RESEARCH EXPERIENCE AND MERITS
Prof. Yang has worked for over 20 years in research and development on influence of northern
environment on metabolomics profile and quality of food crops as well as utilization of the
special quality of northern crops in development of bioactive food ingredients and health
products in industry. She has published a large number of high quality scientific publications in
international journals on the composition of northern food crops and influence of growth
environment, genetic factors, and technologies on food quality and human nutrition. She had
adopted state-of-art targeted and non-targeted metabolomics approaches in her research. She has
been leading a number of large scale multidisciplinary international projects.

Her other research fields include:
Chemistry and biochemistry of lipids and secondary metabolites in food
Food metabolomics with GC, HPLC, GC-MS, HPLC-MS, and NMR
Food development research focusing on composition, quality and health effects of food
Isolation, purification and applications of lipids and secondary metabolites Effects of food components on quality and safety of foods Nutritional and health benefits of bioactive ingredients of food and natural compounds