博士生導(dǎo)師

1. 食品質(zhì)量光聲智能識(shí)別與裝備
2. 肉品物理加工與品質(zhì)安全控制

1.國家自然科學(xué)基金面上項(xiàng)目，32372357，50萬，2024/01–2027/12.（主持）
2.委托類重大專項(xiàng)（W2021JSFW0388），270萬，2021/04–2026/3.（主持）
3.委托類技術(shù)開發(fā)（W2021JSKF0227），5萬，2021/02–2023/3.（主持）
4.安徽省科技重大專項(xiàng)（202003a06020029），150萬，2020/10–2023/09.（參與）
5.安徽省重點(diǎn)研究與開發(fā)（202004a06020010），10萬，2020/01–2022/12.（校內(nèi)主持）
6.學(xué)術(shù)新人提升計(jì)劃B項(xiàng)目（JZ2019HGTB0069），20萬，2019/04–2020/12.（主持）
7.國家重點(diǎn)研發(fā)子課題（2018YFD0400801），58萬，2018/07–2020/12.（參與）
8.國家重點(diǎn)研發(fā)子課題（2018YFD0401205），70萬，2018/07–2020/12.（參與）
9.國家自然科學(xué)基金青年項(xiàng)目（31801611），23萬，2019/01–2021/12.（主持）
10.安徽省自然科學(xué)基金（1808085QC76），10萬，2018/07–2020/06.（主持）
11.應(yīng)用成果培育計(jì)劃（JZ2016YYPY0063），20萬，2016/05–2017/12.（主持）

學(xué)術(shù)成果：
一、科研論文: 食品質(zhì)量光聲智能識(shí)別與裝備
1.Yu-rong Bai, Wu Wang, Jing Zha, Ling Ge, Qin-li Han, Lei Zheng, Fei Ma*. Identification of bone fragments embedded in lean pork slices by comparing the pixel areas of bone regions segmented from single-band images. Infrared Physics & Technology, 2024, 138, 105250.
2.葛玲, 查靖, 耿浩, 陳光, 劉紫琪, 馬飛*. 基于多光譜圖像分割算法的冷凍豬肉色澤無損表征技術(shù)研究. 中國食品學(xué)報(bào), 2024, 20230226001.
3.Qin-li Han, Bai-xue, Long, Xue-jun Yan, Wu Wang, Feng-ru Liu, Xue Chen, Fei Ma*. Exploration of using acoustic vibration technology to non-destructively detect moldy kernels of in-shell hickory nuts (Carya cathayensis Sarg.). Computers and Electronics in Agriculture, 2023, 212, 108137.
4.查靖, 葛玲, 姚穎, 李婷婷, 龍白雪, 劉鑫漢, 王武*, 馬飛*. 氣相紅外光譜無損檢測臭鱖魚中揮發(fā)性鹽基氮. 食品研究與開發(fā), 2023, 44(16), 150 ~ 156.
5.張華鋒, 王武*, 白玉榮, 劉儀茹, 金濤, 余霞, 馬飛*. 基于多光譜成像無損識(shí)別凍融豬肉中危害級(jí)碎骨的技術(shù)研究. 光譜學(xué)與光譜分析, 2021, 41(9), 2892 ~ 2897.
6.Qingli Han, Xuerui Wang, Na Gao, Xixi Wang, Conggui Chen, Baocai Xu, Fei Ma*. Quantitative determination of ractopamine in swine urine using Fourier transform infrared (FT-IR) spectroscopy analysis. Infrared Physics & Technology, 2021, 113, 103653.
7.Wu Wang, Huafeng Zhang, Ling Yan, Hui Zhou, Conggui Chen, Baocai Xu, Lei Zheng, Fei Ma*. A rapid and non-destructive approach to identify bone fragments embedded in lean pork slices based on multispectral imaging and chemometrics. Infrared Physics & Technology, 2021, 113, 103575.
8.Fei Ma, Bin Zhang, Wu Wang, Peijun Li, Xiangli Niu, Conggui Chen*, Lei Zheng*. Potential use of multispectral imaging technology to identify moisture content and water-holding capacity in cooked pork sausages. Journal of the Science of Food and Agriculture, 2018, 98(5), 1832–1838.
