Xueying Ma
D.Sc

Food Chemistry and Food Development

xueyma@utu.fi

Itäinen Pitkäkatu 4 C

Turku

Office: 7056


ORCID identifier: https://orcid.org/0000-0002-0887-2693





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

  • Food Composition and Analysis



Publications


Last updated on 2021-11-03 at 11:17