Ying Zhou
Ying Zhou
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Ying Zhou has a total of 23 co-authors. Here are the top co-authors by number of shared publications:
- Baoru Yang
Food Sciences, Department of Life Technologies, Faculty of Technology, University of Turku, FI-20014 Turku, Finland
6 shared publications - Ye Tian
Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
4 shared publications - Oskar Laaksonen
Food Sciences, Department of Life Technologies, University of Turku, Turun Yliopisto, FI-20014 Turku, Finland
2 shared publications - Anton Igorevich Chudetsky
Moscow Timiryazev Agricultural Academy, Russian State Agrarian University, Moscow 127550, Russia
1 shared publication - Bin Li
College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
1 shared publication - Gabriele Beltrame
Food Sciences, Department of Life Technologies, Faculty of Technology, University of Turku, 20014 Turku, Finland
1 shared publication
Latest Publications
- 21 April 2026
- Published by Elsevier
- Vol. 120, 45-108
Fermentation of plant-based foods: Microbial consortia and their impacts on composition, sensory quality, and health benefits of food products
- 21 April 2026
- Published by Elsevier
- Vol. 120, 45-108
Fermentation of plant-based foods: Microbial consortia and their impacts on composition, sensory quality, and health benefits of food products
- Open Access
- 3 June 2025
- Published by Elsevier in Journal of Advanced Research
- Vol. 81, 27-42
Design of a sustained-release nanosystem for ultra-efficient absorption of anthocyanins and regulating lung damage through the “lung-gut” axis
- 3 June 2025
- Published by Elsevier in Journal of Advanced Research
- Vol. 81, 27-42
Open AccessDesign of a sustained-release nanosystem for ultra-efficient absorption of anthocyanins and regulating lung damage through the “lung-gut” axis
- 4 February 2025
- Published by Elsevier in Food Chemistry
- Vol. 474, 143220
Influence of pre-treatment on composition of iridoids, crocins, and phenolic compounds in Gardenia Fructus oil press residues
- 4 February 2025
- Published by Elsevier in Food Chemistry
- Vol. 474, 143220
Influence of pre-treatment on composition of iridoids, crocins, and phenolic compounds in Gardenia Fructus oil press residues
- Open Access
- 17 June 2023
- Published by Elsevier in Food Chemistry
- Vol. 426, 136658
Ultrasonication-assisted enzymatic bioprocessing as a green method for valorizing oat hulls
- 17 June 2023
- Published by Elsevier in Food Chemistry
- Vol. 426, 136658
Open AccessUltrasonication-assisted enzymatic bioprocessing as a green method for valorizing oat hulls
- Open Access
- 11 May 2023
- Published by Elsevier in Trends in Food Science & Technology
- Vol. 137, 1-16
Root vegetable side streams as sources of functional ingredients for food, nutraceutical and pharmaceutical applications: The current status and future prospects
- 11 May 2023
- Published by Elsevier in Trends in Food Science & Technology
- Vol. 137, 1-16
Open AccessRoot vegetable side streams as sources of functional ingredients for food, nutraceutical and pharmaceutical applications: The current status and future prospects