Liangli (Lucy) Yu

RESEARCH FOCUS

• Nutraceuticals and functional foods for reducing the risk of obesity and related diabetes, and coronary heart disease;
• Interactions between food factors and gut microbiota, and the impacts on host health,
• Food safety and integrity chemistry

Curriculum Vitae:

• Education:
  • Ph.D. in Food Science/Food Chemistry. Purdue University (1999)
  • M.S. in Medicinal Chemistry. China Pharmaceutical University
  • B.S. in Pharmaceutical Chemistry. China Pharmaceutical University
  Research Activities: Dr. Yu researches value-added nutraceutical & functional food production for disease prevention and health promotion; natural food preservatives for improving food quality and safety; cellular and molecular mechanisms of bioactive food factors; general food chemistry and enzymology.
  
  Principle Academic Responsibilities
  • NFSC 112: Food: Science and Technology, Team Member
  • NFSC 421: Food Chemistry
  • NFSC 423: Food Chemistry Laboratory
  • NFSC 678C: Food Safety Chemistry
  • NFSC 678G: Nutraceutical and Nutritional Chemistry
  • NFSC 679J/NFSC 498J: Nutraceuticals and Functional Foods
  Awards and Honors:

  2021	Fellow, American Chemical Society (ACS)
  2020	Stephen S. Chang Award for Lipid or Flavor Science, Institute of Food Technologists (IFT)
  2019	Outstanding Science and Technology Award of the Chinese Grain and Oil Society (team award)
  2019	Second Prize of the Science and Technology Award, Chinese Association of Human Nutrition (team award)
  2016	USP Award for Outstanding Contribution to USP Standards, USP, Presented to Yu as a Member for the 2010-2015 Food Ingredients International Adulterants Expert Panel, U.S. Pharmacopeia Convent
  2014	Prize on ‘Formation Mechanism of (2)/(3)-Monochloropropanediol- and Glycidyl Fatty Acid Esters in Fats and Oils’, The German Society for Fat Science e. V. (DGF)
  2012	Fellow, Institute of Food Technologists (IFT)
  2012	Award for an Innovative Response to a Public Health Challenge, U.S. Pharmacopeia Convention
  2012	Distinguished Agricultural Aluminum Award, College of Agriculture, Purdue University, west Lafayette
  2011	Fellow Award, American Chemical Society, Agricultural and Food Chemistry Division
  2011	Outstanding Food Science Award, Department of Food Science, Purdue University, west Lafayette
  2008	Young Scientist Research Award, American Oil Chemist Society
  2008	Excellence in Research Award, University of Maryland College Park, College of Agriculture and Natural Resources Alumni Association
  2007	Research Highlights No. 7, USDA CSREES NRI
  2007	Featured Chemist for the Many Faces of Chemistry, American Chemical Society
  2006	Young Scientist Research Award, American Chemical Society, Agricultural and Chemistry Division
  2006	Excellence in Instruction Award, University of Maryland, College of Agriculture and Natural Resources Alumni Association
  2006	General Research Board Award, University of Maryland
  2002- 2003	Tenure Track Faculty Scholarly Excellence Award, Colorado State University, College of Applied Human Science

  Editorships:
  
  BOOKS
  • Ni P, Wang L, and Yu L (ed). 1993. ORGANIC CHEMISTRY; China Medicinal Publisher, Beijing, PR, China.
  • Yu L. (ed). 2008. WHEAT ANTIOXIDANTS; John Wiley & Sons, Inc. Hoboken, NY 07030.
  • Yu, L., Cao, R., Shahidi, F. (ed) 2012. Cereals and Pulses: Nutraceutical Properties and Health Benefits; Wiley-Blackwell, Inc. Oxford, OX4 2DQ
  JOURNALS
  • 2011-present, Associate Editor, LWT-Food Science and Technology
  • 2011-present, Associate Editor, Journal of Food Science
  • 2011 - Present: Member of the Editorial Board, Journal of Agricultural and Food Chemistry
  • 2006-present, Member of the Editorial Board, Molecular Nutrition and Food Research.
  • 2006-2011, Member of the Editorial Board, LWT-Food Science and Technology, (An official publication of the International Union of Food Science and Technology).
