Baoru Yang

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

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

Makrolevät kiinnostavat nyt elintarvikkeiden ja rehun raaka-aineina (2021)

Kehittyvä elintarvike

Rahikainen Moona, Yang Baoru

(Artikkeli ammattilehdessä tai kirjoitus ammatillisessa blogissa (D1))

Comparison of Polysaccharides Extracted from Cultivated Mycelium of Inonotus obliquus with Polysaccharide Fractions Obtained from Sterile Conk (Chaga) and Birch Heart Rot (2021)

Journal of Fungi

Beltrame Gabriele, Trygg Jani, Hemming Jarl, Han Zenghua, Yang Baoru

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

Macroalgae as food in the Baltic Sea region: Risks and food safety regulation (2021)

Rahikainen Moona, Samson Raphael, Yang Baoru

(Muu (O2))

Impact of lactic acid fermentation on sensory and chemical quality of dairy analogues prepared from lupine (Lupinus angustifolius L.) seeds (2021)

Food Chemistry

Laaksonen Oskar, Kahala Minna, Marsol-Vall Alexis, Blasco Lucia, Järvenpää Eila, Rosenvald Sirli, Virtanen Mika, Tarvainen Marko, Yang Baoru

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

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))

Fiber modification of brewers’ spent grain by autoclave treatment to improve its properties as a functional food ingredient (2021)

LWT - Food Science and Technology

Naibaho Joncer, Korzeniowska Małgorzata, Wojdyło Aneta, Figiel Adam, Yang Baoru, Laaksonen Oskar, Foste Maike, Vilu Raivo, Viiard Ene

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

Direct infusion and ultra-high-performance liquid chromatography/electrospray ionization tandem mass spectrometry analysis of phospholipid regioisomers (2021)

Rapid Communications in Mass Spectrometry

Fabritius Mikael, Yang Baoru

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

The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity (2021)

International Electronic Conference on Food Science and Functional Foods, Proceedings

Naibaho Joncer, Korzeniowska Małgorzata, Wojdyło Aneta, Figiel Adam, Yang Baoru, Laaksonen Oskar, Foste Maike, Vilu Raivo, Viiard Ene

(Vertaisarvioitu artikkeli konferenssijulkaisussa (A4))

Toxicological and bioactivity evaluation of blackcurrant press cake, sea buckthorn leaves and bark from Scots pine and Norway spruce extracts under a green integrated approach (2021)

Food and Chemical Toxicology

Pap Nora, Reshamwala Dhanik, Korpinen Risto, Kilpeläinen Petri, Fidelis Marina, Furtado Marianna M., Sant’Ana Anderson S., Wen Mingchun, Zhang Liang, Hellström Jarkko, Marnilla Pertti, Mattila Pirjo, Sarjala Tytti, Yang Baoru, Lima Amanda dos Santos, Azevedo Luciana, Marjomäki Varpu, Granato Daniel

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

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

Makrolevät kiinnostavat nyt elintarvikkeiden ja rehun raaka-aineina (2021)

Comparison of Polysaccharides Extracted from Cultivated Mycelium of Inonotus obliquus with Polysaccharide Fractions Obtained from Sterile Conk (Chaga) and Birch Heart Rot (2021)

Macroalgae as food in the Baltic Sea region: Risks and food safety regulation (2021)

Impact of lactic acid fermentation on sensory and chemical quality of dairy analogues prepared from lupine (Lupinus angustifolius L.) seeds (2021)

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

Fiber modification of brewers’ spent grain by autoclave treatment to improve its properties as a functional food ingredient (2021)

Direct infusion and ultra-high-performance liquid chromatography/electrospray ionization tandem mass spectrometry analysis of phospholipid regioisomers (2021)

The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity (2021)

Toxicological and bioactivity evaluation of blackcurrant press cake, sea buckthorn leaves and bark from Scots pine and Norway spruce extracts under a green integrated approach (2021)