Baoru Yang

Green technologies for production of oils rich in n-3 polyunsaturated fatty acids from aquatic sources (2021)

Critical Reviews in Food Science and Nutrition

Alexis Marsol-Vall, Ella Aitta, Zheng Guo, Baoru Yang

(Vertaisarvioitu katsausartikkeli tieteellisessä aikakauslehdessä (A2))

Valorisation of brewers’ spent grain in different particle size in yogurt production (2021)

International Conference on Food Technology, Nutrition and Sustainable Agriculture, E3S Web of Conferences

Naibaho Joncer, Jonuzi Emir, Butula Nika, Figiel Adam, Yang Baoru, Föste Maike, Laaksonen Oskar, Kütt Mary-Liis, Korzeniowska Małgorzata

(Vertaisarvioitu artikkeli konferenssijulkaisussa (A4))

Characterization and Quantification of Nonanthocyanin Phenolic Compounds in White and Blue Bilberry (Vaccinium myrtillus) Juices and Wines Using UHPLC-DAD−ESI-QTOF-MS and UHPLC-DAD (2020)

Journal of Agricultural and Food Chemistry

Shuxun Liu, Alexis Marsol-Vall, Oskar Laaksonen, Maaria Kortesniemi, Baoru Yang

(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))

Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non- Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation (2020)

Journal of Agricultural and Food Chemistry

Shuxun Liu, Oskar Laaksonen, Alexis Marsol-Vall, Baoqing Zhu, Baoru Yang

(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))

Sensory characteristics contributing to pleasantness of oat product concepts by finnish and Chinese consumers (2020)

Foods

Laaksonen O., Ma X., Pasanen E., Zhou P., Yang B., Linderborg K.M.

(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))

Anthocyanin-rich extract from purple potatoes decreases postprandial glycemic response and affects inflammation markers in healthy men (2020)

Food Chemistry

Jokioja Johanna, Linderborg Kaisa M., Kortesniemi Maaria, Nuora Anu, Heinonen Jari, Sainio Tuomo, Viitanen Matti, Kallio Heikki, Yang Baoru

(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))

Prebiotic Xylo-Oligosaccharides Ameliorate High-Fat-Diet-Induced Hepatic Steatosis in Rats (2020)

Nutrients

Sanna Lensu, Raghunath Pariyani, Elina Mäkinen, Baoru Yang, Wisam Saleem, Eveliina Munukka, Maarit Lehti, Anastasiia Driuchina, Jere Linden, Marja Tiirola, Leo Lahti, Satu Pekkala

(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))

Direct inlet negative ion chemical ionization tandem mass spectrometric analysis of triacylglycerol regioisomers in human milk and infant formulas (2020)

Food Chemistry

Fabritius Mikael, Linderborg Kaisa M, Tarvainen Marko, Kalpio Marika, Zhang Yumei, Yang Baoru

(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))

Intestinal microbiota analysis supports inclusion of gluten-free oats to diet of subjects with celiac disease or gluten sensitivity (2020)

Proceedings of the Nutrition Society

Nylund L, Hakkola S, Lahti L, Salminen S, Yang BR, Kalliomäki M, Linderborg K

(O2 Muu julkaisu )

Effects of germination and kilning on the phenolic compounds and nutritional properties of quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus) (2020)

Journal of Cereal Science

Pilco-Quesada Silvia, Tian Ye, Yang Baoru, Repo-Carrasco-Valencia Ritva, Suomela Jukka-Pekka

(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))

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Green technologies for production of oils rich in n-3 polyunsaturated fatty acids from aquatic sources (2021)

Valorisation of brewers’ spent grain in different particle size in yogurt production (2021)

Characterization and Quantification of Nonanthocyanin Phenolic Compounds in White and Blue Bilberry (Vaccinium myrtillus) Juices and Wines Using UHPLC-DAD−ESI-QTOF-MS and UHPLC-DAD (2020)

Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non- Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation (2020)

Sensory characteristics contributing to pleasantness of oat product concepts by finnish and Chinese consumers (2020)

Anthocyanin-rich extract from purple potatoes decreases postprandial glycemic response and affects inflammation markers in healthy men (2020)

Prebiotic Xylo-Oligosaccharides Ameliorate High-Fat-Diet-Induced Hepatic Steatosis in Rats (2020)

Direct inlet negative ion chemical ionization tandem mass spectrometric analysis of triacylglycerol regioisomers in human milk and infant formulas (2020)

Intestinal microbiota analysis supports inclusion of gluten-free oats to diet of subjects with celiac disease or gluten sensitivity (2020)

Effects of germination and kilning on the phenolic compounds and nutritional properties of quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus) (2020)