外国留学生研究生导师情况表resume of Supervisor(中英文版)

Total Page:16

File Type:pdf, Size:1020Kb

外国留学生研究生导师情况表resume of Supervisor(中英文版) 外国留学生研究生导师情况表 Resume of Supervisor(中英文版) 导师姓名 许靖逸 导师类别 博导□ 硕导■ Name Xu Jingyi Level Doctor Master 最后学历 职称 Ph.D Associate Professor Highest Degree Professional Title 院所 园艺学院 College/Institute College of Horticulture 学科 茶学 Discipline Tea Science 邮箱 [email protected] Email 出国经历 2017 年,在美国密西西比大学访学 Oversea Experience Visiting the University of Mississippi in the United States in 2017 研究方向 茶叶保健,茶叶生物化学及资源利用 Research Fields Tea health, tea biochemistry and tea resource utilization 代表性成果(10 项以 Jingyi Xu, Ikhlas A. Khan, et al. Yellow tea (Camellia sinensis L.), a promising 内) Chinese tea: Processing, chemical constituents and health benefits. Food Research Publications and International,2018,107:567- 577 Research Achievements Xu Jingyi, Chen Changhui, et al. Analysis of characteristic aroma components in famous Mengshan teas Mengding Ganlu and Mengshan Maofeng by GC-M.Journal of Zhejiang University (Agri. &Life Sci.), 2014,40(1): 49-57. (in chinese) Xu Jingyi, Cui Xiudan, et al. Study on antibacterial activities of six types of tea against some pathogenic entero bacteria, Science and Technology of Food Industry, 2013,34(16): 140-142. (in chinese) Xu JY, Wu LY, et al. Green tea polyphenols attenuating ultraviolet-B induced damage to human retinal pigment epithelial cells in vitro , Investigative Ophthalmology and Visual Science, 2010, 51: 6665-6670. Li Jie, XU Jingyi, et al. Individual and Combined Laxative Effects of Ya’an Tibetan Teaand Xylooligosaccharide in Constipation Model Rats. Food Science, 2015, 36(1):1-9. Yan Xiu-mei, Xu Jing-yi*, et al. Study on antibacterial activities of tea polyphenols and Tea saponin and their blends. Food industry science and technology, 2014,35(22): 159-171. Jianmin Tang, Jingyi Xu, , et al. Effects of high concentration of chromium stress on physiological and biochemical characters and accumulation of chromium in tea plant (Camellia sinensis L.), African Journal of Biotechnology, 2012, 11(9), 2248-2255. Liang YR, Xu JY, et al. Effect of green tea on angiotensinⅡ level and myocardial microstructure in spontaneous hypertensive rats. Journal of Medicinal Plants Research, 2010, 9: 1843-1846. Liang YR, Ma SC, Xu JY, et al. Effects of green tea on blood pressure and Hypertension-induced cardiovascular damage in spontaneously hypertension rat, Food Science and Biotechnology, 2011, 20(1): 93-98. 注:留学生招生计划不占中国学生招生指标,年度招收限额为 2 名 .
Recommended publications
  • Pu-Erh Tea Tasting in Yunnan, China: Correlation of Drinkers’ Perceptions to Phytochemistry
    Journal of Ethnopharmacology 132 (2010) 176–185 Contents lists available at ScienceDirect Journal of Ethnopharmacology journal homepage: www.elsevier.com/locate/jethpharm Pu-erh tea tasting in Yunnan, China: Correlation of drinkers’ perceptions to phytochemistry a,b,c,d,e, c,f d,g a,d Selena Ahmed ∗, Uchenna Unachukwu , John Richard Stepp , Charles M. Peters , Chunlin Long d,e, Edward Kennelly b,c,d,f a Institute of Economic Botany, The New York Botanical Garden, Bronx, NY 10458, USA b Department of Biology, The Graduate Center, City University of New York, 365 Fifth Avenue, NY 10016, USA c Department of Biological Sciences, Lehman College, Bronx, NY 10468, USA d School of Life and Environmental Science, Central University for Nationalities, Minzu University, 27 Zhong-Guan-Cun South Avenue, Beijing, China e Kunming Institute of Botany, Chinese Academy of Sciences, Heilongtan, Kunming, Yunnan, China f Department of Biochemistry, The Graduate Center, City University of New York, 365 Fifth Avenue, NY 10016, USA g Department of Anthropology, University of Florida, 1112 Turlington Hall Gainesville, FL 32611, USA article info abstract Article history: Aim of the study: Pu-erh (or pu’er) tea tasting is a social practice that emphasizes shared sensory experience, Received 17 March 2010 wellbeing, and alertness. The present study examines how variable production and preparation practices Received in revised form 31 July 2010 of pu-erh tea affect drinkers’ perceptions, phytochemical profiles, and anti-oxidant activity. Accepted 7 August 2010 Materials and methods: One hundred semi-structured interviews were conducted in Yunnan Province to Available online 8 September 2010 understand the cultural and environmental context of pu-erh tea tasting.
