个人简历

教育经历\r
2003.09-2007.07中国农业大学生物工程本科\r
2007.09-2009.07中国农业大学食品生物技术硕士\r
2013.03-2015.06中国科学院动物研究所能量代谢调控研究室博士联合培养\r
2010.09-2015.06中国农业大学食品生物技术博士\r
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工作经历\r
2019.01-至今中国农业大学食品科学与营养工程学院副教授\r
2018.06-2018.12 中国农业大学食品科学与营养工程学院讲师\r
2017.08-2018.01 新加坡国立大学化学系（食品科学与技术）博士后\r
2015.09-2017.06 中国农业大学园艺学博士后流动站博士后\r
2009.07-2010.08广东省珠海市出入境检验检疫技术中心助理研究员

研究领域

"""""果酒为主的果蔬加工技术和果蔬营养成分研究\r
果蔬中活性成分改善肥胖、糖尿病等慢性代谢疾病的功效及机制研究\r
营养健康食品开发"

近期论文

Guo JL, Han X, Tan HY, Huang WD#, You YL#,Zhan JC#.Blueberry extract improves obesity through regulation of the gut microbiota and bile acids via pathways involving FXR and TGR5. iScience. 2019. (Accepted)\r
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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.\r
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You YL, Li N, Han X, Guo JL, Liu GJ, Huang WD, Zhan JC. Effects of Seven Copigments on Color Stability of Mulberry Juice. International Journal of Food Science and Technology. 2019, 54: 2141-2150.\r
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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.\r
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You YL, Li N, Han X, Guo JL, Liu GJ, Huang WD, Zhan JC. Influence of Tannin Extract and Yeast Extract on Color Preservation and Anthocyanin Content of Mulberry Wine. Journal of Food Science. 2018, 83(4):1084-1093.\r
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Guo JL, Han X, Zhan JC, You YL#, Huang WD#. Vanillin Alleviates High Fat Diet-Induced Obesity and Improves the Gut Microbiota Composition. Frontiers in Microbiology. 2018, doi.org/10.3389/fmicb.2018.02733.\r
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You YL, Han X, Guo JL, Guo Y, Yin MW, Liu GJ, Huang WD, Zhan JC. Cyanidin-3-glucoside attenuates high-fat and high-fructose diet-induced obesity by promoting the thermogenic capacity of brown adipose tissue. Journal of Functional Foods. 2018, 41:62-71.\r
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You YL, Zhou F, Huang DJ. Eating the right color: dietary anthocyanins and obesity control. Food & Beverage Asia. 2018, 12:57-59.\r
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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), DOI:10.1002/mnfr.201700261.（封面文章)\r
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You YL, Liang C, Han X, Guo JL, Ren CL, Liu GJ, Huang WD, Zhan JC. Mulberry anthocyanins, cyanidin 3-rutinoside and cyanidin 3-glucoside, increase the quantity of mitochondria during brown adipogenesis. Journal of Functional Foods. 2017, 36:348-356.\r
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Yuan XX*, Wei G*, You YL*, Huang YY, Lee JH, Liu QS, Huang WD, Li DH, Zhan JC, Cheng J, Yaun ZQ, Jin WZ. Rutin ameliorates obesity through brown fat activation.FASEB Journal. 2017, 31(1): 333-345.\r
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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.（封面文章）\r
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Liu XM*, Wang SP*, You YL*, Meng MH, Zheng ZJ, Dong M, Lin J, Zhao QW, Zhang CH, Yuan XX, Hu T, Liu LQ, Huang YY, Zhang L, Wang DH, Zhan JC, Jin WZ. Brown adipose tissue transplantation reverses obesity in Ob/Ob mice. Endocrinology. 2015, 156(7):2461-2469.