Dr. Yanfang Li is a postdoctoral researcher at the Methods Application and Food Composition Lab (MAFCL) of Beltsville Human Nutrition Research Center, USDA-ARS. She earned her B.S. from Jiang Nan University, China, and her Ph.D. from Shanghai Jiao Tong University, China. Dr. Li focuses on food chemistry, nutrition, and the development of functional food ingredients. Dr. Li has extensive expertise in liquid chromatography-tandem mass spectrometry-based chemical profiling, fingerprinting and metabolomics. Dr. Li’s work incorporates liquid chromatographic techniques, mass spectrometry, molecular network, chemometrics, and bioinformatics for evaluating health benefits associated novel components, dietary biomarker discovery, and improvement of analytical methods for phytochemicals in natural botanical samples.
