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
- 15)Li JH, Shi L, Xu SY, Gu SY, Wen X, Xu DY, Luo JY, Huang YY* and Wang M. Optimal fermentation time for Nigrospora-fermented tea rich in bostrycin. J Sci Food Agric 2021, 101(6): 2483-2490.
- 14)ZilinYu, Huanhuan Deng, Huan Qu, Beibei Zhang, Gaixiang Lei, Junhai Chen, Xiaoguan Feng, Dewen Wu, Youyi Huang, Zhixi Ji*. Penicillium simplicissimum possessing high potential to develop decaffeinated Qingzhuan tea. LWT-Food Science and Technology, 2022, 165, 11360.
- 13)Zhu Wen, Wang Wenfeng, Xu Wencan, Wu Shuang, Chen Wenjun, Huang Youyi*, Wang Shengpeng*. Influence of thermophilic microorganism on non-volatile metabolites during high-temperature pile-fermentation of Chinese dark tea based on metabolomic analysis. Food Sci Biotechnol, 2022，31，827-841.
- 12)Wen Zhu, Xin Fang , Wenfeng Wang, Wencan Xu, Wenjun Chen, Shuang Wu, Youyi Huang*, Shengpeng Wang*. Aroma effects of critical volatile compounds during thermophilic bacteria pile-fermentation in dark tea using gas chromatography mass spectrometry and odor activity value. Food Science and Technology，2022，42, 87022.
- 11)Zhang H, Liu YZ, Xu WC, Chen WJ, Wu S, and Huang YY*. Metabolite and microbiome profilings of pickled tea elucidate the role of anaerobic fermentation in promoting high levels of gallic acid accumulation. J. Agric. Food Chem., 2020, 68, 13751−13759.
- 10)Zhang H, Wang JJ, Zhang DD, Zeng L, Liu YN, Zhu W, Lei GX, Huang YY*. Aged fragrance formed during the post-fermentation process of dark tea at an industrial scale. Food Chemistry, 2021, 342, 128175..
- 9)Huan Zhang, Yijie Chen, Yafei Guo, Wencan Xu, Wenfeng Wang, Shuang Wu, Wenjun Chen, Youyi Huang*. Label-free quantification proteomics reveals the active peptides from protein degradation during anaerobic fermentation of tea, LWT-Food Science and Technology, 2021, 150, 111950..
- 8)Shuang Wu, Wenfeng Wang , Wen Zhu, Wenjun Chen, Wencan Xu, Mengyuan Sui, Guangxian Jiang, Jingyi Xiao, Yaoyao Ning, Cunqiang Ma, Xin Fang, Yueyue Wang, Youyi Huang,* , Gaixiang Lei*. Microbial community succession in the fermentation of Qingzhuan tea at various temperatures and their correlations with the quality formation. International Journal of Food Microbiology，2022, Vol. 382, 109937.
- 7)Fang Xin, Liu Yanan, Xiao Jingyi, Ma Cunqiang, Huang Youyi*. GC–MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea. Food Chemistry, 2023, 410, 135396.
- 6)Fang, X., Xu, W., Jiang, G., Sui, M., Xiao, J., Ning, Y., Niaz, R., Wu, D., Feng, X., Chen, J., Huang, Y.*, Lei, G.*, Monitoring the dynamic changes in aroma during the whole processing of Qingzhuan tea at an industrial scale: From fresh leaves to finished tea, Food Chemistry, 2024, 439, 137810.
