Yan Li | Nutrition | Best Researcher Award

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Prof. Dr. Yan Li | Nutrition | Best Researcher Award

Prof. Dr. Yan Li, Jiangnan University, China

Yan Li is a Research Associate at the State Key Laboratory of Food Science and Technology, Jiangnan University, China. He earned his B.Sc. in Food Sciences and Engineering from Jiangnan University in 2012 and a Ph.D. in Biochemistry and Molecular Biology from the Institute for Nutritional Sciences, SIBS, CAS, in 2017. His research focuses on epigenetic regulation of glucose and lipid metabolism, therapeutic strategies for metabolic diseases like T2DM and obesity, and developing functional foods. Yan Li has received multiple honors, including the Young Elite Scientists Sponsorship Program by CAST (2021-2023), showcasing his contributions to advancing health and nutrition science.

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Education Background:

Yan Li completed his education with a strong focus on food sciences and molecular biology. He earned his B.Sc. in Food Sciences and Engineering from Jiangnan University, China, in 2012, where he laid the foundation for his expertise in food technology. He then pursued a Ph.D. in Biochemistry and Molecular Biology at the Institute for Nutritional Sciences, SIBS, CAS, in Shanghai, completing it in 2017 under the supervision of Dr. Hao Ying. His doctoral research focused on cutting-edge areas of molecular biology, particularly epigenetic regulation and metabolic diseases, establishing a solid academic background for his research in health and nutrition.

Professional Experience:

Yan Li has been a Research Associate at the State Key Laboratory of Food Science and Technology, Jiangnan University, since 2017. In this role, he has conducted groundbreaking research on metabolic regulation, focusing on epigenetic mechanisms like microRNAs, acetylation, and lactylation, and their roles in glucose and lipid metabolism. His work extends to developing therapeutic strategies for metabolic disorders such as Type 2 Diabetes Mellitus (T2DM), obesity, and aging-related conditions. Additionally, he explores the functional properties of plant-based ingredients to innovate health and functional foods. Yan Li’s professional experience reflects his dedication to advancing both scientific understanding and practical applications in metabolic health.

Research Interest:

Yan Li‘s research interests focus on the role of epigenetic regulation in metabolic processes, particularly how microRNAs, acetylation, and lactylation influence glucose and lipid metabolism, as well as energy homeostasis. He aims to uncover novel therapeutic strategies for metabolic diseases, including Type 2 Diabetes Mellitus (T2DM), Non-Alcoholic Fatty Liver Disease (NAFLD), aging, and obesity. Additionally, his work explores the mechanisms behind metabolism, exercise, muscle atrophy, and dystrophy, with an emphasis on skeletal muscle regulation. He is also dedicated to investigating the metabolic effects of functional ingredients in cereals and plants, seeking to develop innovative functional foods and health products.

Award and Honors:

Yan Li has received numerous prestigious awards and honors throughout his academic and professional career. These include multiple Outstanding Student Awards from the Chinese Academy of Sciences (2013-2015) and Jiangnan University (2010-2011). He was also recognized as an Outstanding Student Leader by the Chinese Academy of Sciences (2013-2014). In 2014-2015, he received the New World Scholarship from the same institution. Yan Li was awarded the Yihaikerry Teacher Award (2019-2020) and is a recipient of the Young Elite Scientists Sponsorship Program by CAST (2021-2023), highlighting his significant contributions to the field of food science and health research.

Conclusion:

Yan Li is a highly accomplished researcher whose work significantly contributes to the fields of food science, biochemistry, and molecular biology. His research on epigenetic regulation in metabolic diseases, such as Type 2 Diabetes Mellitus, obesity, and aging, alongside his innovative studies on functional foods, positions him as a leading expert in the field. With a solid educational background, extensive research experience, and a history of receiving prestigious awards, Yan Li’s dedication to advancing scientific knowledge and practical health applications makes him a deserving candidate for recognition. His work has the potential to improve global health and nutrition, marking him as an influential researcher.