    [Show full text]
  • Teahouses and the Tea Art: a Study on the Current Trend of Tea Culture in China and the Changes in Tea Drinking Tradition
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by NORA - Norwegian Open Research Archives Teahouses and the Tea Art: A Study on the Current Trend of Tea Culture in China and the Changes in Tea Drinking Tradition LI Jie Master's Thesis in East Asian Culture and History (EAST4591 – 60 Credits – Autumn 2015) Department of Culture Studies and Oriental Languages Faculty of Humanities UNIVERSITY OF OSLO 24 November, 2015 © LI Jie 2015 Teahouses and the Tea Art: A Study on the Current Trend of Tea Culture in China and the Changes in Tea Drinking Tradition LI Jie http://www.duo.uio.no Print: University Print Center, University of Oslo II Summary The subject of this thesis is tradition and the current trend of tea culture in China. In order to answer the following three questions “ whether the current tea culture phenomena can be called “tradition” or not; what are the changes in tea cultural tradition and what are the new features of the current trend of tea culture; what are the endogenous and exogenous factors which influenced the change in the tea drinking tradition”, I did literature research from ancient tea classics and historical documents to summarize the development history of Chinese tea culture, and used two month to do fieldwork on teahouses in Xi’an so that I could have a clear understanding on the current trend of tea culture. It is found that the current tea culture is inherited from tradition and changed with social development. Tea drinking traditions have become more and more popular with diverse forms.
    [Show full text]
  • World Bank Document
    THE WORLD BANK FA U-15 Public Disclosure Authorized Public Disclosure Authorized 11 - Public Disclosure Authorized Agro -Industry Profiles TEA Public Disclosure Authorized . ... - .I PROFILES IN THIS SERIES: OILCROPS - OVERVIEW........... FAU-01 OIL SEEDS. .. .FAU-02 OIL PALM.....e . o.. ee* n *@FAU-03 COCONUT. e.e.... e o e.. ... FAU-04 SUGAR.e .e * .e ,e ee .* D. e e. e e o *e FAU-05 ETHANOLn . e . e . e e . .e e ..FAU-06 WHEAT. e o. * oe oe o o e. .e .eeFAU-07 RICE.. o oe de . * * * **o. * o.e .9 .eFAU-08 CORN . oe . s e .e . s. e o. e . FAU-09 CASSAVA . .e *.. ... e o . eFAU-10 ANIMAL FEEDS ................. eFAU-11 FRUITS AND VEGETABLES. .......e FAU-12 RUBBER. e . e. .e . .e * . .o e. eFAU-13 COFFEE. e e e e . e s .e .. s e. e o oe o e e **FAU-14 TEA. @*e¢e ¢ X e X @eeo.oo oes v@ @ee oee eFAU-15 COCOA. e .e e * . e. e . e . e . e e . .*e. .FAU-16 COTTON. * *Q * * e . eo . o . * . o e * e 6 .FAU-17 MEATe e ANDeo ESETAeeeo* e oL eFAU-18 SPICES AND ESSENTIAL OILS .. e...eFAU-19 ABSTRACT The objective of this Profile is to provide a review of the tea processing industry. It examines all aspects of the tea industry, from the production and processing of the raw material to the marketing of the finished product. It contains yield specifications and conversion rates, a glossary of key words, and a bibliography of useful references.
