Ying Zhou

Sour jujube seed: a review of active components from traditional use to modern innovations (2026)

Food Bioscience

Xue, Zijun; Wang, Nuo; Yu, Xiaolin; Han, Weitao; Quintana, Rodrigo; Yang, Baoru; Zhou, Ying; Makarov, Sergey S.; Chudetsky, Anton I.; Tian, Jinlong

(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

Sun, Falin; Zhang, Guoqiang; Dong, Qingying; Yang, Baoru; Zhou, Ying; Loyola, Rodrigo Quintana; Ren, Yanzhe Alfonso; Li, Bin; Tian, Jinlong

(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

Ao, Guoli; Zhao, Mingyue; Sun, Falin; Bao, Yiwen; Chai, Sitong; Wang, Yuehua; Si, Xu; Shu, Chi; Makarov, Sergey S.; Chudetsky, Anton I.; Loyola, Rodrigo Quintana; Yang, Baoru; Zhou, Ying; Li, Bin; Tian, Jinlong

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

Reutilization of berry by-products for green food additives: a comprehensive review and future perspectives (2026)

npj Science of Food

Xue, Hao-Yu; Yu, Xiao-Lin; Sun, Fa-Lin; Wang, Nuo; Li, Xiu-Jun; Hu, Bo-Wen; Li, Si-Yi; Wang, Jia-Xin; Shu, Chi; Si, Xu; Wang, Yue-Hua; Tan, Hui; Zhou, Ying; Yang, Bao-Ru; Makarov, Sergey S.; Chudetsky, Anton I.; Quintana, Rodrigo; Li, Bin; Tian, Jin-Long

(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

He, Yuling; Wang, Yuanyuan; Li, Bin; Meng, Xianjun; Huo, Junwei; Yang, Baoru; Zhou, Ying; Wang, Yuehua

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

Compositional diversity of iridoids, phenolic compounds, and crocins in Gardenia jasminoides fruits of different varieties (2026)

Food Chemistry

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

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

Fermentation of plant-based foods: Microbial consortia and their impacts on composition, sensory quality, and health benefits of food products (2026)

Advances in Food and Nutrition Research

Zhou, Ying; Tian, Ye; Yang, Baoru

(A3 Vertaisarvioitu kirjan tai muun kokoomateoksen osa)

Multispectral analysis and molecular docking simulation of the inhibition mechanism of dietary anthocyanins on acetylcholinesterase (2025)

Food Bioscience

Wang, Nuo; Zhao, Min; Li, Yue; Xue, Hao-Yu; Si, Xu; Shu, Chi; Zhou, Ying; Yang, Baoru; Makarov, Sergey S.; Chudetsky, Anton I.; Wang, Liang; He, Ying; Li, Bin; Tian, Jin-Long

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

Storage stability of berry mueslis with special focus on phenolic compounds (2025)

LWT - Food Science and Technology

Zhou, Ying; Saarniit, Kärt; Jafari, Mahsa Sadat; Rosenvald, Sirli; Laaksonen, Oskar; Tian, Ye; Yang, Baoru

(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

He, Yuling; Li, Bin; Sun, Xiyun; Xie, Xu; Huo, Junwei; Xuan, Fuzhi; Yang, Baoru; Zhou, Ying; Wang, Yuehua

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

Ying

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Sour jujube seed: a review of active components from traditional use to modern innovations (2026)

Konjac glucomannan-based nano-fiber membrane delivery system for enhancing anthocyanins stability and regulating oral mucosalpermeation (2026)

Ternary composite fibers for oral anthocyanin delivery: The role of molecular synergy in polyvinyl alcohol/gelatin/pullulan matrices (2026)

Reutilization of berry by-products for green food additives: a comprehensive review and future perspectives (2026)

Impact of sequential fermentation with probiotics on the physicochemical and bioactive properties of blueberry juice (2026)

Compositional diversity of iridoids, phenolic compounds, and crocins in Gardenia jasminoides fruits of different varieties (2026)

Fermentation of plant-based foods: Microbial consortia and their impacts on composition, sensory quality, and health benefits of food products (2026)

Multispectral analysis and molecular docking simulation of the inhibition mechanism of dietary anthocyanins on acetylcholinesterase (2025)

Storage stability of berry mueslis with special focus on phenolic compounds (2025)

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)