姓名：裴斐
性别：男
学历：博士
职称：副教授
工作单位：南京财经大学食品科学与工程学院
教育情况：
2009-2014年，南京农业大学，食品科学专业，博士学位；
2005-2009年，中国农业大学，食品质量与安全专业，学士学位。
工作经历：
2017年，南京财经大学，食品科学与工程学院，副教授；
2014-2017年，南京财经大学，食品科学与工程学院，讲师。
所受奖项:
入选江苏省“六大人才高峰”高层次人才，2019年；
入选江苏省“双创计划”科技副总，2019；
入选江苏省“青蓝工程”优秀青年骨干教师，2018 年；
入选南京财经大学“高端人才支持计划”（青年拔尖人才），2017 年；
获江苏省科技进步一等奖，食用菌精深加工关键技术创新与应用，排名：4/11，2019 年；
获教育部科技进步二等奖，富硒农产品的生物强化及其加工技术应用，排名：4/12，2017 年；
主要研究方向：
主要从事农产品贮藏与加工、食品质量与安全等方向研究工作。重点开展食用菌、谷物等农产品的高值化储运、加工技术及其过程精准控制技术研究。
代表性著作：
1. Comparison of freeze-drying with three different combinations of drying methods and their influence on colour, texture, microstructure and nutrient retention of button mushroom (Agaricus bisporus) slices. Food and Bioprocess Technology. 2014, 7(3): 702-710.
2. Comparison of freeze drying and freeze drying combined with microwave vacuum drying methods on drying kinetics and rehydration characteristics of button mushroom (Agaricus bisporus) slices. Food and Bioprocess Technology. 2014, 7(6): 1629-1639.
3. Changes in non-volatile taste components of button mushroom (Agaricus bisporus) during different stages of freeze drying and freeze drying combined with microwave vacuum drying. Food Chemistry, 2014, 165(3): 547-554.
4. Effect of the two drying approaches on the volatile profiles of button mushroom (Agaricus bisporus) by headspace GC-MS and electronic nose. LWT - Food Science and Technology. 2016, 72: 343-350.
5. Comparison of osmotic dehydration and ultrasound-assisted osmotic dehydration on the state of water, texture, and nutrition of Agaricus bisporus. CyTA - Journal of Food. 2018, 16(1): 181-189.
6. Mass transfer characteristics during ultrasound-assisted osmotic dehydration of button mushroom (Agaricus bisporus). Journal of Food Science and Technology. 2019, 56, 2213-2223.
7. Comparison of three different lipid removal cleanup techniques prior to the analysis of sulfonamide drug residues in porcine tissues. Food Science & Nutrition. 2019, 7: 3006-3016.
8. Interactions among fungal community, fusarium mycotoxins, and components of harvested wheat under simulated storage conditions. Journal of Agricultural and Food Chemistry, 2019, 67(30): 8411-8418 (共同第一作者)
9. The antioxidant and antimicrobial activities of different phenolic acids grafted onto chitosan. Carbohydrate Polymers. 2019, 225, 115238.
10. Characterization of the physical properties and biological activity of chitosan films grafted with gallic acid and caffeic acid: a comparison study. Food Package and Shelf Life, 2019, 22, 100401.
11. A novel lactic acid bacterium for improving the quality and shelf life of whole wheat bread. Food Control, 2019, 109, 106914.
12. Concentrations of heavy metals in muscle and edible offal of pork in Nanjing city of China and related health risks. Journal of Food Science, 2020, 85(2): 493-499.
13. Prediction of soluble solid content of Agaricus bisporus during ultrasound-assisted osmotic dehydration based on hyperspectral imaging. LWT - Food Science and Technology, 2020, 122, 109030.
14. Behavioral changes in glutenin macropolymer fermented by lactobacillus plantarum LB-1 to promote the rheological and gas production properties of dough. Journal of Agricultural and Food Chemistry, 2020, 68(11): 3585-3593.
15. Effect of the starch structure fermented by Lactobacillus plantarum LB-1 and yeast on rheological and thermomechanical characteristics of dough. Food Chemistry, 2022, 369(1), 130877.
16. The characteristics of the film assembled by caffeic acid-grafted-chitosan/polylactic acid and its effect on the postharvest quality of Agaricus bisporus. Food Package and Shelf Life, 2022, 32, 100828.
17. Effect of cooked rice with added fructo-oligosaccharide on faecal microorganisms investigated by in vitro digestion and fermentation. Food Science and Human Wellness, 2023, 12, 655-661.
18. Caffeic acid-grafted-chitosan/polylactic acid film packaging enhances the postharvest quality of Agaricus bisporus by regulating membrane lipid metabolism. Food Research International, 2022, 158.111557.
19. Rapid and simultaneous extraction of phthalates, polychlorinated biphenyls and polycyclic aromatic hydrocarbons from edible oil for GC-MS determination. Journal of Food Composition and Analysis, 2022, 114, 104827.(共同通讯作者)
20. Effect of Auricularia auricula polysaccharide on characteristic structure, rheological properties, and tensile texture in whole wheat dough. Journal of food process and preservation, 2022, Accepted.
