Wei Yang
Ph.D

Postdoctoral Researcher, Food Chemistry and Food Development (Department of Biochemistry)

yanwei@utu.fi
Itäinen Pitkäkatu 4 C
Turku
PharmaCity 7th floor Itäinen Pitkäkatu 4 A
Office: 7055




Areas of expertise
Acylation synthesis; Antioxidant capacity; Column chromatography; Liquid Chromatography; Mass spectrometry; Thermal stability

Biography

Wei yang currently works as a senior research fellow at the Department of Biochemistry, University of Turku. His research has focused on the study of flavonoids which has potential benefits for human health. Specifically, the researches focus on the qualitative and quantitative determination of complex proanthocyanidins(PAs), the influence of genetic background and growth environment (especially high latitude) on PAs accumulation, molecular modification of anthocyanins and biotransformation of flavonoid from Agricultural waste.


Research
•Development of detection methods for complex plant secondary metabolites
•Influence of environmental factors on the accumulation of proanthocyanidins
•Isolation, purification and applications of plant secondary metabolites
•Molecular modification of anthocyanins in various berries
•Biotransformation of agricultural waste as a new source of high-value supplements


Publications

Enzymatic acylation of blackcurrant (Ribes nigrum) anthocyanins and evaluation of lipophilic properties and antioxidant capacity of derivatives (2019)
Food Microbiology
WeiYang, Maaria Kortesniemi, Xueying Ma, Jie Zheng, BaoruYang
(
A1 Journal article – refereed)

Phenolic compounds and antioxidant activities of tea-type infusions processed from sea buckthorn (Hippophaë rhamnoides) leaves (2019)
Food Chemistry
Xueying Ma, Johanna Moilanen, Oskar Laaksonen, Wei Yang, Elina Tenhu, Baoru Yang
(
A1 Journal article – refereed)

Anti-tumor properties of anthocyanins from Lonicera caerulea 'Beilei' fruit on human hepatocellular carcinoma: In vitro and in vivo study (2018)
Biomedicine and Pharmacotherapy
Liping Zhou, Hua Wang, Juanjuan Yi, Baoru Yang, Mengsha Li, Danrao He, Wei Yang, Yue Zhang, Hongwei Ni
(
A1 Journal article – refereed)

Enzymatic Acylation of Anthocyanins Isolated from Alpine Bearberry (Arctostaphylos alpina) and Lipophilic Properties, Thermostability, and Antioxidant Capacity of the Derivatives (2018)
Journal of Agricultural and Food Chemistry
Wei Yang, Maaria Kortesniemi, Baoru Yang, Jie Zheng
(
A1 Journal article – refereed)

Role of Flavonols and Proanthocyanidins in the Sensory Quality of Sea Buckthorn (Hippophae rhamnoides L.) Berries (2017)
Journal of Agricultural and Food Chemistry
Ma XY, Yang W, Laaksonen O, Nylander M, Kallio H, Yang BR
(
A1 Journal article – refereed)

Flavonol glycosides in berries of two major subspecies of sea buckthorn (Hippophaë rhamnoides L.) and influence of growth sites (2016)
Food Chemistry
Xueying Ma, Oskar Laaksonen, Jie Zheng, Wei Yang, Martin Trépanier, Heikki Kallio, Baoru Yang
(
A1 Journal article – refereed)

Proanthocyanidins in Sea Buckthorn (Hippophae rhamnoides L.) Berries of Different Origins with Special Reference to the Influence of Genetic Background and Growth Location (2016)
Journal of Agricultural and Food Chemistry
Yang W, Laaksonen O, Kallio H, Yang BR
(
A1 Journal article – refereed)

Flavonol Glycosides in Currant Leaves and Variation with Growth Season, Growth Location, and Leaf Position (2015)
Journal of Agricultural and Food Chemistry
Wei Yang, Aino-Liisa Alanne, Pengzhan Liu, Heikki Kallio, Baoru Yang
(
A1 Journal article – refereed)

Proanthocyanidins in Wild Sea Buckthorn (Hippophae rhamnoides) Berries Analyzed by Reversed-Phase, Normal-Phase, and Hydrophilic Interaction Liquid Chromatography with UV and MS Detection (2014)
Journal of Agricultural and Food Chemistry
Heikki Kallio, Wei Yang, Pengzhan Liu, Baoru Yang
(
A1 Journal article – refereed)


Last updated on 2019-21-07 at 02:22

Share link