Dr. Yuwei Chen | Neurodegenerative | Best Researcher Award
Dr. Yuwei Chen | Neurodegenerative | Assistant Professor at Xi’an Medical University | China
Dr. Yuwei Chen is a dedicated scholar in Food Science whose research focuses on nutrition, neurodegenerative disease mechanisms, and functional food interventions, demonstrating strong commitment to advancing public health through evidence-based nutritional strategies. She earned her Ph.D. in Food Nutrition from Northwest A&F University, where she further strengthened her scientific foundation following a Master’s degree in Food Science and Engineering at the same institution, including an academic exchange at the Institute of Food Science and Technology, National Taiwan University, and a Bachelor’s degree in Food Science and Engineering. Throughout her professional career, Dr. Yuwei Chen has served as a Lecturer in the Teaching and Research Section of Food Science and Engineering at the School of Public Health, Xi’an Medical University, developing expertise in experimental design, biochemical analysis, nutritional intervention models, and the study of systemic inflammation and amyloidogenesis in relation to neurodegenerative diseases. Her research interests include functional food factors, dietary bioactives, lipid metabolism, memory impairment mechanisms, and the health-promoting properties of plant-derived compounds. She possesses strong research skills in cell and animal model experimentation, nutritional biochemistry, molecular pathway analysis, and evaluation of bioactive food components, integrating these competencies to produce impactful research outputs. Dr. Yuwei Chen has authored several peer-reviewed publications in reputable journals, contributing to areas such as medium-chain fatty acids, plant sterols, green tea catechins, fat replacers, and anti-inflammatory food components. Her academic journey is further distinguished by recognition for research productivity and interdisciplinary collaborations, highlighting her commitment to scientific excellence. With continuous engagement in teaching, research supervision, and scholarly dissemination, Dr. Yuwei Chen remains focused on expanding her contributions to food science innovation, nutritional health interventions, and translational research that addresses emerging public health challenges, positioning her as a promising researcher dedicated to advancing the understanding of diet-related disease prevention and functional food development.
Featured Publications
Chen, Y. (2021). Medium chain fatty acids: Extraction, isolation, purification, bioactive properties and application. IOP Conference Series: Earth and Environmental Science.
Chen, Y. (2020). Green tea catechin: Does it lower blood cholesterol? IOP Conference Series: Earth and Environmental Science.
Chen, Y. (2020). Use of starch-based fat replacers in foods as a strategy to reduce dietary intake of fat and risk of metabolic diseases. Food Science & Nutrition.
Chen, Y. (2019). Is plant sterols a good strategy to lower cholesterol? Journal of Oleo Science.
Chen, Y. (2017). Sesamol supplementation prevents systemic inflammation-induced memory impairment and amyloidogenesis via inhibition of nuclear factor kappaB. Molecular Nutrition & Food Research.
Chen, Y. (2017). Chicoric acid supplementation prevents systemic inflammation-induced memory impairment and amyloidogenesis via inhibition of NF-κB. The FASEB Journal.
Chen, Y. (2017). Effects of sesamol on LPS-induced memory impairment and β-amylase accumulation (Master’s research output). Northwest A&F University.