Baoru Yang

Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras) (2021)

Foods

Aitta Ella, Marsol-Vall Alexis, Damerau Annelie, Yang Baoru

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

European Union legislation on macroalgae products (2021)

Aquaculture International

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

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

Effects of supplementation of sea buckthorn press cake on mycelium growth and polysaccharides of Inonotus obliquus in submerged cultivation (2021)

Journal of Applied Microbiology

Beltrame G, Hemming J, Yang H, Han Z, Yang B

(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))

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

(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

(O2 Muu julkaisu )

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))

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 Vertaisarvioitu kirjan tai muun kokoomateoksen osa)

Acylated anthocyanins: A review on their bioavailability and effects on postprandial carbohydrate metabolism and inflammation (2021)

Comprehensive Reviews in Food Science and Food Safety

Jokioja Johanna, Yang Baoru, Linderborg Kaisa

(Vertaisarvioitu katsausartikkeli tieteellisessä aikakauslehdessä (A2))

Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars (2021)

Food Chemistry

He Wenjia, Liu Shuxun, Heponiemi Paulina, Heinonen Maarit, Marsol-Vall Alexis, Ma Xueying, Yang Baoru, Laaksonen Oskar

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

Ota yhteyttä

Linkit

Julkaisut

Järjestä:

Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras) (2021)

European Union legislation on macroalgae products (2021)

Effects of supplementation of sea buckthorn press cake on mycelium growth and polysaccharides of Inonotus obliquus in submerged cultivation (2021)

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

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

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

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

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

Acylated anthocyanins: A review on their bioavailability and effects on postprandial carbohydrate metabolism and inflammation (2021)

Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars (2021)