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韩鹏飞

发布时间:2019-04-01 来源:本站原创 作者:本站编辑   浏览次数:

个人简介
韩鹏飞,博士,教授
Email:p.han@foxmail.com
ResearchGate:https://www.researchgate.net/profile/Pengfei-Han

教育背景
2012年 - 2016年                哲学博士,营养与食品科学中心,昆士兰大学
2005年 - 2009年                工学学士,食品科学学院,西南大学

工作履历
2019年 - 至今                    教授,西南大学心理学部
2016年 - 2018年                博士后,德累斯顿工业大学嗅觉与味觉跨学科研究中心

研究方向
嗅觉、味觉、化学感觉与身心健康、饮食行为;感觉系统的可塑性等。

研究生招生:欢迎踏实认真,执行力强的同学报考本实验室。欢迎有生物学、心理学、计算机科学等背景的同学加盟实验室。

科研项目
国家自然科学基金青年项目(主持)                                                          2022 - 2024
重庆市自然科学基金面上项目(主持)                                                      2020 - 2023
重庆市留学创新计划启动项目(主持)                                                      2021 - 2023
西南大学博士启动基金项目(主持)                                                          2019 - 2022
西南大学心理学部“三五计划”青年项目(主持)                                  2021 - 2022

学术兼职
International Journal of Mental Health Promotion 编委  2020 - 2022

代表性学术论文(#co-first author; *corresponding author):
2021
Su T, Gao X, Zhang L, Li H, Han P*, Chen H*. () Spicy food consumption is associated with reduced oral capsaicin and salty taste perception but unchanged intranasal trigeminal sensitivity. Food Quality and Preference
Han P*, Su T; Qin M; Chen H; Hummel, T. (2021) A systematic review of olfactory related questionnaires and scales, Rhinology
Han P* Roizsch C; Horstmann A; Pössel M; Hummel T. (2021) Increased brain reward responsivity to food-related odors in obesity. Obesity
Han P*. (2021) Advances in research on brain processing of food odors using different neuroimaging techniques, Current Opinion in Food Science 39: 134-139
Han P*; Müller L; Hummel T. (2021) Peri-threshold trigeminal stimulation with capsaicin increases taste sensitivity in humans; Chemosensory Perception
Han P*, Mahmut MK, Musch M, Abolmaali N, Hummel T. (2021) Improved odor identification ability and increased regional gray matter volume after olfactory training in patients with idiopathic olfactory loss, i-Perception 12(2), 20416695211005811.
Gellrich J*, Breuer AS, Han P, Güdücü C, Hummel T, Schriever VA. Central nervous system processing of floral odor and mother's milk odor in infants, Chemical Senses, in press

2020
Han P.*, Mohebbi M., Hummel, T. (2020) Sensitivity to sweetness correlates to elevated reward brain responses to sweet and high-fat food odors in young healthy volunteers, Neuroimage, 208, 116413
Han P*, Warr J., Hummel T. (2020) Frequent minty chewing gum use is associated with increased trigeminal sensitivity: an fMRI study. Brain research, 1730, 146663
Han P*, Weber C, Hummel T. (2020) Brain response to intranasal trimethylamine stimulation: a preliminary human fMRI study; Neuroscience Letters, 735: 135166
Han P* Chen, H; Hummel T. (2020) Brain responses to food odors associated with BMI change at two-year follow-up. Frontier Human Neuroscience, 14.
Han P*, Croy I, Raue C, Bensafi M, Larsson M, Cavazzana A, Hummel T. (2020) Neural processing of odor-associated words: an fMRI study of patients with acquired olfactory loss. Brain Imaging and Behavior, 14: 1164-1174
Faria V #*, Han P#, Joshi A. Hummel T. (2020) Verbal suggestions of nicotine content modulate ventral tegmental neural activity during the presentation of a nicotine-free odor in cigarette smokers European Neuropsychopharmacology, 31, 100-108.

2019
Han P*, Zang Y, Joshi A, Hummel T. (2019) Magnetic resonance imaging of human olfactory dysfunction. Brain Topography, 10.1007/s10548-019-00729-5
Han P*, Hummel C, Stoiser L, Hummel T. Short or long runs: an exploratory study of odor-induced fMRI design, The Laryngoscope, in press
Han P*, Gerber J, Hummel T, Croy I. (2019) Olfactory loss is associated with reduced hippocampal activation in response to emotional pictures. Neuroimage, 188: 84-91 (IF = 5.43)
Han P.*, Fark T, de Wijk R, Iannilli E, Seo H-S, Hummel T. (2019) Modulation of sensory perception of cheese attributes intensity and texture liking via ortho- and retro- nasal odors. Food Quality and Preference, 73, 1-7 (IF = 3.65)
Han, P, Bagenng, B. Fu, M.* (2019) The sweet taste signaling pathways in the oral cavity and the gastrointestinal tract affect human appetite and food intake: a review. International Journal of Food Science and Nutrition, DOI: 10.1080/09637486.2018.1492522. (IF = 2.32)

