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韩鹏飞

发布时间:2019-04-01

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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),心理学部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NeuroimageHormones and BehaviorNutritional NeuroscienceEuropean Journal of NeuroscienceChemical Senses等神经科学和化学感受领域国际期刊发表。截止20233月,Google Scholar H-index = 19

研究方向

采用fMRI、EEG、心理物理等技术研究人类化学感受(嗅、味觉)的认知神经机制;

联系方式

p.han@foxmail.com 西南大学心理学部427

教育背景

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

 

工作履历

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),妖僧的浮乱之夜h

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

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

学术兼职

中国心理学会神经神心理学专业委员会   委员 2022

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

重庆市优秀毕业论文(苏涛 2021

期刊审稿人

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):

2023

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

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

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

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

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