Doctoral Students
Yunyang Qi
Doctoral Students
Xinyue Fan (she/her/s)
Educational background:
North Carolina State University, NC
Favorite part about OSU:
Ellia <3, Scott Dining Hall, Learning Garden
Research focus:
Aluminum complexation with anthocyanins and cofactors
Publications and conference presentations:
Fan X, Xun L, Giusti MM. 2022. Color and Anthocyanins Differences between Organic and Conventional Red Seedless Grapes. OVIFT, Columbus
Fan X, Johanningsmeier SD, Schultheis J, Starke K, and Collins M. 2021. Cucurbitacin distribution and stability in bitter and non-bitter pickling cucumber during fermentation and acidification. Institute of Food Technologists Annual Meeting, Virtual, July 19-21.
Aayasee Nanda (she/her/s)
Educational Background:
Jamia Hamdard University, New Delhi, India
Favorite part about OSU:
My favorite part about Ohio State University is the sense of community and support that I have encountered as a graduate student. From faculty to staff, everyone has been extremely helpful and welcoming during my time here. The university has a wide variety of resources and services to offer, from research funding to student organizations, which makes it a great place to pursue my studies. Additionally, the campus is beautiful and provides many opportunities to get involved in the local community. Overall, Ohio State University has been a wonderful place to pursue my graduate degree I am thankful to be part of the Ohio State University community.
Research focus:
Currently my research focus is exploring the role of anthocyanins in improving the antioxidant properties of cream formulations for cosmeceutical use
Publications and conference presentations:
Jan, K., Kazmi, S., Nanda, A., Bashir, K., Khan, A. L., & Jan, S. (2022). Methods for the Improvement of Barrier and Mechanical Properties of Edible Packaging. In Edible Food Packaging: Applications, Innovations and Sustainability (pp. 353-368). Singapore: Springer Nature Singapore.
Yunyang Qi
Educational background
The University of Melbourne, Vic, Australia
2023-Master of Food Science
Northeast Agricultural University, Heilongjiang, China
2020-Bacheolr of Food Science
Publication & Patents
Qi, Y., Liu, H., Agar, O. T., Imran, A., de Souza, T. S., Barrow, C., Dunshea, F., & Suleria, H. A. R. (2023). Phytochemicals in finger lime and their potential health benefits: A Review. Food Reviews International, 1–21. https://doi.org/10.1080/87559129.2023.2255900
Fan, S., Qi, Y., Shi, L., Giovani, M., Zaki, N. A. A., Guo, S., & Suleria, H. A. R. (2022). Screening of Phenolic Compounds in Rejected Avocado and Determination of Their Antioxidant Potential. Processes, 10(9), 1747. https://doi.org/10.3390/pr10091747
Liu, Z., Shi, L., Qi, Y., Barrow, C. J., Dunshea, F. R., & Suleria, H. A. (2022). Antioxidative Properties and Phenolic Profile of the Core, Pulp and Peel of Commercialized Kiwifruit by LC-ESI-QTOF-MS/MS. Processes, 10(9), 1811. https://doi.org/10.3390/pr10091811
Yang, Z., Shi, L., Qi, Y., Xie, C., Zhao, W., Barrow, C. J., Dunshea, F. R., & Suleria, H. A. (2022). Effect of processing on polyphenols in butternut pumpkin (Cucurbita moschata). Food Bioscience, 49, 101925. https://doi.org/10.1016/j.fbio.2022.101925
Song, S., Li, J., Liu, H., Qi, Y., Subbiah, V., Sharifi‐Rad, J., Setzer, W. N., & Suleria, H. A. (2023). pyracantha as a promising functional food: A comprehensive review on bioactive characteristics, pharmacological activity, and Industrial Applications. Food Frontiers. https://doi.org/10.1002/fft2.300
Master’s Students
Carlos Porras-Guardado
Educational background:
Zamorano University – Honduras
2021 – Bachelor’s in Food Science and Technology
Favorite part about OSU:
The people and the food! I like that there is always somethig to do here. Also, the way the campus and the college life is combined with the city and activities outside OSU.
Research focus:
My interest is focused to evaluate the potential of pre-adapted Lactic Acid Bacteria strains to produce anthocyanin-derived pigments under acidic conditions
Publications and conference presentations:
Porras-Guardado, C; Voss, DM; Giusti, MM. 2023. Bioreactor production of more stable naturally derived colorants: Efficient pyranoanthocyanin formation using 4-vinylphenol. OARDC, Columbus. Presented on March 30th, 2023.
Porras-Guardado, C; Voss, DM; Giusti, MM 2023. Bioreactor production of more stable naturally derived colorants for food applications. OVIFT, Columbus. Presented on April 13th, 2023.
Malek El Mir (she/her/s)
Educational background:
The National Higher Institute of Food Industries of Tunis – University of Carthage
2018- Bachelor’s in Food Industries and Processes
2020- Advocate Master’s in Food Innovation and Valorization
Favorite part about OSU:
My favorite part about OSU has undoubtedly been the vibrant sense of community that envelops the campus. It truly feels like being part of a big family 🙂 The collaborative and supportive nature of the FST department fosters a sense of community among students and faculty, creating an environment that genuinely promotes growth and exploration.
Research focus:
Gaining insight into how anthocyanins interact with biological materials to explore their potential applications in the medical field.
Publications and conference presentations:
Working on it!