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Position: Home > Faculty & staff > Faculty-M.Sc Supervisor > Content     

A31A 

Name:Wuyang Huang

professor

Address:Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, No. 50 Zhongling Street, Nanjing 210014, PR China

Phone:86-25-84391255; 86-189****6931 

Fax:86-25-84391677

E-mail:wuyanghuang@hotmail.com

Websites:——



Education

09/1997-06/2001   B.S., Major in BioPharmaceutics, Nanjing University            09/2001-06/2004   M.S., Major in Botany, Nanjing University

12/2004-09/2008   PhD, Major in Biological Sciences, the University of Hong Kong


Professional Experience

10/2008-08/2009    Postdoctoral research fellow, University of Alberta, Canada

09/2009-02/2010    Research associate, Nanjing University

03/2010-08/2011    Associate Professor, Jiangsu Academy of Agricultural Sciences 09/2011-08/2017    Associate Professor, Jiangsu Academy of Agricultural Sciences

09/2017-present    Professor, Jiangsu Academy of Agricultural Sciences


Scientific Research Field

Nutrition and Food Function


Social academic post and honor

Member of The American Chemical Society

Member of Canadian Cardiovascular Society

Technical Program Committee of The 2nd International Conference on Biological Sciences and Technology

Lead Guest Editor for Special Issue on Food Chemistry and Function of Advances in Chemistry

Lead Guest Editor for Special Issue on Food and Hypertension of International Journal of Hypertension


Teaching Courses

No


Published papers

2019

Hutabarat, R.P.#, Xiao, Y.D.#, Wu, H., Wang J., Li D.J.* Huang, W.Y.* Optimization and identification of anthocyanins extraction from rabbiteye blueberry fruits in Nanjing. Journal of Food Quality, 2019, 6806790, DOI:10.1155/2019/6806790

Niu, L.Y., Li, D.J., Liu, C.Q.*, Huang W.Y.*, Liao X.J. Quality changes of orange juice during DPCD treatment. Journal of Food Quality, 2019, 6897583, DOI:10.1155/2019/6897583

2018

Liao, Z.H., Cai, H.R., Xu, Z.K., Wang, J., Qiu, C., Xie, J., Huang, W.Y.*, Sui, Z.Q.* Protective role of antioxidant huskless barley extracts on TNF-a-induced endothelial dysfunction in human vascular endothelial cells. Oxidative Medicine and Cellular Longevity, 2018, 3846029, DOI:10.1155/2018/3846029

Zhang, W.M., Xia, Q.Q., Ji, Y.Y., Chen, H.M., Pan, Y.G., Chen, W.X., Cao, J., Yang, H., Huang, W.Y.*, Wang, L.L.* Oxidative stability of papaya seed oil from Hainan/Eksotika by subcritical and supercritical carbon dioxide extraction. Journal of the American Oil Chemists' Society, 2018, 95(6), 687-697.

Huang, W.Y.#, Wu, H.#, Li, D.J., Song, J.F., Xiao, Y.D. Liu, C.Q., Zhou, J.Z.*, Sui, Z.Q.* Protective effects of blueberry anthocyanins against H2O2-induced oxidative injury in human retinal pigment epithelial cells. Journal of Agricultural and Food Chemistry, 2018, 66 (7), 1638-1648.

Huang, W.Y.#, Yan, Z.#, Li, D.J., Ma, Y.H., Zhou, J.Z.*, Sui, Z.Q.* Antioxidant and anti-inflammatory effects of blueberry anthocyanins on high glucose-induced human retinal capillary endothelial cells. Oxidative Medicine and Cellular Longevity, 2018, 1862462, DOI:10.1155/2018/1862462

Huang, W.Y., Wang, X.N., Wang, J.*, Sui, Z.Q.* Malvidin and its glycosides from Vaccinium ashei improve endothelial function by anti-inflammatory and angiotensin I-converting enzyme inhibitory effects. Natural Product Communications, 2018, 13(1), 49-52. IF=0.809

Xiao, Y.D.#, Huang, W.Y.#, Li, D.J.*, Song, J.F., Liu, C.Q., Wei, Q.Y., Zhang, M., Yang, Q.M. Thermal degradation kinetics of all-trans and cis-carotenoids  in a light-induced model system. Food Chemistry, 2018, 239, 360-368.

