师资队伍
食品科学与工程学院

沈飞

2012年10月10日   阅读
沈飞,男,博士,副教授,硕士生导师。
联系方式; shenfei0808@163.com; shenfei@nufe.edu.cn.
教育经历
2007.9-2012.6,浙江大学生物系统工程与食品科学学院,获工学博士学位;
2003.9-2007.6,中国农业大学水利与土木工程学院,获工学学士学位。
工作经历
2012/07-至今,南京财经大学食品科学与工程学院,讲师/副教授
2017.12-至今,美国华盛顿州立大学生物系统工程系唐炬明教授(Prof. Juming Tang)课题组访问学者
2013/04-2014/07,科技部中国农村技术开发中心,挂职科员
研究方向
1. 农产品无损检测技术与装备
2. 食品非热加工技术(射频、微波干燥与杀菌)
欢迎食品科学、农业工程、计算机科学与机械设计制造等专业同学报考研究生!
主持项目
1. 2018/01-2021/12,国家自然科学基金面上项目(31772061
2. 2016/08-2020/12十三五国家重点研发计划子课题(2017YFD0400401
3. 2013/01-2016/12,国家自然科学基金青年基金项目(31301482
4. 2012/10-2016/07,江苏省自然科学基金青年基金项目(BK20131007
5. 2012/10-2015/09,江苏省高校自然科学研究基金( 13KJB550009)
参与多项国家自然科学基金、国家重点研发计划课题和粮食公益性行业科研专项项目研究。
研究成果
近年来在Food Chem., Food Res Intel., Food Bioprocess Tech., J. Agric. Food Chem., 农业工程学报等国内外SCIEI收录期刊上发表论文20余篇;申请/授权国家发明专利5项。
主要发表SCI收录论文
1.         Fei Shen, Qifang Wu, Xiaolong Shao, et al. (2018) Non-destructive and rapid evaluation of aflatoxins in brown rice by using near-infrared and mid-infrared spectroscopic techniques. Journal of Food Science and Technology, doi: 10.1007/s13197-018-3033-1.
2.         Fei Shen, Qifang Wu, Xiaolong Shao, et al. (2017) Evaluation of Near-Infrared and Mid-Infrared Spectroscopy for the Determination of Routine Parameters in Chinese Rice Wine. Journal of Food Processing and Preservation, 41, e12952.
3.         Fei Shen, Qifang Wu, Anxiang Su, et al. (2016) Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy. Czech Journal of Food Sciences, 34(3):224-232.
4.         Fei Shen, Jian Wu, Yibin Ying, Bobin Li, Tao Jiang. (2013) Differentiation of Chinese rice wines from different wineries based on mineral elemental fingerprinting. Food Chemistry, 141(4), 4026-4030.
5.         Fei Shen, Yibin Ying, Bobin Li, Yunfeng Zheng, Xingquan Liu. (2010). Discrimination of blended Chinese rice wine ages based on near-infrared spectroscopy. International Journal of Food Propertie, 15(6):1262-1275.
6.         Fei Shen, Fangzhou Li, Dongli Liu, Huirong Xu, Yibin Ying, Bobin Li. (2012). Ageing status characterization of Chinese rice wines using chemical descriptors combined with multivariate data analysis. Food Control, 25(2), 458-463.
7.         Fei Shen, Danting Yang, Yibin Ying, Bobin Li, Yunfeng Zheng, Tao Jiang. (2012). Discrimination between Shaoxing wines and other Chinese rice wines by near-infrared spectroscopy and chemometrics. Food and Bioprocess Technology, 5(2), 786-792.
8.         Fei Shen, Yibin Ying, Bobin Li. Temperature compensation for VIS/NIR spectroscopy measurement of Chinese rice wine quality. 2012 ASABE Annual International Meeting. Dallas, Texas, July 29 - August 1.
9.         Fei Shen, Yibin Ying, Bobin Li, Yunfeng Zheng, Qing Zhuge. (2011). Multivariate classification of rice wines according to ageing time and brand based on amino acid profiles. Food Chemistry, 129(2), 565-569.
10.     Fei Shen, Yibin Ying, Huirong Xu, Bobin Li. (2011). Identification of aging status of Chinese rice wine using Fourier transform near-infrared spectroscopy. Transactions of the ASABE, 54(5), 1857-1862.
11.     Fei Shen, Yibin Ying, Bobin Li, Yunfeng Zheng, Jiangang Hu. (2011). Prediction of sugars and acids in Chinese rice wine by mid-infrared spectroscopy. Food Research International, 44(5), 1521-1527.
12.   Fei Shen, Xiaoying Niu, Danting Yang, Yibin Ying, Bobin Li, Geqing Zhu, Jian Wu. (2010). Determination of amino acids in Chinese rice wine by Fourier transform near-infrared spectroscopy. Journal of Agricultural and Food Chemistry, 58(17), 9809-9816.

Copyright © 2017 南京财经大学食品科学与工程学院 版权所有
地址:南京市亚东新城区文苑路3号(邮编210023)