黄友谊
博士生导师
硕士生导师
教师姓名：黄友谊
教师英文名称：Louis
教师拼音名称：Huang Youyi
政治面貌：中共党员
主要任职：中国农村专业技术协会茶叶专业委员会主任委员
职称：教授
在职信息：在职
学历：博士研究生毕业
学位：博士
电子邮箱：
毕业院校：华中农业大学
学科：茶学
其他联系方式
邮编：
邮箱：
论文成果
- 25)许文璨，王芹，赵云青,王春光，龚成云，黄友谊. 不同茶树品种在宜昌兴山的白茶适制性比较. 茶叶通讯，. 2021,48(03)：478-483.
- 24)黄友谊，方欣，隋梦圆，江广贤，肖婧仪，王文凤，宁瑶瑶.茶叶微生物研究现状与展望.华 中 农 业 大 学 学 报, 2022, 41(5):24~32.
- 23)朱雯, 吴双, 王文凤, 许文璨, 陈文君, 黄友谊*. 青砖茶渥堆发酵中嗜热细菌筛选、鉴定及产酶特性研究. 茶叶科学, 2022, 42(02), 211-221.
- 22)Youyi Huang, Jiaoyu Deng, Jing Gu, Zhiping Zhang, Maxwell Tony, Lijun Bi, Yuanyuan Chen, Yafeng Zhou, Ziniu Yu, Xianen Zhang*. The key DNA-binding residues in the C-terminal domain of Mycobacterium tuberculosis DNA gyrase A subunit (GyrA). Nucleic Acids Research, 2006, 34(19):5650-9 （IF 9.202）26.
- 21)Jing-wei Liu, You-yi Huang*, Jian Ding, Cong Liu, Xiu-dan Xiao, De-jiang Ni. Prokaryotic expression and purification of Camellia sinensis polyphenol oxidase. Journal of the Science of Food and Agriculture. 2010, 90(14): 2490–2494.
- 20)Ping Xiao, Youyi Huang*, Wenpeng Yang, Bowei Zhang, Xiaoxia Quan. Screening lactic acid bacteria with high yielding-acid capacity from pickled tea for their potential uses of inoculating to ferment tea products. Journal of Food Science and Technology. 2015,52(10): 6727-6734.
- 19)Youyi Huang*, Cong Liu & Xiudan Xiao. Quality characteristics of a pickled tea processed by submerged fermentation. International Journal of Food Properties. 2016,19(6): 1194-1206.
- 18)Youyi Huang*, Xiudan Xiao,Liu Cong, Mengyao Wu,Yingjie Huang,Yanni Yao. A fermented tea with high levels of gallic acid processed by anaerobic solid-state fermentation. LWT - Food Science and Technology, 2016,71:260–267.
- 17)Yanni Yao, Mengyao Wu, Yingjie Huang, Chuankai Lia, Xin Pan, Wen Zhu, Youyi Huang*. Appropriately raising fermentation temperature beneficial to the increase of antioxidant activity and gallic acid content in Eurotium cristatum-fermented loose tea. LWT - Food Science and Technology，2017, 28: 248-254.
- 16)Yali Jiang, Yu Lu, Youyi Huang, Shouwen Chen, Zhixia Ji*. Bacillus amyloliquefaciens HZ-12 heterologously expressing NdmABCDE with higher ability of caffeine degradation. LWT - Food Science and Technology，2019, 109: 387-394.
