Ying
Zhou
Food Sciences
Postdoctoral Researcher, Food Sciences
Docent, Department of Life Technologies
Docent
Contact
Links
Areas of expertise
Plant secondary metabolites
Agro-side stream valorization
Metabolomics
Liquid chromatography
Gas chromatography
Mass spectrometry
Agro-side stream valorization
Metabolomics
Liquid chromatography
Gas chromatography
Mass spectrometry
Research
1. Phenolic compounds in enzyme-treated oat hulls
2. Effect of sonication on the extraction rate of ingredients by using enzymatic treatment
3. Sugar and acids in enzyme-treated oat hulls
4. composting of food waste and Chinese medicinal herbal residues
5. pre-aeration and inoculation on solid-state anaerobic digestion of rice straw
Publications
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 )
Blackcurrant polyphenol extract improves alcoholic liver disease through the FGF21-NET/c-FOS pathway (2025)
Food and Function
(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )
Multispectral analysis and molecular docking simulation of the inhibition mechanism of dietary anthocyanins on acetylcholinesterase (2025)
Food Bioscience
(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 )
Antimicrobial mechanism of moderate-temperature-assisted high-voltage pulsed electric field combined with vanillin against Saccharomyces cerevisiae and its application in red raspberry juice (2025)
Innovative Food Science and Emerging Technologies
(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )
Design of a sustained-release nanosystem for ultra-efficient absorption of anthocyanins and regulating lung damage through the “lung-gut” axis (2025)
Journal of Advanced Research
(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )
Integration of GC-MS, ROAV, and chemometrics to characterize key differential volatile compounds in wild and cultivated blueberries from Northeast China (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
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
Ultrasonication-assisted enzymatic bioprocessing as a green method for valorizing oat hulls (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 )