    [Show full text]
  • Small-Scale Tea Growing and Processing in Hawaii
    Small-scale Tea Growing and Processing in Hawaii Francis Zee, Dwight Sato, Lisa Keith, Peter Follett, and Randall T. Hamasaki New Plants for Hawaii Sept. 2003, NPH-9 Small-scale Tea Growing and Processing in Hawaii Francis Zee1, Dwight Sato2, Lisa Keith1, Peter Follett1, and Randall T. Hamasaki2 1USDA/ARS Pacific Basin Agricultural Research Center, Hilo 2CTAHR Department of Plant and Environmental Protection Sciences ea (Camellia sinensis L.) is one of the oldest and tea, and the uniqueness of high quality specialty teas. A Tmost popular beverages in the world. It has refresh­ tremendous variety of value-added components are re­ ing and revitalizing herbal qualities and ceremonial aes­ lated to tea culture and commerce, including ceramic thetics that together embody the essence of simplicity, teapots, cups, and bowls; serving trays and utensils; cer­ calmness, and tranquility. By legend, the origin of tea is emonial customs, clothing, and fashion; furniture and attributed to a Chinese scholar and herbalist, Emperor architecture; personal hygiene products; confectionery Shen Nung, who lived around 2737 BC. It is said that products; and ready-to-drink beverages. Tea is sold in one day Shen Nung was boiling water for an the world commodity markets and also has evening meal while resting under a wild tea an expanding role in niche markets for spe­ tree. A slight breeze came and a few of the cialty and organically grown products. leaves gently fell into his simmering water. Tea was first introduced to Hawaii in Upon tasting it, he found this brew refreshing about 1887. Since then, unsuccessful attempts and exhilarating.
    [Show full text]
  • The Valiant Steed Tethered to the Thatched Hut
    LOBAL EA UT G Tea & TaoH Magazine 國際茶亭 June 2017 Gongfu Red Tea Qimen History, Lore & Processing GLOBAL EA HUT ContentsIssue 65 / June 2017 Tea & Tao Magazine Red 紅太陽升起Sun Rising On our recent trip to China we learned a lot about Qimen red tea. This is the perfect oppor- tunity to learn more about rare gongfu red tea as Love is a genre, as well as about the history of this rich tea-growing region. Of course, we’ll be sipping as changing the world we read; this time it’s a rare Qimen red tea, deli- cate and bold as an early red sunrise. bowl by bowl 特稿文章 Features 紅 15 A Journey Through 太 Qimen Culture By Luo Yingyin 陽 21 Qimen: One Leaf, 37 Three Teas By Luo Yingyin 37 Qimen Tea: From the Past to the Future By Deng Zengyong 03 15 Traditions傳統文章 03 Tea of the Month “Red Sun Rising,” 2016 Gongfu Red Tea Qimen, Anhui, China 27 Gongfu Teapot “Tea-Aware,” By Wu De 33 Expansion Pack III Gongfu Red Tea 21 45 Chaxi Chronicles “A Valiant Steed Tethered to a Thatched Hut,” By Shen Su 紅 太 53 Voices of the Hut © 2017 by Global Tea Hut 陽 All rights reserved. “Art of the Month,” 升 No part of this publication may be By Lee Ann Hilbrich reproduced, stored in a retrieval sys- 起 tem or transmitted in any form or by any means, electronic, mechanical, 57 TeaWayfarer photocopying, recording, or other- Lee Ann Hilbrich, USA wise, without prior written permis- sion from the copyright owner.
    [Show full text]
  • Chapter Two Tea Processing
    Chapter Two Tea Processing Sri Lankan tea industry is around 150 years old and a main source of foreign exchange of the island. The tea manufacturing process consists of five main stages, 1. Withering 2. Rolling 3. Fermentation 4. Drying 5. Grading & Packaging 2.1 Withering Withering is principally a drying process to remove the surface moisture and partially the internal moisture of the freshly harvested green leaves. In addition, withering is done to get the correct physical condition, which will allow the leaves to be rolled without breaking. Also, the withering promotes dissipation of heat generated during continuous respiration (chemical changes). There are two major types of withering, open or natural withering and artificial or trough withering. In the open method, withering is controlled by the thickness of spread, and the length of time of the withering phase. Trough withering is a widely used withering process. Usually, the green leaves from the tea estates are brought to the factory in the afternoons and are spread thinly on banks of troughs (tats). The troughs are made of metal wire meshes with wooden support on which tea leaves are spread and the air is blown from the bottom so that the air passes through the green leaves. The air is supplied either directly from an air heater or the exhaust from the dryer, which is usually located at ground level whereas troughs are located in an upper floor. Withering is done at 20-30°C depending on the climatic conditions. For best withering, a wet and dry bulb temperature difference of 4°C is maintained.
