The chart shows the distribution of publications by all Research.com ranked scientists in the field of Biology and Biochemistry in 2026. The highlighted bar marks where Baoru Yang sits on this spectrum.
This scientist: 290 publications — 76th percentile
76% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 1,028 publications or more.
The chart shows the D-index (discipline H-index) distribution of Biology and Biochemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Baoru Yang sits on this spectrum.
This scientist: 67 D-Index — 59th percentile
59% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 167 D-Index or more.
Baoru Yang is affiliated with the University of Turku in Finland. Their research spans several main fields including Agricultural and Biological Sciences, Medicine, and Biochemistry, Genetics and Molecular Biology. Within these fields, Yang's work focuses on subfields such as Food Science, Molecular Biology, Biochemistry, Plant Science, and Nutrition and Dietetics.
The scientist's recent publications cover diverse topics in food science and related areas. Notable papers include "Berry polyphenols and human health: evidence of antioxidant, anti-inflammatory, microbiota modulation, and cell-protecting effects" published in 2021 in Current Opinion in Food Science, "European Union legislation on macroalgae products" (2021, Aquaculture International), "Alternative proteins and EU food law" (2021, Food Control), "Acylated anthocyanins: A review on their bioavailability and effects on postprandial carbohydrate metabolism and inflammation" (2021, Comprehensive Reviews in Food Science and Food Safety), and "Potential of brewers' spent grain in yogurt fermentation and evaluation of its impact in rheological behaviour, consistency, microstructural properties and acidity profile during the refrigerated storage" (2021, Food Hydrocolloids).
Yang has collaborated frequently with several co-authors, including Oskar Laaksonen, Kaisa M. Linderborg, Maaria Kortesniemi, Ye Tian, and Niina Kelanne.
The scientist's published work appears predominantly in key journals such as Food Chemistry, Journal of Agricultural and Food Chemistry, LWT, Foods, and Food Research International. Yang's research covers principal topics including phytochemicals and antioxidant activities, fermentation and sensory analysis, fatty acid research and health, meat and animal product quality, metabolomics and mass spectrometry studies, horticultural and viticultural research, and protein hydrolysis and bioactive peptides.
In addition to journal publications, Baoru Yang has contributed to book literature. One such publication is "Novel Technologies for Enrichment, Extraction, and Determination of Phenolic Compounds in Foods - Volume 1," published by Frontiers Media in 2023.
Baoru Yang;Heikki P. Kallio
Baoru Yang;Heikki Kallio
Heikki Kallio;Baoru Yang;Pekka Peippo
Himanshu Kumar;Elloise du Toit;Amruta Kulkarni;Juhani Aakko
Eveliina Munukka;Eveliina Munukka;Anniina Rintala;Anniina Rintala;Raine Toivonen;Matts Nylund
Baoru Yang;Riina M. Karlsson;Pentti H. Oksman;Heikki P. Kallio
Ye Tian;Jaana Liimatainen;Aino-Liisa Alanne;Anni Lindstedt
Jianfeng Xing;Baoru Yang;Yaling Dong;Bingwen Wang
Heikki Kallio;Baoru Yang;Pekka Peippo;Raija Tahvonen
Baoru Yang;Kirsti O Kalimo;Leena M Mattila;Sinikka E Kallio
Baoru Yang;Kirsti O Kalimo;Raija L Tahvonen;Leena M Mattila
B Yang;M Ahotupa;P Maatta;H Kallio
Anu K Johansson;Helena Korte;Baoru Yang;John C Stanley
P. Kankaanpää;B. Yang;H. Kallio;E. Isolauri
Pengzhan Liu;Baoru Yang;Heikki Kallio
Nora Pap;Marina Fidelis;Luciana Azevedo;Mariana Araújo Vieira do Carmo
Petra S Larmo;Riikka L Järvinen;Niko L Setälä;Baoru Yang
Lehtonen Hm;Suomela Jp;Tahvonen R;Yang B
Baoru Yang;Maaria Kortesniemi;Pengzhan Liu;Maarit Karonen
Baoru Yang;Pengzhan Liu
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