Baoru Yang

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

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

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

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

Effects of a sea buckthorn oil cream on vulvovaginal atrophy (2019)

Maturitas

Petra Larmo, Elisa Löyttyniemi, Baoru Yang, Heikki Kallio, Risto Erkkola

(O2 Muu julkaisu )

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

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

Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations (2019)

Food Microbiology

Shuxun Liu, Oskar Laaksonen, Baoru Yang

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

Impact of cyclodextrin treatment on composition and sensory properties of lingonberry (Vaccinium vitis-idaea) juice (2019)

LWT - Food Science and Technology

Niina Kelanne, Oskar Laaksonen, Tanja Seppälä, Wei Yang, Kristiina Tuukkanen, Jussi Loponen, Baoru Yang

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

Rupturing fungal cell walls for higher yield of polysaccharides: Acid treatment of the basidiomycete prior to extraction (2019)

Innovative Food Science and Emerging Technologies

Trygg J., Beltrame G., Yang B.

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

Regulation of phytochemicals in fruits and berries by environmental variation—Sugars and organic acids (2019)

Journal of Food Biochemistry

Zheng J., Huang C., Yang B., Kallio H., Liu P., Ou S.

(Vertaisarvioitu katsausartikkeli tieteellisessä aikakauslehdessä (A2))

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

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

Polysaccharides from Inonotus obliquus cultivated mycelium and sterile conk and mycelial cultivation with sea buckthorn press cake (2019)

Second Balkan-China Mini-Symposium on Natural Products and Drug Discovery

Beltrame Gabriele, Han Zenghua, Yang Baoru

(O2 Muu julkaisu )

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

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

Effects of a sea buckthorn oil cream on vulvovaginal atrophy (2019)

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

Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations (2019)

Impact of cyclodextrin treatment on composition and sensory properties of lingonberry (Vaccinium vitis-idaea) juice (2019)

Rupturing fungal cell walls for higher yield of polysaccharides: Acid treatment of the basidiomycete prior to extraction (2019)

Regulation of phytochemicals in fruits and berries by environmental variation—Sugars and organic acids (2019)

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

Polysaccharides from Inonotus obliquus cultivated mycelium and sterile conk and mycelial cultivation with sea buckthorn press cake (2019)