Baoru Yang
Professor
Food Chemistry and Food Development
University of Turku
Finland
Biography
"Dr. Baoru Yang is currently working as a Professor in the Department of Food Chemistry and Food Development,University of Turku. Her current Research Projects are : Food Ingredients and Quality ; Molecular Food Technologies and Secondary Metabolites of Foods . Her Research Interest includes effects of food components on the safety, sensory properties, and health effects of foods,development of new food products and food ingredients based on sustainable utilization of northern crops and forest plants, and analysis and discovery of natural color, flavor, antioxidative and other bioactive compounds, important for accepted or desired qualities of foods."
Research Interest
Effects of food components on the safety, sensory properties, and health effects of foods,development of new food products and food ingredients based on sustainable utilization of northern crops and forest plants, and analysis and discovery of natural color, flavor, antioxidative and other bioactive compounds, important for accepted or desired qualities of foods.
Publications
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Laaksonen O, Kuldjärv R, Paalme T, Virkki M, Yang B. Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders. Food Chemistry. 2017 Oct 15;233:29-37.
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Ma X, Laaksonen O, Heinonen J, Sainio T, Kallio H, Yang B. Sensory profile of ethyl β-d-glucopyranoside and its contribution to quality of sea buckthorn (Hippophaë rhamnoides L.). Food Chemistry. 2017 Oct 15;233:263-72.
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Kallio H, Nylund M, Boström P, Yang B. Triacylglycerol regioisomers in human milk resolved with an algorithmic novel electrospray ionization tandem mass spectrometry method. Food Chemistry. 2017 Oct 15;233:351-60.
