1980.9-1984.7: Department of biochemistry, East China University of Science and Technology (Shanghai, China)
1995.7-1999.7: Department of Tea Science, Zhejiang University, as a part time graduate student (Hangzhou China)
1999.9-2000.9: Department of Applied Biochemistry, Shizuoka University, as a doctoral student (Shizuoka, Japan)
2004.6-2004.9: Food Science Australia, as a science visitor (Melbourne, Australia)
2005.8: Department of Applied Biochemistry, Shizuoka University, Ph.D thesis presentation (Shizuoka, Japan)
2008.12-2009.1 Southern Methodist University ,USA, as a science visitor supported by Bao Yugang Scholarship
2009.10-2010.1 Tokyo Medicine University, Japan, as a science visitor supported by Zhejiang New Century 151 Scholarship.
Working Experiences
1984-1994: Employed by the Tea Research Institute, Chinese Academy of Agricultural Science

1.        Studying the development of series of soft tea drink, including green tea, black tea and flower tea.

2.        Investigating polyphenol oxidase (PPO) during tea manufacture processing. The extraction and purification of PPO isoenzyme was studied. The kinetics, activator and inhibitor of PPO were investigated. The 6-phosphogluconate dehydrogenase and hexokinase were also tested.

3.        Studying the processing technology of tea polyphenols, polysaccarides and caffeine from green tea. An efficient process was obtained and the pollution of waste tea residue was resolved.

4.        Investigating the extraction and purification of superoxide dismutase (SOD) from thermos themophilus ATCC 27634.

