熊雄，副教授，硕士生导师

联系方式

办公地点：尚德楼A2-311

邮箱：xiongx0624@njtech.edu.cn

教育/工作经历

2005.09-2009.06：江西农业大学食品科学与工程学院，工学学士

2009.09-2012.06：南京农业大学食品科技学院，工学学硕士

2012.11-2016.05：意大利比萨大学兽医学院，兽医学博士

2016.12-2020.7：万博体育bet 食品与轻工学院，讲师

2020.7至今：万博体育bet 食品与轻工学院，副教授

教学工作

担任本科生《食品安全概论》，《食品质量管理》的主讲老师。指导多组本科生完成大学生创新创业训练计划。2018年获校第十四届本科生学术科技论坛优秀指导教师三等奖。2020和2021年均获评万博体育bet 本科毕业论文优秀指导教师。指导本科生获校优秀本科毕业论文2人次，指导研究生获国家奖学金1人次。

主要研究兴趣

研究兴趣主要围绕核酸检测中的关键问题，开展核酸快速和高灵敏检测关键技术研究，并利用核酸检测技术对水产品品种掺假进行快速鉴定。近5年来，以第一/通讯作者在Food Control, Journal of Food Composition and Analysis, Journal of the Science of Food and Agriculture,食品与发酵工业，现代食品科技等国内外期刊发表论文30余篇。主持国家自然科学基金青年项目，江苏省高等学校基础科学研究面上项目,并参与多项国家级和省级项目的研究工作。

代表性论文

1)Xiong, X., M. Huang, W. Xu, Y. Li, M. Cao and XH. Xiong (2021). Using real time fluorescence loop-mediated isothermal amplification for rapid species authentication of Atlantic salmon (Salmo salar). Journal of Food Composition and Analysis 95: 103659.(JCR Q2, IF=4.6)

2) Chen, X., M. Fu, W. Xu, M. Huang, X. Cui, M. Cao, XH. Xiong andX. Xiong *(2021). One‐step triplex high‐resolution melting (HRM) analysis for rapid identification of Atlantic cod (Gadus morhua), Alaska pollock (Gadus chalcogrammus) and haddock (Melanogrammus aeglefinus). International Journal of Food Science & Technology 56 (6): 2876-2885.(JCR Q2, IF=3.7)

3) Xu, W., M. Fu, M. Huang, X. Cui, Y. Li, M. Cao, L. Wang, XH. Xiong andX. Xiong*(2021). Duplex real-time PCR combined with melting curve analysis for rapid detection of Atlantic salmon (Salmo salar) and rainbow trout (Oncorhynchus mykiss). Journal of Food Composition and Analysis 97: 103765.(JCR Q2, IF=4.6)

4)Xiong, X., W. Xu, L. Guo, J. An, L. Huang, H. Qian, X. Cui, Y. Li, M. Cao, X. Xiong, X. Ying and L. Wang (2021). Development of loop-mediated isothermal amplification (LAMP) assay for rapid screening of skipjack tuna (Katsuwonus pelamis) in processed fish products. Journal of Food Composition and Analysis 102: 104038.(JCR Q2, IF=4.6)

5) Li, Q., Y. Cheng, W. Xu, X. Cui, M. Cao, XH. Xiong, L. Wang andX. Xiong*(2021). Rapid identification of Atlantic salmon (Salmo salar) based on loop-mediated isothermal amplification (LAMP) using self-quenching fluorogenic approach. Journal of Food Composition and Analysis: 104224.(JCR Q2, IF=4.6)

6) Xu, W., Q. Li, X. Cui, M. Cao, XH. Xiong, L. Wang andX. Xiong *(2021). Real-time Loop-Mediated Isothermal Amplification (LAMP) Using Self-quenching Fluorogenic Probes: the Application in Skipjack Tuna (Katsuwonus pelamis) Authentication. Food Analytical Methods.(JCR Q2, IF=3.4)

7)Xiong, X., F. Yuan, M. Huang and X. Xiong (2020). Exploring the possible reasons for fish fraud in China based on results from monitoring sardine products sold on Chinese markets using DNA barcoding and real time PCR. Food Additives & Contaminants: Part A 37 (2): 193-204.(JCR Q3, IF=3.1)

8)Xiong, X., F. Yuan, M. Huang, M. Cao and X. Xiong (2020). Development of a rapid method for codfish identification in processed fish products based on SYBR Green real‐time PCR. International Journal of Food Science & Technology 55 (4): 1843-1850.(JCR Q2, IF=3.7)

