Xueying Ma currently works as a senior research fellow at the Department of Biochemistry, University of Turku. Her research has focused on the study of flavonoids which has potential benefits for human health. Specifically, the researches focus on the influence of genetic background and growth environment on flavonols accumulation, the development of food products based on berry and leaf, and the sensory properties and consumer acceptance of food products, as well as the relationships between the bioactive compounds and the sensory properties of berry and food products.