Ye Tian

Influence of pre-treatment on composition of iridoids, crocins, and phenolic compounds in Gardenia Fructus oil press residues (2025)

Food Chemistry

Ni, Qinxue; Zhou, Ying; Wang, Kang; Tian, Ye; Zhang, Xiaolong; Zhang, Youzuo; Yang, Baoru

(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

Zhou Ying, Tian Ye, Ollennu-Chuasam Priscilla, Kortesniemi Maaria, Selander Katri, Väänänen Kalervo, Yang Baoru

(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))

Flavonoid diversity in bitter and debittered seeds of Andean lupin (Lupinus mutabilis Sweet) (2024)

Food Chemistry

Tian, Ye; Cortés-Avendaño, Paola; Yang, Baoru; Glorio-Paulet, Patricia; Repo-Carrasco-Valencia, Ritva; Suomela, Jukka-Pekka

(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

Tian Ye, Yang Baoru

(A2 Vertaisarvioitu katsausartikkeli tieteellisessä lehdessä)

Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckii (2023)

Food Chemistry

He Wenjia, Tian Ye, Liu Shuxun, Vaateri Laura, Ma Xueying, Haikonen Tuuli, Yang Baoru, Laaksonen Oskar

(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

Tian Ye, Zhou Ying, Kriisa Marie, Anderson Maret, Laaksonen Oskar, Kütt Mary-Liis, Föste Maike, Korzeniowska Małgorzata, Yang Baoru

(A1 Vertaisarvioitu alkuperäisartikkeli 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

Zhou Ying, Tian Ye, Yang Baoru

(A2 Vertaisarvioitu katsausartikkeli 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

Tian Ye, Karhu Saila, Virtanen Mika, Linderborg Kaisa, Yang Baoru, Laaksonen Oskar

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

Ultrasonication-assisted enzymatic bioprocessing as a green method for valorizing oat hulls (2023)

Food Chemistry

Zhou Ying, Tian Ye, Beltrame Gabriele, Laaksonen Oskar, Yang Baoru

(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

Kriisa Marie, Taivosalo Anastassia, Föste Maike, Kütt Mary-Liis, Viirma Maret, Priidik Reimo, Korzeniowska Malgorzata, Tian Ye, Laaksonen Oskar, Yang Baoru, Vilu Raivo

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

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Influence of pre-treatment on composition of iridoids, crocins, and phenolic compounds in Gardenia Fructus oil press residues (2025)

Compositional characteristics of red clover (Trifolium pratense) seeds and supercritical CO2 extracted seed oil as potential sources of bioactive compounds (2024)

Flavonoid diversity in bitter and debittered seeds of Andean lupin (Lupinus mutabilis Sweet) (2024)

Phenolic compounds in Nordic berry species and their application as potential natural food preservatives (2023)

Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckii (2023)

Effects of fermentation and enzymatic treatment on phenolic compounds and soluble proteins in oil press cakes of canola (Brassica napus) (2023)

Root vegetable side streams as sources of functional ingredients for food, nutraceutical and pharmaceutical applications: The current status and future prospects (2023)

Variation of chemical and sensory profiles of blackcurrant (Ribes nigrum) juices produced from different cultivars of European origins (2023)

Ultrasonication-assisted enzymatic bioprocessing as a green method for valorizing oat hulls (2023)

Effect of enzyme‐assisted hydrolysis on brewer's spent grain protein solubilization – peptide composition and sensory properties (2022)