Baoru Yang

Professor

University of Turku

Finland

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Baoru Yang is a Professor at the University of Turku, Finland. His research areas include food science, nutritional quality of plant-based foods, and the biochemical analysis of food components, as reflected in his recent publications on milk sphingolipids, berry mueslis, and plant oils. He is also interested in the health impact of polyphenols and the physiological responses of crops to different growth conditions.

Baoru Yang

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Articles (20)

Stabilization of milk-sphingomyelin gel phases by glycosphingolipids: An in-vitro study on the characteristics of milk sphingolipid gel phases

Storage stability of berry mueslis with special focus on phenolic compounds

Existing food processing classifications overlook the phytochemical composition of processed plant-based protein-rich foods

Analysis of triacylglycerol regioisomers in plant oils using direct inlet negative ion chemical ionization tandem mass spectrometry

Blackcurrant polyphenol extract improves alcoholic liver disease through the FGF21-NET/c-FOS pathway

Inclusion complexation of catechins by hyperbranched cyclodextrin: preparation, characterization, stability, antioxidant and antimicrobial properties

Characterization of Commercial Non-Alcoholic Beers in Two Locations, Finland and China

Growth conditions trigger genotype-specific metabolic responses that affect the nutritional quality of kale cultivars

Reduced seed viability in exchange for transgenerational plant protection in an endophyte-symbiotic grass: does the defensive mutualism concept pass the fitness test?

β-Lactoglobulin separation from whey protein: A comprehensive review of isolation and purification techniques and future perspectives

Composition of Sugars, Organic Acids, Phenolic Compounds, and Volatile Organic Compounds in Lingonberries (Vaccinium vitis-idaea L.) at Five Ripening Stages

Ultrasonication-assisted enzymatic bioprocessing as a green method for valorizing oat hulls

Combined Use of Schizosaccharomyces pombe and a Lachancea thermotolerans Strain with a High Malic Acid Consumption Ability for Wine Production

Enzyme-assisted aqueous extraction of fish oil from Baltic herring (Clupea harengus membras) with special reference to emulsion-formation, extraction efficiency, and composition of crude oil

Correction: Kulkarni et al. Tissue-Specific Content of Polyunsaturated Fatty Acids in (n-3) Deficiency State of Rats. Foods 2021, 11, 208

Root vegetable side streams as sources of functional ingredients for food, nutraceutical and pharmaceutical applications: The current status and future prospects

Docosahexaenoic acid in regio- and enantiopure triacylglycerols: Oxidative stability and influence of chiral antioxidant

Phenolic compounds in Nordic berry species and their application as potential natural food preservatives

Anthocyanins as Promising Molecules Affecting Energy Homeostasis, Inflammation, and Gut Microbiota in Type 2 Diabetes with Special Reference to Impact of Acylation

Variation of chemical and sensory profiles of blackcurrant (Ribes nigrum) juices produced from different cultivars of European origins

Collaborators (12)

ANTONIO SANTOS DE LA SEN

Gudmundur G. Haraldsson

JAVIER VICENTE

Hirofumi Ishihara

Saijaliisa Kangasjärvi

Eva Navascués

SANTIAGO BENITO SAEZ

Maaria Kortesniemi

Oskar Laaksonen

Max Lönnfors

Kaisa M. Linderborg

Laura Jaakola

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