Xueying Ma
D.Sc

University Teacher, Food Chemistry and Food Development (Department of Biochemistry)
Food Chemistry and Food Development
xueyma@utu.fi
Itäinen Pitkäkatu 4 C
Turku
Pharma city
Office: 7056





Areas of expertise
Sensory evaluation of food; Berry and leaf; Phenolic compounds; Liquid chromatography; Gas chromatography

Research
  • Investigate the bioactive compounds (phenolic
    compounds) in sea buckthorn berry, leaf and leaf products
  • Influence of genetic background and environmental
    factors on the accumulation of flavonol glycosides
  • Development of food products based on berry and leaf
  • Sensory properties and consumer acceptance of food
    products
  • Study the relationships between the bioactive compounds
    and the sensory properties of berry and food products


Teaching

  • Sensory Evaluation of Food

  • Liquid chromatography



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)

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)

Sensory profile of ethyl β-D-glucopyranoside and its contribution to quality of sea buckthorn (Hippophae rhamnoides L.) (2017)
Food Chemistry
Ma Xueying, Laaksonen Oskar, Heinonen Jari, Sainio Tuomo, Kallio Heikki, Yang Baoru
(
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)


Last updated on 2019-24-08 at 02:22

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