个人简介
韩鹏飞，教授，昆士兰大学博士，德累斯顿工业大学博士后；重庆市海外高层次人才（2019），重庆英才·青年拔尖人才（2021），新葡的京集团350vip8888化学感受神经科学与营养交叉学科实验室负责人；主持国家自然科学基金、重庆市自然科学基金、重庆市留学回国创新计划等研究项目。研究成果在Neuroimage，Hormones and Behavior，Nutritional Neuroscience，Appetite，Physiology Behavior，Chemical Senses等期刊发表。截止2024年1月，Google Scholar H-index = 21。
联系方式
p.han@foxmail.com； 西南大学新葡的京集团350vip8888427
教育背景、工作经历
2005 - 2009 工学学士，食品科学学院，西南大学
2012 - 2016 哲学博士，营养与食品科学中心，昆士兰大学
2016 - 2018 博士后，嗅味觉跨学科研究中心，德累斯顿工业大学
2019 - 至今 教授（特别评聘），新葡的京集团350vip8888
教学工作
《认知心理学》 本科
《化学感知觉与测量》 本科
《主文献阅读》 研究生
研究领域
（1）人类化学感受（嗅、味觉）的认知神经机制；
（2）饮食行为中的化学感受；
（3）化学感觉与情绪的交互作用；
主持项目
国家自然科学基金青年项目 2022 - 2024
重庆英才·青年拔尖人才项目 2022 - 2024
重庆市自然科学基金面上项目 2020 - 2023
重庆市留学创新计划启动项目 2021 - 2023
高端外国专家引进计划项目 2021 - 2022
西南大学博士启动基金项目 2019 - 2022
荣誉称号
重庆英才青年拔尖人才 2021年
重庆市海外高层次人才 2020年
学术兼职
中国心理学会神经神心理学专业委员会 委员 2022 – 今
International Journal of Mental Health Promotion 编委 2020 – 2022
指导研究生获得荣誉：
国家奖学金（苏涛 2021、罗力戈 2023、聂号雨 2023）
重庆市优秀毕业论文（苏涛 2021）
期刊审稿人
Journal of Neuroscience（2023-）；Appetite (2022-); Neuroimage (2022-); Journal of Alzheimer’s Disease (2022-); Brain Connectivity (2022-); Cerebral Cortex (2021-); Human Brain Mapping (2019-); Neuroimage: Clinical (2019-); Chemical Senses (2019-); Rhinology (2019-); Psychiatry Research (2019-); Food & Function (2019-); The Journal of Nutrition (2019-); Behavioral Brain Research (2020-); Frontiers Human Neuroscience(2020-); 中国科学：信息科学（英文版）(2020-); Journal of Neurology, Neurosurgery, and Psychiatry (2020-); Journal of the Academy of Nutrition and Dietetics (2020-);
代表性学术论文（*通讯作者）：
2024 年
Hu Q#, Tuluhong M#, Han P*. (2024) Positive odor awareness moderate the association between perceived stress and decreased olfactory hedonism in females, Psych Journal, revision
Yu H*., Han P., & Hummel T*. (2024). Multisensory adaptation strategies: Decreased food sensory importance in patients with olfactory dysfunction. Food Quality and Preference, 114, 105081.
Yan Y, Yu H, Han P*. (2024) High perceived stress is associated with decreased sensory-specific satiety in humans, Physiology Behavior, 277: 114482
2023年
Ai Y, Yang J, Nie H, Hummel T, Han P*. (2023) Increased sensitivity to unpleasant odor following acute psychological stress, Hormone and Behaviour, 150: 105325
Nie H, Zhao R, Ai Y, Yang Y, Cao B, Han P*. (2023) Comparison between human olfactory sensitivity in the fasted and fed states: A systematic review and meta-analysis, Appetite 181: 106395
Tuluhong M and Han P* (2023) Chronic stress is associated with reward and emotion-related eating behaviors in college students. Frontiers in Nutrition 9:1025953.
Han P*, Su T, Chen H, Hummel T. (2023) Regional brain morphology of the primary somatosensory cortex correlates of spicy food consumption and capsaicin sensitivity, Nutritional Neuroscience 26 (3): 208-216.
2022年
Zhou L#, Qin M#, Han P*. (2022) Olfactory metacognition and memory in individuals with different subjective odor imagery abilities. Consciousness and Cognition 105, 103416.
Han P*, Qin M, Zhou L, Chen H. (2022) Generating odour imagery enhances brain activity in individuals with low subjective olfactory imagery ability. European Journal of Neuroscience 55 (8): 1961-1971.
Han P*, Su T, Hummel T. Human odor exploration behaviour is influenced by olfactory and interest in the sense of smell. Physiology Behaviour 249: 113762
Su T, Gao X, Zhang L, Li H, Han P*, Chen H*. (2022) Spicy food consumption is associated with reduced oral capsaicin and salty taste perception but unchanged sour taste or intranasal trigeminal sensitivity. Food Quality and Preference 96, 104411
2021年
Han P* Roizsch C; Horstmann A; Pössel M; Hummel T. (2021) Increased brain reward responsivity to food-related odors in obesity. Obesity 29(7), 1138-1145.
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*, Su T; Qin M; Chen H; Hummel, T. (2021) A systematic review of olfactory related questionnaires and scales, Rhinology 59(2), 133-143.
2020年
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
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年
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*, Gerber J, Hummel T, Croy I. (2019) Olfactory loss is associated with reduced hippocampal activation in response to emotional pictures. Neuroimage, 188: 84-91
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
2018年以前
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.
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.
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
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.
书籍章节
Han P* and Hummel T. (2023) Brain imaging of food-associated emotions using fMRI, In Springer Methods and protocols in Food Sciences
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
全部论文发表情况：
Google Scholar: https://scholar.google.com/citations?user=-AAbWkMAAAAJ&hl=en