  • 2007-present, Member of the Editorial Board, Food Chemistry.
  • 2007-present, Member of the Editorial Board, The Open Agriculture Journal.
  Professional Service:
  • 2007-present, Secretary, Nutraceutical and Functional Food Division, Institute of Food Technologists
  • 2006-present, Teranishi Graduate Fellowship Committee Member, Agricultural and Food Chemistry Division, American Chemical Society
  • 2001-present, Membership Chair, Agricultural and Food Chemistry Division, American Chemical Society
  Publications:
  Patent and Patent Applications
  • Yu L, DeVay GA, Lai GH, Simmons CT, and Neilsen SR. 2001. Enzymatic modification of psyllium. USP 6,248,373.
  • Yu L. A procedure to improve psyllium functionality by solid-state reactions. USP & WO pending, PCT/US01/24755 Filed in 2001.
  • Yu L, Moore J. Methods of making and using nutritional compositions. USP pending, 20070184164, Filed in 2007 (Provisional US patent application, 60/644672. Filed in 2005).
  • Mueller M, Yu L. Use of specialty cold-pressed edible seed oils, flours, and/or their blends as anti-inflammatory agents. USP pending, 20070281044. (Provisional US patent application, 60/681833. Filed in 2005).
  • Yu L, Moore J, Luther M. Microwavable functional instant dry food mix and frozen dough. Provisional US patent application, 60/681353. Filed in 2005.
  • Yu L, Zhou K, Wang J. Preparation and use of berry extracts and other berry-based edible products in prevention of overweight and obesity. Provisional US patent application, 60/683812. Filed in 2005.
  • Yu L, Parry J, Zhou K. Wheat-based foods for disease prevention and health promotion. Provisional US patent application, 60/681569. Filed in 2005.
  • Yu L, Moore J. Solid-state bioconversion of wheat bran to improve its health, nutritional, and sensory properties. Provisional US patent application, 60/806293. Filed in 2006.
  • Yu L, Cheng Z, Lei D. Use of Sophora flavescens extracts, fractions, and/or individual flavanoids for cancer prevention and treatment, and the methods for their preparations. Disclosure LS-2007-075, 2007.
  • Yu L, Luther M, Meng J. Novel fruit seed derived shelf-life enhancers for prevention of n-3 fatty acids and fish oils. LS-2007-093, 2007.
  • Yu L, Lutterodt H, Pei X. Black cumin seed derived shelf-life enhancers for prevention of n-3 fatty acids and fish oils. LS-2008-007, 2008.
  • Yu L, Cheng Z, Pei X. Methods to prepare psyllium with improved functionality. Disclosure LS-2008-011, 2008.
  Book Chapters
  • Yu L, and Hao, J. 2009. Parsley, carrot, and onion seed oils. In Moreau, R. and Kamal-Eldin, A. (eds) GOURMET AND HEALTH-PROMOTING SPECIALTY OILS, pp479-490. AOCS Press, Champaign, Illinois.
  • Yu L, and Slavin M. 2008. Nutraceutical Potential of Pine Nut. In Shahidi and Alasalvar (eds) TREE NUT NUTRACEUTICALS AND PHYTOCHEMICALS, Taylor & Francis Group, New York, NY.
  • Moore J, Yu L. 2008. Method for antioxidant capacity estimation of wheat and wheat-based food products. In Yu L. (ed) WHEAT ANTIOXIDANTS, pp118-172, John Wiley & Sons, Inc. Hoboken, NJ 07030, USA.
  • Moore J, Yu L. 2008. Effects of extraction method and conditions on wheat antioxidant activity estimation. In Yu L. (ed) WHEAT ANTIOXIDANTS, pp100-117, John Wiley & Sons, Inc. Hoboken, NJ 07030, USA.
  • Yu L. 2008. Overview and Prospective. In Yu, L. (ed) WHEAT ANTIOXIDANTS, pp1-6, John Wiley & Sons, Inc. Hoboken, NJ 07030, USA.
  • Yu L, Parry J, Zhou K. Fruit seed oils. In Shahidi F. (ed) 2006. NUTRACEUTICAL AND SPECIALTY LIPIDS AND THEIR CO-PRODUCTS; Marcel Dekker, Inc., New York, NY.
