Lecturer, School of Biological Sciences, Faculty of Science, HKU
BSc (The University of Hong Kong); PhD (The University of Hong Kong)
[javascript protected email address]
3917 3316
2858 3477
KBSB 7S07
Teaching Areas
BIOL 2101 Principles of Food Chemistry
BIOL 2103 Biological Science Laboratory Course
BIOL 3209 Food and Nutrient Analysis
BIOL 3217 Food, Environment and Health
BIOL 4205 Food Technology
Practical Classes for Food and Nutrition Science Major Courses including Principles of Food Chemistry, Biological Science Laboratory Course, Food and Nutrient Analysis, Food Technology and Diet and disease
Research Interests
Fatty acids, oxidative stress and lipid oxidation
Oxylipins and cardioprotection
Lipid oxidation and food quality
Publications and News
Leung, K. S.*, & Lee, J. C.-Y. (2024). Nonenzymatic Oxidized Polyunsaturated Fatty Acid Products in Human Plasma and Urine Samples by LC-QTOF-MS/MS. In Clinical Metabolomics: Methods and Protocols (pp. 171-183). Springer.
Arromrak, B. S., Wong, A. T. C., Hui, T. Y., Leung, K. S.*, Williams, G. A., Ganmanee, M., Durand, T., Lee, J. C.-Y., & Gaitan-Espitia, J. D. (2024). Thermal fluctuations independently modulate physiological plasticity and the dynamics of the gut microbiome in a tropical rocky shore oyster. Journal of Experimental Marine Biology and Ecology, 573, 152004.
Ismaiah, M. J., Lau, K. T., Tsui, J. S. J., Johnson‐Hill, W. A., Leung, K. S.*, & Lee, J. C. Y. (2024). Continuous step‐wise temperature extraction improves the flavanol content of tea beverages. Journal of the Science of Food and Agriculture.
Arromrak, B. S., Wong, A. T. C., Hui, T. Y., Leung, K. S.*, Williams, G. A., Ganmanee, M., Durand, T., Lee, J. C. Y., & Gaitan-Espitia, J. D. (2023). Structural stability of the oyster gut microbiome contributes to the host’s physiological tolerance to temperature fluctuations on tropical rocky shores. bioRxiv, 2023.2002. 2008.527599.
Leung, K. S.*, Oger, C., Guy, A., Bultel-Poncé, V., Vigor, C., Durand, T., Gil-Izquierdo, A., Medina, S., Galano, J.-M., & Lee, J. C.-Y. (2022). Alpha-linolenic acid, phytoprostanes and phytofurans in plant, algae and food. In Advances in Botanical Research (Vol. 101, pp. 437-468). Elsevier.
Leung, K. S.*, Galano, J.-M., Oger, C., Durand, T., & Lee, J. C.-Y. (2021). Enrichment of alpha-linolenic acid in rodent diet reduced oxidative stress and inflammation during myocardial infarction. Free Radical Biology and Medicine, 162, 53-64.
Leung, K. S.*, Galano, J.-M., Yau, Y. F., Oger, C., Durand, T., & Lee, J. C.-Y. (2020). Walnut-enriched diet elevated α-linolenic acid, phytoprostanes, and phytofurans in rat liver and heart tissues and modulated anti-inflammatory lipid mediators in the liver. Journal of Agricultural and Food Chemistry, 69(32), 9094-9101.
Leung, K. S.*, Leung, H. H., Wu, C. Y., Galano, J.-M., Durand, T., & Lee, J. C.-Y. (2019). Limited antioxidant effect of rosemary in lipid oxidation of pan-fried salmon. Biomolecules, 9(8), 313.
Leung, K. S.*, Galano, J.-M., Durand, T., & Lee, J. C.-Y. (2018). Profiling of omega-polyunsaturated fatty acids and their oxidized products in salmon after different cooking methods. Antioxidants, 7(8), 96.
Leung, K. S.*, Chan, H. F., Leung, H. H., Galano, J.-M., Oger, C., Durand, T., & Lee, J. C.-Y. (2017). Short-time UVA exposure to human keratinocytes instigated polyunsaturated fatty acid without inducing lipid peroxidation. Free Radical Research, 51(3), 269-280.
Awards and Honours
Early Career Teaching Award - Teaching Excellence Awards 2025
Invited speaker - SCIEX Users Meeting 2017
Finalist - HKU Three Minute Thesis (3MT® ) Competition 2017
