T师资队伍Teachers
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学习经历：
2004.09—2008.07：本科，黑龙江八一农垦大学，食品质量与安全专业
2008.9—2010.8：硕士，江陵原州国立大学/韩国科学技术研究所江陵分院功能性食品中心，食品科学专业
2011.03—2014.02：博士，科学技术联合大学院大学/韩国科学技术研究所江陵分院功能性食品中心，生物化学专业
工作经历：
2010.08—2011.02：访问学者，韩国科学技术研究所江陵分院功能性食品中心
2014.07-至今：合肥工业大学，讲师/硕士研究生导师1.植物中多酚化合物的鉴定及活性研究
2.药食同源植物功能性食品开发1.安徽省自然科学基金面上项目：基于在线化学检测偶联色谱技术鉴定的酚类消化特性及其抗氧化活性，主持
2.企业委托项目：提高茶籽出油率关键技术研发，主持(1) Yi-Ge Zhang# , Huan Kan# , Sheng-Xiong Chen, Kiran Thakur, Shao-Yun Wang, Jian-Guo Zhang, Ya-Fang Shang*, Zhao-Jun Wei*. Comparison of phenolic compounds extracted from Diaphragma juglandis fructus, walnut pellicle, and flowers of Juglans regia using methanol, ultrasonic wave, and enzyme assisted-extraction. Food Chemistry 2020, 321: 126672.
(2) Ya-Fang Shang#*, Heng Cao, Yi-Long Ma, Chen Zhang, Fei Ma, Chun-Xian Wang, Xiao-Long Ni, Won-Jong Lee, Zhao-Jun Wei* . Effect of lactic acid bacteria fermentation on tannins removal in Xuan Mugua fruits. Food Chemistry 2019, 274: 118-122.
(3)Ya-Fang Shang#, Heng Cao#, Chao-Kun Wei, Kiran Thakur, Ai-Mei Liao, Ji-Hong Huang*, Zhao-Jun Wei* . Effect of sugar types on structural and flavor properties of peony seed derived Maillard reaction products. Journal of Food Processing and Preservation 2019, 00:e14341.
(4)Ya-Fang Shang#* , Yi-Ge Zhang, Heng Cao, Yi-Long Ma, Zhao-Jun Wei* . Comparative study of chemical compositions and antioxidant activities of Zhizi fruit extracts from different regions. Heliyon 2019, 5: e02853.
(5) Yi-long Ma#* , Ya-Fang Shang#, Zhi-Feng Zhong, Ying-Shuo Zhang, Yang Yang, Jun Feng, Zhao-Jun Wei* . A new isoflavone glycoside from flowers of Pueraria Montana var. lobata (Willd.) Sanjappa &Pradeep. Natural Product Research 2019 (DOI: 10.1080/14786419.2019.1655021).
(6) Ya-Fang Shang#*, Jiu-liang Xu，Won-Jong Lee，Byung-Hun Um. Antioxidative polyphenolics obtained from spent coffee grounds by pressurized liquid extraction. South African Journal of Botany 2017, 109: 75-80.
(7)Ya-Fang Shang#, Kwang-Hyun Cha, Eun-Ha Lee, Cheol-Ho Pan, Byung-Hun Um*. Optimization, Bio accessibility of Tricin and Anti-oxidative Activity of Extract from Black Bamboo Leaves, Free Radicals and Antioxidants 2016, 6(1): 64-71.
(8)Ya-Fang Shang#, Sang-Min Kim, Byung-Hun Um* . Optimisation of pressurized liquid extraction of antioxidants from black bamboo leaves. Food Chemistry 2014, 154: 164-170.
(9) Ya-Fang Shang#, Sarangerel Oidovsambuu, Je-Seung Jeon, Chu-Won Nho, Byung-Hun Um*. Chalcones from the Flowers of Coreopsis lanceolata and Their In Vitro Antioxidative Activity. Planta Medica 2013, 79: 295-300.
(10) Ya-Fang Shang#, Sang-Min Kim, Won-Jong Lee, Byung-Hun Um* . Pressurized liquid method for fucoxanthin extraction from Eisenia bicyclis (Kjellman)Setchell. Journal of Bioscience and Bioengineering 2011, 111(2): 237-241.
(11) Ya-Fang Shang#, Sang-Min Kim# , Dae-Geun Song, Cheol-Ho Pan, Won-Jong Lee, Byung Hun Um*. Isolation and Identification of Antioxidant Compounds from Ligularia fischeri. Journal of Food Science 2010, 75(6): 530-535.1.指导学生获得宣城市第三届“赢在江淮，创新宣城”创业大赛优秀奖，2020
2.2017届本科毕业设计优秀指导教师
3.安徽省宣城市宣州区第十六届人大代表
4.宣城市留学人员联谊会副会长
5.宣城市青年志愿者协会翻译分会副会长
