高凝轩，食品科学与工程博士，沈阳农业大学食品学院讲师，辽宁省食品工业协会会员、辽宁省食品质量与安全学会会员。主要从事浆果中的活性物质的分离纯化、结构鉴定、生物活性评价、功能机制、果蔬深加工方面研究及功能食品研发工作。参与国家重点研发计划1项、农业部行业标准制定项目1项、辽宁省科技特派团项目2项。在Food Chemistry、 Food Research International、 Food Science and Human Wellness、LWT-Food Science and Technology等食品领域权威期刊发表SCI论文6篇、EI论文2篇、中文核心论文1篇；申请授权国家发明专利10余件；参与编撰《浆果营养与功能》专著1部；成果获中国精品科技期刊顶尖学术论文奖——领跑者5000。

代表性研究成果：

1.Protective effects and mechanism of amino acids as chokeberry cyaniding and its glycoside protectant under the condition of vitamin C coexistence. Food Chemistry. 2022, (中科院/JCR 1区, TOP, IF 9.231)；

2.Optimizing conversion of condensed tannin from chokeberry  to cyanidin by hot acid-alcohol treatment：analysis of antioxidant activity and gut microbiota regulation. Food Research International. 2022, (中科院/JCR 1区, TOP, IF 7.425)；

3.The contribution of different polyphenol compositions from chokeberry produced in China to cellular antioxidant and antiproliferative activitie. Food Science and Human Wellness, 2022, (中科院/JCR 1区, TOP, IF 8.022)；

4.Polyphenol components in black chokeberry (Aronia melanocarpa) as clinically proven diseases control factors - An overview. Food Science and Human Wellness, 2022, (中科院/ JCR 1区, TOP, IF 8.022)；

5.Optimization of anthocyanidins conversion using chokeberry pomace rich in polymeric proanthocyanidins and cellular antioxidant activity analysis. LWT-Food Science and Technology, 2020, (中科院/JCR 1区, TOP, IF 6.056)；

6.Preparative purification of polyphenols from Aronia melanocarpa (chokeberry) with cellular antioxidant and antiproliferative activity. Molecules, 2018, (中科院3区, JCR 1区, IF 4.927)；

7.黑果腺肋花楸多酚稳定性的研究.食品科学,2016, 37(23):20-24. (EI收录, 中国顶尖期刊学术论文奖)；

8.基于RSM法优化黑果腺肋花楸多酚提取工艺及抗氧化活性研究. 食品工业科技,  2016, 37(19):249-254. (中文核心)。

9.李斌，高凝轩，矫馨瑶，孟宪军，张琦. 一种蓝莓果渣花青素的快速提取方法，ZL 201611059315.9;

10.李斌，高凝轩，智洪涛，矫馨瑶，郑凤娥，孟宪军，吴林，王维生. 一种不老莓花青素提取的方法， ZL 201410692071.2。