  • Yin J-J, Yu L, Yurawecz MP, Roach J, Yu L, Kramer JKG. Antioxidant activity of CLA determined by ESR. 2006. In ADVANCES IN CLA RESEARCH, Volume 3, pp 187-204, AOCS Press, Champaign, Illinois.
  • Yu L, Parry J, Zhou K. 2005. Oils from fruit, spice, and herb seeds. In Shahidi, F. (ed) BAILEY’S INDUSTRIAL OIL & FAT PRODUCTS, 6th Edition, Volume 3, pp 233-258, John Wiley & Sons, Inc., Hoboken, NJ.
  Articles in Refereed Journals (2006-2011)
  • Xie, Z., Huang, H., Zhao, Y., Shi, H., Wang, S., Wang, T., Chen,P., Yu, L. 2012. Chemical composition, and anti-proliferative and anti-inflammatory effects of the leaf and whole-plant samples of diploid and tetraploid Gynostemma pentaphyllum. Food Chemistry. 132: 125-133.
  • Xin, W., Huang, H., Yu, L., Shi, H., Yu, L. 2012. Three new flavanonol glycosides from leaves of Engelhardtia roxburghiana, and their bioactivities. Food Chemistry. 132: 788-798.
  • Niu, Y., Xie, Z., Hao, J., Yao, W., Yue, J., Sheng, Y., Yu, L. 2012. Preparation of succinyl derivatives of psyllium and their physicochemical and bile acid-binding properties. Food Chemistry. 132: 1025-1032.
  • Lv, J., Huang, H., Lu, Y., Whent, M., Wang, T., Luthria, D., Charles, D., Liu, L. Yu, L. 2012. Phenolic composition, anti-proliferative, anti-inflammatory, and antioxidant properties of conventional and organic cinnamon and peppermint. Food Chemistry. 132: 1442-1450.
  • Jing, P., Ye, T., Shi, H., Sheng, Y., Slavin, M., Gao, B., Liu, L., Yu, L. 2012. Antioxidant properties and phytochemical composition of China-grown pomegranate seeds. Food Chemistry. 132: 1457-1464.
  • Whent, M., Lv, J., Lutterodt, H., Luthria, D., Kenworthy, W., Yu, L., 2012. Phytochemical composition and antioxidant capacity of modified-lipoxygenase soybeans grown in Maryland. Journal of Agricultural and Food Chemistry. accepted.
  • Zhao, Y., Chen, P., Lin, L., Harnly, J.M., Yu, L., Li, Z. 2011. Identification, quantitation, and principal component analysis of green pu-erh, green, and white teas suing UPLC/UV/MS. Food Chemistry. 126: 1269-1277.
  • Luo, Y., Zhang, B., Whent, M., Yu, L., Wang, Q. 2011. Preparation, characterization of zein/chitosan complex for encapsulation of a-tocopherol and in vitro controlled release study. Colloids and Surfaces B: Biointerfaces. 85: 145-152.
  • Lutterodt, H., Slavin, M., Whent, M., Turner, E., Yu, L. 2011. Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours. Food Chemistry. 128: 391-399.
  • Niu, Y., Wang, H., Xie, Z., Whent, M., Gao, X., Zhang, X., Zou, S., Yao, W., Yu, L. 2011. Structural analysis and bioactivity of a polysaccharide from the roots of Astragalus membranaceus (Fisch) Bge. var. mongolicus (Bge.) Hsiao. Food Chemistry. 128: 620-626.
  • Xie, Z., Zhao, Y., Chen, P., Jing, P., Yue, J., Yu, L. 2011. Chromatographic fingerprint analysis, and rutin and quercetin compositions in the leaf and whole-plant samples of diploid and tetraploid Gynostemma pentaphyllum. Journal of Agricultural and Food Chemistry. 59: 3042-3049.
  • Huang, H., Cheng, Z., Shi, H., Xin, W., Wang, T.Y., Yu, L. 2011. Isolation and characterization of two flavonoids, engeletin and astilbin, from the leaves of Engelhardia roxburghiana, and their potential anti-inflammatory properties. Journal of Agricultural and Food Chemistry. 59: 4562-4569.
