Ying
Zhou
Postdoctoral Researcher, Food Sciences
Docent, Department of Life Technologies
Docent
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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
Reutilization of berry by-products for green food additives: a comprehensive review and future perspectives (2026)
npj Science of Food
(A2 Vertaisarvioitu katsausartikkeli tieteellisessä lehdessä)
Impact of sequential fermentation with probiotics on the physicochemical and bioactive properties of blueberry juice (2026)
Journal of Food Measurement and Characterization
(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )
Compositional diversity of iridoids, phenolic compounds, and crocins in Gardenia jasminoides fruits of different varieties (2026)
Food Chemistry
(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )
Sour jujube seed: a review of active components from traditional use to modern innovations (2026)
Food Bioscience
(A2 Vertaisarvioitu katsausartikkeli tieteellisessä lehdessä)
Konjac glucomannan-based nano-fiber membrane delivery system for enhancing anthocyanins stability and regulating oral mucosalpermeation (2026)
Current Research in Food Science
(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )
Ternary composite fibers for oral anthocyanin delivery: The role of molecular synergy in polyvinyl alcohol/gelatin/pullulan matrices (2026)
Food Bioscience
(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 )
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 )