姓名：谢云飞
性别：女
学历：博士
职称：教授
工作单位：江南大学食品学院
教育情况：
2006.9 – 2011.6 物理化学，理学博士，吉林大学超分子结构与材料国家重点实验室
2009.9 – 2010.9 “国家建设高水平大学”联合培养博士研究生，日本关西学院大学
2002.9 – 2006.7 化学，理学学士，吉林大学化学学院
工作经历：
2011.9-2013.12 中科院长春应用化学研究所电分析国家重点实验室，博士后，
2011.6-至今 江南大学食品学院，教授，副院长
所受奖项
中国商业联合会科学技术奖一等奖、中国轻工业联合会技术发明奖二等奖、中国轻工业联合会技术发明奖三等奖
主要研究方向：
食品安全快速检测
食品保鲜及机理研究
代表性著作
[1]Xie Y, Chen T, Guo Y, Cheng Y, Qian H, Yao W*. Rapid SERS detection of acid orange II and brilliant blue in food by using Fe3O4@Au core-shell substrate. Food Chemistry, 2019, 270: 173-180 (工程技术2区，IF= 5.399)
[2]Kong J, Zhang Y, Ju J, Xie Y*, Guo Y, Cheng Y, Qian H, Quek Siew Young, Yao W. Antifungal effects of thymol and salicylic acid on cell membrane and mitochondria of Rhizopus stolonifer and their application in postharvest preservation of tomatoes. Food Chemistry, 2019, 285: 380-388 (工程技术2区，IF= 5.399)
[3]M Li, Y Fan, Zh Liu, Y Xie*, Y Guo, Y Cheng, H Qian, W Yao. Tracing the melamine migration from three-piece tin cans into food simulants during coating process. Lwt-Food Science and Technology, 2019, 101: 300-305 (工程技术2区，IF= 3.714)
[4]Y Xie, S Jiang, M Li, Y Guo, Y Cheng, H Qian, W Yao. Evaluation on the formation of lipid free radicals in the oxidation process of peanut oil. Lwt-Food Science and Technology, 2019, 104:24-29 (工程技术2区，IF= 3.714)
[5] Xie Y, Jiang S, Li M, Guo Y, Chen Y, Qian H, Yao W*. Evaluation on the formation of lipid free radicals in the oxidation process of peanut oil. Lwt-Food Science and Technology, 2019, 104:24-9. (工程技术2区，IF= 3.714)
[6] Xie Y, Chen T, Guo Y, Cheng Y, Qian H, Yao W*. Rapid SERS detection of acid orange II and brilliant blue in food by using Fe3O4@Au core-shell substrate. Food Chemistry, 2019, 270:173-80. (工程技术2区，IF= 5.399)
[7] Li M, Fan Y, Liu Z, Xie Y*, Guo Y, Cheng Y, Qian H, Yao W. Tracing the melamine migration from three-piece tin cans into food simulants during coating process. Lwt-Food Science and Technology, 2019, 101:300-5. (工程技术2区，IF= 3.714)
[8] Kong J, Zhang Y, Ju J, Xie Y*, Guo Y, Cheng Y, Qian H, Quek SY, Yao W. Antifungal effects of thymol and salicylic acid on cell membrane and mitochondria of Rhizopus stolonifer and their application in postharvest preservation of tomatoes. Food Chemistry, 2019, 285:380-8. (工程技术2区，IF= 5.399)
[9] Xie Y, Hu Q, Zhao M, Cheng Y, Guo Y, Qian H, Yao W*. Simultaneous Determination of Erythromycin, Tetracycline, and Chloramphenicol Residue in Raw Milk by Molecularly Imprinted Polymer Mixed with Solid-Phase Extraction. Food Analytical Methods, 2018, 11:374-81. (农林科学2区，IF=2.413)
[10] Ju J, Xie Y*, Guo Y, Cheng Y, Qian H, Yao W. Application of edible coating with essential oil in food preservation. Critical reviews in food science and nutrition, 2018:1-62. (工程技术1区，IF=6.704)
[11] Ju J, Xie Y*, Guo Y, Cheng Y, Qian H, Yao W. The inhibitory effect of plant essential oils on foodborne pathogenic bacteria in food. Critical reviews in food science and nutrition, 2018:1-55. (工程技术1区，IF=6.704)
[12] Ju J, Xie Y*, Guo Y, Cheng Y, Qian H, Yao W. Application of starch microcapsules containing essential oil in food preservation. Critical reviews in food science and nutrition, 2018:1-45. (工程技术1区，IF=6.704)
[13] Feng J, Yao W, Guo Y, Cheng Y, Qian H, Xie Y*. Incorporation of Heavy Water for Rapid Detection of Salmonella typhimurium by Raman Microspectroscopy. Food Analytical Methods, 2018, 11:3551-7. (农林科学2区，IF=2.413)
[14] Xie Y, Zhao M, Hu Q, Cheng Y, Guo Y, Qian H, Yao W*. Selective detection of chloramphenicol in milk based on a molecularly imprinted polymer-surface-enhanced Raman spectroscopic nanosensor. Journal of Raman Spectroscopy, 2017, 48:204-10. (物理2区，IF= 2.809)
[15] Guo Y, Chen Q, Qi Y, Xie Y*, Qian H, Yao W*, Pei R. Label-free ratiometric DNA detection using two kinds of interaction-responsive emission dyes. Biosensors & Bioelectronics, 2017, 87:320-4. (工程技术1区，IF= 9.518)
