Ph.D., Professor
Education Background:
2015，PH.D.in Food Science and Technology, Zhejiang University, China
2006，B.Sc. In Food Science and Technology, Zhejiang Gongshang University,China
Overseas experience:
2015-2016，Senior visiting scholar, National University of Singapore
Publications:
1. Liang, S., Granato, D., Zou, C., Gao, Y., Zhu, Y., Zhang, L., Yin, J., Zhou, W., & Xu, Y.* (2021). Processing technologies for manufacturing tea beverages: From traditional to advanced hybrid processes. Trends in Food Science & Technology, 118, 431-446.
2. Cao, Q., Wang, F., Wang, J., Chen, J., Yin, J., Li, L., Meng, F., Cheng, Y., & Xu, Y.* (2021). Effects of brewing water on the sensory attributes and physicochemical properties of tea infusions. Food Chemistry, 364, 130235.
3. Cao, Q. Q., Wang, J. Q., Chen, J. X., Wang, F., Gao, Y., Granato, D., Zhang, X., Yin, J. F., & Xu, Y. Q.* (2022). Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design. npj Science of Food, 6(1), 25.
4. Cao, Q., Fu, Y., Liu, Y., Qin, Y., Chen, J., Yin, J., & Xu, Y.* (2022). A targeted and nontargeted metabolomics study on the oral processing of epicatechins from green tea. Food Chemistry, 378, 132129.
5. Ye, J. H., Fang, Q. T., Zeng, L., Liu, R. Y., Lu, L., Dong, J. J., Yin, J. F., Liang, Y. R., Xu, Y. Q.*, & Liu, Z. H.* (2023). A comprehensive review of matcha: production, food application, potential health benefits, and gastrointestinal fate of main phenolics. Critical Reviews in Food Science and Nutrition, 1-22.
Research Grants:
l National Natural Science Foundation of China: Characteristic components and their formation mechanism for the typical taste umami, mellow, sweet, and brisk of West Lake Longjing tea (U24A20423), 2025-2028, host;
l National Natural Science Foundation of China: Research on the influence mechanism of calcium ions on the flavor effect of green tea catechin (32272368), 2023-2026, host;
l National Natural Science Foundation of China: Research on the Formation mechanism of Tea Soup (31872709), 2019-2022, host;
l National Natural Science Foundation of China: Basic Research on the chemical effect of returning to sweet in tea Soup (31101248), 2012- 2014, host.