Top Notable Publications

“Unveiling the potential of germinated black bean extracts: Targeting topoisomerase IIα through in silico and in vitro approaches”

Journal: Food Chemistry

Year: 2025 📅

Citations: 0 📚

“Unveiling the microbiota-mediated impact of different dietary proteins on post-digestive processes: A simulated in vitro approach”

Journal: Food Research International

Year: 2024 📅

Citations: 0 📚

“Unveiling the structural and physico-chemical properties of glutenin macropolymer under frozen storage: Studies on experiments and molecular dynamics simulation”

Journal: Food Research International

Year: 2024 📅

Citations: 0 📚

“Sirtuin 3 reinforces acylcarnitine metabolism and maintains thermogenesis in brown adipose tissue of aging mice”

Journal: Aging Cell

Year: 2024 📅

Citations: 0 📚

“Modifications and in vitro absorption of 5-heptadecyresorcinol from cereals using digestion and ussing chamber models”

Journal: Food Research International

Year: 2024 📅

Citations: 0 📚

“Aqueous Extract of Wolfberry Alleviates Aging-Related Skeletal Muscle Dysfunction by Modulating PRRs Signaling Pathways and Enhancing DNA Repair”

Journal: Molecular Nutrition and Food Research

Year: 2024 📅

Citations: 0 📚

“Research progress of emulsifiers for baking”

Journal: Food and Fermentation Industries

Year: 2024 📅

Citations: 0 📚

“Maternal brown rice diet alleviates adverse effects of maternal obesity on offspring metabolism via enhancing DNA demethylation of AdipoR2”

Journal: Food Bioscience

Year: 2024 📅

Citations: 0 📚

“Maternal Dietary Carbohydrate and Pregnancy Outcomes: Quality over Quantity”

Journal: Nutrients

Year: 2024 📅

Citations: 0 📚

“Quinoa Polyphenol Extract Alleviates Non-Alcoholic Fatty Liver Disease via Inhibiting Lipid Accumulation, Inflammation, and Oxidative Stress”

Journal: Nutrients

Year: 2024 📅

Citations: 1 📚

 

Filiz Yangilar | Nutrition | Best Researcher Award

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Assoc Prof Dr. Filiz Yangilar | Nutrition | Best Researcher Award 

Assoc Prof Dr. Filiz Yangilar, Erzincan Binali Yıldırım university, Turkey

Assoc. Prof. Dr. Filiz Yangılar is a faculty member at Erzincan Binali Yıldırım University, Turkey. Her research interests include food science and technology, with a focus on dairy products, functional foods, and food safety. Dr. Yangılar has published numerous articles in her field and actively participates in both national and international academic conferences. She is committed to advancing food technology research and contributing to the academic development of her students through innovative teaching and mentoring.

Profile:

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Education:

Assoc. Prof. Dr. Filiz Yangilar earned her Ph.D. in Food Science from Atatürk University, Institute of Science, Department of Food Science, completing her thesis titled “Investigation of Some Quality Criteria of White Cheese Produced Using Different Probiotic Cultures During the Ripening Period” on October 8, 2010. Prior to her doctorate, she obtained her M.Sc. in Food Science from the same institution, where she focused on the “Production of Karın Kaymağı Cheese in Oltu and Şenkaya Regions under Factory Conditions and Determination of Some Microbiological, Physical, Chemical and Sensory Properties of These Cheeses.” Dr. Yangilar also holds a B.Sc. in Food Engineering from Atatürk University, Faculty of Agriculture, graduating on June 26 (year unspecified). Her academic background has provided her with a strong foundation in food science and engineering, leading to her significant contributions in the field.

Professional Experiences:

Assoc. Prof. Dr. Filiz Yangilar has been serving as an Associate Professor at Erzincan Binali Yıldırım University, Turkey, since 2010. In this role, she is actively involved in teaching, research, and project supervision within the Department of Food Engineering, focusing on areas such as food science, dairy products, probiotics, essential oils, and functional product development. Additionally, she has taken on the role of Researcher and Project Leader for various funded projects, successfully completing 12 projects that delve into food science topics, including the development of essential oils and dairy products. Dr. Yangilar is responsible for leading these research initiatives, overseeing laboratory activities, and managing collaborations with both national and international research institutions, significantly contributing to advancements in her field.

