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
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))
Phenolic compounds in Nordic berry species and their application as potential natural food preservatives (2021)
Critical Reviews in Food Science and Nutrition
(Vertaisarvioitu katsausartikkeli tieteellisessä aikakauslehdessä (A2))
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
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
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
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
Phenolic compounds from Finnish berry species to enhance food safety (2019)
(Artikkeliväitöskirja (G5))Compositional Diversity among Blackcurrant (Ribes nigrum) Cultivars Originating from European Countries (2019)
Journal of Agricultural and Food Chemistry
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
Fruit seeds as sources of bioactive compounds: Sustainable production of high value-added ingredients from by-products within circular economy (2019)
Molecules
(Vertaisarvioitu katsausartikkeli tieteellisessä aikakauslehdessä (A2))
Sephadex LH-20 fractionation and bioactivities of phenolic compounds from extracts of Finnish berry plants (2018)
Food Research International
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))