PhD, The Chinese University of Hong Kong, SAR China BSc in Medicine, Peking University of Health Science Center

Food Toxicology, Fundamental Nutrition, Nutrition in Life Stage, Nutrition and Diseases, Community Nutrition and Nutritional Policy

Nutrition and Disease Prevention, Food Safety Risk Assessment, Food Toxicology

Feb.2015 – present      Professor, Macau University of Science and Technology Jan.2007 – Jan.2015     Food Safety Officer, Center for Food Safety, Department of Food   and Environment Hygiene (FEHD), Hong Kong SAR Aug.2001 – Nov.2011        Professor, Department of Nutrition and Food Health, School of Public Health, Peking University Nov.1995 – July.2001        Associate Professor, Department of Nutrition and Food Health, School of Public Health, Peking University Nov.1993 – Oct.1995        Associate Professor, Department of Food Toxicology, National Institute of Nutrition and Food Hygiene, Chinese Center for Disease Control and Prevention Feb.1991 – Sep.1992        Visiting Scholar, Department of Biochemical Toxicology, National Center for Toxicological Research, Food and Drug Administration, USA Sep.1987 – Nov.1993        Assistant Professor, Department of Food Toxicology, Institute of Nutrition and Food Hygiene, Chinese Center for Disease Control and Prevention Dec.1982 – Aug.1987        Assistant Researcher, Department of Food Toxicology, Institute of Nutrition and Food Hygiene, Chinese Center for Disease Control and Prevention

