Ye Tian
D.Sc. (Tech), Postdoctoral researcher
Food Sciences yetia@utu.fi Työhuone: 7057 ORCID-tunniste: https://orcid.org/0000-0001-9901-8072 |
Asiantuntijuusalueet
Plant secondary metabolites, Food side-stream valorization, Liquid chromatography, Mass spectrometry
Plant secondary metabolites, Food side-stream valorization, Liquid chromatography, Mass spectrometry
Biografia
Docent D.Sc. Ye Tian is currently working as a postdoctoral researcher 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.
Tutkimus
- Anti-nutrients control and value addition of side-streams from food industry
- Bioactive compounds of varying natrual sources
- Effects of bioprocessing and storage condition on bioactive compounds in foods/food side-streams
- Effect of plant genotypes on their phytochemical profiles
Opetus
- Co-supervisor of MSc/MSc (Tech.) theses
- Supervisor of visiting researchers
Julkaisut 
1/2
- Influence of pre-treatment on composition of iridoids, crocins, and phenolic compounds in Gardenia Fructus oil press residues (2025)
- Food Chemistry
(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä ) - Storage stability of berry mueslis with special focus on phenolic compounds (2025)
- LWT - Food Science and Technology
(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä ) - 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 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä ) - Flavonoid diversity in bitter and debittered seeds of Andean lupin (Lupinus mutabilis Sweet) (2024)
- Food Chemistry
(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä ) - Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckii (2023)
- Food Chemistry
(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä ) - Effects of fermentation and enzymatic treatment on phenolic compounds and soluble proteins in oil press cakes of canola (Brassica napus) (2023)
- Food Chemistry
(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä ) - Phenolic compounds in Nordic berry species and their application as potential natural food preservatives (2023)
- Critical Reviews in Food Science and Nutrition
(A2 Vertaisarvioitu katsausartikkeli tieteellisessä lehdessä) - Root vegetable side streams as sources of functional ingredients for food, nutraceutical and pharmaceutical applications: The current status and future prospects (2023)
- Trends in Food Science and Technology
(A2 Vertaisarvioitu katsausartikkeli tieteellisessä lehdessä) - Ultrasonication-assisted enzymatic bioprocessing as a green method for valorizing oat hulls (2023)
- Food Chemistry
(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä ) - Variation of chemical and sensory profiles of blackcurrant (Ribes nigrum) juices produced from different cultivars of European origins (2023)
- LWT - Food Science and Technology
(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä ) - Antimicrobial activity of cyanidin-3-O-glucoside–lauric acid ester against Staphylococcus aureus and Escherichia coli (2022)
- Food Chemistry
(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä ) - Chemical Composition of Juices Made from Cultivars and Breeding Selections of European Pear (Pyrus communis L.) (2022)
- Journal of Agricultural and Food Chemistry
(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä ) - Effect of enzyme‐assisted hydrolysis on brewer's spent grain protein solubilization – peptide composition and sensory properties (2022)
- Applied Food Research
(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä ) - Impact of enzymatic pre-treatment on composition of nutrients and phytochemicals of canola (Brassica napus) oil press residues (2022)
- Food Chemistry
(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä ) - Legacy of agrochemicals in the circular food economy: Glyphosate-based herbicides introduced via manure fertilizer affect the yield and biochemistry of perennial crop plants during the following year (2022)
- Chemosphere
(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä ) - Phenolic compound profiles in Finnish apple (Malus × domestica Borkh.) juices and ciders fermented with Saccharomyces cerevisiae and Schizosaccharomyces pombe strains (2022)
- Food Chemistry
(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä ) - Effect of supercritical CO2 plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince (2020)
- Food Chemistry
(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä ) - Effects of germination and kilning on the phenolic compounds and nutritional properties of quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus) (2020)
- Journal of Cereal Science
(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä ) - Compositional Diversity among Blackcurrant (Ribes nigrum) Cultivars Originating from European Countries (2019)
- Journal of Agricultural and Food Chemistry
(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä ) - Fruit seeds as sources of bioactive compounds: Sustainable production of high value-added ingredients from by-products within circular economy (2019)
- Molecules
(A2 Vertaisarvioitu katsausartikkeli tieteellisessä lehdessä)
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