Ye Tian
D.Sc in Technology (Food Development), Post-Doc researcher

Office: 7057

ORCID identifier:



Areas of expertise
Polyphenols, Glucosinolates, Antioxidant activity, Antibacterial activity, Column chromatography, Liquid chromatography, Gas chromatography, Mass spectrometry


D. Sc. Ye Tian is working as a Post-Doc researcher in Food Chemistry and Food Development unit, Department of Biochemistry, University of Turku. He has years’ experience on gas chromatography, liquid chromatography and mass spectrometry. His expertise includes: a) Characterization of phenolic compounds, amino acids, sugars, organic acids, and glucosinolates; b) In vitro bioactivities of phenolics against free radical-derived oxidation and foodborne pathogens; c) Structure modification on phenolics. The current work of D. Sc. Ye Tian focuses mainly on 1) Utilization of bio-wastes (barely spent gains, oathulls, and rapeseed meals) from food industry, and 2) Development of meat preservatives usingstructurally-designed phenolic compounds.

1. Anti-nutrients control and value addition of by-products from food industry
2. Development of meat preservatives using structurally-designed phenolic compounds
3. Phenolic compounds in juice and cider of apple and pear
4. Variation of phenolic profiles in berry-muesli product during storage
5. Phenolic compounds in leaves, berries, branches of Finnish berry plants
6. Antioxidant and antibacterial activities of extracts of Finnish berry plants
7. Effect of cultivar on chemical profiles of blackcurrant (Ribes nigrum) fruits
8. Phenolic compounds in seeds of lupine (Lupinus L.), quinoa (Chenopodium quinoa), and kiwicha (Amaranthus caudatus)


Secondary supervisor of MSc/MSc (Tech.) theses


Last updated on 2021-11-03 at 11:04