1. 食品质量光声智能识别与装备
2. 肉品物理加工与品质安全控制

1.国家自然科学基金面上项目，32372357，50万，2024/01–2027/12.（主持）
2.委托类重大专项（W2021JSFW0388），270万，2021/04–2026/3.（主持）
3.委托类技术开发（W2021JSKF0227），5万，2021/02–2023/3.（主持）
4.安徽省科技重大专项（202003a06020029），150万，2020/10–2023/09.（参与）
5.安徽省重点研究与开发（202004a06020010），10万，2020/01–2022/12.（校内主持）
6.学术新人提升计划B项目（JZ2019HGTB0069），20万，2019/04–2020/12.（主持）
7.国家重点研发子课题（2018YFD0400801），58万，2018/07–2020/12.（参与）
8.国家重点研发子课题（2018YFD0401205），70万，2018/07–2020/12.（参与）
9.国家自然科学基金青年项目（31801611），23万，2019/01–2021/12.（主持）
10.安徽省自然科学基金（1808085QC76），10万，2018/07–2020/06.（主持）
11.应用成果培育计划（JZ2016YYPY0063），20万，2016/05–2017/12.（主持）

学术成果：
一、科研论文: 食品质量光声智能识别与装备
1.Yu-rong Bai, Wu Wang, Jing Zha, Ling Ge, Qin-li Han, Lei Zheng, Fei Ma*. Identification of bone fragments embedded in lean pork slices by comparing the pixel areas of bone regions segmented from single-band images. Infrared Physics & Technology, 2024, 138, 105250.
2.葛玲, 查靖, 耿浩, 陈光, 刘紫琪, 马飞*. 基于多光谱图像分割算法的冷冻猪肉色泽无损表征技术研究. 中国食品学报, 2024, 20230226001.
3.Qin-li Han, Bai-xue, Long, Xue-jun Yan, Wu Wang, Feng-ru Liu, Xue Chen, Fei Ma*. Exploration of using acoustic vibration technology to non-destructively detect moldy kernels of in-shell hickory nuts (Carya cathayensis Sarg.). Computers and Electronics in Agriculture, 2023, 212, 108137.
4.查靖, 葛玲, 姚颖, 李婷婷, 龙白雪, 刘鑫汉, 王武*, 马飞*. 气相红外光谱无损检测臭鳜鱼中挥发性盐基氮. 食品研究与开发, 2023, 44(16), 150 ~ 156.
5.张华锋, 王武*, 白玉荣, 刘仪茹, 金涛, 余霞, 马飞*. 基于多光谱成像无损识别冻融猪肉中危害级碎骨的技术研究. 光谱学与光谱分析, 2021, 41(9), 2892 ~ 2897.
6.Qingli Han, Xuerui Wang, Na Gao, Xixi Wang, Conggui Chen, Baocai Xu, Fei Ma*. Quantitative determination of ractopamine in swine urine using Fourier transform infrared (FT-IR) spectroscopy analysis. Infrared Physics & Technology, 2021, 113, 103653.
7.Wu Wang, Huafeng Zhang, Ling Yan, Hui Zhou, Conggui Chen, Baocai Xu, Lei Zheng, Fei Ma*. A rapid and non-destructive approach to identify bone fragments embedded in lean pork slices based on multispectral imaging and chemometrics. Infrared Physics & Technology, 2021, 113, 103575.
8.Fei Ma, Bin Zhang, Wu Wang, Peijun Li, Xiangli Niu, Conggui Chen*, Lei Zheng*. Potential use of multispectral imaging technology to identify moisture content and water-holding capacity in cooked pork sausages. Journal of the Science of Food and Agriculture, 2018, 98(5), 1832–1838.
9.Fei Ma, Hao Qin, Cunliu Zhou, Xia Wang, Conggui Chen, Lei Zheng*. Rapid and non-destructive detection of iron porphyrin content in pork using multispectral imaging approach. Food Analytical Methods, 2016, 9(5), 1180–1187.
10.Chuanwu Xiong#, Changhong Liu#, Wei Liu, Wenjuan Pan, Fei Ma, Wei Chen, Feng Chen, Jianbo Yang*, Lei Zheng*. Noninvasive discrimination and textural properties of E-beam irradiated shrimp. Journal of Food Engineering, 2016, 175, 85–92.
11.Jinxia Liu, Yue Cao, Qiu Wang, Wenjuan Pan, Fei Ma, Changhong Liu, Wei Chen, Jianbo Yang, Lei Zheng*. Rapid and non-destructive identification of water-injected beef samples using multispectral imaging analysis. Food Chemistry, 2016, 190, 938–943.
12.Fei Ma, Hao Qin, Kefu Shi, Cunliu Zhou, Conggui Chen, Xiaohua Hu, Lei Zheng*. Feasibility of combining spectra with texture data of multispectral imaging to predict heme and non-heme iron contents in pork sausages. Food Chemistry, 2016, 190, 142–149.
13.Wei Liu, Changhong Liu, Fei Ma, Xuzhong Lu, Jianbo Yang*, Lei Zheng*. Online variety discrimination of rice seeds using multispectral imaging and chemometric methods. Journal of Applied Spectroscopy, 2016, 82(6), 993–999.