2018
Han P., Keast RJ, Roura E. (2018) TAS1R1/TAS1R3 polymorphisms are related to energy and protein-rich food choice from buffet meal respectively. Nutrients, 10 (12) (IF = 4.60)
Han P*, Winkler N, Hummel C, Hähner A, Gerber J. Hummel, T. (2018) Impaired brain response to odors in patients with varied severity of olfactory loss after traumatic brain injury. Journal of Neurology, 265:10, 2322-2332 (IF = 3.78)
Han P*, Winkler N, Hummel C, Hähner A, Gerber J, Hummel T. (2018) Alteration of brain gray matter density and olfactory bulb volume in patients with olfactory loss after trauma brain injury, Journal of Neurotrauma, 35:22 (IF = 5.00)
Han P*, Mohebbi M, Hummel C, Hummel T. (2018) Different neural processing of umami and salty taste determined by umami identification ability independent of repeated umami exposure, Neuroscience, 383: 74-83. (IF = 3.38)
Han P*, Schriever V, Peters P, Olze H, Uecker FC, Hummel T. (2018) Influence of airflow rate and stimulus concentration on olfactory event-related potentials (OERP) in humans. Chemical Senses, 43, 2: 89-96.  (IF = 3.24)
Han P*, Mann S, Raue C., Warr J., Hummel T. (2018) Pepper with and without a sting: brain processing of intranasal trigeminal and olfactory stimuli from the same source, Brain Research, 1700: 41-46. (IF = 3.13)
Rottstädt F, Han P, Weidner K, Schellong J, Wolff-Stephan S, Hummel T, Croy I. (2018). Reduced anterior insula volume moderates the relation between olfactory bulb volume and depression, Human Brain Mapping, 39(6): 2573-2582 (IF = 4.93)

2017
Han P, Keast RJ, Roura E* (2017). Salivary leptin and TAS1R2/TAS1R3 polymorphisms are related to sweet taste sensitivity and carbohydrate intake in a buffet meal. British Journal of Nutrition, 118 (10): 763-770. (IF = 3.66)
Han P*, Whitcroft KL, Fischer J, Gerber J, Cuevas M, Andrews P, Hummel T. (2017) Olfactory brain gray matter volume reduction in patients with chronic rhinosinusitis. International Forum of Allergy and Rhinology, 7, 551-556. (IF = 2.45)

书籍章节
Han P* and Hummel, T. (2019) Ortho- and Retronasal olfaction, in Food Aroma Evolution during Food Processing Cooking and Aging (1st edition); CRS Press Taylor & Francis Group

学术报告
Han, P. Brain responses to food odors associated with BMI change over two-year follow-up. XXX Annual meeting of European Chemoreception Research Organization 18-19 Sept 2020, Dresden, Germany (Symposium Oral presentation)
Han, P. Brain imaging of human olfactory dysfunction. XXIX Annual meeting of European Chemoreception Research Organization 11-14 Sept 2019, Trieste, Italy (Symposium Oral presentation)
Han, P. et al. Neural processing when reading odor-associated words: an fMRI study in patients with olfactory loss The Human Chemo sensation 2018 Lab meeting, 22–24 Feb 2018, Dresden, Germany (Oral presentation)
Han, P., E.ROURA. Sweet taste sensitivity relates to salivary leptin and food selection from a buffet meal in humans. XXVI Annual meeting of European Chemoreception Research Organization, Athens, Greece 8th-10th Sep. 2016 (Poster Presentation)
Han, P, M. GRAY, REUTENS, D. and E. ROURA; Activation of human orbitofrontal cortex to visual only or visual and olfactory food stimuli reflect pork sensory specific satiety. 15th meeting Australian Association for Chemosensory Science, Brisbane, Australia, 3rd-5th Dec 2014 (Oral Presentation)
Han, P., Marcus A. Gray, David C. Reutens, Eugeni Roura. Orbitofrontal Cortex Activation by Visual Only or Visual and Olfactory Food Stimuli Reflects Pork Sensory Specific Satiety. AChemS 37th Annual Meeting, Fort Myers, Florida, USA, 22nd - 25th, Apr 2015. (Poster Presentation)
Han, P. Brain imaging of human olfactory dysfunctions, Summer School Human Olfaction, 23-28 Jul 2017, TU Dresden, Germany (Oral presentation)