  1995-present: Employed by Department of Tea Science, Zhejiang University
1.       Studying the effect of tea cultivars and cultivation conditions on the activity of β-Glucosidase and alcoholic aroma. β-Glucosidase in jasmine flower was extracted and purified, and the relationship between β-Glucosidase and alcoholic aroma release in tea and jasmine flower was investigated.
2.       Investigating the inhibition effects of the metabolites from green tea solution fermented by yeast on bacteria.
3.       The patent of using immobilized polyphenol oxidase to produce high quality theaflavin was applied in China, and 3 monomer theaflavins were obtained through High-Speed Countercurrent Chromatography. The bioactivity of monomer theaflavin on tumors was tested.
 4.   Working on Biological activities and mechanism of tea extracts including catechins, theaflavins, tea flower , tea flavonoids on anti-cancer, anti-obesity, anti-oxidation he anti inflammatory.
1.Jin Duiyan, Xu Yi, Mei Xin, Meng Qin, Gao Ying, Li Bo, Tu Youying. Antiobesity and lipid lowering effects of theaflavins on high-fat diet induced obese rats[J]. Journal of Functional Foods, 2013, 5(3): 1142-1150.
2.Mei Xin; Xu Yuan-Jun; Pan Hai-Bo, Tu You-ying. Synergism of Green Tea Polyphenols and Phenanthrene Promotes the Death of Human Lung Adenocarcinoma Cell Line SPC-A-1[J]. Polycyclic Aromatic Compounds, 2013, 30(3):254-264 .
3. Ying Gao, Wei Li, Lingyan Jia, Bo Li, Yi Charlie ChenYouying Tu. Enhancement of (−)-epigallocatechin-3-gallate and theaflavin-3-3-digallate induced apoptosis by ascorbic acid in human lung adenocarcinoma SPC-A-1 cells and esophageal carcinoma Eca-109 cells via MAPK pathways[J]. Biochemical and Biophysical Research Communications, 2013, .(IF=2.406)
4. Zhenchun Chen, Xin Mei, Yuxia Jin, Eun-Hye Kim, Ziyin Yng, Youying Tu. Optimization of supercritical carbon dioxide extraction of essential oil of flowers of tea(camellia sinensis L.) plants and its antioxidative activity[J]. Journal of the Science of Food and Agriculture, 2013, .(IF=1.759)
5. Mei X, Jin XX, Tang W, Tu YY. Protective Effects of EGCG on Bifenthrin-Induced Oxidative Stress in the Human Embryonic Lung Fibroblast Cell Line HFL-1[J]. Proceedings of 2013 International Symposium on Tea Science and Tea Culture, 2013, 39(4): 458-465.
6. Zhang XH, Que F, Xu JW, Yu PL, Tu YY. Optimization of Supercritical Fluid Extraction of Tea Flower Polysaccharides by Using Response Surface Method[J]. Proceedings of 2013 International Symposium on Tea Science and Tea Culture, 2013, 39(4): 442451.
7.Meng Q, Jie GL, Wang GW, Tu YY. Benefits of Daily Intake Tea on Human Health[J]. Proceedings of 2013 International Symposium on Tea Science and Tea Culture, 2013, 39(4): 435-441.
8.Kim EH, Liang YR, Lu JL, Wang GW, Chen ZC, Wu YY, Tu YY. Effect of Brewing Condition on Quality of Pu’erh Tea Infusion[J]. Proceedings of 2013 International Symposium on Tea Science and Tea Culture, 2013, 39(4): 466-468.
9. Pan HB, Hou L, Jie GL, Tu YY, Wu YY. Characteristics of Superfine Gree
  1. Yang, Z.Y., Dong, F., Baldermann, S., Murata, A., Tu, Y.Y., (屠幼英) Asai, T., and Watanabe, N. Isolation and identification of spermidine derivatives in flowers of tea (Camellia sinensis) plants and their distributions in floral organs. Journal of the Science of Food and Agriculture. 2012, 92: 2128-2132
  2.  Li, W.,Mei, X.,Tu, Y.Y.(屠幼英)Effects of Tea Polyphenols and their Polymers on MAPK Signaling Pathways in Cancer Research. Reviews in medicinal chemistry. 2012, 12 (2): 120-126
  3. Li, B.,Vik, S.,Tu, Y. Y(屠幼英). Theaflavins inhibit the ATP synthase and the respiratory chain without increasing superoxide production. Journal of Nutritional Biochemistry. 2011, 133:583-590
n Tea Power and Its Application in Food Industry[J]. Proceedings of 2013 International Symposium on Tea Science and Tea Culture, 2013, 39(4): 406-411.
1. HL Xia,YY Tu*.Comparison of the relative dissipation rates of endosulfan pesticide residues between oolong and green tea. Food additives and containinants 2008, 25 (1): 70-75
2. ZY Yang, GL Jie, F D, Y X, N Watanabe, YY Tu*., Radical-scavenging abilities and antioxidant properties of theaflavins and their gallate esters in H2O2-mediated oxidative damage system in the HPF-1 cells.Toxicology in Vitro 2008, 22: 1250–1256
3. X Mei,  DH Lin, Y Xu,  YY Wu,  YY Tu *. Effects of phenanthrene on chemical composition and enzyme activity in fresh tea leaves.Food Chemistry 2009, 115(2): 269-573
4.You-Ying Tu* , Xin-Qing Xu , Hui-Long Xia & Naoharu Watanabe .Optimization of theaflavin biosynthesis from tea polyphenols using an immobilized enzyme system and response surface methodology Biotechnology Letters (2005) 27: 269274
5.Y. Y. Tu,* H. L. Xia, and N. Watanabe. Changes in Catechins during the Fermentation of Green Tea Applied Biochemistry and Microbiology, 2005, 416):574–577.
6.Yang, Z. Y., Xu, Y., Jie, G. L., He, P. M., and Tu, Y. Y. * Study on the antioxidant activity of tea flowers (Camellia sinensis) [J]. Asia. Pac. J. Clin. Nutr., 2007, 16: 148-152.
7.Yang, Z. Y., Tu*, Y. Y., Xia, H. L., Jie, G. L. Chen, X. M., and He, P. M. Suppression of free-radicals and protection against H2O2-induced oxidative damage in HPF-1 cell by oxidized phenolic compounds present in black tea. Food Chemistry .2007. 105( 4): 1349-1356
Research work

1.Tea and health: to study the functions and mechanisms of tea extract such as catechin, theaflavin, tea Polysaccharide,theasaponin,tea pigment as well as diferrent tea. 2.Tea industry: to design and build up the factory for producing tea extract,tea soft beverage and instant tea. 3.Detection: to help some company and people to analyze the compound in natural product.