Ye Tian
Doctor of Science in Technology
Food Sciences yetia@utu.fi Office: 7057 ORCID identifier: https://orcid.org/0000-0001-9901-8072 |
Areas of expertise
Plant secondary metabolites, Food side-stream valorization, Liquid chromatography, Mass spectrometry
Plant secondary metabolites, Food side-stream valorization, Liquid chromatography, Mass spectrometry
Biography
Docent D.Sc. Ye Tian is currently working as a Academy research fellow in Food Sciences Unit, Department of Life Technologies, Faculty of Technology, University of Turku.
He has years’ experience in the field of bioactive compounds of natural sources and specializes in the analysis using liquid chromatography tandem mass spectrometry. His expertise includes: 1) plant secondary metabolites and their influencing factors (biological, environmental, or food processing), 2) bioprocessing of plant-based foods (focusing on the effect of bioprocessing on plant bioactive components), and 3) valorization of agro-industrial side-streams as innovative food products.
Research
- Anti-nutrients control and value addition of side-streams from food industry
- Bioactive compounds of varying natural sources
- Effects of bioprocessing and storage condition on bioactive compounds in foods/food side-streams
- Effect of plant genotypes on their phytochemical profiles
Teaching
- Supervisor of Doctoral theses
- Supervisor of MSc/MSc (Tech.) theses
- Supervisor of visiting researchers
Publications 
1 of 3
- Compositional diversity of iridoids, phenolic compounds, and crocins in Gardenia jasminoides fruits of different varieties (2026)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - Fermentation of plant-based foods: Microbial consortia and their impacts on composition, sensory quality, and health benefits of food products (2026)
- Advances in Food and Nutrition Research
(A3 Refereed book chapter or chapter in a compilation book) - Laboratory scale-up of ultrasound-assisted extraction of phenolic compounds from tropical fruit peel by-products: modelling, on-line process monitoring, and product characterization (2026)
- Food Bioscience
(A1 Refereed original research article in a scientific journal) - Influence of pre-treatment on composition of iridoids, crocins, and phenolic compounds in Gardenia Fructus oil press residues (2025)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - Storage stability of berry mueslis with special focus on phenolic compounds (2025)
- LWT - Food Science and Technology
(A1 Refereed original research article in a scientific journal) - Compositional characteristics of red clover (Trifolium pratense) seeds and supercritical CO2 extracted seed oil as potential sources of bioactive compounds (2024)
- Food Innovation and Advances
(A1 Refereed original research article in a scientific journal) - Flavonoid diversity in bitter and debittered seeds of Andean lupin (Lupinus mutabilis Sweet) (2024)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckii (2023)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - Effects of fermentation and enzymatic treatment on phenolic compounds and soluble proteins in oil press cakes of canola (Brassica napus) (2023)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - Phenolic compounds in Nordic berry species and their application as potential natural food preservatives (2023)
- Critical Reviews in Food Science and Nutrition
(A2 Refereed review article in a scientific journal )
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