2026.7-至 今 |
西北农林科技大学 |
食品科学与工程/风味化学 |
博士后 |
2018.11-2019.1 |
加纳萨凡纳农业研究所 |
营养与食品研究 |
田间研究助理 |
2018.1-2019.1 |
USAID加纳北部韧性项目 |
营养与农业发展 |
项目助理 |
2017.9-2018.8 |
加纳发展研究大学 |
食品科学与技术 |
教学与科研助理 |
2016.6-2016.8 |
加纳食品药品管理局 |
食品安全与监管 |
实习生 |
三、人才培养
曾承担本科生食品科学课程教学与实验指导，并参与学生科研训练、数据分析与论文写作指导。
四、科技工作
1.科研工作
围绕食品风味化学、发酵科学、香气-基质相互作用及低/无醇葡萄酒品质调控开展研究。已发表SCI论文38余篇，其中第一作者11篇，成果发表于Food Chemistry、Food Research International、Journal of Food Composition and Analysis、Journal of the Science of Food and Agriculture等期刊。现任Food and Humanity科学处理编辑、Journal of Food Science, Technology and Innovation行政及助理主编，并担任Food Research International、LWT – Food Science and Technology、Journal of Food Composition and Analysis、Food and Humanity、Applied Food Research、Food and Bioprocess Technology、Flavour and Fragrance Journal等期刊审稿人。
2. 学术成果
（1）奖励与荣誉
2025年，获西北农林科技大学国际学院“优秀助学团队成员奖”（Excellent Supporting Education Group Member Award）。
2021年，获全国大学生电子商务“创新、创意及创业”挑战赛三等奖，项目：Zero Alcohol Rosé Wine Project，甘肃农业大学。
2021年，获中国国际“互联网+”大学生创新创业大赛优秀奖，甘肃农业大学。
（2）代表性学术论文
Sam, F. E., Wang, S., Chen, X., Yang, J., & Tao, Y. (2026). Mannoprotein and tannin improve aroma retention in reverse osmosis dealcoholized red wine. Food Chemistry, 529, 151119. SCIE, IF (JCR) = 10.4
Sam, F. E., & Aryee, A. N. A. (2026). Fermented plant-based foods: Insights and emerging trends ☆. Food Research International, 245(P1), 120536. SCIE, IF (JCR) = 8.8
Sam, F. E., Achaglinkame, S., Amagloh, F. K., & Aryee, A. N. A. (2026). Harnessing underutilized food crops for sustainable extruded snack production: A scoping review. Frontiers in Nutrition, 13. SCIE, IF (JCR) = 5.1
Sam, F. E., Chen, X., Wang, X., Shi, X., & Tao, Y. (2026). Impact of hydrolyzable tannin on aroma retention in synthetic non-alcoholic wine: mechanistic insights from GC-MS, sensory, and thermodynamic analyses. European Food Research and Technology, 252(4), 183. SCIE, IF (JCR) = 3.2
Sam, F. E., Chen, X., Wang, X., & Tao, Y. (2026). Mannoprotein and hydrolyzable tannin enhance aroma retention in a non-alcoholic synthetic wine matrix during storage. Journal of the Science of Food and Agriculture, 106(3), 1615–1628. SCIE, IF (JCR) = 3.5
Sam, F. E., Chen, X., Yang, M., Wang, X., & Tao, Y. (2026). Thermodynamic and molecular evidence for mannoprotein-mediated aroma retention in non-alcoholic synthetic wine. Journal of Food Composition and Analysis, 149, 108759. SCIE, IF (JCR) = 4.6
Sam, F. E., Chen, X., Li, G., Yang, J., & Tao, Y. (2025). Aroma retention and sensory characteristics of low- and no-alcohol wines: Influence of reverse osmosis pressure and ethanol concentration. Journal of Food Science, 90(5), e70253. SCIE, IF (JCR) = 3.4
Sam, F. E., Ma, T., Atuna, R. A., Salifu, R., Nubalanaan, B., Amagloh, F. K., & Han, S. (2021). Physicochemical, oxidative stability and sensory properties of Daucus carota. Foods, 10(12), 3032. SCIE, IF (JCR) = 5.6
Sam, F. E., Ma, T., Liang, Y., Qiang, W., Atuna, R. A., Amagloh, F. K., Morata, A., & Han, S. (2021). Comparison between membrane and thermal dealcoholization methods: Their impact on the chemical parameters, volatile composition, and sensory characteristics of wines. Membranes, 11(12), 957. SCIE, IF (JCR) = 4.5
