Baoru Yang

Effects of Low-Energy Electron Beam (LEEB) Treatment on Physicochemical Attributes of Black Pepper and Coriander (2021)

Kotilainen Heidi, Meneses Nicolas, Laaksonen Oskar, Yang Baoru

(A3 Kirjan tai muun kokoomateoksen osa)

Influence of genetic background, growth latitude and bagging treatment on phenolic compounds in fruits of commercial cultivars and wild types of apples (Malus sp.) (2021)

European Food Research and Technology

Li Yajing, Sun Hongxia, Li Jindong, Qin Shu, Niu Zimian, Xiongwu Qiao Xiongwu, Yang Baoru

(A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)

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

(A2 Katsausartikkeli tieteellisessä aikauslehdessä)

European Union legislation on macroalgae products (2021)

Aquaculture International

Lähteenmäki-Uutela Anu, Rahikainen Moona, Camarena-Gómez María Teresa, Piiparinen Jonna, Spilling Kristian, Yang Baoru

(A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)

Influence of enzymatic treatment on the chemical composition of lingonberry (Vaccinium vitis-idaea) juice (2021)

Food Chemistry

Marsol-Vall Alexis, Kelanne Niina, Nuutinen Antti, Yang Baoru, Laaksonen Oskar

(A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)

Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice (2021)

European Food Research and Technology

Markkinen Niko, Laaksonen Oskar, Yang Baoru

(A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)

Health promoting properties and sensory characteristics of phytochemicals in berries and leaves of sea buckthorn (Hippophaë rhamnoides) (2021)

Critical Reviews in Food Science and Nutrition

Xueying Ma, Wei Yang, Heikki Kallio, Baoru Yang

(A2 Katsausartikkeli tieteellisessä aikauslehdessä)

Red beet (Beta vulgaris) betalains and grape (Vitis vinifera) anthocyanins as colorants in white currant juice – effect of storage on degradation kinetics, color stability and sensory properties (2021)

Food Chemistry

Yang Wei, Kaimainen Mika, Järvenpää Eila, Sandell Mari, Huopalahti Rainer, Yang Baoru, Laaksonen Oskar

(A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)

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

(A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)

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

(A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)

Ota yhteyttä

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Effects of Low-Energy Electron Beam (LEEB) Treatment on Physicochemical Attributes of Black Pepper and Coriander (2021)

Influence of genetic background, growth latitude and bagging treatment on phenolic compounds in fruits of commercial cultivars and wild types of apples (Malus sp.) (2021)

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

European Union legislation on macroalgae products (2021)

Influence of enzymatic treatment on the chemical composition of lingonberry (Vaccinium vitis-idaea) juice (2021)

Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice (2021)

Health promoting properties and sensory characteristics of phytochemicals in berries and leaves of sea buckthorn (Hippophaë rhamnoides) (2021)

Red beet (Beta vulgaris) betalains and grape (Vitis vinifera) anthocyanins as colorants in white currant juice – effect of storage on degradation kinetics, color stability and sensory properties (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)

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