  • Liu, Y., Flynn T.J., Ferguson, M., Hoagland, E.M., Yu, L. 2011. Effects of dietary phenolics and botanical extracts on hepatotoxicity-related endpoints in human and rat hepatoma cells and statistical models for prediction of hepatotoxicity. Food and Chemical Toxicology. 49: 1820-1827.
  • Jing, P., Ruan, D., Dong, Y., Zhang, X.-G., Yue, J., Kan, J.-Q., Slavin, M., Yu, L. 2011. Optimization of purification conditions of radish (Raphanus sativus L.) anthocyanins-rich extracts using chitosan. LWT-Food Science and Technology. 44: 2097-2103.
  • Xie, Z., Whent, M., Niu, Y., Lutterodt, H., Slavin, M., Kratochvil, R., Yu, L. 2011. Phytochemicals, antioxidant and anti-proliferative properties of Maryland-Grown tobacco seed oils and flours. Journal of Agricultural and Food Chemistry. 59: 9877-9884.
  • Whent, M., Slavin, M., Kenworthy, W., and Yu, L. 2010. Potential relationships between fatty acid compositions and phytochemcials of selected low linolenic soybeans grown in Maryland. Journal of American Oil Chemists’ Society. 87: 549-558.
  • Liu, W., Xu, J., Jing, P., Gao, X., Yao, W., Yu, L. 2010. Synthesis and characterization of hydroxypropyl Ganoderma lucidum polysaccharides. Food Chemistry. 122: 965-971.
  • Liu, W., Zhang, B., Wang, Q., Xie, Z., Gao, X., Yao, W., Yu, L. 2010. Effects of sulfation on the physicochemical and functional properties of psyllium. Journal of Agricultural and Food Chemistry. 58: 172-179.
  • Lutterodt, H., Luther, M., Slavin, M., Yin, J. Parry, J., Gao, J., Yu, L. 2010. Fatty acid profile, thymoquinone content, oxidative stability, and antioxidant properties of cold-pressed black cumin seed oils. LWT-Food Science and Technology. 43: 1409-1413.
  • Liu, W., Xie, Z., Zhang, B., Wang, Q., Yao, W., Gao, X., Yu, L. 2010. Effects of hydroxypropylation on the functional properties of psyllium. Journal of Agricultural and Food Chemistry. 58: 1615-1621.
  • Liu, W., Wang, H., Yao, W., Gao, X., Yu, L. 2010. Effects of sulfation on the physicochemical and functional properties of a water-insoluble polysaccharide preparation from Ganoderma lucidum. Journal of Agricultural and Food Chemistry. 58: 3336-3341.
  • Xie, Z., Liu, W., Huang, H., Slavin, M., Zhao, Y., Whent, M., Blackford, J., Lutterodt, H., Zhou, H., Chen, P., Wang, T., Wang, S., Yu, L. 2010. Chemical composiiton of five commercial Gynostemma pentaphyllum samples, and their radical scavenging, anti-proliferative and anti-inflammatory properties. Journal of Agricultural and Food Chemistry. 58:11243-11249.
  • Whent, M., Ping, T., Kenworthy, W., and Yu, L. 2010. High-throughput assay for detection of soybean lipoxygenase-1. Journal of Agricultural and Food Chemistry. 58: 12602-12607
  • Cheng, Z., Blackford, J., Wang, Q., Yu L. 2009. Acid treatment to improve psyllium functionality. Journal of Functional Foods. 1: 44-49. (Invited submission)
  • Slavin, M., Cheng, Z., Luther, M., Kenworthy, W., and Yu L. 2009. Antioxidant properties and phenolic, isoflavones, tocopherol and carotenoid composition of Maryland-grown soybean lines with special fatty acid profiles. Food Chemistry. 114:20-27.
  • Moore, J., Luther, M., Cheng, Z., Yu L. 2009. Effects of baking conditions, dough fermentation, and bran particle size on antioxidant properties of whole-wheat pizza crusts. Journal of Agricultural and Food Chemistry. 57: 832-839.
  • Dykstra, P., Hao, J., Koev, S., Payne, G., Yu L., Ghodssi, R. 2009. An optical MEMS sensor for on-chip catechol detection. Sensors and Actuators B: Chemical. 138: 64-70.
