Your account is not claimed yet. You can sign up with ORCID to claim your account.

Xueying Ma

Years Active: 2017-2021
Publications (10 Years): 5

University of Turku

This page only lists publications with an associated author ORCID identifier.

Affiliation History

University of Turku

Finland

University Teacher :: Biochemistry

Publications

Xueying Ma, Wei Yang, Heikki Kallio, Baoru Yang
Health promoting properties and sensory characteristics of phytochemicals in berries and leaves of sea buckthorn (Hippophaë rhamnoides). Critical reviews in food science and nutrition (2021)
Yajing Li, Hongxia Sun, Jindong Li, Shu Qin, Wei Yang, Xueying Ma, Xiongwu Qiao, Baoru Yang
Effects of Genetic Background and Altitude on Sugars, Malic Acid and Ascorbic Acid in Fruits of Wild and Cultivated Apples ( Malus sp.). Foods (Basel, Switzerland) 10 (12) (2021)
Oskar Laaksonen, Xueying Ma, Eerika Pasanen, Peng Zhou, Baoru Yang, Kaisa M Linderborg
Sensory Characteristics Contributing to Pleasantness of Oat Product Concepts by Finnish and Chinese Consumers. Foods (Basel, Switzerland) 9 (9) (2020)
Wei Yang, Xueying Ma, Oskar Laaksonen, Wenjia He, Heikki P Kallio, Baoru Yang
Effects of Latitude and Weather Conditions on Proanthocyanidins in Blackcurrant (Ribes nigrum) of Finnish Commercial Cultivars. Journal of agricultural and food chemistry 67 (51) (2019)
Xueying Ma, Wei Yang, Oskar Laaksonen, Merja Nylander, Heikki Kallio, Baoru Yang
Role of Flavonols and Proanthocyanidins in the Sensory Quality of Sea Buckthorn (Hippophaë rhamnoides L.) Berries. Journal of agricultural and food chemistry 65 (45) (2017)

Xueying Ma.css-eqlu8i{font-size:small;padding-left:4px;}