Baoru Yang | Turun yliopisto

Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juices (2019)

Food Chemistry

Markkinen N, Laaksonen O, Nahku R, Kuldjärv R, Yang B

(A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)

Bioavailability of docosahexaenoic acid 22:6(n-3) from enantiopure triacylglycerols and their regioisomeric counterpart in rats (2019)

Food Chemistry

Linderborg Kaisa M., Kulkarni Amruta, Zhao Ai, Zhang Jian, Kallio Heikki, Magnusson Johann D., Haraldsson Gudmundur G., Zhang Yumei, Yang Baoru

(A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)

Mycobiome Profiles in Breast Milk from Healthy Women Depend on Mode of Delivery, Geographic Location, and Interaction with Bacteria (2019)

Applied and Environmental Microbiology

Boix-Amoros A, Puente-Sanchez F, du Toit E, Linderborg KM, Zhang YM, Yang BR, Salminen S, Isolauri E, Tamames J, Mira A, Collado MC

(A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)

Determination of vitamin K composition of fermented food (2019)

Food Chemistry

Marko Tarvainen, Mikael Fabritius, Baoru Yang

(A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)

Enzymatic acylation of blackcurrant (Ribes nigrum) anthocyanins and evaluation of lipophilic properties and antioxidant capacity of derivatives (2019)

Food Microbiology

WeiYang, Maaria Kortesniemi, Xueying Ma, Jie Zheng, BaoruYang

(A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)

Effects of processing and storage conditions on volatile composition and odor characteristics of blackcurrant (Ribes nigrum) juices (2019)

Food Chemistry

Alexis Marsol-Vall, Oskar Laaksonen, Baoru Yang

(A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)

Phenolic compounds and antioxidant activities of tea-type infusions processed from sea buckthorn (Hippophaë rhamnoides) leaves (2019)

Food Chemistry

Xueying Ma, Johanna Moilanen, Oskar Laaksonen, Wei Yang, Elina Tenhu, Baoru Yang

(A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)

Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying (2019)

Food Research International

Salvatore Multari, Alexis Marsol-Vall, Paulina Heponiemi, Jukka-Pekka Suomela, Baoru Yang

(A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)

The effect of cooking on umami compounds in wild and cultivated mushrooms (2019)

Food Chemistry

Rotola-Pukkila M, Yang B, Hopia A

(A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)

Compositional Diversity among Blackcurrant (Ribes nigrum) Cultivars Originating from European Countries (2019)

Journal of Agricultural and Food Chemistry

Ye Tian, Oskar Laaksonen, Heta Haikonen, Anita Vanag, Huma Ejaz, Kaisa Linderborg, Saila Karhu, Baoru Yang

(A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)

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Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juices (2019)

Bioavailability of docosahexaenoic acid 22:6(n-3) from enantiopure triacylglycerols and their regioisomeric counterpart in rats (2019)

Mycobiome Profiles in Breast Milk from Healthy Women Depend on Mode of Delivery, Geographic Location, and Interaction with Bacteria (2019)

Determination of vitamin K composition of fermented food (2019)

Enzymatic acylation of blackcurrant (Ribes nigrum) anthocyanins and evaluation of lipophilic properties and antioxidant capacity of derivatives (2019)

Effects of processing and storage conditions on volatile composition and odor characteristics of blackcurrant (Ribes nigrum) juices (2019)

Phenolic compounds and antioxidant activities of tea-type infusions processed from sea buckthorn (Hippophaë rhamnoides) leaves (2019)

Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying (2019)

The effect of cooking on umami compounds in wild and cultivated mushrooms (2019)

Compositional Diversity among Blackcurrant (Ribes nigrum) Cultivars Originating from European Countries (2019)