14.Fei Ma, Ju Wang, Changhong Liu, Xuzhong Lu, Wei Chen, Conggui Chen*, Jianbo Yang*, Lei Zheng*. Discrimination of kernel quality characteristics for sunflower seeds based on multispectral imaging approach. Food Analytical Methods, 2015, 8(7), 1629–1636.
15.Chuanwu Xiong, Changhong Liu, Wenjuan Pan, Fei Ma, Can Xiong, Li Qi, Feng Chen, Xuzhong Lu, Jianbo Yang*, Lei Zheng*. Non-destructive determination of total polyphenols content and classification of storage periods of Iron Buddha tea using multispectral imaging system. Food Chemistry, 2015, 176, 130–136.
16.Changhong Liu, Wei Liu, Xuzhong Lu, Fei Ma, Wei Chen*, Jianbo Yang*, Lei Zheng*. Application of multispectral imaging to determine quality attributes and ripeness stage in strawberry fruit. Plos One, 2014, 9(2), e87818.
二、科研论文: 肉品物理加工与品质安全控制
1.王文雅, 郜娜, 康浩迪, 余霞, 王茜茜, 马飞*. L-抗坏血酸改善受压冻融猪肉色泽有效性研究及相关机制分析. 中国食品学报, 2021, 21(8), 175 ~ 181.
2.郜娜, 葛玲, 薛洋洋, 韩青莉, 马飞*. 线粒体介导高铁肌红蛋白还原活性与肉色变化关联性研究进展. 肉类研究, 2021, 35(03), 60 ~ 65.
3.Yu Wang, Ying Zhou, Xi-xi Wang, Fei Ma, Bao-cai Xu, Pei-jun Li*, Cong-gui Chen*. Origin of high-pressure induced changes in the properties of reduced-sodium chicken myofibrillar protein gels containing CaCl2: Physicochemical and molecular modification perspectives. Food Chemistry, 2020, 319, 126535.
4.Fei Ma*, Wen-Ya Wang, Wu Wang, Ke-Zhou Cai, Ya-Fang Shang, Cong-Gui Chen, Bao-Cai Xu*. Effects of water-immersion cooling temperatures on the moisture retention of sodium-reduced pork sausages. Journal of Food Science and Technology-Mysore, 2020, 57, 2516–2523.
5.Ying Zhou, Yu Wang, Fei Ma, Pei-jun Li, Bao-cai Xu*, Cong-gui Chen*. Compensation of high-pressure processing for the solubility of sodium-reduced chicken breast myosin with three anion types of potassium salts. Poultry Science, 2020, 99(3), 1717–1723.
6.Xi-xi Wang, Yue-shuang Li, Ying Zhou, Fei Ma, Pei-jun Li*, Cong-gui Chen*. Effect of resistant corn starch on the thermal gelling properties of chicken breast myosin. Food Hydrocolloids, 2019, 96, 681–687.
7.Cheng Ning, Linxian Li, Hongmei Fang, Fei Ma, Yuxiang Tang, Cunliu Zhou*. l-Lysine/l-arginine/l-cysteine synergistically improves the color of cured sausage with NaNO2 by hindering myoglobin oxidation and promoting nitrosylmyoglobin formation. Food chemistry, 2019, 284, 219–226.
8.Xi-xi Wang, Qiong Pan, Fei Ma, Pei-jun Li, Bao-cai Xu, Cong-gui Chen*. Amelioration of growth performance, lipid accumulation and intestinal health in mice by a cooked mixture of lean meat and resistant starch. Molecular Nutrition & Food Research, 2019, 63(10), 1801364.
9.徐旭东, 吴文琪, 尹吉帆, 柳入铭, 姬博纹, 彭思琪, 马飞*. 热处理和乳酸钙对蛋液起泡性的影响. 食品研究与开发, 2019, 40(3): 112 ~ 115.（本科生成果）
10.Ya-Fang Shang*, Heng Cao, Yi-Long Ma, Chen Zhang, Fei Ma, Chun-Xian Wang, Xiao-Long Ni, Won-Jong Lee, Zhao-Jun Wei*. Effect of lactic acid bacteria fermentation on tannins removal in Xuan Mugua fruits. Food Chemistry, 2019, 274: 118–122.
11.Yaqing Xiao, Peijun Li*, Ying Zhou, Fei Ma, Conggui Chen*. Effect of inoculating Lactobacillus pentosus R3 on N-nitrosamines and bacterial communities in dry fermented sausages. Food Control, 2018, 87, 126–134.
12.Ying Zhou, Wu Wang, Fei Ma, Peijun Li*, Conggui Chen*. High-pressure pretreatment to improve the water retention of sodium-reduced frozen chicken breast gels with two organic anion types of potassium salts. Food and Bioprocess Technology, 2018, 11(3), 526–535.
13.Jing Yao#, Ying Zhou#, Xing Chen, Fei Ma, Peijun Li*, Conggui Chen*. Effect of sodium alginate with three molecular weight forms on the water holding capacity of chicken breast myosin gel. Food Chemistry, 2018, 239, 1134–1142.
