvalue of the Brain Functional Network Adjacency Matrix: Meaning and Application in Mental Fatigue Evaluation [J]. Brain Sciences, 2020, 10(2):

[5]    G. Li, Y. Xu, Y. Jiang, W. Jiao, W. Xu, J. Zhang. Mental Fatigue Has Great Impact on the Fractal Dimension of Brain Functional Network [J]. NEURAL PLASTICITY, 2020, 2020:

发明专利：

一种佛手片三级变温微波干燥的制作方法  徐晚秀 肖珍 丁金福