Baoru Yang
PhD

Professor, Food Chemistry and Food Development (Department of Biochemistry)

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

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




Areas of expertise
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

Biography


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.






Research



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.






Teaching

Bioactive Secondary Metabolites, Food Chemical Safety, Food Development  



Publications
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Sugars, sugar alcohols, fruit acids, and ascorbic acid in wild Chinese sea buckthorn (Hippophaë rhamnoides ssp. sinensis) with special reference to influence of latitude and altitude (2012)
Food Research International
Jie Zheng, Heikki Kallio, Kaisa Linderborg, Baoru Yang
(
A1 Journal article – refereed)

Tyrnin monipuolinen koostumus tuottaa erityisiä terveysvaikutuksia (2012)
Kehittyvä elintarvike
Kehittyvä Elintarvike : Tiede & Tutkimus Heikki Kallio, Baoru Yang
(
D1 Article in a trade journal)

Composition and antioxidative activities of supercritical CO2-extrated oils from seeds and soft parts of northern berries (2011)
Food Research International
Baoru Yang, Markku Ahotupa, Petri Määttä, Heikki Kallio
(
A1 Journal article – refereed)

Different berries and berry fractions have various but slightly positive effects on the associated variables of metabolic diseases on overweight and obese women (2011)
European Journal of Clinical Nutrition
H-M Lehtonen, J-P Suomela, R Tahvonen, B Yang, M Venojärvi, J Viikari, H Kallio
(
A1 Journal article – refereed)

Flavonoids, sugars and fruit acids of alpine bearberry (Arctostaphylos alpina) from Finnish Lapland (2011)
Food Research International
Linderborg K, Laaksonen O, Kallio H, Yang BR
(
A1 Journal article – refereed)

Kansainvälinen opettajanvaihto yliopiston tärkeä henkireikä (2011)
Turun Sanomat
Baoru Yang, Heikki Kallio
(
E1 Popularised article, newspaper article)

Phenolic compounds in hawthorn (Crataegus grayana) fruits and leaves and changes during fruit ripening (2011)
Journal of Agricultural and Food Chemistry
Pengzhan Liu, Heikki Kallio, Baoru Yang
(
A1 Journal article – refereed)

Quantitative analysis of phenolic compounds in Chinese hawthorn (Crataequs spp.) fruits by high performance liquid chromatography-electrospray ionization mass spectrometry (2011)
Food Chemistry
Pengzhan Liu, Heikki Kallio, Degue Lü, Chuansheng Zhou, Baoru Yang
(
A1 Journal article – refereed)

Acids, sugars, and sugar Alcohols in Chinese hawthorn (Crataegus spp.) fruits (2010)
Journal of Agricultural and Food Chemistry
Liu P Z, Kallio H, Lü D G, Zhou C S, Ou S Y, Yang B
(
A1 Journal article – refereed)

Effects of antioxidants on elimination and formation of acrylamide in model reaction systems (2010)
Journal of Hazardous Materials
Ou S, Shi J, Huang C, Zhang G, Teng J, Jiang Y, Yang B
(
A1 Journal article – refereed)

Regioisomer Compositions of Vaccenic and Oleic Acid Containing Triacylglycerols in Sea Buckthorn (Hippophaё rhamnoides) Pulp Oils: Influence of Origin and Weather Conditions (2010)
Journal of Agricultural and Food Chemistry
Leskinen H, Suomela J-P, Yang B, Kallio H
(
A1 Journal article – refereed)

Triterpene Acids in Plantago major: Identification, Quantification and Comparison of Different Extraction Methods (2010)
Chromatographia
Tarvainen Marko, Suomela Jukka-Pekka, Kallio Heikki, Yang Baoru
(
A1 Journal article – refereed)

Turun yliopistossa tutkitaan marjojen koostumuksen ja vaikutusten välisiä suhteita (2010) Kallio H, Yang B, Sandell M
(
E1 Popularised article, newspaper article)


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