姓名：王玉洁

性别：男

学历：博士研究生

职称：副教授

工作单位：安徽农业大学茶树生物学与资源利用国家重点实验室

教育情况：

2016.09 - 2021.06 安徽农业大学，茶学，农学博士，导师：张正竹教授、宁井铭教授

2012.09 - 2016.06 安徽农业大学，茶学，农学学士，导师：宁井铭教授

工作经历：

2021.07-至今 安徽农业大学，副教授

所受奖项：

1. 2022.12：安徽省优秀博士学位论文

2. 2021.06：安徽省优秀毕业生

3. 2020.09：博士研究生国家奖学金

4. 2019.09：博士研究生国家奖学金

主要研究方向：

茶叶加工与综合利用：（1）茶叶品质安全无损检测技术；（2）茶叶加工品质化学；（3）茶叶资源综合利用

代表性著作：

1. Liu N.#, Shen S.#, Huang L., Deng G., Wei Y., Ning J.*, Wang Y.* (2023). Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS. Food Research International, 170, 112845.

2. Zhang Y., Yuan W., Ren Z., Ning J., Wang Y.* (2023). Indicator displacement assay for freshness monitoring of green tea during storage. Food Research International, 168, 112668.

3. Shen S., Wu H., Li T., Sun H., Wang Y.*, Ning J.* (2023). Formation of aroma characteristics driven by volatile components during long-term storage of An tea. Food Chemistry, 405, 135487.

4. Jia H., Yuan W., Ren Z., Ning J., Xu Y., Wang Y.*, Deng W.* (2022). Cost-effective and sensitive indicator-displacement array (IDA) assay for quality monitoring of black tea fermentation. Food Chemistry, 403, 134340.

5. Wang Y.*, Ren Z., Li M., Lu C., Deng W., Zhang Z., Ning J.** (2022). From lab to factory: A calibration transfer strategy from HSI to online NIR optimized for quality control of green tea fixation. Journal of Food Engineering, 339, 111284.

6. Wang Y.*, Ren Z., Chen Y., Lu C., Deng W., Zhang Z., Ning J.** (2022). Visualizing chemical indicators: Spatial and temporal quality formation and distribution during black tea fermentation. Food Chemistry, 401, 134090.

7. Wang Y., Cui Q., Jin S., Zhuo C., Luo Y., Yu Y., Ning J.*, Zhang Z.* (2022). Tea Analyzer: A low-cost and portable tool for quality quantification of postharvest fresh tea leaves. LWT - Food Science and Technology, 159, 113248.

8. Wang Y., Li M., Li L., Ning J.*, Zhang Z.* (2021). Green analytical assay for the quality assessment of tea by using pocket-sized NIR spectrometer. Food Chemistry, 345, 128816.

9. Wang Y.#, Li L.#, Liu Y., Cui Q., Ning J.*, Zhang Z.* (2021). Enhanced quality monitoring during black tea processing by the fusion of NIRS and computer vision. Journal of Food Engineering, 304, 110599.

10. Wang Y., Liu Y., Cui Q., Li L., Ning J.*, Zhang Z.* (2021). Monitoring the withering condition of leaves during black tea processing via the fusion of electronic eye (E-eye), colorimetric sensing array (CSA), and micro-near-infrared spectroscopy (NIRS). Journal of Food Engineering, 300, 110534.

11. Wang Y.#, Li T.#, Li L., Ning J.*, Zhang Z.* (2021). Evaluating taste-related attributes of black tea by micro-NIRS. Journal of Food Engineering, 290, 110181.

12. Wang Y., Liu Y., Chen Y., Cui Q., Li L., Ning J.*, Zhang Z.* (2021). Spatial distribution of total polyphenols in multi-type of tea using near-infrared hyperspectral imaging. LWT - Food Science and Technology, 148, 111737.