    [Show full text]
  • A Basic Introduction to Taiwanese Oolong Tea
    A Basic Introduction to Taiwanese Oolong Tea We’d like to start with a special thanks to Li Guang Chung, whose research was invaluable in creating this introduction. 烏 Taiwan is truly a tea paradise, full of bountiful tea varieties, tea culture and events, teaware artisans and masters. A Chajin can turn any corner and find another tea lover to share another perspective over a cup or two. The island’s wealth of tea is way beyond the scope of even an extended issue of Global Tea Hut. There is more oolong variety than we can explore, let alone all the other kinds of red and green tea the island offers. If you look 龍 at it, the island itself is shaped like a tea leaf! Our journey through Taiwanese oolong will be geographical. Like all true Zen masters, Tea has always been known by the mountain She comes from, since She is one with Her terroir. A few of the teas shown on the map to the right are varietals/ processing methods—Baozhong, GABA, Eastern Beauty and Tieguanyin—but the rest are locations. We will move from the general to the specific, starting with an overview in this article and then moving into the history of Taiwanese tea, changes over time, varietals and then some informative articles on specific oolong regions and farmers. So let Guanyin flick her magic waters on us and let’s climb up on this black dragon. He’s gentle, and will guide us well... Wen Shan 文山 / Pinglin 坪林 Baozhong (包種) GABA (佳龍) Muzha 木柵 Tieguanyin (鐵觀音) * Beipu 北埔 Eastern Beauty (東方美人) *also found in Miaoli (苗栗) Taichung 台中 Li Shan (梨山) Da Yu Ling (大禹嶺) Nantou 南投 Mingjian (名間) Dong Ding (凍頂) Shan Lin Xi (衫林溪) Yu Shan (玉山) Chiayi 嘉義 Ali Shan (阿里山) Taiwan Oolong olong is the richest and most leaves from Wuyi mountain like a 1.
    [Show full text]
  • Material and Energy Flow Analysis of the Malawian Tea Industry
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Stellenbosch University SUNScholar Repository Material and energy flow analysis of the Malawian tea industry J.L. Taulo1, a, A.B. Sebitosi 1, b 1 Department of Mechanical & Mechatronic Engineering, Stellenbosch University, P/Bag X1, Matieland 7602, South Africa a [email protected], b [email protected] Abstract This paper briefly reviews the material and energy flows of the Malawian tea industry, in order to identify opportunities and reduce its environmental impacts. The review also details the concept and methodology as well as studies on applications of material and energy flow analysis. Environmental impacts are calculated with a life cycle assessment approach, using CML methodology. Results indicate that green leaf consumption in the studied factories ranged from 4.19 to 6.33 kg green leaf/kg made tea (MT), with an average of 4.96 kg per kg of made tea compared to 4.5 and 4.66 kg green leaf for tea factories in Kenya and Sri Lanka, respectively. Average wood consumption in Malawian tea factories is 3.35 kg/kg made tea and specific water consumption ranged from 1.92 to 8.32 kg/kg MT. In addition, the average value of greenhouse gas (GHG) emissions for eight factories is 4.32 kg of CO2-eq/kg MT as compared to 2.27 and 2.7 kg CO2-eq/kg in similar factories in Kenya and Sri Lanka, respectively. The major sources emitting GHG are from boiler fuel combustion and stand-by diesel power generation system.
    [Show full text]
  • TEA (Camellia Sinensis L.) HARVESTING and PROCESSING TECHNOLOGY
    TEA (Camellia sinensis L.) HARVESTING AND PROCESSING TECHNOLOGY SUBJECT: PLANTATION CROPS ,B.Sc. (Hort) second year II sem Topic no. 26. Tea: Harvesting/pluking, Processing and yield Submitted by 4/3/2020 RashmiRASHMI PANDEYPandey 1 HARVESTING METHODS Manual plucking Mechanical harvesting Harvesting by plucking shears Plucking shears 4/3/2020 RASHMI PANDEY 2 Terminologies in tea plucking • Plucking Table: Even flat well trained surface of tea bush formed after tipping laterals coming from primaries from which harvesting or plucking is done. • Plucking standard: Average size of the shoots harvested. • Plucking interval or Plucking round: Interval between 2 successive plucking in one area • Rush period: Active growing or high cropping period • Lean period: Low cropping period • Janam: Two scale leaves that covers the axillary bud present in the leaf axils • Banji: Apical dormant bud , a smaller, little swelled bud that requires 4-6 weeks to develop into leaf • Fish leaf: After unfolding of janam, a small, underrated, oval shaped leaf without any definite apex emerges out, called ‘fish leaf’. (is unsuitable for manufacturing) 4/3/2020 RASHMI PANDEY 3 Plucking (Harvesting) of Tea • Janam plucking: Proved superior in North East India under Imperial soil environmental condition •Fine plucking or: (2 leaves + bud ) Plucking just above the mother leaf plucking: mother leaf (the first normal leaf) •Medium plucking: 3 leaves + bud or Fish leaf plucking : Plucking at the point just above the fish leaf. •Coarse plucking: more than 3 leaves + bud •Black plucking: A type of plucking, wherein all projections above plucking table, except janam and/or unopened buds are plucked 4/3/2020 RASHMI PANDEY 4 4/3/2020 RASHMI PANDEY 5 Different standards of tea plucking S.N Category of Type of shoot Plucking Net crop plucking detached round (days) gain or loss over standard 1.
