1.Personal Information
Name: Xiuzhu Yu
Department: College of Food Science and Engineering, Northwest A & F University
Address: A532 Food Science Building, 22 Xinong Road , Yangling, Shaanxi, P. R. China
Tel: +86-13991342081(M), +86-2987092841(H)
E-mail: xiuzhuyu@nwafu.edu.cn
Academic Background
Education
May 2008 Ph.D of Food Science, Northwest A & F University, P. R. China
(Dissertation topic: Principle and Application of FTIR Spectral Reconstitution Technique on Edible Oil Quality Analysis)(In Chinese with English Abstract)
July 2004 MS of Food Science, Northwest A & F University, P. R. China
(Thesis topic：Studies on Properties of Apple Seed and Apple Seed Oil) (In Chinese with English Abstract)
July 1999 BS of Fats and Oils Engineering, Zhengzhou Grain College, P. R. China
(Thesis topic：Studies on Refining of Crude Oil from Fried Instant Noodle Residue) (In Chinese with English Abstract)
Additional Training
2005.3-2005.7 English Language, XI’AN International Studies University
Employment Background
2017-Present Professor
College of Food Science and Engineering, Northwest A & F University
2009-2016 Associate Professor
College of Food Science and Engineering, Northwest A & F University
2014-2015 Visiting Scholar
Department of Food Science and Human Nutrition, Iowa University, USA (Supervised by Dr. Tong Wang)
2010-2012 Post Doctorate
College of science, Northwest A & F University (Supervised by Dr. Jing-ming Gao)
2004-2009 Lecturer
College of Food Science and Engineering, Northwest A & F University
2006-2007 Visiting Scholar
Department of Food Science and Agricultural Chemistry, McGill University, Canada (Supervised by Dr. F. R. van de Voort)
1999-2004 Teaching Assistant
College of Food Science and Engineering, Northwest A & F University
Primary Departmental Program Area
Lipid Chemistry
Edible Oil Processing
Areas of research (key words)
Lipid oxidation
Functional Oil Processing
Edible Oil Analysis by FTIR/FTNIR
2. Research, Scholarly and Creative Activities
a. Research achievement
1) Xiuzhu Yu. 2018. National Natural Science Foundation of China (NO.:31872894)
2) Xiuzhu Yu. 2016.National Natural Science Foundation of China (NO.:31671819).
b. Books and Chapters in books
1) Xiuzhu Yu. 2017. Spectroscopic Methods in Food Analysis (Adriana S. Franca and Leo M.L. Nollet, ed.). CRC Press.
c. Published papers related to edible oils processing/analysis (Selected)
1) Qi Li; Jia Chen; Zongyao Huyan; Yuxing Kou; Xiuzhu Yu*; Jin-Ming Gao. Application of Fourier Transform Infrared Spectroscopy for the Quality and Safety Analysis of Fats and Oils: A Review. Critical Reviews in Food Science and Nutrition,2018, DOI: 10.1016/j.microc.2017.07.012.
2) Lirong Xu; Xufei Zhu; Xiuzhu Yu*;Zongyao Huyan; Xingguo Wang. Rapid and simultaneous determination of the iodine value and saponification number of edible oils by FTIR spectroscopy. European Journal of Lipid Science and Technology. 2018,120(4).201700396.
3) Lirong Xu; Xiuzhu Yu*; Mengjun Li; Jia Chen; Xingguo Wang. Monitoring oxidative stability and changes in key volatile compounds in edible oils during ambient storage through HS-SPME/GC–MS. International Journal of Food Properties, 2018. DOI:10.1080/10942912.2017.1382510
4) Zongyao Huyan; Shaoxuan Ding; Xiuzhu Yu*;Xiaoli Liu. Preparation and characterization of hydrogenated castor oil-based coating wax. European Journal of Lipid Science and Technology. 2018, 120(4),201700444.
5) Jia Chen; Xiuzhu Yu *; Qiaona Geng; Mengjun Li. Combination of span 20 and pH-assisted walnut oil extraction during aqueous extraction process. LWT-Food Science and Technology, 2018,91,477-483.
6) Qi Li; Xiuzhu Yu*; Yandie Yang; Xiaoli Liu. Simple determination of diacylglycerols using thin layer chromatography and visible Spectrophotometry. Food Analytical Method, 2018,11(1): 236-242.
7) Qi Li, Xiuzhu Yu*, Lirong Xu, Jin-Ming Gao. Novel method for the producing area identification of Zhongning Goji berries by electronic nose. Food Chemistry, 2017, 221:1113–1119.
