个人情况介绍、概览

宋建新，男，中共党员，1989年生，食品科学与工程博士（后），沈阳药科大学功能食品与葡萄酒学院专任教师，主要研究方向为食品营养和食品风味。主持辽宁省教育厅课题一项、主持横向课题四项以及科研启动项目一项，以第一作者或通讯作者发表科技论文25篇，其中SCI论文15篇，累计影响因子IF=62.8，授权发明专利2件。兼任《Journal of Polyphenols》编委、《Journal of Future Foods》、《Food & Medicine Homology》、《Food Safety and Health》、《食品研究与开发》、《中国果菜》青年编委以及《Food Chemistry》、《Journal of Agriculture and Food Chemistry》、《食品科学》等多本中英文期刊的审稿专家。主讲课程《食品工厂设计》、《葡萄酒工程原理》等。

人才称号、社会兼职等（限填10项）

1. 《Journal of Polyphenols》编委

2. 《Journal of Future Foods》优秀青年编委

主要研究方向（限填3项）

研究方向一：食品营养科学与食品风味化学

研究方向二：基于食药同源资源的功能食品开发

主持、参与的科研项目（含科研获奖等情况）（限填10项）

1.辽宁省教育厅青年项目，项目编号JYTQN2023334（负责人）

2.特种米粉降糖生物有效性验证，校企合作项目，项目编号2322430030（负责人）

3.藜麦系列功能食品实验室小试工艺开发，校企合作项目，项目编号2322430198（负责人）

4.红枣系列功能食品实验室小试工艺开发，校企合作项目，项目编号2422430194（负责人）

5.速食藜麦米系列食品实验室小试工艺开发，校企合作项目，项目编号2522430090（负责人）

近年来发表代表性论文(限第一作者或通讯作者，SCI须写明影响因子)：（限填10篇）

1.Song, J.*; Wang, J.; Wei, F.; Zhang, T.; Li, X.; Pan, X.; Zhao, M.; Zhang, C.; Wang, X.*; Chen, J.* Assessment of the aroma profiles of 15 commercial Chinese jujubes using gas chromatography-ion mobility spectrometry, J. Future Foods, DOI:10.1016/j.jfutfo.2025.04.010. (IF=7.2)

2.Song, J.*; Wang, J.; Wang, X.; Fu, Li.* Analysis of amino acids, fatty acids, phenolics and their derivatives of 10 varieties of freeze-dried jujube slices based on metabolomics, J. Future Foods,

DOI:10.1016/j.jfutfo.2025.01.004. (IF=7.2)

3.Yang, Y.; Zhang, X.; Si, J.; Zhao, X.*; Song, J.* Liposome technology in food science: structure, preparation techniques, and functional applications, J. Future Foods, DOI:10.1016/j.jfutfo.2025.11.003. (IF=7.2)

4.Song, J.*; Tang, Y.* Effect of extrusion temperature on characteristic amino acids, fatty acids, organic acids, and phenolics of white quinoa based on metabolomics, Food Res. Inter., DOI:10.1016/j.foodres.2023.112761. (IF: 8.1)

5.Song J.*; Shao, Y.; Chen, X.; Li, X,* Release of characteristic phenolics of quinoa based on extrusion technique, Food Chem., DOI:10.1016/j.foodchem.2020.128780. (IF: 6.306)

6.Song J.; Chen Q.; Bi J.*; Meng, X.*; Wu, X.; Qiao Y.; Lyu Y. GC/MS coupled with MOS e-nose and flash GC e-nose for volatile characterization of Chinese jujubes as affected by different drying methods, Food Chem., DOI:10.1016/j.foodchem.2020.17201. (IF: 6.306)

7.Song J.; Bi J.*; Chen Q.*; Wu X.; Lyu Y. Xianjun Meng. Assessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stages, Food Chem., DOI:10.1016/j.foodchem.2018.07.102. (IF: 6.306)

8.Song J.; Yan Y.; Wang X.; Li X.*; Chen Y.*; Li L.; Li W. Characterization of fatty acids, amino acids and organic acids in three colored quinoas based on untargeted and targeted metabolomics. LWT - Food Sci. Tech., DOI:10.1016/j.lwt.2020.110690. (IF: 4.006)

9.Song J.*; Shao Y.; Yan Y.; Li X.*; Peng J.; Guo L. Characterization of volatile profiles of three colored quinoas based on GC-IMS and PCA, LWT - Food Sci. Tech., DOI:10.1016/j.lwt.2021.111929. (IF: 4.006)

10.Song J.*; Peng J.* Qualitative and quantitative analysis of characteristic sugars in three colored quinoas based on untargeted and targeted metabolomics. J. Food Com. Anal. DOI:10.1016/j.jfca.2023.105880. (IF: 3.542)