何非 - 中国农业大学 - 食品科学与营养工程学院

个人简介

学习工作经历 2002.09-2006.06 中国农业大学，获工学学士学位 2006.09-2009.01 中国农业大学，获工学硕士学位 2009.09-2012.06 中国农业大学，获工学博士学位 2012.06-2015.12 中国农业大学，讲师 2016.01--现在中国农业大学，副教授现任职务（社会兼职等）中国酒业协会葡萄酒分会国家级评酒委员

研究领域

酿酒葡萄生理与分子生物学葡萄酒酿造与化学葡萄酒感官品评

近期论文

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Fei He, Wei-Kai Chen, Ke-Ji Yu, Xiang-Nan Ji, Chang-Qing Duan, Malcolm J. Reeves, Jun Wang. Molecular and biochemical characterization of the UDP-glucose: Anthocyanin 5-O-glucosyltransferase from Vitis amurensis. Phytochemistry. 2015, 117, 363-372. Bo Zhang, Jian Cai, Chang-Qing Duan, Malcolm J. Reeves, Fei He. A Review of Polyphenolics in Oak Woods. International Journal of Molecular Sciences. 2015, 16, 6978-7014. Na-Na Liang, Bao-Qing Zhua, Shen Han, Jin-HuaWang, Qiu-Hong Pan, Malcolm J. Reeves, Chang-Qing Duan, Fei He. Regional characteristics of anthocyanin and flavonol compounds from grapes of four Vitis vinifera varieties in five wine regions of China. Food Research International. 2014, 64, 264-274. Bo Zhang, Fei He, Pan-Pan Zhou, Yue Liu, Chang-Qing Duan. Copigmentation between malvidin-3-O-glucoside and hydroxycinnamic acids in red wine model solutions: Investigations with experimental and theoretical methods. Food Research International. 2015, 78, 313-320. Bo Zhang, Fei He, Pan-Pan Zhou, Yue Liu, Chang-Qing Duan. The color expression of copigmentation between malvidin-3-O-glucoside and three phenolic aldehydes in model solutions: The effects of pH and molar ratio. Food Chemistry. 2016, 199, 220-228. Runze Sun, Fei He, Yibin Lan, Ranran Xing, Rui Liu, Qiuhong Pan, Jun Wang, Changqing Duan. Transcriptome comparison of Cabernet Sauvignon grape berries from two regions with distinct climate. Journal of Plant Physiology. 2015, 178, 43-54. Qiang Li, Fei He, Bao-Qing Zhu, Bin Liu, Run-Ze Sun, Chang-Qing Duan, Malcolm J. Reeves, Jun Wang. Comparison of distinct transcriptional expression patterns of flavonoid biosynthesis in Cabernet Sauvignon grapes from east and west China. Plant Physiology and Biochemistry. 2014, 84, 45-56. Ya-Qin Wen, Fei He, Bao-Qing Zhu, Yi-Bin Lan, Qiu-Hong Pan, Chun-You Li, Malcolm J. Reeves, Jun Wang. Free and glycosidically bound aroma compounds in cherry (Prunus avium L.). Food Chemistry. 2014, 152, 29-36. Lin Mu, Fei He, Qiu-Hong Pan, Li Zhou, Chang-Qiang Duan. Screening and verification of late embryogenesis abundant protein interacting with anthocyanidin reductase in grape berries. Vitis. 2014, 53, 81-87. Bianxia Bai, Fei He, Lili Yang, Feng Chen, Malcolm J. Reeves, Jingming Li. Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters. Food Chemistry. 2013, 141, 3984-3992.