Xueying Ma

Employment

• University of Turku University Teacher

Education

• Turun Yliopisto D.Sc

Projects & Funding

Projects & funding information is unavailable.

Publications (12)

• Liver metabolism insights into the anti-hyperuricemia effects of Polygonum cuspidatum in mice
  Food Bioscience 2024 DOI: 10.1016/j.fbio.2024.105441
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• Health promoting properties and sensory characteristics of phytochemicals in berries and leaves of sea buckthorn (Hippophaë rhamnoides)
  Critical Reviews in Food Science and Nutrition 2022 DOI: 10.1080/10408398.2020.1869921
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• Effects of Genetic Background and Altitude on Sugars, Malic Acid and Ascorbic Acid in Fruits of Wild and Cultivated Apples (Malus sp.)
  Foods 2021 DOI: 10.3390/foods10122950
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• Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii
  LWT 2021 DOI: 10.1016/j.lwt.2021.111910
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• Sensory Characteristics Contributing to Pleasantness of Oat Product Concepts by Finnish and Chinese Consumers
  Foods 2020 DOI: 10.3390/foods9091234
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• Analysis of flavour compounds and prediction of sensory properties in sea buckthorn (Hippophaë rhamnoides L.) berries
  International Journal of Food Science & Technology 2020 DOI: 10.1111/ijfs.14442
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• Effects of Latitude and Weather Conditions on Proanthocyanidins in Blackcurrant (Ribes nigrum) of Finnish Commercial Cultivars
  Journal of Agricultural and Food Chemistry 2019 DOI: 10.1021/acs.jafc.9b06031
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• Enzymatic acylation of blackcurrant (Ribes nigrum) anthocyanins and evaluation of lipophilic properties and antioxidant capacity of derivatives
  Food Chemistry 2019 DOI: 10.1016/j.foodchem.2018.12.111
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• Phenolic compounds and antioxidant activities of tea-type infusions processed from sea buckthorn (Hippophaë rhamnoides) leaves
  Food Chemistry 2019 DOI: 10.1016/j.foodchem.2018.08.006
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• Role of Flavonols and Proanthocyanidins in the Sensory Quality of Sea Buckthorn (Hippophaë rhamnoides L.) Berries
  Journal of Agricultural and Food Chemistry 2017 DOI: 10.1021/acs.jafc.7b04156
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• Sensory profile of ethyl β-d-glucopyranoside and its contribution to quality of sea buckthorn (Hippophaë rhamnoides L.)
  Food Chemistry 2017 DOI: 10.1016/j.foodchem.2017.04.073
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• Flavonol glycosides in berries of two major subspecies of sea buckthorn (Hippophaë rhamnoides L.) and influence of growth sites
  Food Chemistry 2016 DOI: 10.1016/j.foodchem.2016.01.036
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