9) Shi, R.,X. Xiong *, M. Huang, W. Xu, Y. Li, M. Cao and X. Xiong (2020). High resolution melting (HRM) analysis of a 12S rRNA mini barcode as a novel approach for codfish species authentication in processed fish products. European Food Research and Technology 246 (5): 891-899.(JCR Q3, IF=3.0)

10)Xiong, X., M. Huang, W. Xu, M. Cao, Y. Li and X. Xiong (2020). Tracing Atlantic Salmon (Salmo salar) in Processed Fish Products Using the Novel Loop-Mediated Isothermal Amplification (LAMP) and PCR Assays. Food Analytical Methods 13 (6): 1235-1245.(JCR Q2, IF=3.4)

11) Shi, R., M. Huang, J. Wang, C. He, X. Ying, XH. Xiong andX. Xiong *(2020). Molecular identification of dried squid products sold in China using DNA barcoding and SYBR green real time PCR. Food Additives & Contaminants: Part A 37 (7): 1061-1074.(JCR Q3, IF=3.1)

12)Xiong, X., M. Huang, W. Xu, Y. Li, M. Cao and X. Xiong (2020). Rainbow trout (Oncorhynchus mykiss) identification in processed fish products using loop‐mediated isothermal amplification and polymerase chain reaction assays. Journal of the Science of Food and Agriculture 100 (13): 4696-4704.(JCR Q2, IF=3.6)

13)Xiong, X., M. Huang, F. Yuan, L. Lu and X. Xiong (2019). Development and Validation of a Fast DNA Extraction Protocol for Fish Products. Food Analytical Methods 12 (9): 1998-2008.(JCR Q2, IF=3.4)

14)Xiong, X., L. Yao, X. Ying, L. Lu, L. Guardone, A. Armani, A. Guidi and X. Xiong (2018). Multiple fish species identified from China's roasted Xue Yu fillet products using DNA and mini-DNA barcoding: Implications on human health and marine sustainability. Food Control 88: 123-130.(JCR Q2, IF=5.5)

15)Xiong, X., L. Guardone, L. Tinacci, A. Guidi, D. Gianfaldoni and A. Armani (2016). DNA barcoding reveals chaotic labeling and misrepresentation of cod (Xue) products sold on the Chinese market. Food Control 60: 519-532.(JCR Q2, IF=5.5)

16)Xiong, X., P. D'Amico, L. Guardone, L. Castigliego, A. Guidi, D. Gianfaldoni and A. Armani (2016). The uncertainty of seafood labeling in China: A case study on Cod, Salmon and Tuna. Marine Policy 68: 123-135.(JCR Q1, IF=4.2)

17)Xiong, X., L. Guardone, M. J. Cornax, L. Tinacci, A. Guidi, D. Gianfaldoni and A. Armani (2016). DNA barcoding reveals substitution of Sablefish ( Anoplopoma fimbria) with Patagonian and Antarctic Toothfish ( Dissostichus eleginoides and Dissostichus mawsoni ) in online market in China: How mislabeling opens door to IUU fishing. Food Control 70: 380-391.(JCR Q2, IF=5.5)

18)许文杰,熊雄*等(2021).利用环介导等温扩增技术快速检测水产品中的鲣鱼成分.食品与发酵工业.

19)李秋萍,许文杰,熊雄*等(2021).不同核酸提取方法用于环介导等温扩增检测大西洋鲑鱼的比较分析.食品与发酵工业: 1-9.

20)黄曼虹,熊雄*等(2020).大西洋三文鱼和虹鳟鱼双重PCR检测方法的建立及应用.现代食品科技36 (12): 274-282.

申请发明专利

1)熊雄，黄曼虹，李壹，操敏，熊晓辉.一种检测大西洋三文鱼的引物组、试剂盒和检测方法，申请号：202010093317.X

2)熊雄，许文杰，崔晓文，操敏，熊晓辉.一种基于LAMP和自身猝灭荧光探针检测鲣鱼的引物组、方法和试剂盒,申请号：202110776557.4

3)熊雄，李秋萍，操敏，熊晓辉.一种基于FLOS-LAMP检测大西洋鲑鱼的试剂盒及方法,申请号：202110800475.9

4)熊雄，许文杰，崔晓文，操敏，熊晓辉.鉴定大西洋鳕鱼,狭鳕和黑线鳕的引物组,试剂盒和方法,申请号：202110123772.4

5)熊雄，许文杰，崔晓文，操敏，熊晓辉.一种检测正鲣的引物组,试剂盒和检测方法,申请号：202011261466.9