  • Zhou, H., Cheng, Z., Lutterodt, H., Yu L. 2009. Anti-inflammatory and antiproliferative activities of rifolirhizin, a flavonoid from Sophora flavescens roots. Journal of Agricultural and Food Chemistry. 57: 4580-4585.
  • Hao, J., Li, L., Wolf, M., Xu, M., Brinsko, B., Yanik, M., Chen, S., Binzer, L., Green, S., Hitz, C., Yu L. Antioxidant properties and phenolic components of grape seeds. Functional Plant Science & Biotechnology. Accepted. (Invited submission)
  • Yu L. Slavin, M. 2008. All natural whole-wheat functional foods for health promotion and disease prevention. ACS Symposium Series. 993: 125-142.
  • Cheng, Z., Zhou, H., Yin, J.-J., Yu L. 2008. Effects of wheat antioxidants on oxygen diffusion-concentration products in liposomes and key genes for cholesterol biosynthesis and metabolism in primary rat hepatocytes. Journal of Agricultural and Food Chemistry. 56: 5033-5042.
  • Yu L., Lutterodt, H., Cheng, Z. 2008. Health beneficial properties of psyllium and approaches to improve its functionalities. Advances in food and Nutrition Research. 55: 194-220. (Invited review article)
  • Liu, Y., Gaskell, K. J., Cheng, Z., Yu L., Payne, G. F. 2008. Chitosan-coated electrodes for bimodal sensing. Selective post-electrode film reaction for spectroelectrochemical analysis. Langmuir. 24: 7223-7231.
  • Zhang C, Cheng Y, Wu XL, Ping QN, Cheng Z, Yu L. 2008. Development and characterization of galactosylated chitosan coated BSA microspheres containing 5-Fu. Carbohydrate Polymers. 72: 390-397.
  • Yu L, Cheng Z. 2008. Application of electron spin resonance (ESR) in nutraceutical and food research. Molecular Nutrition & Food Research. 52: 62-78. (Invited review article)
  • Parry J, Cheng Z, Moore J, Yu L. 2008. Fatty acid composition, antioxidant properties, and antiproliferative capacities of selected cold-pressed seed flours. Journal of American Oil Chemists’ Society. 85: 457-464.
  • Liu X, Ardo S, Bunning M, Parry J, Zhou K, Stushnoff C, Stoniker F, Yu L, Kendall P. 2007. Total phenolic content and DPPH radical scavenging activity of lettuce (Lactuca sativa L.) grown in Colorado. LWT-Food Science and Technology. 40: 552-557.
  • Zhang C, Ding Y, Yu L, Ping Q. 2007. Polymeric micelle system of hydroxycamptothecin based on amphiphilic chitosan derivatives. Colloid and Surface B, 55: 192-199.
  • Parry J, Zhou K, Luther M, Yu L. 2007. Phytochemical compositions and free radical scavenging capacities of selected cold-pressed edible seed oils. ACS Symposium Series. 956: 255-267.
  • Yao Z, Zhang C, Ping Q, Yu L. 2007. A series of novel chitosan derivatives: synthesis, characterization and micellar solubilization of paclitaxel. Carbohydrate Polymers. 68: 781-792.
  • Luther M, Parry J, Moore J, Meng J, Zhang Y, Cheng Z, Yu L. 2007. Inhibitory effect of chardonnay grape and black raspberry seed flour extracts on lipid peroxidation in fish oil and their radical scavenging and antimicrobial properties. Food Chemistry. 104: 1065-1073.
  • Cheng Z, Zhou H, Yin J, Yu L. 2007. ESR estimation of hydroxyl radical scavenging capacity for lipophilic antioxidants. Journal of Agricultural and Food Chemistry. 55: 3325-3333.
  • Cao Y-X, Zhang C, Shen W-B, Cheng Z, Yu L, Ping Q-N. 2007. Poly(N-isopropyl acrylamide)-chitosan as thermosensitive in situ gel-forming system for ocular drug delivery. Journal of Controlled release. 120: 186-194.
  • Wang CY, Wang SY, Yin J-J, Parry J, Yu L. 2007. Enhancing antioxidant, antiproliferation, and free radical scavenging activities in strawberries with essential oils. Journal of Agricultural and Food Chemistry. 55: 6527-6532.