    [Show full text]
  • The Impact of Tea in Song Dynasty China
    The Impact of Tea in Song Dynasty China Brett Harris Submitted to the Department of East Asian Languages and Cultures of the University of Florida in partial fulfillment of the requirements for the degree of Bachelor of Arts Dr. Richard Wang, Honors Thesis Advisor Abstract This thesis is a study on the impact that tea played in Song Dynasty China, 960-1276 A.D. Tea reached a vogue that was unmatched at the time, and it impacted the culture of the time in many different ways. Additionally, tea played a huge role in the Song economy. In a time of almost perpetual warfare, the Chinese needed a way to procure horses. Through the Tea and Horse Agency, the Song Dynasty government was able to trade tea for the extremely valuable warhorses. Without horses, the Chinese had no chance against the powerful, highly organized steppe empires of the time. Tea was the major commodity traded to obtain the requisite horses used to keep peace for over three hundred years. 1 Tea’s Impact in Song Dynasty China Tea in China dates back to at least the Han Dynasty. The earliest written records of tea drinking come from “A Contract with a Child Servant” by Wang Bao in the year 59 B.C. (Wang 2). While originally popular mostly among the southern Chinese, tea drinking spread throughout the country. This permeation through China took place mainly during the eighth century. The eighth century saw Lu Yu’s “Book of Tea,” and many poets composed poems to the drink. An eighth century tea aficionado named Feng Yan also attributes its prevalence to Buddhism.
    [Show full text]
  • Exploration of Factors Associated with Tea Culture and Tea Tourism in United States, China, and Taiwan
    ZHOU, MI, M.S. Exploration of Factors Associated with Tea Culture and Tea Tourism in United States, China, and Taiwan. (2011) Directed by Dr. Leandra A. Bedini and Dr. Bonnie Canziani. 91pp. The purpose of this study was to explore how demographic and motivational factors influence tea-drinking behaviors, tea cultural perceptions, and expectations on tea tourism. Few research studies on tea tourism have been published in English literatures. This study reviewed related literatures in both English and Chinese, to integrate the body of knowledge of tea culture and tourism, contribute to understanding and transmission of tea cultures, and promote communications between English and Chinese tea tourism studies. The researcher surveyed a total of 246 university faculty in U.S, China and Taiwan, using convenience sampling methods. The survey contained questions in four categories: tea drinking behaviors, tea cultural perceptions, attitudes, motivations and expectations of tea tourism, and demographics including country of residence, age, gender, education, annual income, and self-reported cultural backgrounds. Data collection procedure was conducted through an online surveying tool, Qualtrics, using web-based surveying methodology. Data were analyzed through Statistical Package for the Social Sciences© version 18.0. This study had five major findings in: (a) tea drinking behavioral profile, (b) the relation between demographic factors and tea drinking behaviors, (c) the relationship between tea drinking behaviors and tea culture, (d) the influence
    [Show full text]
  • Processing and Chemical Constituents of Pu-Erh Tea: a Review
    Food Research International 53 (2013) 608–618 Contents lists available at ScienceDirect Food Research International journal homepage: www.elsevier.com/locate/foodres Processing and chemical constituents of Pu-erh tea: A review Hai-peng Lv a,c, Ying-jun Zhang b,⁎, Zhi Lin c, Yue-rong Liang a,⁎⁎ a Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, PR China b State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, PR China c National Engineering Research Center for Tea Processing, Tea Research Institute, Chinese Academy of Agricultural Sciences (TRICAAS), 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China article info abstract Article history: Pu-erh tea is a unique microbial fermented tea produced from the sun-dried leaves of large-leaf tea species Received 15 October 2012 (Camellia sinensis (Linn.) var. assamica (Masters) Kitamura) in the Yunnan province of China. Pu-erh tea has Received in revised form 6 February 2013 become increasingly popular in Southeast Asia may be due to its multiple health benefits. The special sensory Accepted 21 February 2013 characteristics of Pu-erh tea arise from the multitudinous chemical changes and transformations of the chem- ical constituents of the sun-dried green tea leaves that occur during the post-fermentation process. Many Keywords: functional components have been isolated from Pu-erh tea and identified. In this paper, modern processing Pu-erh tea Chemical constituents techniques and their effects on the transformation of the chemical constituents and the major chemical com- Processing ponents of Pu-erh tea are reviewed and discussed.
    [Show full text]