姓名：杨艳

性别：女

学历：博士研究生

职称：副教授

工作单位：湖北民族大学

教育情况：

2019/09-2020/07，武汉大学，化学与分子科学学院，访问学者

2006/09-2009/06，华东师范大学，物理化学，博士

2003/09-2006/06，曲阜师范大学，物理化学，硕士

1999/09-2003/06，湖北工程学院，化学，学士

工作经历：

2009/07-       ，-湖北民族大学讲师、副教授

主要研究方向：

主要从事天然产物化学和食品风味化学的研究

代表性著作：

(1) Liang Feng; Yan Yang*; Shuang-shuang Liu; Ding-yun Tan; Chun Tan; Ai-nong Yu, The study of volatile products formation from the self-degradation of L-ascorbic acid in the hot compressed water, Food Chemistry, 2022, 371,131155;

(2) Yan Yang*, Ya Li; Liang Feng; Ai-Nong Yu; Bao-Guo Sun, The effects of reaction parameters on the nonenzymatic browning reaction between L-ascorbic acid and glycine, International Journal of Food Engineering, 2021, 17(1), 1-8;

(3) Yang Yan*; Yu Ai-nong; Sun Bao-guo; Liu Yu-ping; Tian Hong-yu, Study of the kinetic behavior of non-enzymatic browning reaction between L-ascorbic acid and glycine by the excess concentration method, International Food Research Journal, 2021, 28(3),566-575;

(4) Ya Li, Yan Yang*, Ai Nong Yu, Kui Wang. Effect of reaction parameters on self-degradation of L-ascorbic acid and self-degradation kinetics, Food Science & Biotechnology, 2016, 25(1): 97-106;

(5) Ya Li; Yan Yang*; Ai-nong Yu, Effects of reaction parameters on generation of volatile compounds from the Maillard reaction between L-ascorbic acid and glycine, International Journal of Food Science and Technology, 2016, 51(6): 1349-1359