  • Moore J, Cheng Z, Hao J, Guo G, Liu J-G, Lin C, Kendall P, Yu L. 2007. Effects of solid-state yeast treatment on the antioxidant properties, and protein and fiber compositions of hard wheat bran. Journal of Agricultural and Food Chemistry. 55: 10173-10182.
  • Pang X, Chen Z, Gao X, Liu W, Slavin M, Yao W, Yu L. 2007. A novel low molecular weight polysaccharide (GLPP) from Ganoderma lucidum grown in Anhui and its potential role in tumor treatment and immunostimulation. Journal of Food Science. 72(6): S435-442.
  • Su L, Yin J-J, Charles D, Zhou K, Yu L. 2007. Total phenolic contents, chelating capacities, and radical scavenging properties of black peppercorn, nutmeg, rosehip, cinnamon, and oregano leaf. Food Chemistry. 100:990-997.
  • Liu X, Ardo S, Bunning M, Parry J, Zhou K, Stushnoff C, Stoniker F, Yu L, Kendall P. 2007. Total phenolic content and DPPH radical scavenging activity of lettuce (Lactuca sativa L.) grown in Colorado. LWT-Food Science and Technology. 40: 552-557.
  • Zhang C, Ding Y, Ping Q, Yu L. 2006. Novel chitosan-derived nanomaterials and their micelle forming properties. Journal of Agricultural and Food Chemistry. 54: 8409-8416.
  • Moore J, Cheng Z, Su L, Yu L. 2006. Effects of solid-state enzymatic treatments on the antioxidant properties of wheat bran. Journal of Agricultural and Food Chemistry. 54: 9032-9045.
  • Zhou K, Yin J, Yu L. 2006. ESR determination of the reactions between wheat phenolic acids and free radicals or transition metals. Food Chemistry. 95: 446-457.
  • Zhou K, Xia W, Zhang C, Yu L. 2006. In vitro binding of bile acids and triglycerides by selected chitosan preparations and their physicochemical properties. Lebensmittel-Wissenschaft und-Technologie. In Press.
  • Zhou K, Yu L. 2006. Total phenolic contents and antioxidant properties of commonly consumed vegetables grown in Colorado. Lebensmittel-Wissenschaft und-Technologie. MS K026-02-05. In Press.
  • Moore J, Yin J-J, Yu L. 2006. Novel fluorometri assay for hydroxyl radical scavenging capacity (HOSC) estimation. Journal of Agricultural and Food Chemistry. 54: 617-626.
  • Parry J, Su L, Moore J, Cheng Z, Luther M, Rao JN, Wang J-Y, Yu L. 2006. Chemical composition, antioxidant capacities, and antiproliferative activities of selected fruit seed flours. Journal of Agricultural and Food Chemistry. 54: 3773-3778.
  • Moore J, Liu J, Zhou K, Yu L. 2006. Effects of genotype and environment on the antioxidant properties of hard winter wheat bran. Journal of Agricultural and Food Chemistry. 54: 5313-5322.
  • Cheng Z, Su L, Moore J, Zhou K, Luther M, Yin J, Yu L. 2006. Effects of Post-harvesting treatment and heat stress on availability of wheat antioxidants. Journal of Agricultural and Food Chemistry. 54: 5623-5629.
  • Yin J-J, Kramer JKG, Yurawecz MP, Eynard AR, Mossoba MM, Yu L. 2006. Effects of conjugated linoleic acid (CLA) isomers on oxygen diffusion-concentration products in liposomes and phospholipid solutions. Journal of Agricultural and Food Chemistry. 54: 7287-7293.
  • Cheng Z, Moore J, Yu L. 2006. A high-throughput relative DPPH radical scavenging capacity (RDSC) assay. Journal of Agricultural and Food Chemistry. 54: 7429-7436.
  • Parry J, Hao Z, Luther M, Su L, Zhou K, Yu L. 2006. Characterization of cold-pressed onion, parsley, cardamom, mullein, roasted pumpkin, and milk thistle seed oils. Journal of American Oil Chemists’ Society. 83: 847-854.
  • Parry J, Zhou K, Yu L. 2005. Radical scavenging properties of cold-pressed edible seed oils. ACS Symposium Series 909: 107-117.

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