Research Projects:

Assoc. Prof. Dr. Filiz Yangilar has successfully completed 12 projects that focus on various aspects of food science, with a particular emphasis on probiotics and dairy products. These projects have explored innovative approaches to enhance the quality and functionality of dairy items, investigating the incorporation of probiotic cultures and the development of novel food products. Her research aims to address industry needs and improve public health through the advancement of functional foods. Through these projects, Dr. Yangilar has contributed valuable insights into the benefits of probiotics in dairy production and has fostered collaborations that enhance knowledge exchange in the field.

Research Interest:

Assoc. Prof. Dr. Filiz Yangilar’s research encompasses a diverse range of areas, including essential oils, probiotics, dairy products, nutrition in diseases, and functional product development. Her work on essential oils explores their applications and benefits in food preservation and flavor enhancement. In the realm of probiotics, she investigates their role in improving the quality and health benefits of dairy products, aiming to enhance their functional properties. Additionally, Dr. Yangilar examines the intersection of nutrition and health, focusing on how specific dietary components can influence disease prevention and management. Through her commitment to functional product development, she strives to create innovative food solutions that address health needs while meeting consumer demands. This multifaceted approach underscores her dedication to advancing food science and improving public health outcomes.

Top Notable Publications:

Gülhan, B., & Yangilar, F. (2024). Effects of Nettle (Urtica dioica) Extract on Versus Pathogenic Microorganisms in Yogurt Production. Journal of Tekirdag Agricultural Faculty, 21(3), 759–770.

Yangilar, F. (2023). Determination of antioxidant capacity, citric acid, phenolic compounds, physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different concentrations. Food Science and Biotechnology, 32(4), 531–542.

Yilmaz, S.K., & Yangilar, F. (2022). Evaluation of the relationship between chronotype, adherence to the Mediterranean diet, and cardiometabolic health in adults. Revista Espanola de Nutricion Humana y Dietetica, 26(4), 338–347.

Ertugay, M.F., Yangılar, F., & Çebi, K. (2020). ICE CREAM WITH ORGANIC KAVILCA (BUCKWHEAT) FIBRE: MICROSTRUCTURE, THERMAL, PHYSICOCHEMICAL AND SENSORY PROPERTIES. Carpathian Journal of Food Science and Technology, 12(3), 1–16.

Yangilar, F., & Yildiz, P.O. (2018). Effects of using combined essential oils on quality parameters of bio-yogurt. Journal of Food Processing and Preservation, 42(1), e13332.

Oğuzhan Yıldız, P., & Yangılar, F. (2017). Effects of whey protein isolate based coating enriched with Zingiber officinale and Matricaria recutita essential oils on the quality of refrigerated rainbow trout. Journal of Food Safety, 37(4), e12341.

Yangilar, F. (2017). Effects of natamycin edible films fortified with essential oils on the safety and quality parameters of Kashar cheese. Journal of Food Safety, 37(2), e12306.

Yangilar, F., & Çakmakçi, S. (2017). Probiotic shelf-life, mineral contents and other properties of probiotic yogurts supplemented with corn flour. Tarim Bilimleri Dergisi, 23(4), 472–481.

Yıldız, P.O., & Yangılar, F. (2016). Effects of Different Whey Protein Concentrate Coating on Selected Properties of Rainbow Trout (Oncorhynchus mykiss) During Cold Storage (4°C). International Journal of Food Properties, 19(9), 2007–2015.

Yangilar, F., & Oğuzhan Yildiz, P. (2016). Casein/natamycin edible films efficiency for controlling mould growth and on microbiological, chemical and sensory properties during the ripening of Kashar cheese. Journal of the Science of Food and Agriculture, 96(7), 2328–2336.