1.        Yufei Li, Lawrence T. Lam, Ying Xiao，Zhengqi Qiu and Yanming Zhang， The association between long-COVID symptomology, perceived symptom burden and mental health in COVID-19 patients in Shijiazhuang, China: a population -based health survey (2024) Front. Psychiatry，https://doi.org/10.3389/fpsyt.2024.1332066 2.        Zhuo-Wen Su, Ting-Yu Yan, Jing Feng, Meng-Yuan Zhang, Lei Han, Hua-Feng Zhang, Ying Xiao, Protective Effects and Mechanism of Polysaccharides from Edible Medicinal Plants in Alcoholic Liver Injury: A Review, (2023), International Journal of Molecular Sciences, 24, 16530 3.        Yujia Zhang, Jiafan Qiu, Kewen Yang, Yuting Lu, Zixian Xu, Huanqi Yang, Yuqing Xu, Letao Wang, Yu Lin, Xinyang Tong, Junge He, Ying Xiao, Xiuxiu Sun, Ran Huang, Xi Yu, Tian Zhong, Generation, mechanisms, kinetics, and effects of gaseous chlorine dioxide in food preservation, (2023)， Compr Rev Food Sci Food Saf. 1–25. 4.        Anyu Wang，Xiao Feng， Guangyun He，Ying Xiao，Tian Zhong, Xi Yu, Recent advances in digital microfluidic chips for food safety analysis: Preparation, mechanism and application, (2023) Trends in Food Science & Technology, 134-148 5.        Xueying Lin, Feifan Wang, Yuting Lu, Jiarui Wang, Jingwen Chen, Yingxin Yu, Xiaoyu Tao, Ying Xiao, Ye Peng, A review on edible insects in China: Nutritional supply, environmental benefits, and potential applications, (2023) Current Research in Food Science, https://doi.org/10.1016/j.crfs.2023.100596 6.        Yushi Lu, Zhi Li1, Qingsong Chen, Yuting Fan, Jin Wang, Yonghao Ye, Yongqi Chen, Tian Zhong, Ling Wang, Ying Xiao, Dongmei Zhang, Xi Yu, Association of working hours and cumulative fatigue among Chinese primary health care professionals (2023) Frontiers in Public Health, https://doi.org/10.3389/fpubh.2023.1193942 7.        Xiaohan Zhao, Xiao Feng, Jingwen Chen, Lanxin Zhang, Lingzi Zhai, Sizhe Lv Yonghao Ye, Yongqi Chen, Tian Zhong, Xi Yu and Ying Xiao, Rapid and Sensitive Detection of Polycyclic Aromatic Hydrocarbons in Tea Leaves Using Magnetic Approach (2023) Foods 12, 2270 8.        Xiaohan Zhao, Jiuhe Gao, Lingzi Zhai, Xi Yu and Ying Xiao. Recent Evidence on Polycyclic Aromatic Hydrocarbon Exposure, (2023) Healthcare https://doi.org/10.3390/healthcare11131958 9.        Cleandy Lei, Xiaoyu Tao and Ying Xiao, Dietary Iodine Intake and Related Factors among Secondary School Students in Macao (2023) Healthcare https://doi.org/10.3390/healthcare11101472 10.        Jia Liu, Xuan Wang, Yuanqin Zhu, Huilin Deng, Xin Huang, Pallavi Jayavanth, Ying Xiao, Jianlin Wu and Rui Jiao, Theabrownin from Dark Tea Ameliorates Insulin Resistance via Attenuating Oxidative Stress and Modulating IRS-1/PI3K/Akt Pathway in HepG2 Cells (2023) Nutrients https://doi.org/10.3390/nu15183862 11.        Huilin Deng, Jia Liu 1, Ying Xiao, Jian-Lin Wu and Rui Jiao, Possible Mechanisms of Dark Tea in Cancer Prevention and Management: A Comprehensive Review (2023) Nutrients, https://doi.org/10.3390/nu15183903 12.        Xiaohan Zhao, Jiuhe Gao, Lingzi Zhai, Xi Yu and Ying Xiao, Recent Evidence on Polycyclic Aromatic Hydrocarbon Exposure (2023) Healthcare https://doi.org/10.3390/healthcare11131958 13.        Tanvir Ahmad, Fuguo Xing, Chengrong Nie, Changyu Cao, Ying Xiao, Xi Yu Anam Moosa and Yang Liu,Biocontrol potential of lipopeptides produced by the novel Bacillus subtilis strain Y17B against postharvest Alternaria fruit rot of cherry. (2023) Front. Microbiol. 14:1150217. 14.        Dan Jiang, Xi Yu, Tian Zhong, Ying Xiao, and Ling Wang, The Situation and Influencing Factors of Depression and Anxiety in Patients of Hemodialysis during the COVID-19 Pandemic in China, (2023) Healthcare https://doi.org/10.3390/healthcare11070941 15.        Xiaoyu Tao, Ying Shao, Donghan Xu, Yunzhi Huang, Xi Yu, Tian Zhong, Ling Wang, Sookja Kim Chung, Dong Chen, Lili Yu, and Ying Xiao, Dietary Patterns and Nutrient Intake in University Students of Macao: A Cross-Sectional Study. (2022) Nutrients, 14, 3642 https://doi.org/10.3390/nu14173642 16.        Zhi Li, Simian Li, Ying Xiao, Tian Zhong, Xi Yu and Ling Wang, Nutritional intervention for diabetes mellitus with Alzheimer's disease. (2022) Frontier in Nutrition, 9:1046726. https://doi: 10.3389/fnut.2022.1046726 17.        Tanvir Ahmad1, Guoqiang Li, Jingjing Wang, Mingxuan Li, Ying Xiao, Xi Yu, Yongquan Zheng, Anam Moosa, Chengrong Nie, Yang Liu，First Report of Bacterial Leaf Spot of Ficus benghalensis Caused by Pseudomonas cichorii in Pakistan. (2022) Plant disease.  DOI: 10.1094/pdis-12-21-2668-pdn 18.        Jing Feng, Xiao Li, Ying Xiao, Fei-Ran Zhang, Zi-Qi Liu, Hua-Feng Zhang, Xiao-Hua Yang, Effects of Se-enriched Chrysanthemum morifolium on lifespan and antioxidant defense-related gene expression of Drosophila melanogaster model. (2022) Journal of Food Chemistry. DOI: 10.1111/jfbc.14503 19.        Keyu Jia, Shuchen Wang, Qi Dai, Yao Feng, Qiuyi Zhang, Qianyu Zhao, Fuxue Chen, Zi Li, Ying Xiao, Yan Zhong, Zhenni Zhu, Hongwei Wang, Junbo Wang, Zhong-Cheng Luo, Hong Zhou, and Ying Gao, Breast-Milk Rubidium and Other Trace Elements are Associated with Neurocognitive Development in Infants at Age of 8 Months. (2022). Journal of Nutrition, https://doi.org/10.1093/jn/nxac054. 