一、基本情况

冯林慧，女，1993年8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：fenglinhui@lcu.edu.cn

二、研究领域

食品风味化学、食品添加剂与配料

三、工作及学习经历

2025.01-至今      聊城大学药学与食品工程学院       讲师

2019.09-2024.12               江南大学                  工学博士

2016.09-2019.06               齐鲁工业大学               工学硕士

2012.09-2016.06               齐鲁工业大学               工学学士

四、代表性文章

[1] Feng Linhui, Cui Heping, Chen Pusen, et al. Promoted Formation of Pyrazines and Sulfur-Containing Volatile Compounds through Interaction of Extra-Added Glutathione or Its Constituent Amino Acids and Secondary Products of Thermally Degraded N-(1-Deoxy-d-ribulos-1-yl)-glutathione. Journal of Agricultural and Food Chemistry, 2022, 70, 9095-9105. (SCI一区TOP，IF: 6.10)

[2] Feng Linhui, Cui Heping, Chen Pusen, et al. Efficient Formation of N-(1-Deoxy-d-ribulos-1-yl)-glutathione via Limited Oxidation and Degradation of Glutathione during Atmospheric−Vacuum Thermal Reaction. Journal of Agricultural and Food Chemistry, 2023, 71, 17874-17885. (SCI一区TOP，IF: 6.10)

[3] Feng Linhui, Cui Heping, Chen Pusen, et al. Directed Preparation of N-(1-Deoxy-d-ribulos-1-yl)-glutathione during Short-term High Temperature Dehydration: Suppressing the Side Reactions of Glutathione. Food Bioscience, 2024, 60, 104468. (SCI一区TOP，IF: 5.20)

[4] Feng Linhui, Li Yingqiu, Wang Zhaosheng, et al. Antifungal Actions of Glycinin Basic Peptide against Aspergillus niger through the Collaborative Damage to Cell Membrane and Mitochondria. Food Biophysics, 2019, 14, 97-107. (SCI三区，IF: 3.00)

[5] Feng Linhui, Li Yingqiu, Sun Guijin, et al. Antibacterial Effect of Orange Monascus Pigment Against Staphylococcus aureus. Acta Alimentaria, 2019, 48, 169-176. (SCI四区，IF: 1.00)

[6] 冯林慧, 李迎秋. 紫苏的活性成分及其应用研究. 中国调味品, 2017, 42(9), 177-180. (中文核心)

[7] 冯林慧, 李迎秋, 张鑫. 三种天然防腐剂对五种常见微生物抑菌作用的研究. 中国调味品, 2019, 44(1), 63-66. (中文核心)

[8] 冯林慧, 李迎秋. 纳他霉素和乳酸链球菌素复配在食品中的应用. 中国调味品, 2019, 44(2), 190-192. (中文核心)

五、科研项目

国家自然科学基金面上项目“美拉德反应中间体热加工特征挥发性风味物质形成机制”（批准号： 32172330），2022年1月-2025年12月，参与。