杨芳｜湖北中医药大学｜学者主页

2026

花色苷在功能性食品中的应用研究进展

燕宇真，范雅楠，张欣怡，王文颖，杨芳，邹力，王自超

《食品与发酵工业》

2026

食品营养强化技术融入健康膳食教学实践研究

杨芳

《食品界》

2025

板栗皮结合态多酚对肠道菌群的影响

谢辰阳，张文，李杰，杨芳，张美

《食品科学技术学报》

2025

咖啡生物活性物质及其健康功效研究进展

段仪，刘秦明，卢开华，刘丽静，杨芳，代佳和，李宏，胡永金

《食品工业科技》

2025

Optimization of Its Preparation and Evaluation of Fresh and Tender Leaves of Artemisia argyi for Food Usage

Xiaoyan Qin, Xujia Liu, Ping Qin, Lijuan Wang, Guoxun Chen, Fang Yang

Foods

DOI

2025

Dietary Quercetin Intake Is Associated With a Lower Risk of Diabetic Nephropathy in US Adults: Data From NHANES 2007–2008, 2009–2010, and 2017–2018

Fang Liu, Binbin Zhao, Wei Hua Wu, Fang Yang, M L Deng, Suqing Wang

Food Science & Nutrition

DOI

2025

The current understanding of Artemisia argyi as a potential food and medicine homology

Jie Pan, Mingjia Liu, Xiao‐Yan Qin, Fang Yang

Food, Nutrition and Health.

DOI

2024

Vine tea total flavonoids activate the AMPK/mTOR pathway to amelioration hepatic steatosis in mice fed a high‐fat diet

Chuting Wang, Fang Yang, Wei Zeng, Xin Chen, Zhenpeng Qiu, Qi Wang, Yan Meng, Guohua Zheng, Junjie Hu

Journal of Food Science

DOI

2024

Dietary supplementation of water extract of Eucommia ulmoides bark improved caecal microbiota and parameters of health in white‐feathered broilers

Min Lu, Zhong‐Tao Zhao, Xin Ye, Guoxun Chen, Fang Yang

Journal of Animal Physiology and Animal Nutrition

DOI

2022

食品专业课程思政建设的思考与提升策略

余婷，杨芳，江鹏

《中国食品》

2022

课程思政背景下“食品营养学”教学改革

杨芳，马芝丽，吴微，张德新，吴萍，郭远华

《食品工业》

2022

体外消化前后EGCG对肠道菌群组成的影响

李浩楠，雷嗣超，辜煊，谢辰阳，李杰，杨芳，张美

《中国果菜》

2022

Daily intake of up to two eggs for 11 weeks does not affect the cholesterol balance of Chinese young adults

Zhili Ma, Wei Wu, Dexin Zhang, Ping Wu, Yuan-hua Guo, Deyuan Li, Fang Yang

Food Science & Nutrition

DOI

2021

Sequential Extraction, Characterization, and Analysis of Pumpkin Polysaccharides for Their Hypoglycemic Activities and Effects on Gut Microbiota in Mice

Huiqing Wu, Zhili Ma, Dexin Zhang, Ping Wu, Yuan-hua Guo, Fang Yang, Deyuan Li

Frontiers in Nutrition

DOI

2019

个性化医学营养干预对超重及肥胖患者的效果评价

高翠翠，杨芳，王晓琳

《中国食物与营养》

2018

孕期规范化综合营养干预对妊娠期糖尿病孕妇妊娠结局的改善作用

杨芳，贾晓芹，芦琛，王正成，刘君兰，李培君

《中国食物与营养》

2018

Fatty acids modulate the expression levels of key proteins for cholesterol absorption in Caco-2 monolayer

Fang Yang, Guoxun Chen, Meihu Ma, Ning Qiu, Lingjiao Zhu, Jing Li

Lipids in Health and Disease

DOI

2018

Egg‐Yolk Sphingomyelin and Phosphatidylcholine Attenuate Cholesterol Absorption in Caco‐2 Cells

Fang Yang, Guoxun Chen, Meihu Ma, Ning Qiu, Lingjiao Zhu, Jing Li

Lipids

DOI

2016

食品科学与工程专业物理化学课程教学的实践与思考

粟立丹，杨芳，向泽攀

《广东化工》

2015

新建应用型本科高校食品科学与工程专业有机化学实验教学改革与实践探讨

杨芳，戢得蓉

《广东化工》

2015

我校食品质量与安全专业课程体系设置的探讨

张德新，孙丹陵，杨芳，陈运中

《湖北中医药大学学报》

2015

糖尿病患者食物交换法的研究进展

陈一飞，杨芳，张凯明，吴春贤

《糖尿病新世界》

2015

食品安全教学中的质量管理体系

魏凌云，陈杏洲，赵喜红，杨浩，张美，杨芳，胡国元

《课程教育研究(中英文)》

2011

雀嘴茶营养成分的分析及评价

杨芳，邵金良，杨斌，严红梅，兰珊珊，陈锦玉，杨万林

《现代食品科技》

杨芳

精选作品

期刊论文

花色苷在功能性食品中的应用研究进展

食品营养强化技术融入健康膳食教学实践研究

板栗皮结合态多酚对肠道菌群的影响

咖啡生物活性物质及其健康功效研究进展

Optimization of Its Preparation and Evaluation of Fresh and Tender Leaves of Artemisia argyi for Food Usage

Dietary Quercetin Intake Is Associated With a Lower Risk of Diabetic Nephropathy in US Adults: Data From NHANES 2007–2008, 2009–2010, and 2017–2018

The current understanding of Artemisia argyi as a potential food and medicine homology

Vine tea total flavonoids activate the AMPK/mTOR pathway to amelioration hepatic steatosis in mice fed a high‐fat diet

Dietary supplementation of water extract of Eucommia ulmoides bark improved caecal microbiota and parameters of health in white‐feathered broilers

食品专业课程思政建设的思考与提升策略

课程思政背景下“食品营养学”教学改革

体外消化前后EGCG对肠道菌群组成的影响

Daily intake of up to two eggs for 11 weeks does not affect the cholesterol balance of Chinese young adults

Sequential Extraction, Characterization, and Analysis of Pumpkin Polysaccharides for Their Hypoglycemic Activities and Effects on Gut Microbiota in Mice

个性化医学营养干预对超重及肥胖患者的效果评价

孕期规范化综合营养干预对妊娠期糖尿病孕妇妊娠结局的改善作用

Fatty acids modulate the expression levels of key proteins for cholesterol absorption in Caco-2 monolayer

Egg‐Yolk Sphingomyelin and Phosphatidylcholine Attenuate Cholesterol Absorption in Caco‐2 Cells

食品科学与工程专业物理化学课程教学的实践与思考

新建应用型本科高校食品科学与工程专业有机化学实验教学改革与实践探讨

我校食品质量与安全专业课程体系设置的探讨

糖尿病患者食物交换法的研究进展

食品安全教学中的质量管理体系

雀嘴茶营养成分的分析及评价