一、基本情况

魏芳，女，1994年4月出生，博士，讲师

通讯地址：山东省聊城市东昌府区湖南路1号

Email：wf2937093615@126.com

二、研究领域

风味物质化学与感官评价

三、工作及学习经历

2025.06-至今        聊城大学药学与食品工程学院             讲师

2020.09-2024.12              西南大学                        农学博士

2017.09-2020.06      齐鲁工业大学（山东省科学院）            工程硕士

2013.09-2017.06              聊城大学                        工学学士

四、代表性文章

[1] Wei, Fang, Luo, Liyong, Sun, Fanwei, Zhang, Bowen, Yang, Jie, Liu, Yan, Zeng, Liang*. Flavor characteristic and characterization of key sweet aroma compounds in Camellia nanchuanica black tea. Food Research International, 2025, 209: 116179. (SCI一区TOP，IF=7.0)

[2] Wei, Fang, Luo, Liyong, Wang, Xi, Luo, Wei, Wu, Fan,, Tian, Shiyi, Qin, Yumei, Zeng, Liang*. The masking mechanism of catechin to the sweet taste of phloridzin. Food Chemistry, 2025, 464: 141756. (SCI一区TOP，IF=8.5)

[3] Wei, Fang, Luo, Liyong, Tian, Shiyi, Qin, Yumei, Luo, Wei, Zeng, Liang*. Synergistic effect mechanism of binary sweet taste compounds. Journal of Agricultural and Food Chemistry, 2024, 72: 20028-20036. (SCI一区TOP，IF=5.7，封面文章)

[4] Wei, Fang, Wang, Jie, Luo, Liyong, Rashid, Muhammad Tayyab, Zeng, Liang*. The perception and influencing factors of astringency, and health-promoting effects associated with phytochemicals: A comprehensive review. Food Research International, 2023, 170: 112994. (SCI一区TOP，IF=8.0)

[5] Wei, Fang, Luo, Liyong, Zeng, Liang*. Characterization of key sweet taste compounds in Camellia nanchuanica black tea. LWT - Food Science and Technology, 2023, 182: 114858. (SCI一区TOP，IF=6.0，他引次数23)

[6] Wei, Fang, Li, Youyuan, Sun, Donghui, Chen, Qingmin, Fu, Maorun*, Zhao, Handong, Chen, Xin, Huang, Yanhong, Xu, Hui. Odor, tastes, nutritional compounds and antioxidant activity of fresh-eating walnut during ripening. Scientia Horticulturae, 2022, 293: 110744. (SCI二区TOP，IF=4.3，他引次数19)

[7] Wei, Fang, Chen, Qingmin, Du, Yamin, Han, Cong, Fu, Maorun*, Jiang, Haihui, Chen, Xin. Effects of hulling methods on the odor, taste, nutritional compounds, and antioxidant activity of walnut fruit. LWT - Food Science and Technology, 2020, 120: 108938. (SCI一区TOP，IF=4.3，他引次数20)

[8] Wei, Fang, Fu, Maorun*, Li, Jupeng, Yang, Xiaoying, Chen, Qingmin, Tian, Shiping. Chlorine dioxide delays the reddening of postharvest green peppers by affecting the chlorophyll degradation and carotenoid synthesis pathways. Postharvest Biology and Technology, 2019, 156: 110939. (SCI一区TOP，IF=4.3，他引次数55)

[9] 魏芳, 陈庆敏, 傅茂润*, 马志超. 脱皮方式对核桃青皮成分和功能活性的影响[J]. 食品科技, 2018, 43(12): 259-265.

[10] 魏芳,陈庆敏, 傅茂润*, 马志超. 采收时间对核桃青皮成分和功能活性的影响[J]. 食品安全质量检测学报, 2018, 9(13): 3303-3308.

[11] 魏芳, 周祥山, 田守生, 刘海峰, 张建玲, 郭晓飞, 郭兴峰*. 4种大孔吸附树脂对阿胶低聚肽的脱苦效果研究[J]. 食品研究与开发, 2018, 39(13): 1-6.

五、科研项目

1. 国家重点研发计划项目“城口县茶叶产业提质增效生产关键技术集成与示范”（批准号：2022YFD1601401），2022.10-2025.03，经费80万，参与。

2. 地方级项目“基于绿茶鲜度和色泽的智能评茶系统研发应用”（批准号：cstc2021jscx-gkcbX0066），2022.01-2023.12，经费200万，参与。

3. 企业委托项目“宜宾早茶病虫害持续防控与产品靶向增效技术集成与示范”（批准号：YBYJY20221402），2022.12-2025.12，经费80万，参与。