（五年内）调理肉制品质量提升关键技术及产业化，安徽省科技攻关重大专项，150万，2017/07–2019/12.（项目参与人）肉制品中“瘦肉精”的快速无损检测关键技术研究及产业化应用，合肥工业大学应用成果培育计划项目，20万，2016/05–2017/12.（项目主持人）新型宣木瓜干制品的开发及品质控制，合肥工业大学宣城校区博士产学研专项资助基金，3万，2015/12–2018/12.（项目主持人）基于红外光谱技术的生猪屠宰过程中瘦肉精的检测方法研究，合肥工业大学博士专项科研资助基金，2万，2015/10–2017/09.（项目主持人）高脂类坚果食品原料无损检测与品质控制关键技术，安徽省科技攻关重大专项，100万，2014/01–2015/12.（项目参与人）肌原纤维蛋白凝胶对不同分子特性多糖和超高压的响应及机制，国家自然科学基金面上项目，86万，2013/01–2016/12.（项目参与人）速食肉食品品质提升与安全保障关键技术研究及产业化（编号：12z0102062），2012年安徽省试验区和试点省专项基金，150万，2012/01–2014/12.（项目参与人）

Yaqing Xiao, Peijun Li*, Ying Zhou, Fei Ma, Conggui Chen*. Effect of inoculating Lactobacillus pentosus R3 on N-nitrosamines and bacterial communities in dry fermented sausages [J]. Food Control, 2018, 87: 126–134. (SCI收录，2018-05)Fei Ma, Bin Zhang, Wu Wang, Peijun Li, Xiangli Niu, Conggui Chen*, Lei Zheng*. Potential use of multispectral imaging technology to identify moisture content and water-holding capacity in cooked pork sausages [J]. Journal of the Science of Food and Agriculture, 2018, 98(5): 1832–1838. (SCI收录，2018-03)Ying Zhou, Wu Wang, Fei Ma, Peijun Li*, Conggui Chen*. High-pressure pretreatment to improve the water retention of sodium-reduced frozen chicken breast gels with two organic anion types of potassium salts [J]. Food and Bioprocess Technology, 2018, 11(3): 526–535. (SCI收录，2018-03)Jing Yao#, Ying Zhou#, Xing Chen, Fei Ma, Peijun Li*, Conggui Chen*. Effect of sodium alginate with three molecular weight forms on the water holding capacity of chicken breast myosin gel [J]. Food Chemistry, 2018, 239: 1134–1142. (SCI收录，2018-01)Zhou Ying, Wang Wu, Ma Fei, Li Peijun*,Chen Conggui*. HPP to improve water retention of sodium-reduced frozen chicken breast gels with two organic anion-types of potassium salts, 63rd International Congress of Meat Science and Technology, 2017, Cork, Ireland, 2017.8.13–8.19. (会议论文，2017-08).Fei Ma, Hao Qin, Cunliu Zhou, Xia Wang, Conggui Chen, Lei Zheng*. Rapid and non-destructive detection of iron porphyrin content in pork using multispectral imaging approach [J].Food Analytical Methods, 2016, 9(5): 1180–1187. (SCI收录，2016-05)Chuanwu Xiong#, Changhong Liu#, Wei Liu, Wenjuan Pan, Fei Ma, Wei Chen, Feng Chen, Jianbo Yang*, Lei Zheng*. Noninvasive discrimination and textural properties of E-beam irradiated shrimp [J]. Journal of Food Engineering, 2016, 175: 85–92. (SCI收录，2016-04)Jinxia Liu, Yue Cao, Qiu Wang, Wenjuan Pan, Fei Ma, Changhong Liu, Wei Chen, Jianbo Yang, Lei Zheng*. Rapid and non-destructive identification of water-injected beef samples using multispectral imaging analysis [J]. Food Chemistry, 2016, 190: 938–943 (SCI收录，2016-01)Fei Ma, Hao Qin, Kefu Shi, Cunliu Zhou, Conggui Chen, Xiaohua Hu, Lei Zheng*. Feasibility of combining spectra with texture data of multispectral imaging to predict heme and non-heme iron contents in pork sausages [J]. Food Chemistry, 2016, 190: 142–149. (SCI收录，2016-01)Wei Liu, Changhong Liu, Fei Ma, Xuzhong Lu, Jianbo Yang*, Lei Zheng*. Online variety discrimination of rice seeds using multispectral imaging and chemometric methods [J]. Journal of Applied Spectroscopy, 2016, 82(6): 993–999. (SCI收录，2016-01)Fei Ma, Ju Wang, Changhong Liu, Xuzhong Lu, Wei Chen, Conggui Chen*, Jianbo Yang*, Lei Zheng*. Discrimination of kernel quality characteristics for sunflower seeds based on multispectral imaging approach [J]. Food Analytical Methods, 2015, 8(7): 1629–1636. (SCI收录，2015-08)Chuanwu Xiong, Changhong Liu, Wenjuan Pan, Fei Ma, Can Xiong, Li Qi, Feng Chen, Xuzhong Lu, Jianbo Yang*, Lei Zheng*. Non-destructive determination of total polyphenols content and classification of storage periods of Iron Buddha tea using multispectral imaging system [J]. Food Chemistry, 2015, 176: 130–136. (SCI收录，2015-06)Xing Chen, Conggui Chen*, Yanzi Zhou, Peijun Li, Fei Ma, Tadayuki Nishiumi, Atsushi Suzuki. Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan [J]. Food Hydrocolloids, 2014, 40: 262–272. (SCI收录，2014-10)Fei Ma, Jing Yao, Tingting Xie, Changhong Liu, Wei Chen, Conggui Chen*, Lei Zheng*. Multispectral imaging for rapid and non-destructive determination of aerobic plate count (APC) in cooked pork sausages [J]. Food Research International, 2014, 62: 902–908. (SCI收录，2014-08)Ju Wang, Changhong Liu, Fei Ma, Wei Chen, Jian Liu, Bing Hu, Lei Zheng*. Circadian clock mediates light/dark preference in zebrafish (Danio Rerio) [J]. Zebrafish, 2014, 11(2): 115–121. (SCI收录，2014-04)Yanzi Zhou, Conggui Chen*, Xing Chen, Peijun Li, Fei Ma, Qiuhong Lu. Contribution of three ionic types of polysaccharides to the thermal gelling properties of chicken breast myosin [J]. Journal of Agriculture and Food Chemistry, 2014, 62(12): 2655–2662. (SCI收录，2014-03)Changhong Liu, Wei Liu, Xuzhong Lu, Fei Ma, Wei Chen*, Jianbo Yang*, Lei Zheng*. Application of multispectral imaging to determine quality attributes and ripeness stage in strawberry fruit [J]. Plos One, 2014, 9(2): e87818. (SCI收录，2014-02)Fei Ma, Conggui Chen*, Lei Zheng*, Cunliu Zhou, Kezhou Cai, Zhuo Han. Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan [J]. Meat Science, 2013, 95(1): 22–26. (SCI收录，2013-09)Fei Ma, Conggui Chen*, Gaojun Sun*, Wu Wang, Hongmei Fang, Zhuo Han. Effects of high pressure and CaCl2 on properties of salt-soluble meat protein gels containing locust bean gum [J]. Innovative Food Science and Emerging Technologies, 2012, 14: 31–37. (SCI收录，2012-04)孙高军, 马飞, 聂兴龙, 李煜, 卢进峰, 陈从贵*. 结冷胶和谷氨酰胺转氨酶对牛肉凝胶持水性与硬度的影响[J]. 肉类研究, 2011, 25(8): 6 ~ 11. (中文核心，2011-08)李煜, 孙高军, 余霞, 马飞, 施刘翠, 陈从贵*. 食盐与超高压对低脂猪肉糜凝胶品质及热特性的影响[J]. 肉类研究, 2011,25 (4): 12 ~ 16. (中文核心，2011-04)马飞, 陈从贵*, 余霞, 施刘翠, 李煜. 超高压技术在肉制品加工中的应用[J]. 食品与发酵工业, 2011, 37(4): 178 ~ 184. (中文核心，2011-04)张莉, 余霞, 马飞, 孙高军, 李珂昕. 黄原胶质量分数对受压猪肉凝胶品质的影响[J]. 哈尔滨商业大学学报（自然科学版）, 2010, 26(4): 404 ~ 408. (中文核心，2010-08)Chen Conggui*, Ma Fei, Li Kexin. Effects of high pressure on the properties of pork meat gels containing compound polysaccharide of agar and xanthan，2009 International Conference on Non-thermal Processing Technologies, Beijing, P.R. China, 2009.10.13–10.15. (会议论文，2009-10)
 （发明专利）陈从贵, 潘琼, 王昱, 马飞, 李沛军. 一种重组低盐猪肉培根及其制作方法, 2018.03.12, 中国, 申请号：201810198279.7马飞, 陈静, 王文雅, 尹吉帆, 柳入铭, 牛向丽, 陈从贵, 郑磊. 一种提高肉制品色泽稳定性的方法, 2017.11.28, 中国, 申请号：201711210594.9马飞, 王学瑞, 周颖, 陈从贵, 郑磊, 牛向丽, 王纯贤, 张永亮. 基于傅里叶变换红外光谱技术检测猪尿中瘦肉精的方法, 2017.10.11, 中国, 申请号：201710941211.9陈从贵, 周颖, 王茜茜, 马飞, 李沛军. 一种健康调理鸡排, 2017.09.18, 中国, 申请号：201710840470.2牛向丽, 冯国栋, 黄胜雄, 马飞, 毛云, 张政, 刘永胜, 王洋, 王莹莹. 调控叶黄素合成的转录因子基因及其应用, 2017.09.18, 中国, 申请号：201710844462.5马飞, 李璇, 陈从贵, 郑磊, 黄舒怡. 一种纯天然木瓜粉的制备方法及其它果蔬干制品中的应用, 2016.07.01, 中国, 申请号：201610520114.8郑磊, 马飞, 陈从贵, 陈伟, 刘长虹, 廖洪梅. 一种利用花椒和大蒜贮藏葵花籽的方法, 2015.04.16, 中国, 申请号：201510181495.7郑磊, 马飞, 巫秋萍, 刘长虹, 陆徐忠, 杨剑波, 陈伟, 刘健, 何怡刚. 基于光谱成像技术的瓜子品质特征快速无损检测方法, 2013.09.30, 中国, 申请号：201310465101.1郑磊, 王菊, 马飞, 陈伟, 刘健, 阮班峰, 李炳南, 姚日生, 一种利用生物示踪技术检测地沟油的方法, 2014.10.29, 中国, ZL201210262743.7郑磊, 马飞, 夏青, 潘文娟, 廖洪梅, 余顺火, 陈伟, 刘健, 一种快速补水的解酒保健饮料的制备方法, 2013.11.27, 中国, ZL201210473313.X