上海交通大学公共卫生学院研究员，香港大学博士，上海市“青年东方学者”，国际食物营养与安全协会（IADNS）秘书。主持国家自然科学基金青年项目及上海市科委、教委项目等10余项。以第一/通讯作者发表SCI论文38篇，其中3篇IF>10，32篇JCR Q1区，申请专利4项。担任Food Science and Human Wellness（Elsevier）的青年编委，Food and Humanity（Elsevier）的创刊编委。
研究领域：
（1）膳食多酚对食品安全及营养健康品质的调控机制；
（2）个性化精准营养膳食推荐系统的开发及应用；
（3）食品中潜在生物活性物质的挖掘及功能研究、新型健康食品开发。
代表性论文：
[1] Fan, Z., Wang, L., Jiang, Q., Fan, D., Xiao, J., Wang, M., & Zhao, Y.* (2023). Effects of quercetin on emissions of aldehydes from heated docosahexaenoic acid (DHA)-fortified soybean oil. Journal of Hazardous Materials, 442, 130134. IF=14.224，Q1
[2] Kong, L., Fan, X., Guo, L., Jiang, Q., Xiao, J., Fan, D., ... & Zhao, Y.* (2023). Effects of Stigmasterol on 3-Chloropropane-1, 2-diol Fatty Acid Esters and Aldehydes Formation in Heated Soybean Oil. Journal of Agricultural and Food Chemistry. IF=5.895，Q1
[3] Zhao, Y., Jiang, Q., Guo, L., Fan, D., Wang, M., & Zhao, Y.*, (2023). Apigenin and its octoic acid diester attenuated glycidol-induced autophagic-dependent apoptosis via inhibiting the ERK/JNK/p38 signaling pathways in human umbilical vein endothelial cells (HUVECs). Current Research in Food Science, 100447. IF= 6.269，Q1
[4] Wang, Y., Dong, M., Guo, L., Zhu, Y., Jiang, Q., Xiao, J., ... & Zhao, Y.*, (2023). Effect of acrolein on the formation of harman and norharman in chemical models and roast beef patties. Food Research International, 112465. IF= 7.425，Q1
[5] Jiang, Q., Huang, S., Du, Y., Xiao, J., Wang, M., Wang, X., ... & Zhao, Y.*, (2023). Quality improvement of tilapia fillets by light salting during repeated freezing-thawing: Contribution of structural rearrangement and molecular interactions. Food Chemistry, 406, 135097. IF=9.231，Q1
[6] Jiang, Q., Huang, S., Ma, J., Du, Y., Shi, W., Wang, M., ... & Zhao, Y.*, (2023). Insight into mechanism of quality changes in tilapia fillets during salting from physicochemical and microstructural perspectives. Food Chemistry: X, 100589. IF=6.443，Q1
[7] Yu, J., Jiang, Q., Liu, N., Fan, D., Wang, M., & Zhao, Y.* (2022). Apigenin and apigenin-7, 4′-O-dioctanoate protect against acrolein-aggravated inflammation via inhibiting the activation of NLRP3 inflammasome and HMGB1/MYD88/NF-κB signaling pathway in Human umbilical vein endothelial cells (HUVEC). Food and Chemical Toxicology, 168, 113400. IF=5.572，Q1
[8] Zhao, Y., Zhang, X., Zhang, N., Zhou, Q., Fan, D., Wang M. (2022). Lipophilized apigenin derivatives produced during the frying process as novel antioxidants. Food Chemistry, 379, 132178. IF=9.231，Q1
[9] Jiang, Y., Jiang, Q., Fan, D., Wang, M.*, Zhao, Y.* (2022). Effect of acrolein, a Lipid oxidation product, on the formation of the heterocyclic aromatic amine 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) in model systems and roast salmon patties. Journal of Agricultural and Food Chemistry, 70, 19, 5887–5895. IF=5.895，Q1
[10] Xu, X., Xue, T., Jiang, Q., Fan, D., Wang, M.*, Zhao, Y.* (2022). Inhibitory effects of some hydrocolloids on the formation of NƐ-(carboxymethyl) lysine and NƐ-(carboxyethyl) lysine in chemical models and fish patties. LWT, 162, 113431. IF=6.056，Q1