9.Fei Ma, Hao Qin, Cunliu Zhou, Xia Wang, Conggui Chen, Lei Zheng*. Rapid and non-destructive detection of iron porphyrin content in pork using multispectral imaging approach. Food Analytical Methods, 2016, 9(5), 1180–1187.
10.Chuanwu Xiong#, Changhong Liu#, Wei Liu, Wenjuan Pan, Fei Ma, Wei Chen, Feng Chen, Jianbo Yang*, Lei Zheng*. Noninvasive discrimination and textural properties of E-beam irradiated shrimp. Journal of Food Engineering, 2016, 175, 85–92.
11.Jinxia Liu, Yue Cao, Qiu Wang, Wenjuan Pan, Fei Ma, Changhong Liu, Wei Chen, Jianbo Yang, Lei Zheng*. Rapid and non-destructive identification of water-injected beef samples using multispectral imaging analysis. Food Chemistry, 2016, 190, 938–943.
12.Fei Ma, Hao Qin, Kefu Shi, Cunliu Zhou, Conggui Chen, Xiaohua Hu, Lei Zheng*. Feasibility of combining spectra with texture data of multispectral imaging to predict heme and non-heme iron contents in pork sausages. Food Chemistry, 2016, 190, 142–149.
13.Wei Liu, Changhong Liu, Fei Ma, Xuzhong Lu, Jianbo Yang*, Lei Zheng*. Online variety discrimination of rice seeds using multispectral imaging and chemometric methods. Journal of Applied Spectroscopy, 2016, 82(6), 993–999.
14.Fei Ma, Ju Wang, Changhong Liu, Xuzhong Lu, Wei Chen, Conggui Chen*, Jianbo Yang*, Lei Zheng*. Discrimination of kernel quality characteristics for sunflower seeds based on multispectral imaging approach. Food Analytical Methods, 2015, 8(7), 1629–1636.
15.Chuanwu Xiong, Changhong Liu, Wenjuan Pan, Fei Ma, Can Xiong, Li Qi, Feng Chen, Xuzhong Lu, Jianbo Yang*, Lei Zheng*. Non-destructive determination of total polyphenols content and classification of storage periods of Iron Buddha tea using multispectral imaging system. Food Chemistry, 2015, 176, 130–136.
16.Changhong Liu, Wei Liu, Xuzhong Lu, Fei Ma, Wei Chen*, Jianbo Yang*, Lei Zheng*. Application of multispectral imaging to determine quality attributes and ripeness stage in strawberry fruit. Plos One, 2014, 9(2), e87818.
二、科研論文: 肉品物理加工與品質(zhì)安全控制
1.王文雅, 郜娜, 康浩迪, 余霞, 王茜茜, 馬飛*. L-抗壞血酸改善受壓凍融豬肉色澤有效性研究及相關(guān)機(jī)制分析. 中國食品學(xué)報(bào), 2021, 21(8), 175 ~ 181.
2.郜娜, 葛玲, 薛洋洋, 韓青莉, 馬飛*. 線粒體介導(dǎo)高鐵肌紅蛋白還原活性與肉色變化關(guān)聯(lián)性研究進(jìn)展. 肉類研究, 2021, 35(03), 60 ~ 65.
3.Yu Wang, Ying Zhou, Xi-xi Wang, Fei Ma, Bao-cai Xu, Pei-jun Li*, Cong-gui Chen*. Origin of high-pressure induced changes in the properties of reduced-sodium chicken myofibrillar protein gels containing CaCl2: Physicochemical and molecular modification perspectives. Food Chemistry, 2020, 319, 126535.
4.Fei Ma*, Wen-Ya Wang, Wu Wang, Ke-Zhou Cai, Ya-Fang Shang, Cong-Gui Chen, Bao-Cai Xu*. Effects of water-immersion cooling temperatures on the moisture retention of sodium-reduced pork sausages. Journal of Food Science and Technology-Mysore, 2020, 57, 2516–2523.
5.Ying Zhou, Yu Wang, Fei Ma, Pei-jun Li, Bao-cai Xu*, Cong-gui Chen*. Compensation of high-pressure processing for the solubility of sodium-reduced chicken breast myosin with three anion types of potassium salts. Poultry Science, 2020, 99(3), 1717–1723.
6.Xi-xi Wang, Yue-shuang Li, Ying Zhou, Fei Ma, Pei-jun Li*, Cong-gui Chen*. Effect of resistant corn starch on the thermal gelling properties of chicken breast myosin. Food Hydrocolloids, 2019, 96, 681–687.