Sam, F. E., Ma, T., Salifu, R., Wang, J., Jiang, Y.-M., Zhang, B., & Han, S.-Y. (2021). Techniques for dealcoholization of wines: Their impact on wine phenolic composition, volatile composition, and sensory characteristics. Foods, 10(10), 2498. SCIE, IF (JCR) = 5.6
Sam, F. E., Ma, T., Wang, J., Liang, Y., Sheng, W., Li, J., Jiang, Y., & Zhang, B. (2023). Aroma improvement of dealcoholized Merlot red wine using edible flowers. Food Chemistry, 404, 134711. SCIE, IF (JCR) = 8.5
Bai, X., Chen, X., Li, X., Tan, F., Sam, F. E., & Tao, Y. (2024). Wine polyphenol oxidation mechanism and the effects on wine quality: A review. Comprehensive Reviews in Food Science and Food Safety, 23(6), e70035. SCIE, IF (JCR) = 14.1
Gao, P., Peng, S., Sam, F. E., Zhu, Y., Liang, L., Li, M., & Wang, J. (2022). Indigenous non-Saccharomyces yeasts with β-glucosidase activity in sequential fermentation with Saccharomyces cerevisiae. Frontiers in Microbiology, 13, 845837. SCIE, IF (JCR) = 5.2
Gao, P., Sam, F. E., Zhang, B., Peng, S., Li, M., & Wang, J. (2022). Enzymatic characterization of purified β-glucosidase from non-Saccharomyces yeasts and application on Chardonnay aging. Foods, 11(6), 852. SCIE, IF (JCR) = 5.6
Jiang, Y., Sam, F. E., Li, J., Bi, Y., Ma, T., & Zhang, B. (2022). Pre-harvest benzothiadiazole spraying promotes the cumulation of phenolic compounds in grapes. Foods, 11(21), 3345. SCIE, IF (JCR) = 5.6
Jiang, Y., Wang, J., Han, Y., Wang, B., Lei, C., Sam, F. E., Li, J., Ma, T., Zhang, B., & Feng, L. (2024). Transcriptome and metabolite profiles reveal the role of benzothiadiazole in controlling isoprenoid synthesis and berry ripening in Chardonnay grapes. Pesticide Biochemistry and Physiology, 204, 106041. SCIE, IF (JCR) = 4.8
Kong, C., Wu, Y., Zhang, Q., Sam, F. E., Li, A., & Tao, Y. (2024). Impact of the chemical composition and structure of yeast mannoproteins from Pichia strains on wine fruity ester release. ACS Food Science & Technology, 4(6), 1365–1374. ESCI, IF (JCR) = 2.8
Li, Y., Xu, L., Sam, F. E., Li, A., Hu, K., & Tao, Y. (2024). Improving aromatic higher alcohol acetates in wines by co-fermentation of Pichia kluyveri and Saccharomyces cerevisiae. Journal of the Science of Food and Agriculture, 104(11), 6875–6883. SCIE, IF (JCR) = 3.5
Liang, L., Ma, Y., Jiang, Z., Sam, F. E., Peng, S., Li, M., & Wang, J. (2023). Dynamic analysis of microbial communities and flavor properties in Merlot wines produced from inoculation and spontaneous fermentation. Food Research International, 164, 112379. SCIE, IF (JCR) = 7.0
Liu, X., Wang, K., Chen, C., Sam, F. E., Li, J., Feng, L., Wang, J., & Jiang, Y. (2026). Blooming aroma secrets: Metabolite-gene correlations boost terpenoid accumulation in Kushui rose petals. Journal of Agriculture and Food Research, 29, 103068. ESCI, IF (JCR) = 6.2
Ma, T., Han, S., Zhang, B., Sam, F. E., Li, W., & Zhang, J. (2022). White winemaking in cold regions with short maturity periods in Northwest China. In A. Morata (Ed.), White Wine Technology (pp. 355–367).
