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Yang Haihua

Sourse:   Date:2018-12-17

Haihua YANG


Associate Professor

22# Xinong Road, College of Food Science and Engineering, Northwest A&F University , Yangling, 712100, Shaanxi, China.

Email: haihuayang@ nwafu.edu.cn; haihuayang2013@gmail.com  


PhD 2008.8-2012.3 Food safety, Zhejiang University

Master 2005.9-2008.7 Food science, Fujian Agriculture and Forestry University

Bachelor 2001.9-2005.7 Horticulture, Northwest A&F University


Structure and bioactivity of functional factors in fruits and vegetables; 

Molecular and cellular mechanisms of bioactive food factors.


Associate Professor 2018.1-Now College of Food Science and Engineering, Northwest A&F University

Postdoctor 2015.5-Now College of Food Science and Engineering, Northwest A&F University

Prelector 2012.4-2017.12 College of Food Science and Engineering, Northwest A&F University


1. National Natural Science Foundation of China (31501472). Degradation Mechanism of Polymeric Proanthocyanidins with Ultrasound and Antioxidant Activity of Degradation Products. 2016.1- 2018.12.

2. China Postdoctoral Science Foundation (Special Foundation) (2016T90951). Antioxidant Mechanism and Activity Improvement of Proanthocyanidins. 2016.1-2018.12.

3. China Postdoctoral Science Foundation (2015M582710). Study on Ultrasonic Degradation Mechanism of Proanthocyanidin Polymer. 2015.1-2017.12.

4. Science and Technology Research and Development Program of Shaanxi Province, China (2016SF-447). New Technology of Controlling Penicillin in Apple and Apple Products. 2016.1-2017.12.

5. Major Project on Quality and Safety of Agricultural Products (Risk Assessment, Sub-project) (GJFP201700302). Mapping of Risks of Quality and Safety of Dried Fruits and Evaluation of Key Control Points. 2017.1-2017.12.

6. Special Foundation for Basic Scientific Research of Northwest A&F University (Z109021506). Effect of Proanthocyanidins on Regulation of Vascular Endothelial Growth Factor (VEGF). 2015.1-2017.12

7. Doctoral Scientific Research Foundation of Northwest A&F University (Z111021303). Anti-oxidant Activity and Structure-activity Relationship and Applications of Prodelphenidins. 2012.1-2015.12.


1. Haihua Yang*, Jian Li, Yuan Wang, Chunji Gan. Identification of water-soluble Monascus yellow pigments using HPLC-PADELSD, high-resolution ESI-MS, and MS-MS. Food Chemistry. 2018, 245, 536-541.

2. Zhiwei Zhang#, Haihua Yang#, Zhenhong Gao, Yahong Yuan, Jing Dong, Yuan Wang, and Tianli Yue*. Identification, synthesis, and safety assessment of thidiazuron [1-Phenyl-3-(1,2,3-thidiazol-5-yl)urea] and its metabolites in kiwifruits. Journal of Agricultural and Food Chemistry. 2017, 65, 11273-11279.

3. Haihua Yang*, Yongjie Wu, Chunji Gan, Tianli Yue, Yahong Yuan. Characterization and antioxidant activity of a novel polysaccharide from Pholidota chinensis Lindl. Carbohydrate Polymers. 2016, 138, 327-334.

4. Haihua Yang*, Jinjie Zhang, Xingqian Ye, Tianli Yue, Yahong Yuan. Prodelphinidin in hot water extract of bayberry leaves (Myrica rubra Sieb. et Zucc.) and its antioxidant activity: influence of infusion conditions. Food Science and Technology Research. 2016, 22 (6), 829-840.

5. Haihua Yang, Xingqian Ye, Yujing Sun, Dan Wu, Yan Chen, Donghong Liu. Optimization of extraction of prodelphinidins from bayberry (Myrica rubra Sieb. et Zucc.) leaves. Journal of  Food Science and Technology. 2014, 51(10):2435-2444.

6. Haihua Yang, Xingqian Ye, Donghong Liu, Jianchu Chen, Yan Shen, Dong Yu. Characterization of Unusual Proanthocyanidins in Leaves of Bayberry (Myrica rubra Sieb. et Zucc.). Journal of Agricultural and Food Chemistry. 2011, 59, 1622-1629.

7. Haihua Yang, Yiqiang Ge, Yujing Sun, Donghong Liu, Xingqian Ye, Dan Wu. Identification and Characterization of Low-molecular-weight Phenolic Compounds in Bayberry (Myrica rubra Sieb. et Zucc.) Leaves by HPLC-DAD and HPLC-UV-ESIMS. Food Chemistry. 2011, 128, 1128-1135.

8. Yan Shen, Haihua Yang, Jianchu Chen, Donghong Liu, Xingqian Ye. Effect of waxing and wrapping on phenolic content and antioxidant activity of citrus during storage. Journal of Food Processing and Preservation. 2013, 37(3), 222-231.


1. Xingqian Ye, Haihua Yang. A Method of Extraction Prodelphinidins from Bayberry Leaaves. China (ZL201210043093.7).

2. Chunji Gan, Haihua Yang. Low-Calory-Value Bean Paste and Preparation Method. China, 2011 (ZL200710008496.7.).