7.Cheng Ning, Linxian Li, Hongmei Fang, Fei Ma, Yuxiang Tang, Cunliu Zhou*. l-Lysine/l-arginine/l-cysteine synergistically improves the color of cured sausage with NaNO2 by hindering myoglobin oxidation and promoting nitrosylmyoglobin formation. Food chemistry, 2019, 284, 219–226.
8.Xi-xi Wang, Qiong Pan, Fei Ma, Pei-jun Li, Bao-cai Xu, Cong-gui Chen*. Amelioration of growth performance, lipid accumulation and intestinal health in mice by a cooked mixture of lean meat and resistant starch. Molecular Nutrition & Food Research, 2019, 63(10), 1801364.
9.徐旭東, 吳文琪, 尹吉帆, 柳入銘, 姬博紋, 彭思琪, 馬飛*. 熱處理和乳酸鈣對(duì)蛋液起泡性的影響. 食品研究與開發(fā), 2019, 40(3): 112 ~ 115.（本科生成果）
10.Ya-Fang Shang*, Heng Cao, Yi-Long Ma, Chen Zhang, Fei Ma, Chun-Xian Wang, Xiao-Long Ni, Won-Jong Lee, Zhao-Jun Wei*. Effect of lactic acid bacteria fermentation on tannins removal in Xuan Mugua fruits. Food Chemistry, 2019, 274: 118–122.
11.Yaqing Xiao, Peijun Li*, Ying Zhou, Fei Ma, Conggui Chen*. Effect of inoculating Lactobacillus pentosus R3 on N-nitrosamines and bacterial communities in dry fermented sausages. Food Control, 2018, 87, 126–134.
12.Ying Zhou, Wu Wang, Fei Ma, Peijun Li*, Conggui Chen*. High-pressure pretreatment to improve the water retention of sodium-reduced frozen chicken breast gels with two organic anion types of potassium salts. Food and Bioprocess Technology, 2018, 11(3), 526–535.
13.Jing Yao#, Ying Zhou#, Xing Chen, Fei Ma, Peijun Li*, Conggui Chen*. Effect of sodium alginate with three molecular weight forms on the water holding capacity of chicken breast myosin gel. Food Chemistry, 2018, 239, 1134–1142.
14.Xing Chen, Conggui Chen*, Yanzi Zhou, Peijun Li, Fei Ma, Tadayuki Nishiumi, Atsushi Suzuki. Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan. Food Hydrocolloids, 2014, 40, 262–272.
15.Fei Ma, Jing Yao, Tingting Xie, Changhong Liu, Wei Chen, Conggui Chen*, Lei Zheng*. Multispectral imaging for rapid and non-destructive determination of aerobic plate count (APC) in cooked pork sausages. Food Research International, 2014, 62, 902–908.
16.Yanzi Zhou, Conggui Chen*, Xing Chen, Peijun Li, Fei Ma, Qiuhong Lu. Contribution of three ionic types of polysaccharides to the thermal gelling properties of chicken breast myosin. Journal of Agriculture and Food Chemistry, 2014, 62(12), 2655–2662.
17.Fei Ma, Conggui Chen*, Lei Zheng*, Cunliu Zhou, Kezhou Cai, Zhuo Han. Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan. Meat Science, 2013, 95(1), 22–26.
18.Fei Ma, Conggui Chen*, Gaojun Sun*, Wu Wang, Hongmei Fang, Zhuo Han. Effects of high pressure and CaCl2 on properties of salt-soluble meat protein gels containing locust bean gum. Innovative Food Science and Emerging Technologies, 2012, 14, 31–37.
19.馬飛, 陳從貴*, 余霞, 施劉翠, 李煜. 超高壓技術(shù)在肉制品加工中的應(yīng)用. 食品與發(fā)酵工業(yè), 2011, 37(4), 178 ~ 184.
