個人簡介

袁方，博士，副教授，碩士生導師。近年來，圍繞食品風味物質解析、食品風味形成機制和食品感官品質評價開展基礎及應用研究。近年來，先後主持國家自然科學基金、省部級科研項目及企業科技服務項目等10餘項。以第一作者和通訊作者在在 Food Chemistry、Journal of Agricultural and Food Chemistry、Postharvest Biology and Technology等期刊上，以第一或通訊作者發表系列論文。參與編寫食品化學和食品感官分析相關教材2部。

教育經曆

2013-09至2016-06，美國俄勒岡州立大學，食品科學與技術，博士
2010-09至2013-06，美國俄勒岡州立大學，食品科學與技術，碩士
2006-09至2010-06， 77779193永利官网，植物科學與技術，學士

工作經曆

2020-11至今, 77779193永利官网, 食77779193永利官网, 副教授
2016-08至2020-11, 77779193永利官网, 食77779193永利官网, 講師

研究領域

食品風味物質解析、食品風味形成機制和食品感官品質評價開展基礎及應用

科研項目

1. 湖北省技術創新計劃項目，植物源風味功能性食品基料綠色制造關鍵技術研究，2024-2027
2. 中國輕工業濃香型白酒固态發酵重點實驗室，開放基金項目，基于分子感官科學的五糧液白酒風味活性成分解析，2023-2025
3. 國家自然科學基金青年項目，藍莓采後貯藏過程中萜類特征香氣物質的變化及其分子機制，2018-2020
4. 國家科技部重點研發計劃子課題，食品基本味感的喜好分布與機制，2017-2021
5. 77779193永利官网自主科技創新基金，藍莓糖苷鍵合态香氣前體及釀酒過程中的變化，2016-2019

成果獎勵

1. Yihong Wang, Hangxin Zhu, Siyi Pan, Xiaoyun Xu, Fang Yuan. Effect of different nitrogen source and Saccharomyces cerevisiae strain on volatile sulfur compounds and their sensory effects in chardonnay wine. Food Chemistry: X, 2024, 24: 101793.
2. Yangfan Leng, Liubin Yang, Siyi Pan, Leilei Zhan, Fang Yuan. Characterization of blueberry exosome-like nanoparticles and miRNAs with potential cross-kingdom human gene targets. Food Science and Human Wellness, 2024, 13(2): 869-878.
3. Yangfan Leng, Liubin Yang, Hangxin Zhu, Dongqin Li, Siyi Pan, Fang Yuan. Stability of blueberry extracellular vesicles and their gene regulation effects in intestinal Caco-2 cells. Biomolecules, 2023, 13(9), 1412.
4. Hangxin Zhu, Hongyan Yang, Xianyu Zhou, Huan Li, Ruiqi Feng, Fang Yuan, Siyi Pan, Xiaoyun Xu. Effect of DAP and glutamine supplementation on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast. Journal of Food Science, 2023, 88(4): 1392-1408.
5. Liubin Yang, Fang Yuan, Li Rong, Jinping Cai, Sendong Yang, Zijia Jia & Shijun Li. Transcriptomic and Metabolomic Profile Analysis of Muscles Reveals Pathways and Biomarkers Involved in Flavor Differences between Caged and Cage-Free Chickens. Foods, 2022, 11(18), 2890.
6. Xiaoxue Yan, Jun Yan, Siyi Pan, Fang Yuan. Changes of the Aroma Composition and Other Quality Traits of Blueberry ‘Garden Blue’ during the Cold Storage and Subsequent Shelf Life. Foods 2020, 9, 1223.
7. Fang Yuan, Jun Yan, Xiaoxue Yan, Hongbo Liu and Siyi Pan. Comparative transcriptome analysis of genes involved in volatile compound synthesis in blueberries (Vaccinium virgatum) during postharvest storage. Postharvest Biology and Technology 2020, 170,11237.
8. Ke Cheng, Bangzhu Peng, Fang Yuan. Volatile composition of eight blueberry cultivars and their relationship with sensory attributes. Flavour and Fragrance Journal 2020, 35, 443-453.
9. 成柯，闫俊，嚴曉雪，袁方.湖北地區不同品種藍莓果汁加工品質特征及抗氧化活性評價.食品與發酵工業. 2020, 46(9):146-151
10. Fangtian Liu, Sunjun Li, Jihui Gao, Ke Cheng, Fang Yuan. Changes of terpenoids and other volatiles during alcoholic fermentation of blueberry wines made from two southern highbush cultivars. LWT - Food Science and Technology 2019, 109, 233–240.
11. 劉方恬、李孫君、成柯、高吉慧、袁方.酶促增香對2個品種藍莓酒理化性質及香氣物質的影響 .食品與發酵工業. 2019, 108-114.
12. Fang Yuan, Ke Cheng, Jihui Gao and Siyi Pan. Characterization of Cultivar Differences of Blueberry Wines Using GC-QTOF-MS and Metabolic Profiling Methods. Molecules 2018, 23(9), 2376.
13. Fang Yuan, R. Paul Schreiner, James Osborne, and Michael C. Qian* Effects of Soil NPK Supply on Pinot noir Wine Phenolics and Aroma Composition. American journal of enology and viticulture, 2018, 69(4): 371~384.
14. Fang Yuan, R. Paul Schreiner, Michael C. Qian. Soil nitrogen, phosphorus, and potassium alter β-damascenone and other volatiles in Pinot noir Berries. American journal of enology and viticulture, 2018, 69(2): 157~166.
15. Fang Yuan, Michael C Qian: Aroma Potential in Early and Late Maturity Pinot noir Grape Evaluated by Aroma Extract Dilution Analysis. Journal of Agricultural and Food Chemistry. 2016, 64:443-450.
16. Fang Yuan and Michael Qian. Development of Carotenoids, C13-Norisoprenoids and Other Volatile Compounds in Vitis vinifera L. Cv. Pinot Noir Grapes. Food Chemistry 2016,192, 633-641.
17. Feng, Hui, Fang Yuan, Patricia A. Skinkis, and Michael C. Qian. Influence of Cluster Zone Leaf Removal on Pinot Noir Grape Chemical and Volatile Compositions. Food Chemistry 2015, 173, 414-423.
18. Fang Yuan, Fei He, Yanping Qian, Jia Zheng，Michael Qian. Aroma Stability of Lemon-Flavored Hard Iced Tea Assessed by Chirality and Aroma Extract Dilution Analysis，Journal of Agricultural and Food Chemistry，2016, 64（28）：5717-5723
19. 袁方，李鑫，餘君萍，王學奎，徐久玮，張立新，分光光度法測定葉綠素含量及其比值問題的探讨，植物生理學通訊，2009，45（1）：63~66.

其它

1. Fang Yuan, Hui Feng and Michael Qian. C13-norisoprenoids in Grape and Wine Affected by Different Canopy Management. Advances in Wine Research. ACS Symposium Series. 2015.
2. ACS Spring 2021, April 5-30, 2021. PAPER ID: 3533949. PAPER TITLE: “Changes in the volatile composition of blueberry during storage: Emphasis on molecular regulation of fruit aroma deterioration”