2017

Huang, W.Y. Traditional Chinese Medicinal Plants and Their Endophytic Fungi. Lambert Academic Publishing, 2017.

Huang, W.Y.*, Fu L., Li C.Y., Xu L.P., Zhang, L.X., Zhang, W.M.* Quercetin, hyperin, and chlorogenic acid improve endothelial function by antioxidant, anti-inflammatory, and ACE inhibitory effects. Journal of Food Science, 2017, 82(5), 1239-1246.

2016

Huang, W.Y., Zhu, Y.M., Li, C.Y., Sui, Z.Q.*, Min, W.H.* Effect of blueberry anthocyanins malvidin and glycosides on the antioxidant properties in endothelial cells. Oxidative Medicine and Cellular Longevity, 2016, 1591803, Doi: org/10.1155/2016/1591803

Huang, W.Y.*, Wang, X.N., Li, C.Y., Yan, Z., Zhang, W.M.*, Angiotensin I-converting enzyme inhibitory effects of malvidin and its glycosides from blueberry in endothelial cells. Basic & Clinical Pharmacology & Toxicology, 2016, 119(S2) 21.

Huang, W.Y., Wrigley, C.W. Units of Grain Science and Trade: Equivalence between the US, Chinese, and Metric Units. In: Corke, H., Faubion, J., Seetharaman, K., Wrigley, C. (eds.) Encyclopedia of Food Grains, vol. 4: Nutrition and Food Grains, pp. 308-315. Oxford: Academic Press, 2016. doi:org/10.1016/B978-0-12-394437-5.00115-7

Zhang, W.M.#,*, Wang, W.#, Zhang, J.J, Wang, Z.R., Wang, Y., Hao, W.J., Huang, W.Y.* Antibacterial constituents of Hainan Morinda citrifolia (Noni) leaves. Journal of Food Science, 2016, 81(5): M1192-1196.

2014

Huang, W.Y.#, Wang, J.#, Liu, Y.M., Zheng, Q.S., Li, C.Y.* Inhibitory effect of Malvidin on TNF-α-induced inflammatory response in endothelial cells. European Journal of Pharmacology, 2014, 723: 67-72.

Zhang, W.M., Huang, W.Y.*, Chen, W.X., Han, L., Zhang, H.D.* Optimization of extraction conditions of areca seed polyphenols and evaluation of their antioxidant activities. Molecules, 2014, 19: 16416-16427.

Huang, W.Y.#, Liu, Y.M.#, Wang, J., Wang, X.N., Li, C.Y.* Anti-inflammatory effect of the blueberry anthocyanins malvidin-3-glucoside and malvidin-3-galactoside in endothelial cells. Molecules, 2014, 19: 12827-12841.

2013

Huang, W.Y., Davidge, S.T., Wu, J.* Bioactive natural constituents from food sources - potential use in hypertension prevention and treatment. Critical Reviews in Food Science and Nutrition, 2013, 53(6):615-630.

Li, C.Y.*, Feng, J., Huang, W.Y.*, An, X.T. Composition of polyphenols and antioxidant activity of rabbiteye blueberry (Vaccinium ashei) in Nanjing. Journal of Agricultural and Food Chemistry, 2013, 61(3): 523-531.

Li, C.Y.#, Huang, W.Y.#,*, Wang, X.N., Liu, W.X. Oxygen radical absorbance capacity of different varieties of strawberry and the antioxidant stability in storage. Molecules, 2013, 18(2): 1528-1539.

2012

Huang, W.Y., Shen, S.W., Nimalaratne, C., Li, S., Majumder, K., Wu, J.* Effects of addition of egg ovotransferrin-derived peptides on the oxygen radical absorbance capacity of different teas. Food Chemistry, 2012, 135(3): 1600-1607.

Huang, W.Y., Zhang, H.C., Liu, W.X., Li, C.Y.* Survey of antioxidant capacity and phenolic composition of blueberry, blackberry, and strawberry in Nanjing. Journal of Zhejiang University Science B, 2012, 13(2): 94-102.