14.Xing Chen, Conggui Chen*, Yanzi Zhou, Peijun Li, Fei Ma, Tadayuki Nishiumi, Atsushi Suzuki. Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan. Food Hydrocolloids, 2014, 40, 262–272.
15.Fei Ma, Jing Yao, Tingting Xie, Changhong Liu, Wei Chen, Conggui Chen*, Lei Zheng*. Multispectral imaging for rapid and non-destructive determination of aerobic plate count (APC) in cooked pork sausages. Food Research International, 2014, 62, 902–908.
16.Yanzi Zhou, Conggui Chen*, Xing Chen, Peijun Li, Fei Ma, Qiuhong Lu. Contribution of three ionic types of polysaccharides to the thermal gelling properties of chicken breast myosin. Journal of Agriculture and Food Chemistry, 2014, 62(12), 2655–2662.
17.Fei Ma, Conggui Chen*, Lei Zheng*, Cunliu Zhou, Kezhou Cai, Zhuo Han. Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan. Meat Science, 2013, 95(1), 22–26.
18.Fei Ma, Conggui Chen*, Gaojun Sun*, Wu Wang, Hongmei Fang, Zhuo Han. Effects of high pressure and CaCl2 on properties of salt-soluble meat protein gels containing locust bean gum. Innovative Food Science and Emerging Technologies, 2012, 14, 31–37.
19.马飞, 陈从贵*, 余霞, 施刘翠, 李煜. 超高压技术在肉制品加工中的应用. 食品与发酵工业, 2011, 37(4), 178 ~ 184.
三、授权专利及软著
1.马飞, 陈光, 王球, 干晓宇, 刘鑫汉, 凌训延, 李一骏, 邵颖. 禽肉质量宰前智能监控与管理云平台, 2022.04.22, 中国（软件著作权），2022SR0768939
2.马飞, 王武, 孙闯, 郑磊, 徐宝才, 陈从贵, 凌训延. 一种食品检测用取样装置, 2022.06.28, 中国（发明专利）, ZL 202110295042.2
3.马飞, 王武, 孙闯, 郑磊, 徐宝才, 陈从贵, 凌训延. 一种食品检测用蒸煮装置, 2022.06.07, 中国（发明专利）, ZL 202110295023.X
4.马飞, 张富康, 王舒瀚, 马思冲, 凌训延, 徐宝才. 一种角度传感器及智能警示公筷, 2021.11.19, 中国（实用新型专利）, ZL 202120435086.6
5.马飞, 韩青莉, 白玉荣, 凌训延, 葛玲, 陈从贵, 郑磊. 一种用于坚果分级的进料斗及声学信号采集装置, 2021.7.9, 中国（实用新型专利）, ZL202022429987.2
6.马飞, 韩青莉, 郜娜, 李雨昂, 凌训延, 郑磊, 徐宝才. 一种坚果分级装置, 2021.7.9, 中国（实用新型专利）, ZL 2020 2 2429967.5
7.马飞, 韩青莉, 郜娜, 凌训延, 白玉荣, 郑磊, 陈从贵. 一种用于坚果分级的声纹信号采集装置, 2021.7.9, 中国（实用新型专利）, ZL 2020 2 2429883.1
8.马飞, 董腾腾, 白玉荣, 王舒瀚, 王武, 凌训延. 基于机器视觉的肉类碎骨智能检测系统, 2021.04.22, 中国（软件著作权），2021SR0576373
9.郑磊, 王菊, 马飞, 陈伟, 刘健, 阮班峰, 李炳南, 姚日生, 一种利用生物示踪技术检测地沟油的方法, 2014.10.29, 中国（发明专利）, ZL 2012 1 0262743.7
10.郑磊, 马飞, 夏青, 潘文娟, 廖洪梅, 余顺火, 陈伟, 刘健, 一种快速补水的解酒保健饮料的制备方法, 2013.11.27, 中国（发明专利）, ZL 2012 1 0473313.X

1.中国食品科学技术学会科技进步三等奖（9/10）（2022-09）
2.安徽省教学成果特等奖（2/8）（2022-04）
3.安徽省教学成果二等奖（1/3）（2019-12）
4.第八届中国国际“互联网+”大学生双创竞赛优秀指导教师（教育部）.（2023-06）
5.第十届“挑战杯”安徽省大学生双创竞赛优秀指导教师.（2022-07）
6.第八届安徽省“互联网+”大学生双创竞赛优秀指导教师.（2022-11）
7.第七届安徽省“互联网+”大学生双创竞赛优秀指导教师.（2021-11）
8.第六届安徽省“互联网+”大学生双创竞赛优秀指导教师.（2020-09）
9.第五届安徽省“互联网+”大学生双创竞赛优秀指导教师.（2019-11）
10.第三届“宣城高新杯”中国宣城大学生双创大赛优秀指导教师.（2019-11）
11.安徽省大学生食品设计创新大赛优秀指导教师.（2017-12）
12.评为“Food Chemistry”杂志优秀审稿专家.（2017-06）