个人简介

1998年毕业于天津科技大学化学工程系，获工学学士学位；2006年毕业于暨南大学食品科学与工程系，获工学硕士学位；2012年在芬兰图尔库大学生物化学系食品化学专业获哲学博士学位。2012年到2016年在芬兰图尔库大学生物化学系食品化学与食品开发专业做博士后研究员。2016年7月进入华南理工大学食品科学与工程学院工作。 近年来共发表本领域内SCI论文14篇，专著1部，他引合计达六百余次，是Food Chemistry; Meat Science；Journal of the Science of Food and Agriculture；Molecules及 Journal of Agriculture and Food Chemistry等专业内权威期刊的特约审稿人。

研究领域

食品化学，食品分析

食品化学、食品分析、天然产物化学、功能性食品以及油脂化学等。熟悉各种先进分析仪器在食品中的应用，精于色谱与质谱分析。

近期论文

查看导师最新文章 （温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

1.Liu, P., Kallio, H., Lü, D., Zhou, C., Ou, S., and Yang, B. Acids, sugars, and sugar alcohols in Chinese hawthorn (Crataegus spp.) fruits. Journal of Agricultural and Food Chemistry, 2010, 58, 1012–1019. ( Impact factor: 2.912, citation: 22) 2.Liu, P., Yang, B., and Kallio, H. Characterization of phenolic compounds in Chinese hawthorn (Crataegus pinnatifida Bge. var. major) fruit by high-performance liquid chromatography-electrospray ionization mass spectrometry. Food Chemistry, 2010, 121, 1188–1197. (Impact factor: 3.391, citation: 54) 3.Liu, P., Kallio, H., Lü, D., Zhou, C., and Yang B. Quantitative analysis of phenolic compounds in Chinese hawthorn (Crataegus spp.) fruits by high performance liquid chromatography-electrospray ionization mass spectrometry. Food Chemistry, 2011, 127, 1370–1377. (Impact factor: 3.391, citation: 28) 4.Liu, P., Kallio, H., and Yang, B. Phenolic compounds in hawthorn (Crataegus grayana) fruits and leaves and changes during fruit ripening. Journal of Agricultural and Food Chemistry, 2011, 59, 11141–11149. ( Impact factor: 2.912, citation: 17) 5.Yang, B., Kortesniemi, M., Liu, P. and Salminen, J-P. Analysis of hydrolyzable tannins and other phenolic compounds in emblic leafflower (Phyllanthus emblica L.) fruits by high performance liquid chromatography-electrospray ionization mass spectrometry. Agricultural and Food Chemistry, 2012, 60, 8672–8683. ( Impact factor: 2.912, citation: 13) 6.Liu, P., Kallio, H., and Yang, B. Flavonol glycosides and other phenolic compounds in buds and leaves of different varieties of black currant (Ribes nigrum L.) and changes during growing season. Food Chemistry, 2014,160, 180-189. (Impact factor: 3.391, citation: 9) 7.Kallio, H., Yang,W., Liu, P., and Yang, B. Proanthocyanidins in wild sea buckthorn (Hippophaë rhamnoides) berries analyzed by reversed-phase, normal-phase, and hydrophilic interaction liquid chromatography with UV and MS detection.Journal of Agricultural and Food Chemistry,2014,62, 7721-7729. ( Impact factor: 2.912, citation: 2) 8.Liu, P., Lindstedt, A., Markkinen, N., Sinkkonen, J., Suomela, J-P., and Yang, B. Characterization of metabolite profiles of leaves of bilberry (Vaccinium myrtillus L.) and lingonberry (Vaccinium vitis-idaea L.).Journal of Agricultural and Food Chemistry,2014,62, 12015-12026. ( Impact factor: 2.912, citation: 1) 9.Wang, Y., Ou, S., Liu, P., Xue, F., and Tang, S. Comparison of two different processes to synthesize biodiesel by waste cooking oil. Journal of Molecular Catalysis A: Chemical, 2006, 252, 107-112. ( Impact factor: 3.615, citation: 293) 10. Wang, Y., Ou, S., Liu, P., and Zhang, Z. Preparation of biodiesel from waste cooking oil via two-step catalyzed process. Energy Conversion and Management, 2007, 48, 184-188. ( Impact factor: 4.380, citation: 407) 11. Liu, P., Ou, S., Wang, Y. and Wen, Y. Preparation of Biodiesel from Waste Cooking Oil via Two-step Catalyzed Process. China Oil and Fat (Chinese), 2006, 31, 59-61. 12. Laaksonen, O., Mäkilä, L., Sandell, M., Salminen , J-P.,Liu, P., Kallio, H., and Yang, B. Chemical-sensory characteristics and consumer responses of blackcurrant juices produced by different industrial processes. Food and Bioprocess Technology, 2014, 7, 2877-2888. ( Impact factor: 2.691, citation: 2) 13. Yang, W., Alanne, A., Liu, P., Kallio, H., and Yang, B. Flavonol glycosides in currant leaves and variation with growth season, growth location and leaf position.Journal of Agricultural and Food Chemistry,2015, 63, 9269–9276. (Impact factor: 2.912, citation: 0) 14. Liu, P., Ou, S., and Bao, H. Research and application of ferulic acid esterases. Food Research and Development (Chinese), 2006, 127, 169-171. 15. Yang, B., and Liu, P. Composition and health effects of phenolic compounds in hawthorn (Crataegus spp.) of different origins. Journal of the Science of Food and Agriculture, 2012, 92, 1578-1590. ( Impact factor: 1.714, citation: 15) 16. Yang, B., and Liu, P. Composition and biological activities of hydrolyzable tannins of fruits of Phyllanthus emblica.Journal of Agricultural and Food Chemistry,2014, 62, 529-541. ( Impact factor: 2.912, citation: 4)