Baoru Yang
Vice Dean (research), Faculty of Technology
bayang@utu.fi +358 29 450 2917 +358 45 273 7988 Itäinen Pitkäkatu 4 C Turku Office: 7041 ORCID identifier: https://orcid.org/0000-0001-5561-514X |
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
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.
Professor Yang has worked for over 20 years in research on composition, quality and health effects of food. 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.
Chemistry and Analysis of Lipids, Bioactive Secondary Metabolites, Food Chemical Safety, Food Development
- Anthocyanins as Promising Molecules Affecting Energy Homeostasis, Inflammation, and Gut Microbiota in Type 2 Diabetes with Special Reference to Impact of Acylation (2023)
- Journal of Agricultural and Food Chemistry
(A2 Refereed review article in a scientific journal ) - Aroma characteristics of volatile compounds brought by variations in microbes in winemaking (2023)
- Food Chemistry
(A2 Refereed review article in a scientific journal ) - Campaign education and communication to the potential consumers of brewers’ spent grain (BSG)-added food products as sustainable foods (2023)
- Heliyon
(A1 Refereed original research article in a scientific journal) - Chemical compositions, antioxidant activities and techno-functionality of spent grain treated by autoclave treatment: evaluation of water and temperature levels (2023)
- International Journal of Food Science and Technology
(A1 Refereed original research article in a scientific journal) - Combined Use of Schizosaccharomyces pombe and a Lachancea thermotolerans Strain with a High Malic Acid Consumption Ability for Wine Production (2023)
- Fermentation
(A1 Refereed original research article in a scientific journal) - Comparison of anthocyanin and volatile organic compounds in juices and fruit wines made from blood oranges (Citrus sinensis L. Osbeck) at different maturity stages (2023)
- Food Bioscience
(A1 Refereed original research article in a scientific journal) - Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckii (2023)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - Comparison of phenolic profiles of albino bilberry (Vaccinium myrtillus L.) wines fermented by non-Saccharomyces yeasts (2023)
- Food Bioscience
(A1 Refereed original research article in a scientific journal) - Composition of Sugars, Organic Acids, Phenolic Compounds, and Volatile Organic Compounds in Lingonberries (Vaccinium vitis-idaea L.) at Five Ripening Stages (2023)
- Foods
(A1 Refereed original research article in a scientific journal) - Conventional water bath heating on undried brewer's spent grain: Functionality, fatty acids, volatiles, polyphenolic and antioxidant properties (2023)
- Food Bioscience
(A1 Refereed original research article in a scientific journal) - Correction: Kulkarni et al. Tissue-Specific Content of Polyunsaturated Fatty Acids in (n-3) Deficiency State of Rats. Foods 2021, 11, 208 (2023)
- Foods
(Other publication) - Corrigendum to “Assessing the potential for sea-based macroalgae cultivation and its application for nutrient removal in the Baltic Sea” [Sci. Total Environ. 839 (2022) 156230] (2023)
- Science of the Total Environment
(Other publication) - Corrigendum to 'Bioavailability of docosahexaenoic acid 22:6(n-3) from enantiopure triacylglycerols and their regioisomeric counterpart in rats' [Food Chem. 283 (2019) 381-389] (2023)
- Food Chemistry
(Other publication) - Docosahexaenoic acid in regio- and enantiopure triacylglycerols: Oxidative stability and influence of chiral antioxidant (2023)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - Effect of ripening temperature on the chemical composition of lingonberries (Vaccinium vitis-idaea L.) of northern and southern origin (2023)
- Food Research International
(A1 Refereed original research article in a scientific journal) - Effects of fermentation and enzymatic treatment on phenolic compounds and soluble proteins in oil press cakes of canola (Brassica napus) (2023)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - Effects of tree age on flavonoids and antioxidant activity in Torreya grandis nuts via integrated metabolome and transcriptome analyses (2023)
- Food Frontiers
(A1 Refereed original research article in a scientific journal) - 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 (2023)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - Ethylene treatment promotes umami taste-active amino acids accumulation of Torreya grandis nuts post-harvest by comparative chemical and transcript analyses (2023)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - Fierranjoella on maailman pohjoisin tyrniviljelmä (2023)
- Lapin kansa
(E1 Popularised article)