沈幸
姓名: 沈幸
性别: 男
职称: 讲师
Email:shenxing@xjau.edu.cn
沈幸，男，汉族，生于1983年，江苏省无锡市人，现任资源与环境学院硕士生导师。主要从事新疆特色水果风味品质形成的分子基础与调控机制研究、库尔勒香梨园有机碳组分研究等。
教育背景
2012.09-2015.07 新疆农业大学，草业与环境科学学院，土壤学硕士研究生
2019.09-2023.06 中央民族大学，生命与环境科学学院，民族生态学博士研究生
2020.01-2023.06 江南大学食品科学与技术国家重点实验室联合培养
工作履历
2018.07-2019.08 江南大学食品科学与技术国家重点实验室实验员
2023.09-今 新疆农业大学，资源与环境学院，讲师，硕士生导师
研究领域
1. 新疆特色水果风味品质形成的分子基础与调控机制研究
2. 库尔勒香梨园有机碳组分研究
主持项目
1. 新疆土壤与植物生态过程重点实验室开放课题，库尔勒香梨风味品质形成的分子基础与调控机制研究，2023.06-2025.05，10万元，在研，主持。
学术成果
一、发表论文：
1. Shen, X., Chen, Y., Liu, X., Qie, X., Chai, Z.*, & Zeng, M.* (2024). Effects and mechanisms of using “clean” smoke particles in the smoking process on the formation of β-carboline heterocyclic amines (β-CHAs) in smoked meat patties. Journal of Hazardous Materials, 475, 134843.
2. Shen, X., Yang, F., Xiao, C. *, & Zhou, Y.* (2020). Increased contribution of root exudates to soil carbon input during grassland degradation. Soil Biology and Biochemistry, 146, 107817.
3. Shen, X., Chen, Y., Ojobi Omedi, J., Zeng, M.*, Xiao, C.*, Zhou, Y.*, & Chen, J. (2023). Effects of volatile organic compounds of smoke from different woods on the heterocyclic amine formation and quality changes in pork patty. Food Research International, 173, 113262.
4. Shen, X., Liu, X., Wang, X., Xue, C.*, Chai, Z.*, Zeng, M.*, & Chen, J. (2023). Effect of Angelica dahurica, Angelica dahurica polysaccharides, and imperatorin on free and bound heterocyclic amine generation in roasted beef patties and release profiles of bound heterocyclic amines during in vitro digestion. Food Research International, 113639.
5. Shen, X., Chen, Y., Omedi, J. O., Oz, E., Oz, F., Xiao, C.*, Zhou, Y., Chen, J., & Zeng, M*. (2022). The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations. Foods, 11 (22), 3687.
6. Deng, P., Yang, T., Chai, Z., Shen, X.*, Oz, F., Chen, Q., Wang, Z., He, Z., Chen, J., & Zeng, M*. (2024). Synergistic inhibition against heterocyclic amines in beef patties: Caused by carbonyl-trapping and toxicity-reducing of amino acid combinations. Food Research International, 114057.
7. He, X., Wang, X., Chen, B., Ma, Z., Huang, Z., Shen, X.*, & Chai, Z.* (2023). The Influence of Nitrogen (N) Input on the Sink–Source Relationship of ‘Korla Fragrant’ Pear (Pyrus brestschneideri Rehd.Cv.). Erwerbs-Obstbau, 65 (1), 35-45.
8. Liu, X., Chen, W., Sun, M., Lv, X., Shen, X.*, Chai, Z.*, & Zeng, M. (2025). The Effect of Cumin on the Formation of β-Carboline Heterocyclic Amines in Smoked Meat and Simulated Systems. Foods, 14 (2), 299.
9. Sun, M., Lv, X., Liu, X., Chen, W., Shen, X.*, Chai, Z.*, & Zeng, M. (2025). Study on Volatile Organic Compounds and Antioxidant Polyphenols in Cumin Produced in Xinjiang. International Journal of Molecular Sciences, 26 (6), 2628.
10. Yin, K., & Shen, X.* (2025). Spatial Effects of New Quality Productivity on the Low-Carbon Transformation of Energy Consumption Structure—Evidence from Provincial Data in China. Sustainability, 17 (5), 2091.
11. 刘秀秀, 郭彦克, 李惠霖, 裴翌辰, 吕旭芳, 陈文禹, 孙明豪, 沈幸*, & 柴仲平*. (2024). 库尔勒香梨特征风味研究进展. 食品安全质量检测学报, 15 (20), 149-156.
12. 李惠霖, 龚誉, 赵新豪, 黄万挺, 邱苑振, 沈幸*, 柴仲平*, & 曾茂茂. (2024). 新疆烤羊肉串中杂环胺的生成规律研究进展. 食品安全质量检测学报, 15 (07), 45-53.
13. 邬丹, 李惠霖, 陈肖阳, 程相雷, 朱邦栋, 吴浪, 沈幸*, 柴仲平*, & 曾茂茂. (2024). 烤馕中晚期糖基化终末产物和4-甲基咪唑的生成规律研究进展. 食品安全质量检测学报, 15 (09), 84-92.