Baoru Yang

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))

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))

Macroalgae as food and feed ingredients in the Baltic Sea region – regulation by the European Union (2021)

Rahikainen Moona, Yang Baoru

(Julkaistu kehittämis- tai tutkimusraportti taikka -selvitys (D4))

Pyranoanthocyanins in bilberry (Vaccinium myrtillus L) wines fermented with Schizosaccharomyces pombe and their evolution during aging (2020)

Food Chemistry

Shuxun Liu, Oskar Laaksonen, Wei Yang, Bolin Zhang, Baoru Yang

(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))

Microbial enrichment of blackcurrant press residue with conjugated linoleic and linolenic acids (2020)

Journal of Applied Microbiology

Marjatta Vahvaselkä, Heidi Leskinen, Leenamaija Mäkilä, Heikki Kallio, Simo Laakso, Baoru Yang

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

Effects of Anthocyanin Extracts from Bilberry (Vaccinium myrtillus L.) and Purple Potato (Solanum tuberosum L. var. ‘Synkeä Sakari’)on the Plasma Metabolomic Profile of Zucker Diabetic Fatty Rats (2020)

Journal of Agricultural and Food Chemistry

Kang Chen, Xuetao Wei, Jian Zhang, Raghunath Pariyani, Johanna Jokioja, Maaria Kortesniemi, Kaisa M. Linderborg, Jari Heinonen, Tuomo Sainio, Yumei Zhang, Baoru Yang

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

Effect of supercritical CO2 plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince (2020)

Food Chemistry

Damerau Annelie, Kakko Tanja, Tian Ye, Tuomasjukka Saska, Sandell Mari, Hopia Anu, Yang Baoru

(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))

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

Macroalgae as food and feed ingredients in the Baltic Sea region – regulation by the European Union (2021)

Pyranoanthocyanins in bilberry (Vaccinium myrtillus L) wines fermented with Schizosaccharomyces pombe and their evolution during aging (2020)

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

Microbial enrichment of blackcurrant press residue with conjugated linoleic and linolenic acids (2020)

Effects of Anthocyanin Extracts from Bilberry (Vaccinium myrtillus L.) and Purple Potato (Solanum tuberosum L. var. ‘Synkeä Sakari’)on the Plasma Metabolomic Profile of Zucker Diabetic Fatty Rats (2020)

Effect of supercritical CO2 plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince (2020)

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