Zheng Jie

Senior Researcher
Food Chemistry and Food Development
University of Turku
Finland

Professor Food and Nutrition
Biography

Zheng Jie is a Senior Researcher  in Department of Food Chemistry and Food Development,University of Turku. Her current Research focuses on Secondary Metabolites of Foods.

Research Intrest

Analysis and discovery of natural color, flavor, antioxidative and other bioactive compounds, important for the accepted or desired qualities of foods.

List of Publications
Zheng J, Yang B, Trépanier M, Kallio H. Effects of genotype, latitude, and weather conditions on the composition of sugars, sugar alcohols, fruit acids, and ascorbic acid in sea buckthorn (Hippophaë rhamnoides ssp. mongolica) berry juice. Journal of agricultural and food chemistry. 2012 Mar 19;60(12):3180-9.
Zheng J, Yang B, Ruusunen V, Laaksonen O, Tahvonen R, Hellsten J, Kallio H. Compositional differences of phenolic compounds between black currant (Ribes nigrum L.) cultivars and their response to latitude and weather conditions. Journal of agricultural and food chemistry. 2012 Jun 22;60(26):6581-93.
Yang B, Zheng J, Laaksonen O, Tahvonen R, Kallio H. Effects of latitude and weather conditions on phenolic compounds in currant (Ribes spp.) cultivars. Journal of agricultural and food chemistry. 2013 Mar 26;61(14):3517-32.

Global Scientific Words in Food and Nutrition