[11] Jing, M., Jiang, Q., Zhu, Y., Fan, D., Wang, M.*, & Zhao, Y.* (2022). Effect of acrolein, a lipid oxidation product, on the formation of the heterocyclic aromatic amine 2-amino-1-methyl-6-phenylimidazo [4, 5-b] pyridine (PhIP) in model systems and roasted tilapia fish patties. Food Chemistry: X, 14, 100315. IF=6.443，Q1
[12] Yang, H., Ji, Z., Wang, R., Fan, D., Zhao, Y.*, & Wang, M.* (2021). Inhibitory effect of selected hydrocolloids on 2-amino-1-methyl-6-phenylimidazo [4, 5-b] pyridine (PhIP) formation in chemical models and beef patties. Journal of Hazardous Materials, 402, 123486. IF=14.224，Q1
[13] Teng, J., Li, J., Zhao, Y.*, & Wang, M.* (2021). Hesperetin, a dietary flavonoid, inhibits AGEs-induced oxidative stress and inflammation in RAW264. 7 cells. Journal of Functional Foods, 81, 104480. IF=5.223，Q1
[14] Wang, R., Tao, M., Zhu, Y., Fan, D., Wang, M.*, & Zhao, Y.* (2021). Puerarin inhibited 3-chloropropane-1, 2-diol fatty acid esters formation by reacting with glycidol and glycidyl esters. Food Chemistry, 358, 129843. IF=9.231，Q1
[15] Zhao, Y., Yang, H., Zhang, N., Zhou, Q., Fan, D., Wang M. (2021). Effects of deacetylation degree of chitosan on 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation in chemical models and beef patties. Journal of Agricultural and Food Chemistry, 69, 13933-13941. IF=5.895，Q1
[16] Zhang, X., Ni, L., Zhu, Y., Liu, N., Fan, D., Wang, M.*, & Zhao, Y.* (2021). Quercetin inhibited the formation of lipid oxidation products in thermally treated soybean oil by trapping intermediates. Journal of Agricultural and Food Chemistry, 69(11), 3479-3488. IF=5.895，Q1
[17] Liu, S., Zhu, Y., Liu, N., Fan, D., Wang, M.*, & Zhao, Y.* (2021). Antioxidative properties and chemical changes of quercetin in fish oil: Quercetin reacts with free fatty acids to form its ester derivatives. Journal of Agricultural and Food Chemistry, 69(3), 1057-1067. IF=5.895，Q1
[18] Zhao, Y., Tao, M., Wang, R., Guo, Y., & Wang, M. (2020). Japonicone V, a sesquiterpene lactone derivative from the flowers of Inula japonica, inhibits hepatitis E virus replication by targeting virus-associated autophagy. Journal of Functional Foods, 65, 103755. IF=5.223，Q1
[19] Li, Y., Shi, B., He, Y., Long, M., & Zhao, Y.* (2020). Gamma irradiation-induced degradation of dehydroacetic acid and sodium dehydroacetate in aqueous solution and pear juice. LWT, 134, 110013. IF=6.056，Q1
[20] Li, Y., Fan, D., Zhao, Y.*, & Wang, M.* (2020). Effects of quercetin and cinnamaldehyde on the nutrient release from beef into soup during stewing process. LWT, 131, 109712. IF=6.056，Q1
[21] Zhao Y., Fan D., Ru B., Cheng K.W., Hu S., Zhang J., Li E.T.S., & Wang M. (2016). 6-C-(E-phenylethenyl) naringenin induces cell growth inhibition and cytoprotective autophagy in colon cancer cells. European Journal of Cancer, 68, 38-50. IF=10.002，Q1
