| Enzymatic acylation of blackcurrant (Ribes nigrum) anthocyanins and evaluation of lipophilic properties and antioxidant capacity of derivatives W Yang, M Kortesniemi, X Ma, J Zheng, B Yang Food chemistry 281, 189-196, 2019 | 97 | 2019 |
| Flavonol glycosides in berries of two major subspecies of sea buckthorn (Hippophaë rhamnoides L.) and influence of growth sites X Ma, O Laaksonen, J Zheng, W Yang, M Trépanier, H Kallio, B Yang Food chemistry 200, 189-198, 2016 | 86 | 2016 |
| Enzymatic Acylation of Anthocyanins Isolated from Alpine Bearberry (Arctostaphylos alpina) and Lipophilic Properties, Thermostability, and Antioxidant Capacity of … W Yang, M Kortesniemi, B Yang, J Zheng Journal of Agricultural and Food Chemistry 66 (11), 2909-2916, 2018 | 83 | 2018 |
| Anti-tumor properties of anthocyanins from Lonicera caerulea ‘Beilei’fruit on human hepatocellular carcinoma: In vitro and in vivo study L Zhou, H Wang, J Yi, B Yang, M Li, D He, W Yang, Y Zhang, H Ni Biomedicine & pharmacotherapy 104, 520-529, 2018 | 71 | 2018 |
| Phenolic compounds and antioxidant activities of tea-type infusions processed from sea buckthorn (Hippophaë rhamnoides) leaves X Ma, J Moilanen, O Laaksonen, W Yang, E Tenhu, B Yang Food Chemistry 272, 1-11, 2019 | 69 | 2019 |
| Proanthocyanidins in Sea Buckthorn (Hippophaë rhamnoides L.) Berries of Different Origins with Special Reference to the Influence of Genetic Background and … W Yang, O Laaksonen, H Kallio, B Yang Journal of agricultural and food chemistry 64 (6), 1274-1282, 2016 | 43 | 2016 |
| Health promoting properties and sensory characteristics of phytochemicals in berries and leaves of sea buckthorn (Hippophaë rhamnoides) X Ma, W Yang, H Kallio, B Yang Critical reviews in food science and nutrition 62 (14), 3798-3816, 2022 | 41 | 2022 |
| Proanthocyanidins in Wild Sea Buckthorn (Hippophaë rhamnoides) Berries Analyzed by Reversed-Phase, Normal-Phase, and Hydrophilic Interaction Liquid … H Kallio, W Yang, P Liu, B Yang Journal of agricultural and food chemistry 62 (31), 7721-7729, 2014 | 40 | 2014 |
| Liquid chromatography–mass spectrometry-based metabolomics analysis of flavonoids and anthraquinones in Fagopyrum tataricum L. Gaertn.(tartary buckwheat) seeds to trace … W Yang, Y Su, G Dong, G Qian, Y Shi, Y Mi, Y Zhang, J Xue, W Du, T Shi, ... Food chemistry 331, 127354, 2020 | 38 | 2020 |
| Effects of latitude and weather conditions on proanthocyanidins in berries of Finnish wild and cultivated sea buckthorn (Hippophaë rhamnoides L. ssp. rhamnoides) W Yang, O Laaksonen, H Kallio, B Yang Food chemistry 216, 87-96, 2017 | 35 | 2017 |
| Role of Flavonols and Proanthocyanidins in the Sensory Quality of Sea Buckthorn (Hippophaë rhamnoides L.) Berries X Ma, W Yang, O Laaksonen, M Nylander, H Kallio, B Yang Journal of agricultural and food chemistry 65 (45), 9871-9879, 2017 | 31 | 2017 |
| Red beet (Beta vulgaris) betalains and grape (Vitis vinifera) anthocyanins as colorants in white currant juice–Effect of storage on degradation kinetics, color stability and … W Yang, M Kaimainen, E Järvenpää, M Sandell, R Huopalahti, B Yang, ... Food Chemistry 348, 128995, 2021 | 27 | 2021 |
| Pyranoanthocyanins in bilberry (Vaccinium myrtillus L.) wines fermented with Schizosaccharomyces pombe and their evolution during aging S Liu, O Laaksonen, W Yang, B Zhang, B Yang Food chemistry 305, 125438, 2020 | 27 | 2020 |
| Impact of cyclodextrin treatment on composition and sensory properties of lingonberry (Vaccinium vitis-idaea) juice N Kelanne, O Laaksonen, T Seppälä, W Yang, K Tuukkanen, J Loponen, ... LWT 113, 108295, 2019 | 24 | 2019 |
| Flavonol glycosides in currant leaves and variation with growth season, growth location, and leaf position W Yang, AL Alanne, P Liu, H Kallio, B Yang Journal of agricultural and food chemistry 63 (42), 9269-9276, 2015 | 22 | 2015 |
| Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii W Yang, S Liu, A Marsol-Vall, R Tähti, O Laaksonen, S Karhu, B Yang, ... Lwt 149, 111910, 2021 | 20 | 2021 |
| Analysis of flavour compounds and prediction of sensory properties in sea buckthorn (Hippophaë rhamnoides L.) berries X Ma, W Yang, A Marsol‐Vall, O Laaksonen, B Yang International journal of food science & technology 55 (4), 1705-1715, 2020 | 17 | 2020 |
| Effects of Latitude and Weather Conditions on Proanthocyanidins in Blackcurrant (Ribes nigrum) of Finnish Commercial Cultivars W Yang, X Ma, O Laaksonen, W He, H Kallio, B Yang Journal of agricultural and food chemistry 67 (51), 14038-14047, 2019 | 16 | 2019 |
| Effects of Genetic Background and Altitude on Sugars, Malic Acid and Ascorbic Acid in Fruits of Wild and Cultivated Apples (Malus sp.) Y Li, H Sun, J Li, S Qin, W Yang, X Ma, X Qiao, B Yang Foods 10 (12), 2950, 2021 | 12 | 2021 |
| Sodiation‐based in‐source collision for profiling of pyranocoumarins in Radix Peucedani (Qianhu): utility of sodium adducts' stability with in‐source collision W Yang, Y Li, C Kang, H Zhao, L Xiang, C Li, Q Wang Journal of mass spectrometry 52 (3), 152-164, 2017 | 9 | 2017 |
