裴斐，博士，教授，碩士生導師
研究方向：農產品貯藏與加工、食品質量與安全等。
電子郵箱：feipei87@163.com
一、教育經歷
2009-2014年，南京農業(yè)大學，食品科學專業(yè)，博士學位；
2005-2009年，中國農業(yè)大學，食品質量與安全專業(yè)，學士學位。
二、工作經歷
2014年-至今，南京財經大學，食品科學與工程學院，講師/副教授/教授。
三、教學工作
主講《學科導論》《功能食品》等本科課程和《食品安全專題》《食品科學專題》研究生課程，主持江蘇省研究生教育教學改革課題重大課題1項，校級教改課題4項，獲江蘇省優(yōu)秀碩士學位論文指導教師，南京財經大學教師教學公開賽二等獎。
四、研究領域及方向
重點開展食用菌、谷物等農產品的高值化儲運、加工技術及其過程精準控制技術研究。主持國家自然科學基金（面上/青年）、十三五/十四五國家重點研發(fā)計劃子課題、江蘇省自然科學基金（杰青/面上/青年）等多項國家、省部級項目，入選江蘇省“青藍工程”中青年學術帶頭人、江蘇省“六大人才高峰”高層次人才、江蘇省“雙創(chuàng)計劃”科技副總、江蘇省“青藍工程”優(yōu)秀青年骨干教師等省級人才計劃項目。以第一或通訊作者發(fā)表論文40余篇，以主要完成人獲江蘇省科學技術獎一等獎2項、教育部科技進步二等獎2項。
五、近兩年代表性論文（第一/通訊作者）
[1] Extraction mechanism and bio-activities of capsaicinoids from lantern peppers placenta using deep eutectic solvents [J].Food Chemistry, 2025, 464, 141773.
[2] UV-B radiation mitigates oxidative stress damage in postharvestAgaricus bisporusby modulating the antioxidant defense system [J].Postharvest Biology and Technology, 2025, 219, 113266.
[3] Effects of ferulic acid on the polymerization behavior of gluten protein and its components [J].Food Hydrocolloids, 2024, 147, 109388.
[4] CA-g-CS/PLA film packaging improved storage stability through the MAPK signaling pathway of postharvestAgaricus bisporus[J].Postharvest Biology and Technology, 2024, 209, 112688.
[5] Prediction of moisture content ofAgaricus bisporusslices as affected by vacuum freeze drying using hyperspectral imaging [J].Food Control, 2024, 159, 110290.
[6] Effect of cooked rice with added fructo-oligosaccharide on faecal microorganisms investigated byin vitrodigestion and fermentation [J].Food Science and Human Wellness, 2023, 12(2): 662-668.
[7] Transcriptome analysis reveals the mechanism of caffeic acid-grafted-chitosan/polylactic acid film packaging to delay quality deterioration in postharvestAgaricus bisporus[J].Scientia Horticulturae, 2023, 309, 111647.
[8] The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system–A review [J].Food Hydrocolloids, 2023, 135, 108212.
[9] Effects of co-fermentation on the release of ferulic acid and the rheological properties of whole wheat dough [J].Journal of Cereal Science, 2023, 111, 103669.
[10]Caffeic acid-grafted chitosan/polylactic acid packaging affects bacterial infestation and volatile flavor of postharvestAgaricus bisporus[J].Journal of Food Composition and Analysis, 2023, 122, 105504.
