Ye
Tian
Postdoctoral Researcher, Food Sciences
Docent, Department of Life Technologies
D.Sc. (Tech), Postdoctoral researcher
Contact
Areas of expertise
Plant secondary metabolites
Food side-stream valorization
Liquid chromatography
Mass spectrometry
Biography
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.
Teaching
- Co-supervisor of MSc/MSc (Tech.) theses
- Supervisor of visiting researchers
Research
- 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
Publications
Flavonoid diversity in bitter and debittered seeds of Andean lupin (Lupinus mutabilis Sweet) (2024)
Food Chemistry
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
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
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
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
(Vertaisarvioitu katsausartikkeli tieteellisessä aikakauslehdessä (A2))
Variation of chemical and sensory profiles of blackcurrant (Ribes nigrum) juices produced from different cultivars of European origins (2023)
LWT - Food Science and Technology
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
Ultrasonication-assisted enzymatic bioprocessing as a green method for valorizing oat hulls (2023)
Food Chemistry
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckii (2023)
Food Chemistry
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
Effects of fermentation and enzymatic treatment on phenolic compounds and soluble proteins in oil press cakes of canola (Brassica napus) (2023)
Food Chemistry
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
Effect of enzyme‐assisted hydrolysis on brewer's spent grain protein solubilization – peptide composition and sensory properties (2022)
Applied Food Research
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
Impact of enzymatic pre-treatment on composition of nutrients and phytochemicals of canola (Brassica napus) oil press residues (2022)
Food Chemistry
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
Phenolic compound profiles in Finnish apple (Malus × domestica Borkh.) juices and ciders fermented with Saccharomyces cerevisiae and Schizosaccharomyces pombe strains (2022)
Food Chemistry
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))