Ma, T., & Sam, F. E. (2024). Floral infusions: Elevating the bouquet of non-alcoholic Chardonnay wine beverage. Food Chemistry: X, 24, 102015. SCIE, IF (JCR) = 8.2
Ma, T., Sam, F. E., & Zhang, B. (2023). Low-alcohol and nonalcoholic wines: Production methods, compositional changes, and aroma improvement. In A. M. Jord˜ao, R. V. Botelho, & U. Miljic (Eds.), Recent advances in grapes and wine production - new perspectives for quality improvement (pp. 1–28). London, UK: IntechOpen.
Ma, T., Sam, F. E., Didi, D. A., Atuna, R. A., Amagloh, F. K., & Zhang, B. (2022). Contribution of edible flowers on the aroma profile of dealcoholized Pinot Noir rosé wine. LWT – Food Science and Technology, 170, 114034. SCIE, IF (JCR) = 6.6
Wang, J., Chen, Y., Zhang, R., Ma, S., Sam, F. E., Li, J., Bi, Y., & Jiang, Y. (2026). High hydrostatic pressure mitigates light-induced degradation of volatiles and phenolic compounds in seabuckthorn pear blends. Food Chemistry, 508(PB), 148481. SCIE, IF (JCR) = 9.8
Wang, J., Han, Y., Chen, C., Sam, F. E., Guan, R., Wang, K., Zhang, Y., Zhao, M., Chen, C., Liu, X., & Jiang, Y. (2023). Influence of benzothiadiazole on the accumulation and metabolism of C6 compounds in Cabernet Gernischt grapes (Vitis vinifera L.). Foods, 12(19), 3710. SCIE, IF (JCR) = 5.6
Wang, J., Han, Y., Sam, F. E., Wang, Q., Zhang, B., Ma, T., Li, J., Feng, L., & Jiang, Y. (2024). Application of benzothiadiazole to Cabernet Gernischt grapes (Vitis vinifera L.) for quality improvement. Plant Physiology and Biochemistry, 208, 108537. SCIE, IF (JCR) = 6.1
Wang, J., Kong, X., Han, Y., Sam, F. E., Li, J., Qi, Z., & Jiang, Y. (2025). Ultrasonic replacement of natural aging: Potential strategies for improving the color, antioxidant activity, and volatile compound profile of Astragalus mead. Ultrasonics Sonochemistry, 116, 107319. SCIE, IF (JCR) = 9.7
Wang, J., Ma, Y., Sam, F. E., Gao, P., Liang, L., Peng, S., & Li, M. (2022). The impact of indigenous non-Saccharomyces yeasts inoculated fermentations on ‘Semillon’ icewine. Fermentation, 8(8), 413. SCIE, IF (JCR) = 3.1
Wang, K., Wang, J., Li, X., Liu, X., Sam, F. E., Zhang, B., Feng, L., & Jiang, Y. (2026). Benzothiadiazole-induced lipoxygenase pathway activation enhances Chardonnay grape (Vitis vinifera L.) resistance to Botrytis cinerea. Journal of Agricultural and Food Chemistry. Advance online publication. SCIE, IF (JCR) = 6.4
Zhao, H., Wang, Y., Wu, Y., Kang, X., Sam, F. E., Hu, K., & Tao, Y. (2024). Impacts of non-Saccharomyces yeasts on nutrient composition and aroma profile of wines during co-fermentation. Journal of Food Composition and Analysis, 136, 106743. SCIE, IF (JCR) = 4.6
Zhao, M., Guan, R., Wang, K., Zhang, X., Mou, M., Li, M., Sam, F. E., & Jiang, Y. (2025). Pre-harvest chitooligosaccharide application enhances phenolic composition, antioxidant capacity, and sensory quality of Cabernet Gernischt grapes. Food Chemistry: X, 29, 102853. SCIE, IF (JCR) = 8.2.
通讯地址：陕西省杨凌示范区西北农林科技大学葡萄酒学院
邮编：712100
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