姓名：詹萍

性别：女

学历：博士研究生

职称：教授

工作单位：陕西师范大学食品工程与营养科学学院

教育情况：

1999.8-2003.7：陕西师范大学食品工程系，食品科学，本科；

2003.8-2006.7：陕西师范大学食品工程系，食品科学，硕士；

2009.8-2013.5：江南大学食品学院，食品科学，博士

工作经历：

2006.8-2018.2：石河子大学食品学院讲师、副教授；

2018.3-2021.5：陕西师范大学食品工程与营养科学学院副教授；

2021.6至今：陕西师范大学食品工程与营养科学学院教授

所受奖项：

作为骨干成员获陕西省科学技术进步二等奖、陕西省农业技术推广成果二等奖和新疆生产建设兵团科技进步二等奖各1项、中国商业联合科技进步奖特等奖1项。

主要研究方向：

主要研究领域为食品风味化学，着重开展食品风味品质智能化辨识与调控技术研究和调味基料创制

代表性著作：

以第一或通讯作者近两年发表代表论文：

Characterization of Key odorants in Fried Red and Green Huajiao (Zanthoxylum bungeanum Maxim. and Zanthoxylum schinifolium Sieb. Et Zucc.) Oils. Food Chemistry, 2022, 377: 131984 (通讯作者);

Characterization of Key Aroma Compounds in Stewed Mutton Added with Thyme (Thymus vulgaris L.) based on the combination of instrumental analysis and sensory verification. Food Chemistry, 2022, 371: 131111 (通讯作者);

Effects of thyme (Thymus vulgaris L.) addition on the volatile compounds of mutton broth during boiling. Food Science and Human Wellness, 2022, 11(2): 305-315 (通讯作者);

Recent updates in the polysaccharides-based Nano-biocarriers for drugs delivery and its application in diseases treatment: A review. International Journal of Biological Macromolecules, 2021, 182: 115-128 (通讯作者);

Characterization of aroma compounds of Millet rice wine during different fermentation stages. Food Chemistry, 2022, 130691 (通讯作者);

Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments. Food Chemistry, 2022, 366: 130604 (通讯作者);

Effects of Different Frying Temperatures on the Aroma Profiles of Fried Mountain Pepper (Litsea cubeba (Lour.) Pers.) Oils and Characterization of Their Key Odorants. Food Chemistry, 2021, 357: 129786. (通讯作者);

Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC-MS, OAV, and multivariate analysis. Food Chemistry, 2021, 345: 128748 (通讯作者);

Thyme (Thymus vulgaris L.) polyphenols ameliorate DSSinduced ulcerative colitis of mice by mitigating intestinal barrier damage, regulating gut microbiota and suppressing TLR4/NF-κB-NLRP3 inflammasome pathways. Food & Function, 2023, 14(2), 1113-1132 (通讯作者);

The presence of kiwifruit columella affects the aroma profiles of fresh and thermally treated kiwifruit juice. LWT - Food Science and Technology, 2022, 165: 113756 (共一作者);

[9] Aroma characteristics of cloudy kiwifruit juices treated with high hydrostatic pressure and representative thermal process. Food Research International, 2021, 139:109841 (通讯作者);

[10] Characterization of aroma-active compounds changes of Xiecun Huangjius with different aging years based on odor activity values and multivariate analysis. Food Chemistry, 2023, 405: 134809 (共一作者);

[11] Characterization of the key aroma compounds in four varieties pomegranate juice by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), aroma recombination, and omission tests. Food Science and Human Wellness, 2023, 12:151-160 (通讯作者);

[12] Insight into the aroma profile in three kiwifruit varieties by HS-SPME-GC-MS and GC-IMS coupled with DSA. Food Analytical Methods, 2021,14(5), 1033-1042 (通讯作者);