Li Yu | Research Excellence | Best Researcher Award

Published on by Scientist Day

Prof. Li Yu | Research Excellence | Best Researcher Award

Prof. Li Yu | Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences | China

Dr. Yu Li is a distinguished Research Fellow at the Oil Crops Research Institute (OCRI), Chinese Academy of Agricultural Sciences (CAAS), specializing in Food Science and Technology with a strong emphasis on mycotoxin prevention, detection, and safety assurance in agricultural products. Her research integrates advanced analytical techniques and immunological approaches to develop innovative detection systems for food contaminants. She has successfully led and participated in more  major national and provincial research projects, including those funded by the National Key R&D Program of China and the National Natural Science Foundation of China (NSFC). Her pivotal role in the award-winning project “Development of Targeted Antibodies and Ultrasensitive Detection Technologies for Aflatoxins in Agricultural Products” earned her team the Second-Class Prize of the National Technical Invention Award . Recognized for her excellence, Dr. Li has been selected for the Outstanding Young Talent Cultivation Program of OCRI-CAAS and the “Young Top Talent” Program of Hubei Province. Beyond her research, she contributes to scientific development as a Guest Editor for Molecules and as a member of the Science and Technology Expert Database of the Hubei Provincial Department of Science and Technology.

Profiles:  ORCID | ResearchGate

Featured Publications

Tang, F., Ma, F., Wang, D., Fang, M., Zhang, L., Li, P., & Yu, L. (2025). Highly efficient detoxification of aflatoxin B1 in peanut meals by attapulgite-supported laccase. Food Control, 164, 111759. https://doi.org/10.1016/j.foodcont.2025.111759

Ma, F., He, Y., Tang, F., Fu, L., Zhang, L., Li, P., & Yu, L. (2025). In-situ stabilization of conjugated microporous polymer on sieve plates for multifunctional applications: Detection and removal of aflatoxins. Journal of Hazardous Materials, 478, 139457. https://doi.org/10.1016/j.jhazmat.2025.139457

Liu, M., Wang, X., Yang, Y., Tu, F., Yu, L., Ma, F., Wang, X., Jiang, X., Dou, X., Li, P., & others. (2025). Authentication of edible oil by real-time one class classification modeling. Foods, 14(7), 1235. https://doi.org/10.3390/foods14071235

Dou, X., Tu, F., Yu, L., Yang, Y., Ma, F., Wang, X., Wang, D., Zhang, L., Jiang, X., & Li, P. (2024). Adulteration detection of edible oil by one-class classification and outlier detection. Food Frontiers, 5(1), Article e395. https://doi.org/10.1002/fft2.395

Huang, F., Liu, A., Fang, M., Wang, D., Yu, L., Ma, F., Wang, X., Zhang, L., & Li, P. (2024). Characteristic volatile flavors of high-oleic peanut oil and normal peanut oil. Microchemical Journal, 199, 110389. https://doi.org/10.1016/j.microc.2024.110389