Baoru Yang - Search Results

Year	Number of Results
2002	5
2006	4
2009	3
2010	4
2011	3
2012	6
2013	7
2014	10
2015	10
2016	13
2017	16
2018	20
2019	18
2020	21
2021	20
2022	35
2023	21
2024	15
2025	8

1

Anthocyanins as natural bioactives with anti-hypertensive and atherosclerotic potential: Health benefits and recent advances.

Xin M, Xu A, Tian J, Wang L, He Y, Jiang H, Yang B, Li B, Sun Y. Xin M, et al. Among authors: yang b. Phytomedicine. 2024 Sep;132:155889. doi: 10.1016/j.phymed.2024.155889. Epub 2024 Jul 16. Phytomedicine. 2024. PMID: 39047414 Review.

2

Decoding bacterial communication: Intracellular signal transduction, quorum sensing, and cross-kingdom interactions.

Liu S, Feng X, Zhang H, Li P, Yang B, Gu Q. Liu S, et al. Among authors: yang b. Microbiol Res. 2025 Mar;292:127995. doi: 10.1016/j.micres.2024.127995. Epub 2024 Dec 6. Microbiol Res. 2025. PMID: 39657399 Review.

3

Aroma characteristics of volatile compounds brought by variations in microbes in winemaking.

Liu S, Lou Y, Li Y, Zhao Y, Laaksonen O, Li P, Zhang J, Battino M, Yang B, Gu Q. Liu S, et al. Among authors: yang b. Food Chem. 2023 Sep 15;420:136075. doi: 10.1016/j.foodchem.2023.136075. Epub 2023 Apr 5. Food Chem. 2023. PMID: 37037113 Review.

4

Editorial: Novel technologies for enrichment, extraction, and determination of phenolic compounds in foods, volume I.

Xiao Y, Yang B, Yang R. Xiao Y, et al. Among authors: yang b. Front Nutr. 2023 Jun 27;10:1238748. doi: 10.3389/fnut.2023.1238748. eCollection 2023. Front Nutr. 2023. PMID: 37441517 Free PMC article. No abstract available.

5

Review of phytochemical and nutritional characteristics and food applications of Citrus L. fruits.

Liu S, Lou Y, Li Y, Zhang J, Li P, Yang B, Gu Q. Liu S, et al. Among authors: yang b. Front Nutr. 2022 Jul 18;9:968604. doi: 10.3389/fnut.2022.968604. eCollection 2022. Front Nutr. 2022. PMID: 35923210 Free PMC article. Review.

6

Analysis of triacylglycerol and phospholipid sn-positional isomers by liquid chromatographic and mass spectrometric methodologies.

Fabritius M, Yang B. Fabritius M, et al. Among authors: yang b. Mass Spectrom Rev. 2023 Jun 6. doi: 10.1002/mas.21853. Online ahead of print. Mass Spectrom Rev. 2023. PMID: 37279164 Review.

7

Phenolic compounds in Nordic berry species and their application as potential natural food preservatives.

Tian Y, Yang B. Tian Y, et al. Among authors: yang b. Crit Rev Food Sci Nutr. 2023;63(3):345-377. doi: 10.1080/10408398.2021.1946673. Epub 2021 Jul 12. Crit Rev Food Sci Nutr. 2023. PMID: 34251918

8

Use of Non-Saccharomyces Yeasts in Berry Wine Production: Inspiration from Their Applications in Winemaking.

Liu S, Laaksonen O, Li P, Gu Q, Yang B. Liu S, et al. Among authors: yang b. J Agric Food Chem. 2022 Jan 26;70(3):736-750. doi: 10.1021/acs.jafc.1c07302. Epub 2022 Jan 12. J Agric Food Chem. 2022. PMID: 35019274 Review.

9

Green technologies for production of oils rich in n-3 polyunsaturated fatty acids from aquatic sources.

Marsol-Vall A, Aitta E, Guo Z, Yang B. Marsol-Vall A, et al. Among authors: yang b. Crit Rev Food Sci Nutr. 2022;62(11):2942-2962. doi: 10.1080/10408398.2020.1861426. Epub 2021 Jan 22. Crit Rev Food Sci Nutr. 2022. PMID: 33480261 Free article. Review.

10

Regulation of phytochemicals in fruits and berries by environmental variation-Sugars and organic acids.

Zheng J, Huang C, Yang B, Kallio H, Liu P, Ou S. Zheng J, et al. Among authors: yang b. J Food Biochem. 2019 Jun;43(6):e12642. doi: 10.1111/jfbc.12642. Epub 2018 Aug 28. J Food Biochem. 2019. PMID: 31353611 Review.

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