Dr. Fenny Mei YANG

• The College of Science and Engineering Student Research Excellence Awards, City University of Hong Kong, Hong Kong, 2015
• Chow Yei Ching School of Graduate Studies Scholarship, City University of Hong Kong, Hong Kong, 2014
• Outstanding Thesis of South China University of Technology, South China University of Technology, China, 2012

• Biomedical and Molecular Diagnostics
• Immunology

1. Molecular Diagnostics & Genomics

• Infectious diseases of humans and animals
• Sequencing for bacterial identification
• Early cancer detection and precision oncology
• Women’s health and NIPT
• Genetic disease molecular testing

2. Functional Foods & Traditional Chinese Medicine (TCM)

• Phytochemical profiling & lipidomic analysis
• Antioxidant activities evaluation
• Antiproliferative activities and molecular mechanism studies

• Co-Investigator, 03/2019 - 08/2021
  Development of integrated point-of-care molecular diagnostics for sexually transmitted diseases, University-Industry Collaboration Programme (UICP) Grant, Innovation and Technology Commission, Hong Kong (Project code: UIM/362; HK$ 4,710,400) 
• Co-Applicant, 01/2013 – 12/2015
  New processing methods and anticancer activity study of traditional Chinese foods, Guangzhou Science and Technology Innovation Commission Project, China (Project code: 2013J4500021; RMB$ 200,000)

Publications (Selected)

• Cai RC, Li L, Yang M, Cheung HY, Liang F. (2016). Changes in bioactive compounds and their relationship to antioxidant activity in white sufu during manufacturing, International Journal of Food Science & Technology, 51(7), 1721-1730. (Q2; Impact Factor2024: 3.1)​
• Yang M, Shen Q, Li L, Cheung HY. (2015). Phytochemical profiles, antioxidant activities of functional herb Abrus cantoniensis and Abrus mollis, Food Chemistry, 177, 304–312. (Q1, Impact Factor2024: 9.8)​​
• Li L, Cai Y, Yang M, Shen Q, Yu KM, Cheung HY. (2015). Improvement of reproducibility and sensitivity by reducing matrix effect in MEKC for determination of amino acids in turtle jelly, Electrophoresis, 36(9-10), 1186-1195. (Q2; Impact Factor2024: 2.5)​
• Yang M, Al Zaharna M, Chen YS, Li L, Cheung HY. (2014). In vitro antioxidant activities and anti-proliferative properties of functional herb Abrus cantoniensis and its main alkaloid abrine, Food & Function, 5(9), 2268-2277. (Q1, Impact Factor2024: 5.4)​​
• Shen Q, Yang M*, Li L, Cheung HY. (2014). Graphene–TiO2 nanocomposite based solid-phase extraction and MALDI-TOF MS for lipidomic profiling of avocado (Persea americana Mill.), Analytica Chimica Acta, 852, 153-161. (Q1, Impact Factor2024: 6.0)​​
• Yang M, Cheung SH, Li SC, Cheung HY. (2013). Establishment of a holistic and scientific protocol for the authentication and quality assurance of edible bird’s nest, Food Chemistry, 151, 271-278. (Q1, Impact Factor2024: 9.8)​​
• Shen Q, Dong W, Yang M, Baibado JT, Wang Y, Alqouqa I, Cheung HY. (2013). Lipidomic study of olive fruit and oil using TiO2 nanoparticle-based MSPD and MALDI-TOF/MS, Food Research International, 54(2), 2054-2061. (Q1; Impact Factor2024: 8.0)​
• Shen Q, Dong W, Yang M, Li L, Cheung HY, Zhang Z. (2013). Lipidomic fingerprint of almonds (Prunus dulcis L. cv. Nonpareil) using TiO2 nanoparticle-based MSPD and MALDI-TOF MS and its potential in geographical origin verification, Journal of Agricultural and Food Chemistry, 61(32), 7739-7748. (Q1, Impact Factor2024: 6.2)​​
• Yang M, Fu J, Li L. (2012). Rheological characteristics and microstructure of set-type soy yogurt prepared by germinated soybean, Food Technology and Biotechnology, 50(1), 73. (Q2; Impact Factor2024: 2.5)​
• Yang M, Li L. (2010). Physicochemical, textural and sensory characteristics of probiotics fermented soybean yogurt prepared by germinated soybean, Food Technology and Biotechnology, 48(4), 490–496. (Q2; Impact Factor2024: 2.5)​

*Co-first authorship (equal contribution)

Patents

• CN103364497B (07/2015), Cheung HY, Yang M, Cheung SH, Method for identifying cubilose.

• Journal reviewer for Food Research International and Journal of Separation Science .