第六届江苏省“互联网+”大学生创新创业大赛二等奖 指导教师
第十一届“挑战杯”江苏省大学生创业计划竞赛三等奖 指导教师
第二届全国大学生生命科学竞赛优胜奖 指导教师
江南大学2018年优秀教学奖（至善课程奖）
2017年全国高校生命科学类微课比赛制作奖
江南大学2017年微课教学比赛一等奖
江南大学第十一届“我最喜爱的老师”提名奖
〖主要论著〗（著作和论文）：
近年来发表学术论文50余篇，其中SCI收录30余篇。
近五年代表性的著作和论文如下:
Jiaheng Lyu, Jianhua Fu, Shuang Chen, Yan Xu, Yao Nie*, Ke Tang*. (2022) Impact of tannins on intraoral aroma release and retronasal perception, including detection thresholds and temporal perception by taste, in model wines. Food Chemistry. 375: 131890
Yue Ma, Yan Xu*, Ke Tang*. (2021) The Aroma of Icewine: A Review on How Environmental, Viticultural and Oenological Factors Affect the Aroma of Icewine. Journal of Agricultural and Food Chemistry. 69, 25, 6943–6957 （封面文章）
Y.Y Li, Q.Q Li , B.C Zhang, C.H Shen, Y. Xu*, K. Tang*. (2021) Identification, quantitation andsensorial contribution of lactones in brandies between China and France, Food Chemistry. 357: 129761.
J.H Lyu, S. Chen, Y. Nie, Y. Xu*, K. Tang*. (2021) Aroma release during wine consumption: Factors and analytical approaches. Food Chemistry. 346: 128957.
Jiaheng Lyu, Shuang Chen, Yan Xu, Jiming Li, Yao Nie*, Ke Tang*. (2021) Influence of the tannin, human saliva and interaction between them on volatility of aroma compounds in the model wine. Journal of Food Science. 86(10): 4466-4478
Yulu Sun, Yue Ma, Shuang Chen, Yan Xu, Ke Tang*. (2021) Exploring the mystery of the sweetness of Baijiu by sensory evaluation, compositional analysis and multivariate statistical analysis. Foods. 10, 2843
K. Tang, J.N. Hu, W.L. Fan*, Y. Xu, J.M. Li. (2020) Chemometric analysis of Chinese red wines using stir bar sorptive extraction combined with GC-MS analysis. European Food Research and Technology. 246(1): 55-67.
K. Tang, X. Tian, Y. Ma, Y.L. Sun, X.C. Qi, C.P. Miu, Y. Xu*. (2020) Aroma characteristics of Cabernet Sauvignon wines from Loess Plateau in China by QDA®, Napping® and GC-O analysis. European Food Research and Technology. 246, 821-832.
J.H. Lyu; Y. Ma; Y. Xu; Y. Nie; K. Tang*. (2019) Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination and Omission Tests. Molecules. 24(16):2978.
K. Tang, Y.R. Xi, Y. Ma, H.N. Zhang, Y. Xu*. (2019) Chemical and Sensory Characterization of Cabernet Sauvignon wines from Chinese Loess Plateau region. Molecules. 24(6):1122.
L. Huang, Y. Ma, X. Tian, J.M. Li, L.X. Li, K. Tang*, Y. Xu. (2018) Chemosensory characteristics of regional Vidal icewines from China and Canada. Food Chemistry. 261: 66-74.
Y. Ma, K. Tang*, Y. Xu, J.M. Li. (2017) Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests. Journal of Agricultural and Food Chemistry. 65: 394-401.
K. Tang, T. Liu, Y. Han, Y. Xu*, J.M. L. (2017) The Importance of Monomeric Anthocyanins in the Definition of Wine Colour Properties.South African Journal of Enology and Viticulture. 38(1): 1-10.
专著：Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry, edited in Biochemistry of Wine and Beer Fermentation, Elsevier, 2016 （参编）
国际会议报告：
Research on the Aroma Characteristics and Impacts of the Nonvolatile Matrix Composition on the Aroma Release of Vidal icewine Based on Sensomics, the 252nd ACS National Meeting, Philadelphia, 2016. 8.21-2016.8.25
Sensory and Chemical Characterization of Cabernet Sauvignon Wines from Chinese Loess Plateau, the 254th ACS National Meeting, Washington, DC., 2017.8.20-2017.8.24
Volatile Compounds Related to ‘hawthorn’ Aroma Attributes in Cabernet Sauvignon Wines from the Loess Plateau in China, the 3rd International Flavor and Fragrance Conference, Viña der Mar, Chile, 2019.10.1-2019.10.4
