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 working as a Post-Doc researcher in Food Sciences unit, Department of Life Technologies, Faculty of Technology, University of Turku.
He has years’ experiences in the field of bioactive compounds of natural sources. His expertise includes: 1) plant secondary metabolites and their influencing factors (biological, environmental, or food processing) and 2) bioprocessing of plant-based foods/food side-streams (specialized in the effect of bioprocessing on plant bioactive components).
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
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
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
Chemical Composition of Juices Made from Cultivars and Breeding Selections of European Pear (Pyrus communis L.) (2022)
Journal of Agricultural and Food Chemistry
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
Antimicrobial activity of cyanidin-3-O-glucoside–lauric acid ester against Staphylococcus aureus and Escherichia coli (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))
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))
Phenolic compounds from Finnish berry species to enhance food safety (2019)
(Artikkeliväitöskirja (G5))Antioxidative and antibacterial activities of aqueous ethanol extracts of berries, leaves, and branches of berry plants (2018)
Food Research International
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))