8) Lirong Xu, Xiuzhu Yu*, Lei Liu, Rui Zhang. A Novel Method for Qualitative Analysis of Edible Oil Oxidation by Electronic Nose. Food Chemsitry, 2016, 202:229-235. (IF="4.052）
9) Ning Wang, Tian Ma, Xiuzhu Yu*, Lirong Xu, Rui Zhang. Determination of Peroxide Values of Edible Oils by Ultraviolet Spectrometric Method. Food Analytical Methods, 2016，9:1412-1417.
10) Yage Wang, Yuan Gao, Xiuzhu Yu*, Yuanyuan Wang, Shan Deng, Jin-ming Gao. Rapid determination of Lycium barbarum polysaccharide with effective wavelength selection using near-infrared diffuse reflectance spectroscopy. Food analytical methods, 2016, 9(1):131-138.
11) Lirong Xu, Xiuzhu Yu*, Lei Liu, Mengjun Li, Rui Zhang. Rapid Method for Evaluating Edible Oil Oxidative Stability during Ambient Storage by FTIR Spectroscopy Using Mesh Cell. Analytical Methods, 2016, 8:5117-5122.
12) Lei Liu, Ning Wang, Lirong Xu, Xiuzhu Yu*, Rui Zhang, Tong Wang. A Novel Method of Determining Wax Cohesiveness by Using A Texture Analyzer. Journal of Texture Studies, 2016, 47:161-166.
13) Lirong Xu, Xufei Zhu, Xiumei Chen, Daijun Sun, Xiuzhu Yu*. Direct FTIR Analysis of Isolated Trans Fatty Acids in Edible Oils Using Disposable Polyethylene Films. Food Chemsitry, 2015,185: 503-508.
14) Xiaobin Dong, Qinghua Li, Daijun Sun, Xiumei Chen, Xiuzhu Yu* Direct FTIR analysis of free fatty acids in edible oils using disposable polyethylene films. Food Analytical Methods, 2015, 8(4):857-863. (IF="1.956)
15) Yuan Gao, Xiuzhu Yu*, Lirong Xu, Ning Wang, Rui Zhang. A novel approach to discriminate Lycium barbarum from Zhongning area using FT-IR spectroscopy and chemometrics. Analytical Methods, 2015, 7: 9108-9113.
16) Lirong Xu, Fei Tao, Qinghua Li, Xiuzhu Yu*, Lei Liu. Qualitative analysis of edible oil oxidation by FTIR spectroscopy using mesh “cell”. Analytical Methods, 2015, 7:4328–4333.
17)Xiuzhu Yu*, Qinghua Li, Daijun Sun, Xiaobin Dong, Tong Wang. Determination of the peroxide value of edible oils by FTIR spectroscopy using polyethylene films. Analytical Methods, 2015, 7(5): 1727-1731.
18)Xiumei Chen, Xiuzhu Yu*, Yage Wang, Yandie Yang, Jingya Zhang. Determination of Polar Components in Frying Oils by Fourier-Transform Near-Infrared Spectroscopy. Journal of oleo science, 2015, 64(3): 255-261.
19)Yandie Yang, Qinghua Li, Xiuzhu Yu*, Xiumei Chen, Yage Wang. A novel method for determining peroxide value of edible oils using electrical conductivity. Food Control, 2014, 39: 198-203.
20)Yage Wang, Xiuzhu Yu*, Xiumei Chen, Yandie Yang, Jingya Zhang. Application of Fourier transform near-infrared spectroscopy to the quantification and monitoring of carbonyl value in frying oils. Analytical Methods, 2014, 6(19):7628-7633.
21) Shuang-kui Du*, Hongxin Jiang, Xiuzhu Yu*, Jay-lin Jane. Physicochemical and functional properties of whole legume flour. LWT-Food Science and Technology, 2014, 55(1): 308-313.
22)Xiuzhu Yu*, Qinghua Li, Shuangkui Du, Rui Zhang, Chunjin Li. A novel process for the aqueous extraction of oil from Camellia oleifera seed and its antioxidant activity. Grasas y Aceites, 2013, 64(4): 407-414.
23) Xiuzhu Yu, Chen Yang, Shuangkui Du, Jin-ming Gao. A New Method for Determining Free Fatty Acid Content in Edible Oils by Using Electrical Conductivity. Food Analytical Methods, 2012, 5(6), 407-414.
24)Xiuzhu Yu, F. R. van de voort, J. Sedman, Jin-Ming, Gao.A new direct Fourier transform infrared analysis of free fatty acids in edible oils using spectral reconstitution. Analytical and Bioanalytical Chemistry，2011.401(1)：315-324
25) Xiuzhu Yu, Shuangkui Du, Jianxin zhang, Lijuan Song. Impact of Potato Chips Frying on the Quality Characteristic of Rapeseed Oil. International Journal of Food Engineering, 2011,7(2)：Article 7,1-10.
d. Members
Chinese Cereals and Oils Association