20.        Shengshuang Chen, Yu Fu, Xiqing Bian, Ming Zhao Yilang Zuo, Yahui Ge, Ying Xiao, Jianbo Xiao, Na Li, Jian-Lin Wu, Investigation and dynamic profiling of oligopeptides, free amino acids and derivatives during Pu-erh tea fermentation by ultra-high performance liquid chromatography tandem mass spectrometry. (2022) Food Chemistry 371,131176 21.        Xiqing Bian, Wen Miao, Ming Zhao, Yiran Zhao, Ying Xiao, Na Li, Jian-Lin Wu. Microbiota drive insoluble polysaccharides utilization via microbiome-metabolome interplay during Pu-erh tea fermentation (2022). Food Chemistry 377, 132007 22.        Quan-Fei Zhu,Ya-Hui Ge, Na An, Na Li, Ying Xiao, Guo-Xin Huang, Li-Li Zhang, Yu-Qi Feng, and Jian-Lin Wu. Profiling of branched fatty acid esters of hydroxy fatty acids in teas and their potential sources in fermented tea. (2022), Journal of Agricultural and Food Chemistry 70, 5369−5376 23.        Xuan Wang, Na Li, Shengshuang Chen, Ya-Hui Ge, Ying Xiao, Ming Zhao, and Jian-Lin Wu, MS-FINDER Assisted in Understanding the Profile of Flavonoids in Temporal Dimension during the Fermentation of Pu-erh Tea, (2022) Journal of Agricultural and Food Chemistry ,70(23):7085-7094. doi: 10.1021/acs.jafc.2c01595 24.        Ying Lin, Ran Huang, Xiuxiu Sun, Xi Yu, Ying Xiao, Ling Wang, Wenzhong Hu, Tian Zhong, The p-Anisaldehyde/β-cyclodextrin inclusion complexes as a sustained release agent: Characterization, storage stability, antibacterial and antioxidant activity. (2022), Food Control 132 108561 25.        Xi Yu, Tian Zhong,  Yujia Zhang, Xiaohan Zhao, Ying Xiao, Ling Wang, Xing Liu, and Xiaozhe Zhang, Design, Preparation, and Application of Magnetic Nanoparticles for Food Safety Analysis: A Review of Recent Advances. (2022) Journal of Agricultural and Food Chemistry. 70 (1), 46-62   26.        Tian Zhong, Xi Yu, Ying Xiao, Ling Wang, Lianjiang Tan, Ran Huang, Incorporating lipid microparticles into carboxymethyl cellulose films as secondary carriers for stable loading and sustained releasing of carvacrol. (2021), Results in Materials 11 100205 27.        Xiaoyu Tao, Dong Chen, Rining Liang, Xiaoyu Zhang, Xi Yu, Sookja Chung, Yaqin Yu and Ying Xiao, A comparative study on knowledge towards COVID-19 prevention among undergraduate students in Macao and Zhuhai, China. (2021), PeerJ 9:e11833 DOI 10.7717/peerj.11833 28.        Ying Lin, Ran Huang, Xiuxiu Sun, Xi Yu, Ying Xiao, Ling Wang, Wenzhong Hu, Tian Zhong, The p-Anisaldehyde/β-cyclodextrin inclusion complexes as fumigation agent for control of postharvest decay and quality of strawberry. (2021), Food Control 130  108346 29.        Yahui Ge, Na Li, Yu Fu, Xi Yu, Ying Xiao, Zhiying Tang, Jianbo Xiao, Jian-Lin Wu, Zhi-Hong Jiang, Deciphering superior quality of Pu-erh tea from thousands of years’ old trees based on the chemical profile (2021), Food Chem. 2021 Oct 1;358:129602. 30.        Xiaoyu Tao, Dong Chen, Yawen Fan, Lanxin Zhang, Houqian Shan, Yi Wei, Xi Yu, Tian Zhong, Ling Wang, Sookja Kim Chung, Yaqin Yu and Ying Xiao, A cross-sectional study for the mental health status and sleep quality among college students in Macao during the COVID-19 pandemic. (2021), PeerJ 9:e12520 DOI 10.7717/peerj.12520 31.        Teris Cheung, Simon Ching Lam, Paul Hong Lee, Yu Tao Xiang, Paul Siu Fai Yip and the International Research Collaboration on COVID-19，Global imperative of suicidal ideation in 10 countries Amid the COVID-19 pandemic. (2021), Front in Psychiatry 11:588781. 32.        Ruojin Li, Hongwei Chen, Jiahao Feng, Ying Xiao, Haoyang Zhang, Christophen Wai-Kei Lam and Hong Xiao, Effectiveness of traditional Chinese exercise for symptoms of knee osteoarthritis: a systematic review and meta-analysis of randomized controlled trials. (2020), International Journal environmental research and public health, 17:7873 33.        Peiqin Li, Boer Shan, Keyu Jia, Fan Hu, Ying Xiao, Jusheng Zheng, Yu-Tang Gao, Huaying Wang and Ying Gao, Plasma omega-3 polyunsaturated fatty acids and recurrence of endometrial cancer. (2020), BMC Cancer, 20:576 34.        Huang Yunzhi, Zhang Xingwei, Xiao Ying and Tao Xiaoyu, Knowledge, preventive skills and stress response status of novel coronavirus pneumonia among university students. (2020), China Journal of Health Psychology, 28:1361-1365 35.        Ming Zhao, Xiao Q Su, Bo Nian Li J Chen, Dong L Zhang, Shuang M Duan, Li Y Wang, Xing Y Shi, Bin Jiang, Wei W Jiang, Cai Y Lv, Dao P Wang, Yang Shi, Ying Xiao, Juan Lin Wu, Ying H Pan, Yan Ma, Integrated Meta-omics Approaches to Understand the Microbiome of Spontaneous Fermentation of Traditional Chinese Pu-erh Tea. (2019) mSystems, 4,e00680 36.        Hongwei Wang, Jue Wang, Zheng Li, Christopher Wai Kei Lam, Ying Xiao, Qibiao Wu and Wei Zhang, Consumption of sugar-sweetened beverages has a dose-dependent effect on the risk of non-alcoholic fatty liver disease: an updated systematic review and dose-response meta-analysis. (2019), International Journal of Environmental Research and Public Health, 16, 2192

