Baoru Yang
PhD

professori, Elintarvikekemia ja elintarvikekehitys (Biokemian laitos)

bayang@utu.fi
+358 29 450 2917
+358 45 273 7988

Itäinen Pitkäkatu 4 C
Turku
PharmaCity 7th Floor C-entrance
Työhuone: 7041




Asiantuntijuusalueet
Biochemistry and Chemistry of Lipids, Chemistry and Bioactivities of Polyphenols, Impact pf Growth Environment on Northern Food Crops, Quality and Health Effects of Food, Food Metabolomics

Biografia


Professor Baoru
Yang (Female) holds a PhD degree in Food Chemistry from the University of
Turku, Finland. Previous education includes BSc. and MSc. degrees in Agronomy
from Beijing Agricultural University, China (Nowadays, China Agricultural University)
as well as MSc. Degree in Molecular Biology and Biotechnology at University of
Turku, Finland.

Professor
Baoru Yang is the Head of the Food Chemistry and Food Development Unit, leading
the research in Food Sciences and the two education programmes: Food Chemistry
(MSc., PhD) and Food Development (MSc.-Tech, DSc.-Tech). 

Professor
Baoru Yang acts as the Vice Dean of the Faculty of Science and Engineering,
University of Turku, responsible for international cooperation, doctoral
education, and societal interactions. She is a member
of Steering Committee of Doctoral
Education at University of Turku.

Professor Yang has a strong network of international
cooperation with collaborators from different regions of the world. She is the Coordinator
of the Finnish-Chinese Network of Excellence in Food Quality and Safety and the
Director of the Finnish-Chinese Center for Berry Research.

Professor Yang worked over ten years as a
Research Director in food companies in Finland and China. She has extensive
experience in leading large international research projects and special expertise
in collaboration with industrial partners.






Tutkimus



Professor Yang has
worked for over 20 years in research on influence of northern environment on
composition, quality and health effects of food crops. She has strong expertise
in the chemistry and biochemistry of lipids, polyphenols as well as other
secondary metabolites contributing to sensory properties and health effects of
food. She adopts state-of-art targeted and non-targeted metabolomics approaches
in her research using the modern tools of chromatography, mass spectrometry,
and NMR spectroscopy. A special focus is on food development research based on sustainable
utilization of natural resources from the land, forest and the sea.






Opetus

Bioactive Secondary Metabolites, Food Chemical Safety, Food Development  



Julkaisut
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Bioavailability of docosahexaenoic acid 22:6(n-3) from enantiopure triacylglycerols and their regioisomeric counterpart in rats (2019)
Food Chemistry
RSC Advances
Linderborg Kaisa M., Kulkarni Amruta, Zhao Ai, Zhang Jian, Kallio Heikki, Magnusson Johann D., Haraldsson Gudmundur G., Zhang Yumei, Yang Baoru
(
A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)

Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying (2019)
Food Research International
Salvatore Multari, Alexis Marsol-Vall, Paulina Heponiemi, Jukka-Pekka Suomela, Baoru Yang
(
A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)

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 YangA1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä

2019
Food Chemistry
Marko Tarvainen, Mikael Fabritius, Baoru YangA1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä

2019
Food Chemistry
Contact Lens and Anterior Eye
Alexis Marsol-Vall, Oskar Laaksonen, Baoru YangA1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä

Enzymatic acylation of blackcurrant (Ribes nigrum) anthocyanins and evaluation of lipophilic properties and antioxidant capacity of derivatives (2019)
Food Microbiology
International Dairy Journal
WeiYang, Maaria Kortesniemi, Xueying Ma, Jie Zheng, BaoruYangA1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä

2019
Food Chemistry
Markkinen N, Laaksonen O, Nahku R, Kuldjärv R, Yang B
(
A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)

Mycobiome Profiles in Breast Milk from Healthy Women Depend on Mode of Delivery, Geographic Location, and Interaction with Bacteria (2019)
Applied and Environmental Microbiology
Food Chemistry
Boix-Amoros A, Puente-Sanchez F, du Toit E, Linderborg KM, Zhang YM, Yang BR, Salminen S, Isolauri E, Tamames J, Mira A, Collado MC
(
A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)

Phenolic compounds and antioxidant activities of tea-type infusions processed from sea buckthorn (Hippophaë rhamnoides) leaves (2019)
Xueying Ma, Johanna Moilanen, Oskar Laaksonen, Wei Yang, Elina Tenhu, Baoru Yang
(
A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)

The effect of cooking on umami compounds in wild and cultivated mushrooms (2019)
Food Chemistry
Rotola-Pukkila M, Yang B, Hopia A
(
A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)

Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations (2019)
Food Microbiology
Molecules
Shuxun Liu, Oskar Laaksonen, Baoru Yang
(
A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)

Antioxidative and antibacterial activities of aqueous ethanol extracts of berries, leaves, and branches of berry plants (2018)
Food Research International
Ye Tian, Anna Puganen, Hanna-Leena Alakomi, Aleksi Uusitupa, Maria Saarela, Baoru Yang
(
A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)

Anti-tumor properties of anthocyanins from Lonicera caerulea 'Beilei' fruit on human hepatocellular carcinoma: In vitro and in vivo study (2018)
Biomedicine and Pharmacotherapy
Liping Zhou, Hua Wang, Juanjuan Yi, Baoru Yang, Mengsha Li, Danrao He, Wei Yang, Yue Zhang, Hongwei Ni
(
A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)

Chemical composition of bilberry wine fermented with non-Saccharomyces yeasts (Torulaspora delbrueckii and Schizosaccharomyces pombe) and Saccharomyces cerevisiae in pure, sequential and mixed fermentations (2018)
Food Chemistry
Journal of Food Composition and Analysis
Shuxun Liu, Oskar Laaksonen, Maaria Kortesniemi, Marika Kalpio, Baoru Yang
(
A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)

Effect of homogenised and pasteurised versus native cows' milk on gastrointestinal symptoms, intestinal pressure and postprandial lipid metabolism (2018)
Nuora A, Tupasela T, Tahvonen R, Rokka S, Marnila P, Viitanen M, Makela P, Pohjankukka J, Pahikkala T, Yang BR, Kallio H, Linderborg K
(
A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)

Effect of temperature on flavor compounds and sensory characteristics of maillard reaction products derived from mushroom hydrolysate (2018)
Xiao Chen, Jingyang Yu, Heping Cui, Shuqin Xia, Xiaoming Zhang, Baoru Yang 
(
A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)

Effects of Aromatic Herb Flavoring on Carotenoids and Volatile Compounds in Edible Oil From Blue Sweet Lupin (Lupinus angustifolius) (2018)
European Journal of Lipid Science and Technology
Salvatore Multari, Alexis Marsol‐Vall, Baoru Yang, Jukka‐Pekka Suomela
(
A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)

Effects of a sea buckthorn oil spray emulsion on dry eye (2018)
Petra Larmo, Riikka Järvinen, Jarmo Laihia, Eliisa Löyttyniemi, Laura Maavirta, Baoru Yang, Heikki Kallio, Minna Sandberg-Lall
(
A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)

Effects of different drying temperatures on the content of phenolic compounds and carotenoids in quinoa seeds (Chenopodium quinoa) from Finland (2018)
Salvatore Multari, Alexis Marsol-Vall, Marjo Keskitalo, Baoru Yang, Jukka-Pekka Suomela
(
A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä)


Last updated on 2019-15-06 at 02:20