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石飞

发布时间:2021年12月27日 17:47    作者:    来源:    点击率:








姓名:
石飞
职务:

职称:
讲师
学位:
博士
毕业院校:
沈阳农业大学
研究方向:
农产品加工与贮藏
电子邮箱:
2604826491@qq.com

简介:

1. 学习经历:

2015.9-2018.7 沈阳农业大学食品学院 食品科学与工程专业,获博士学位

2012.9-2015.7 沈阳农业大学食品学院 食品科学专业,获硕士学位

2008.9-2012.7 吉林农业科技学院食品学院 食品科学与工程,获学士学位

2. 发表论文:

(1)Fei Shi, Xin Zhou, Qian Zhou, Zhuo Tan, Miao-miao Yao, Bao-dong Wei, Shujuan Ji*. Membrane lipid metabolism changes and aroma ester loss in low temperature stored ‘Nanguo’ pears. Food Chemistry, 2018.(2)Fei Shi, Bing Bai, Shufeng Ma, Shujuan Ji, Ling Liu*. The inhibitory effects γ-glutamyl cysteine derivatives from fresh garlic on glycation radical formation. Food Chemistry, 2016.(3)Fei Shi, Xin Zhou, Zhuo Tan, Miao-miao Yao, Qian Zhou, Bao-dongWei, Shujuan Ji*. Transcriptome analyses provide new possible mechanisms of aroma ester weakening of ‘Nanguo’ pears after refrigeration. Scientia Horticulturae, 2018.(4)Fei Shi, Xin Zhou, Zhuo Tan, Miao-miao Yao, Qian Zhou, Bao-dongWei, Shujuan Ji*. miRNAs play important roles in aroma weakening during shelf life in ‘Nanguo’ pear after cold storage. Food Research International, 2018.

(5)Ximan Kong, Baodong Wei, Zhu Gao, Ying Zhou,Fei Shi, Xin Zhou, Qian Zhou, Shujuan Ji*. Changes in Membrane Lipid Composition and Function Accompanying Chilling Injury in Bell Peppers. Plant and cell physiology, 2017.

(6)Miaomiao Yao, Xin Zhou, Qian Zhou,Fei Shi, Baodong Wei, Shunchang Cheng, Zhuo Tan, shujuan ji. Low temperature conditioning alleviates loss of aroma-related esters of ‘Nanguo’pears by regulation of ethylene signal transduction. Food Chemistry.


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