2010

Huang, W.Y., Cai, Y.Z., Corke, H.*, Sun, M. Survey of antioxidant capacity and nutritional quality of selected edible and medicinal fruit plants in Hong Kong. Journal of Food Composition and Analysis, 2010, 23(6): 510-517.

Huang, W.Y.#, Chakrabarti, S.#, Majumder, K., Jiang, Y.Y., Davidge, S.T.*, Wu, J.* Egg derived peptide IRW inhibits TNFα-induced inflammatory responses and oxidative stress in endothelial cells. Journal of Agricultural and Food Chemistry, 2010, 58(20):10840-10846.

Huang, W.Y., Majumder, K., Wu, J.* Oxygen radical absorbance capacity of peptides from egg protein and their interaction with phytochemicals. Food Chemistry, 2010, 123(3): 635-641.

Huang, W.Y.*, Cai, Y.Z., Zhang, Y.B. Natural phenolic compounds from medicinal herbs and dietary plants: potential use for cancer prevention. Nutrition and Cancer-An International Journal 2010, 62(1): 1-20. Highly Cited Paper, Times Cited: 333


Main Scientific Research Projects

1.The 333 High-level Talent Project Training Funding of Jiangsu Province “Study on mechanism of improving bioavailability of blueberry anthocyanins based on nano-delivery system” BRA2018380

2.Natural Science Foundation Program of Jiangsu Province “Study on regulation mechanism on glycolipid metabolism and blood pressure of blueberry anthocyanins” BK20161376

3.Special Scientific Research Fund of Jiangsu Academy of Agricultural Sciences, Talent Project , ZX(19)3008

4.The National Key Research and Development Program of China, sub-project “Research on the key technology of the precise preparation of nutritive functional food ingredients from edible fungus and its industrialization demonstration” 2018YFD0400203-2

5.Agricultural Technology Independent Innovation Fund “Breeding of blueberry varieties and industry key technology and demonstration--the quality analysis of blueberry and the development of processing products” cx(16)-1016-1

6.Agricultural Technology Independent Innovation Fund “New technology and demonstration of strawberry production processing and application” cx(13)4052

7.Agricultural Technology Independent Innovation Fund “Study on mechanism of antihypertensive action of blueberry anthocyanin malvidin” cx(12)5029

8.Six Talent Peaks Project in Jiangsu Province “Key technologies and industrialization on production non-thermal sterilization of strawberry juice” NO 2011-NY-031

9.National Natural Science Foundation of China “Mechanism of inhibiting inflammation factors and vasodilatory action of blueberry anthocyanin malvidin” NSFC 31101264

10.Natural Science Foundation Program of Jiangsu Province “Study on mechanism of antihypertensive action of blueberry anthocyanin malvidin” BK2011677

11.Agricultural Technology Independent Innovation Fund “Stability and rapid detection of phenolics from small berries and their active substances control” cx(11)4027

12.Agricultural Technology Independent Innovation Fund “ORAC evaluation of small berries and its application in production” cx(10)4411


Patents

1.ZL201510755237.5, One method on quality assurance and variety identification for high-quality strawberries.

2.ZL201210359404.0, One grading method on anthocyanins of purple sweet potato.

3.ZL200810020996.7, The preparation method on one kind of cephalosol and its usage.


Scientific Research Achievements and Awards

1.The science and technology award of Jiangsu province, the second prize at the provincial level

2.“Shennong” science and technology award of Chinese agricultural, the third prize of the ministry level

3.The science and technology award of Jiangsu Academy of Agricultural Sciences, the second prize at departmental level

4.The science and technology award of China food industry association, special prize of the industry

5.Xuzhou science and technology award, the second prize of the municipal level

6.Nanjing science and technology award, the third prize of the municipal level


Number of postgraduates under supervision

3


Number of supervised masters and Ph.D.

5


Number of supervised undergraduates

18


The above information updated

Apr.3,2019



Returns〗     Hits:486   Date:2019-4-3

Returns〗   Hits:   Date:2019-04-03  
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