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Faculty & Staff Directory

Photo of Dr. Yu
Contact Info
EMail: lyu5@umd.edu
Mailing Address:
Nutrition & Food Science (NFSC)
0112 Skinner Building
University of Maryland
College Park, MD 20742-7521
Phone: 301 405-0761
Fax: 301 314-3313

Dr. Liangli (Lucy) Yu
Professor & Chair (Acting)
Nutrition & Food Science (NFSC)

Education:

Research Activities:

Dr. Yu researches value-added nutraceutical & functional food production for disease prevention and health promotion; natural food preservatives for improving food quality and safety; cellular and molecular mechanisms of bioactive food factors; general food chemistry and enzymology.

Principle Academic Responsibilities

  • NFSC 112: Food: Science and Techology, Team Member
  • NFSC 421: Food Chemistry
  • NFSC 423: Food Chemistry Laboratory
  • NFSC 678C: Food Safety Chemistry
  • NFSC 678G: Nutraceutical and Nutritional Chemistry

Awards and Honors:

2008Young Scientist Research Award, American Oil Chemist Society
2008Excellence in Research Award, University of Maryland College Park, College of Agriculture and Natural Resources Alumni Association
2007Research Highlights No. 7, USDA CSREES NRI
2007Featured Chemist for the Many Faces of Chemistry, American Chemical Society
2006Young Scientist Research Award, American Chemical Society, Agricultural and Chemistry Division
2006Excellence in Instruction Award, University of Maryland, College of Agriculture and Natural Resources Alumni Association
2006General Research Board Award, University of Maryland
2002-
2003		Tenure Track Faculty Scholarly Excellence Award, Colorado State University, College of Applied Human Science

Editorships:

BOOKS

  • Ni P, Wang L, and Yu L (ed). 1993. ORGANIC CHEMISTRY; China Medicinal Publisher, Beijing, PR, China.
  • Yu L. (ed). 2008. WHEAT ANTIOXIDANTS; John Wiley & Sons, Inc. Hoboken, NY 07030.
JOURNALS
  • 2006-present, Member of the Editorial Board, Molecular Nutrition and Food Research.
  • 2006-present, Member of the Editorial Board, LWT-Food Science and Technology, (An official publication of the International Union of Food Science and Technology).
  • 2007-present, Member of the Editorial Board, Food Chemistry.
  • 2007-present, Member of the Editorial Board, The Open Agriculture Journal.

Professional Service:

  • 2007-present, Secretary, Nutraceutical and Functional Food Division, Institute of Food Technologists
  • 2006-present, Teranishi Graduate Fellowship Committee Member, Agricultural and Food Chemistry Division, American Chemical Society
  • 2001-present, Membership Chair, Agricultural and Food Chemistry Division, American Chemical Society

Publications:
Patent and Patent Applications

  • Yu L, DeVay GA, Lai GH, Simmons CT, and Neilsen SR. 2001. Enzymatic modification of psyllium. USP 6,248,373.
  • Yu L. A procedure to improve psyllium functionality by solid-state reactions. USP & WO pending, PCT/US01/24755 Filed in 2001.
  • Yu L, Moore J. Methods of making and using nutritional compositions. USP pending, 20070184164, Filed in 2007 (Provisional US patent application, 60/644672. Filed in 2005).
  • Mueller M, Yu L. Use of specialty cold-pressed edible seed oils, flours, and/or their blends as anti-inflammatory agents. USP pending, 20070281044. (Provisional US patent application, 60/681833. Filed in 2005).
  • Yu L, Moore J, Luther M. Microwavable functional instant dry food mix and frozen dough. Provisional US patent application, 60/681353. Filed in 2005.
  • Yu L, Zhou K, Wang J. Preparation and use of berry extracts and other berry-based edible products in prevention of overweight and obesity. Provisional US patent application, 60/683812. Filed in 2005.
  • Yu L, Parry J, Zhou K. Wheat-based foods for disease prevention and health promotion. Provisional US patent application, 60/681569. Filed in 2005.
  • Yu L, Moore J. Solid-state bioconversion of wheat bran to improve its health, nutritional, and sensory properties. Provisional US patent application, 60/806293. Filed in 2006.
  • Yu L, Cheng Z, Lei D. Use of Sophora flavescens extracts, fractions, and/or individual flavanoids for cancer prevention and treatment, and the methods for their preparations. Disclosure LS-2007-075, 2007.
  • Yu L, Luther M, Meng J. Novel fruit seed derived shelf-life enhancers for prevention of n-3 fatty acids and fish oils. LS-2007-093, 2007.
  • Yu L, Lutterodt H, Pei X. Black cumin seed derived shelf-life enhancers for prevention of n-3 fatty acids and fish oils. LS-2008-007, 2008.
  • Yu L, Cheng Z, Pei X. Methods to prepare psyllium with improved functionality. Disclosure LS-2008-011, 2008.

Book Chapters

  • Yu L, and Hao, J. 2009. Parsley, carrot, and onion seed oils. In Moreau, R. and Kamal-Eldin, A. (eds) GOURMET AND HEALTH-PROMOTING SPECIALTY OILS, pp479-490. AOCS Press, Champaign, Illinois.
  • Yu L, and Slavin M. 2008. Nutraceutical Potential of Pine Nut. In Shahidi and Alasalvar (eds) TREE NUT NUTRACEUTICALS AND PHYTOCHEMICALS, Taylor & Francis Group, New York, NY.
  • Moore J, Yu L. 2008. Method for antioxidant capacity estimation of wheat and wheat-based food products. In Yu L. (ed) WHEAT ANTIOXIDANTS, pp118-172, John Wiley & Sons, Inc. Hoboken, NJ 07030, USA.
  • Moore J, Yu L. 2008. Effects of extraction method and conditions on wheat antioxidant activity estimation. In Yu L. (ed) WHEAT ANTIOXIDANTS, pp100-117, John Wiley & Sons, Inc. Hoboken, NJ 07030, USA.
  • Yu L. 2008. Overview and Prospective. In Yu, L. (ed) WHEAT ANTIOXIDANTS, pp1-6, John Wiley & Sons, Inc. Hoboken, NJ 07030, USA.
  • Yu L, Parry J, Zhou K. Fruit seed oils. In Shahidi F. (ed) 2006. NUTRACEUTICAL AND SPECIALTY LIPIDS AND THEIR CO-PRODUCTS; Marcel Dekker, Inc., New York, NY.
  • Yin J-J, Yu L, Yurawecz MP, Roach J, Yu L, Kramer JKG. Antioxidant activity of CLA determined by ESR. 2006. In ADVANCES IN CLA RESEARCH, Volume 3, pp 187-204, AOCS Press, Champaign, Illinois.
  • Yu L, Parry J, Zhou K. 2005. Oils from fruit, spice, and herb seeds. In Shahidi, F. (ed) BAILEY’S INDUSTRIAL OIL & FAT PRODUCTS, 6th Edition, Volume 3, pp 233-258, John Wiley & Sons, Inc., Hoboken, NJ.

Articles in Refereed Journals (2002-June 2009)