宋建新，男，中共党员，1989年生，辽宁新民人，食品科学与工程博士（后），特聘副教授。2019年毕业于沈阳农业大学获工学博士学位，2019年至2021年在天津科技大学食品科学与工程博士后流动站从事科研工作。2021年11月入职沈阳药科大学功能食品与葡萄酒学院（引进人才）。主要研究方向为食品风味和食品营养，主持辽宁省教育厅课题一项、横向课题一项以及科研启动项目。以第一作者或通讯作者发表科技论文20余篇，其中SCI论文12篇，累计影响因子IF=52.8，授权发明专利2件。兼任《Journalof Polyphenols》编委、《食品研究与开发》青年编辑、《中国果菜》青年编辑以及《Food Chemistry》、《Journal of Agriculture and Food Chemistry》、《LWT-Food Science and Technology》、《Journal of Food Composition and Analysis》等杂志的审稿专家。主讲课程《食品工厂设计》、《葡萄酒卫生学》。

代表性成果：

1、Jianxin Song*, Yao Tang *.Effect of extrusion temperature on characteristic amino acids, fatty acids, organic acids, and phenolics of white quinoa based on metabolomics. Food Research International, 2023, 169, 112761. (IF: 8.10)

2、Jianxin Song*, Yong Shao, Xiaoxu Chen, Xihong Li*. Release of characteristic phenolics of quinoa based on extrusion technique. Food Chemistry, 2022, 374, 128780. (IF: 6.306).

3、Jianxin Song,Qinqin Chen, Jinfeng Bi*, Xianjun Meng*, Xinye Wu, Yening Qiao, Ying Lyu. GC/MS coupled with MOS e-nose and flash GC e-nose for volatile characterization of Chinese jujubes as affected by different drying methods. Food Chemistry, 2020, 331, 127201. (IF: 6.306).

4、Jianxin Song,Jinfeng Bi*, Qinqin Chen*, Xinye Wu, Ying Lyu, Xianjun Meng. Assessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stages. Food Chemistry, 2019, 207, 344-352. (IF: 6.306).

5、Jianxin Song,Yiming Yan, Xiaodong, Wang, Xihong Li*, Ye Chen*, Lu Li, Wenhan, Li. Characterization of fatty acids, amino acids and organic acids in three colored quinoas based on untargeted and targeted metabolomics. LWT - Food Science and Technology, 2021, 140, 110690. (IF: 4.006).

6、Jianxin Song*,Yong Shao, Yiming Yan, Xihong Li*, Jian Peng, Li Guo. Characterization of volatile profiles of three colored quinoas based on GC-IMS and PCA. LWT - Food Science and Technology, 2021, 146, 111292. (IF: 4.006).

7、Jianxin Song,Jing Han*, Li Fu*, Hongli Shang, Linghui Yang. Assessment of characteristics aroma of heat pump drying (HPD) jujube based on HS-SPME/GC-MS and e-nose. Journal of Food Composition and Analysis, 2022, 110, 104402. (IF: 3.542)

8、Li Fu, Junnan Yang, Hongli Shang,Jianxin Song*.Changes of characteristic sugar, fatty acid, organic acid and amino acid in jujubes at different dry mature stages. Journal of Food Composition and Analysis, 2021, 104, 104104. (IF: 3.542)

9、Meijun Du, Zitian Liu, Xiantao Zhang, Haideng, Li, Zhenyuan Liu, Xihong Li*,Jianxin Song*,Xiaoyu Jia*, Luyin Wang. Effect of pulsed controlled atmosphere with CO2 on the quality of watercored apple during storage. Scientia Horticulturae, 2021, 278, 109854. (IF: 2.769)

10、Xiaodong Wang, Zhenyuan Liu, Xihong Li*,Jianxin Song*,Lan Chen, Yueming, Li, Xiaofei Liu, Pengli Li. (2020). Quality improvement of fresh extruded rice-shaped kernels by microwave-aided puffing technology. Journal of Food Processing and Preservation, 2021,112,2372. (IF:1.405)