三、授權(quán)專利及軟著
1.馬飛, 陳光, 王球, 干曉宇, 劉鑫漢, 凌訓(xùn)延, 李一駿, 邵穎. 禽肉質(zhì)量宰前智能監(jiān)控與管理云平臺(tái), 2022.04.22, 中國（軟件著作權(quán)），2022SR0768939
2.馬飛, 王武, 孫闖, 鄭磊, 徐寶才, 陳從貴, 凌訓(xùn)延. 一種食品檢測用取樣裝置, 2022.06.28, 中國（發(fā)明專利）, ZL 202110295042.2
3.馬飛, 王武, 孫闖, 鄭磊, 徐寶才, 陳從貴, 凌訓(xùn)延. 一種食品檢測用蒸煮裝置, 2022.06.07, 中國（發(fā)明專利）, ZL 202110295023.X
4.馬飛, 張富康, 王舒瀚, 馬思沖, 凌訓(xùn)延, 徐寶才. 一種角度傳感器及智能警示公筷, 2021.11.19, 中國（實(shí)用新型專利）, ZL 202120435086.6
5.馬飛, 韓青莉, 白玉榮, 凌訓(xùn)延, 葛玲, 陳從貴, 鄭磊. 一種用于堅(jiān)果分級(jí)的進(jìn)料斗及聲學(xué)信號(hào)采集裝置, 2021.7.9, 中國（實(shí)用新型專利）, ZL202022429987.2
6.馬飛, 韓青莉, 郜娜, 李雨昂, 凌訓(xùn)延, 鄭磊, 徐寶才. 一種堅(jiān)果分級(jí)裝置, 2021.7.9, 中國（實(shí)用新型專利）, ZL 2020 2 2429967.5
7.馬飛, 韓青莉, 郜娜, 凌訓(xùn)延, 白玉榮, 鄭磊, 陳從貴. 一種用于堅(jiān)果分級(jí)的聲紋信號(hào)采集裝置, 2021.7.9, 中國（實(shí)用新型專利）, ZL 2020 2 2429883.1
8.馬飛, 董騰騰, 白玉榮, 王舒瀚, 王武, 凌訓(xùn)延. 基于機(jī)器視覺的肉類碎骨智能檢測系統(tǒng), 2021.04.22, 中國（軟件著作權(quán)），2021SR0576373
9.鄭磊, 王菊, 馬飛, 陳偉, 劉健, 阮班峰, 李炳南, 姚日生, 一種利用生物示蹤技術(shù)檢測地溝油的方法, 2014.10.29, 中國（發(fā)明專利）, ZL 2012 1 0262743.7
10.鄭磊, 馬飛, 夏青, 潘文娟, 廖洪梅, 余順火, 陳偉, 劉健, 一種快速補(bǔ)水的解酒保健飲料的制備方法, 2013.11.27, 中國（發(fā)明專利）, ZL 2012 1 0473313.X

1.中國食品科學(xué)技術(shù)學(xué)會(huì)科技進(jìn)步三等獎(jiǎng)（9/10）（2022-09）
2.安徽省教學(xué)成果特等獎(jiǎng)（2/8）（2022-04）
3.安徽省教學(xué)成果二等獎(jiǎng)（1/3）（2019-12）
4.第八屆中國國際“互聯(lián)網(wǎng)+”大學(xué)生雙創(chuàng)競賽優(yōu)秀指導(dǎo)教師（教育部）.（2023-06）
5.第十屆“挑戰(zhàn)杯”安徽省大學(xué)生雙創(chuàng)競賽優(yōu)秀指導(dǎo)教師.（2022-07）
6.第八屆安徽省“互聯(lián)網(wǎng)+”大學(xué)生雙創(chuàng)競賽優(yōu)秀指導(dǎo)教師.（2022-11）
7.第七屆安徽省“互聯(lián)網(wǎng)+”大學(xué)生雙創(chuàng)競賽優(yōu)秀指導(dǎo)教師.（2021-11）
8.第六屆安徽省“互聯(lián)網(wǎng)+”大學(xué)生雙創(chuàng)競賽優(yōu)秀指導(dǎo)教師.（2020-09）
9.第五屆安徽省“互聯(lián)網(wǎng)+”大學(xué)生雙創(chuàng)競賽優(yōu)秀指導(dǎo)教師.（2019-11）
10.第三屆“宣城高新杯”中國宣城大學(xué)生雙創(chuàng)大賽優(yōu)秀指導(dǎo)教師.（2019-11）
11.安徽省大學(xué)生食品設(shè)計(jì)創(chuàng)新大賽優(yōu)秀指導(dǎo)教師.（2017-12）
12.評(píng)為“Food Chemistry”雜志優(yōu)秀審稿專家.（2017-06）