1. Cantonese cuisine illustrations and food ingredients（2021） 2. Research on Chinese Functional Food (2002) 3. Waiky W.K. Wong, Ying Xiao, Stephen W.C. Chung and Y.Y. Ho (2013) Chapter 24: The First Total Diet Study in Hong Kong, China in Total Diet Studies, Springer

1.        FEHD Director’s Commendation Award for the enormous contributions and efforts in setting the first regulatory standards of melamine levels in food in the world, mitigating the public health impact of the incident within the shortest period of time, 2009. 2.        “Basic medical research on mechanism of birth defects” The second prize in the scientific and technological progress award of Chinese Medical Association, 2005 3.        Senior Visiting Scholar, China Scholarship Council, 2001 4.        The Excellent Teacher of Peking University Health Sciences Center, 1996 5.        “Toxicological Research on the Metabolism of Shachongshuang”, The third prize in the scientific and technological progress award of the Ministry of Health, 1995 6.        “Study on the Prevention, Metabolism and Mechanism of Decayed Sugarcane Poisoning”, The third prize in the scientific and technological progress award of the Ministry of Health, 1993 7.        “Studies on the Mechanism of Chemoprevention Cancer of Chinese Tea”, The third prize in the scientific and technological progress award of the Ministry of Health, 1991 Appointments 1.        Member, Joint FAO/WHO Expert Committee on Food Additives，JECFA)（2011 - )_ 2.        Member, Joint FAO/WHO Expert Committee on Chemical Exposure Assessment(2017 - ) 3.        Member, China National Expert Committee on Food Safety Risk Assessment (2009 - ) 4.        Member, National Expert Committee on Nutrition and Health,  (2021- ） 5.    Editor, e-Journal of Food Safety Focus (2007-2015) 6.    Member, State Food and Nutrition Consultant Committee (2001- 2009) 7.        Secretary General, Beijing Nutrition Society (2005-2009)

Registered Dietitian