Ying
Zhou
Food Sciences
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
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 )
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 )
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))
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
(A2 Vertaisarvioitu katsausartikkeli tieteellisessä lehdessä)
Effect of Chinese medicinal herbal residues compost on tomato and Chinese cabbage plants: Assessment on phytopathogenic effect and nutrients uptake (2023)
Environmental Research
(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )