讲师—杨诗妮

基本情况

杨诗妮，博士，讲师

邮箱：yangsn2025@163.com

主要研究方向：

l 园艺产品绿色加工与高值化利用

l 基于代谢组学食品加工品质评价

l 食品微生物发酵

教育经历

2012/09-2016/06，华南农业大学食品学院，食品科学与工程，学士，

2016/09-2019/06，西北农林科技大学葡萄酒学院，葡萄与葡萄酒学，硕士

2020/09-2025/07，中国农业大学食品科学与营养工程学院，农产品加工及贮藏工程，博士 

代表性论文

1. Shini Yang, Peiqing Yang, Wenxin Wang, Jihong Wu, Xiaojun Liao, Zhenzhen Xu*. A normalization strategy for cyanidin-3-diglucoside-5-glucoside recovery from red cabbage byproducts. Journal of Cleaner Production, 2025, 494: 144965.

2. Shini Yang, Guowen Li, Lei Xu, Xue Wang, Jihong Wu, Xiaojun Liao, Zhenzhen Xu. Metabolomics-based mechanistic insight into the targeted non-acylated anthocyanin enrichment in the water extract of red cabbage catalyzed by carboxylesterase, Food Chemistry, 484: 144428.

3. Shini Yang, Lu Mi, Jihong Wu, Xiaojun Liao*, Zhenzhen Xu*. Strategy for anthocyanins production: From efficient green extraction to novel microbial biosynthesis, Critical Reviews in Food Science and Nutrition, 2023, 63(28): 9409-9424.

4. Shini Yang#, Kewen Wang#, Lu Mi, Xue Wang, Miao Bai, Jihong Wu, Zhenzhen Xu*. Analysis of untargeted metabolites of natural ingredient spine grape (Vitis davidii Foex) juices and provides new insights into biological activities, Journal of the Science of Food and Agriculture, online.

5. Shini Yang#, Xue Wang#, Xuan Huang, Xiaojun Liao, Zhenzhen Xu*. Development and validation of an analytical method for the quantifcation of capsanthin in chili peppers and products by high‑performance liquid chromatography, European Food Research and Technology, 2024, 250: 2343-2352.

6. Shini Yang, Lu Mi, Jihong Wu, Xiaojun Liao*, Zhenzhen Xu*. Extraction and profiling of proteins in yellow powder from sweet potato starch wastewater using response surface methodology and proteomic approach, Journal of Food Science, 2022, 87(1):339-352.

7.  Shini Yang, Lu Mi, Kewen Wang, Xue Wang, Jihong Wu, Meijun Wang, Zhenzhen Xu*. Comparative metabolomics analysis in the clean label ingredient of NFC spine grape juice processed by mild heating vs high pressure processing. Food Innovation and Advances, 2023, 2(2): 95-105.