个人简介
教育经历
2010.09-2015.06 中国农业大学 博士
2013.03-2015.06 中国科学院动物研究所 博士联合培养
2007.09-2009.07 中国农业大学 硕士
2003.09-2007.07 中国农业大学 本科
工作经历
2019.01-至今 中国农业大学 副教授
2018.06-2018.12 中国农业大学 讲师
2017.08-2018.01 新加坡国立大学 博士后
2015.09-2017.06 中国农业大学 博士后
科研项目：主持12项，参与15项。主持的代表性项目
国家十四五重点研发计划子课题（2022-2026）：植物源活性多酚挖掘和生物活性作用机制研究
国家自然科学基金面上项目（2023-2026）：两类不同结构的酚酸调控棕色脂肪产热关键蛋白UCP1表达的分子机制研究
国家自然科学基金青年基金项目（2020-2022）：原儿茶酸激活棕色脂肪改善肥胖的作用及其机制研究
中国博士后科学基金面上项目（2016-2018）：C3G和PCA对小鼠棕色脂肪形成和功能的影响及其机制研究
近期论文
查看导师最新文章
（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）
Ji L, Deng H, Xue H, Wang J, Hong K, Gao Y, Kang X, Fan G, Huang W, Zhan J, You YL. Research progress regarding the effect and mechanism of dietary phenolic acids for improving nonalcoholic fatty liver disease via gut microbiota. Comprehensive Reviews in Food Science and Food Safety. 2023, 22(2):1128-1147.
Deng H, Ji L, Han X, Wu T, Han B, Li C, Zhan J, Huang W, You YL. Research progress on the application of different controlling strategies to minimizing ethyl carbamate in grape wine. Comprehensive Reviews in Food Science and Food Safety. 2023, 22(3):1495-1516.（封面故事）
Han X, Qin Q, Li C, Zhao X, Song F, An M, Chen Y, Wang X, Huang W, Zhan J, You YL. Application of non-Saccharomyces yeasts with high β-glucosidase activity to enhance terpene-related floral flavor in craft beer. Food Chemistry. 2023, 404(Pt B):134726. doi: 10.1016/j.foodchem.2022.134726.
Li C, Han X, Han B, Deng H, Wu T, Zhao X, Huang W, Zhan J, You YL. Survey of the biogenic amines in craft beer from the Chinese market and the analysis of the formation regularity during beer fermentation. Food Chemistry. 2023, 405(Pt A):134861. doi: 10.1016/j.foodchem.2022.134861.
Ai J, Han X, Zhan J, Huang W, You YL. Study on effects of processing technology and storage on the composition of Ampelopsis grossedentata by untargeted metabolomics. Food Research International. 2022, 161:111867. doi: 10.1016/j.foodres.2022.111867.
Han B, Gao J, Han X, Deng H, Wu T, Li C, Zhan J, Huang W, You YL. Hanseniaspora uvarum FS35 degrade putrescine in wine through the direct oxidative deamination pathway of copper amine oxidase 1. Food Research International. 2022, 162(Pt A):111923. doi: 10.1016/j.foodres.2022.111923.
Gao Y, Liu Y, Han X, Zhou F, Guo J, Huang W, Zhan J, You YL. Coconut oil and medium-chain fatty acids attenuate high-fat diet-induced obesity in mice through increased thermogenesis by activating brown adipose tissue. Frontiers in Nutrition. 2022,9:896021. doi: 10.3389/fnut.2022.896021.
Wang Y, Wang M, Li W, Wang X, Kong W, Huang W, Zhan J, Xia G, You YL. Indigenous yeast can increase the phenolic acid and volatile ester compounds in Petit Manseng wine. Frontiers in Nutrition. 2022, 9:1031594. doi: 10.3389/fnut.2022.1031594.
Han B, Han XY, Deng H, Wu TY, Li CY, Zhan JC, Huang WD, You YL. Profiling the occurrence of biogenic amines in wine from Chinese market and during fermentation using an improved chromatography method. Food Control. 2022, 136:108859.
Gao YX, Tian RR, Liu HY, Xue HM, Zhang RZ, Han SP, Ji L, Huang WD, Zhan JC, You YL. Research progress on intervention effect and mechanism of protocatechuic acid on nonalcoholic fatty liver disease. Critical Reviews in Food Science and Nutrition. 2022, 62(32):9053-9075.
Zhou F, Guo GL, Han X, Gao YX, Chen QM, Huang WD, Zhan JC, Huang DJ, You YL. Cranberry polyphenolic extract exhibits an antiobesity effect on high-fat diet-fed mice through increased thermogenesis. Journal of Nutrition. 2020, 150(8):2131-2138.
Zhou F, Yin MW, Liu YW, Han X, Guo JL, Zhan JC, Huang WD, You YL. Grape seed flour intake decreases adiposity gain in high-fat-diet induced obese mice by activating thermogenesis. Journal of Functional Foods. 2019, 62, doi. 10.1016/j.jff.2019.103509.
You YL, Li N, Han X, Guo JL, Liu GJ, Huang WD, Zhan JC. Influence of Different Sterilization Methods on the Color and Anthocyanin Contents of Mulberry Juice. Innovative Food science & Emerging Technologies. 2018, 48:1-10.
You YL, Yuan XX, Liu XM, Liang C, Meng MH, Huang YY, Han X, Guo JL, Guo Y, Ren CL, Zhang QW, Sun XY, Ma TT, Liu GJ, Jin WZ, Huang WD, Zhan JC. Cyanidin-3-glucoside increases whole body energy metabolism by upregulating brown adipose tissue mitochondrial function. Molecular Nutrition & Food Research. 2017, 61(11), dio:10.1002/mnfr.201700261.（封面故事）
You YL, Yuan XX, Lee HJ, Huang WD, Jin WZ, Zhan JC. Mulberry and mulberry wine extract increase the number of mitochondria during brown adipogenesis. Food & Function. 2015, 6(2):401-408.（封面故事）
出版教材
游义琳，彭宜本 主编，《葡萄酒背后的文化与科学》（北京大学十四五立项教材），北京大学出版社，2023年
游义琳 主译，《葡萄酒的品尝》（国家重大出版工程项目），中国农业大学出版社，2022年
黄卫东，游义琳 等编著，《酒庄-设计、规划与管理》，中国轻工业出版社，2023年
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