Research output per year
Research output per year
Personal profile
Fields of Science
- 416 Food Science
International and National Collaboration
Publications and projects within past five years.
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Antifungal peptides from faba bean flour fermented by Levilactobacillus brevis AM7 improve the shelf-life of composite faba-wheat bread
Verni, M., Wang, Y., Clement, H., Koirala, P., Rizzello, C. G. & Coda, R., 16 Dec 2023, In: International Journal of Food Microbiology. 407, 9 p., 110403.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
Can prebiotics help tackle the childhood obesity epidemic?
Wang, Y., Salonen, A. & Jian, C., 26 May 2023, In: Frontiers in Endocrinology. 14, 2023, 9 p., 1178155.Research output: Contribution to journal › Review Article › peer-review
Open AccessFile -
Designing healthier bread through the lens of the gut microbiota
Wang, Y., Jian, C., Salonen, A., Dong, M. & Yang, Z., Apr 2023, In: Trends in Food Science & Technology. 134, p. 13-28 16 p.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
Novel plant-based meat alternatives: Implications and opportunities for consumer nutrition and health
Wang, Y. & Jian, C., 2023, Advances in Food and Nutrition Research. Elsevier, (Advances in Food and Nutrition Research).Research output: Chapter in Book/Report/Conference proceeding › Chapter › Scientific › peer-review
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Oat: Oat: Current state and challenges in plant-based food applications
Yang, Z., Xie, C., Bao, Y., Liu, F., Wang, H. & Wang, Y., Mar 2023, In: Trends in Food Science & Technology. 134, p. 56-71 16 p.Research output: Contribution to journal › Article › Scientific › peer-review
Projects
- 3 Active
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WB2go: Broilerin rintalihaksen puurintaisuussyndrooma: syntymekanismien selvittäminen ongelman lievittämiseksi
Lyu, J., Wang, Y. & Ertbjerg, P.
Suomen Akatemia Projektilaskutus
01/09/2022 → 31/08/2026
Project: Academy of Finland: Academy Project
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InnoFoodAfrica: Locally-driven co-development of plant-based value chains towards more sustainable African food system with healthier diets and export potential
Belachew, K., Bredehorst, S., Hashim, M. A. M. A., Ingutia, R. A., Kanerva, N., Koirala, P., Lee, Y., Lemmetty, J. M., Lopes Graça, C. A., Lyu, J., Nyman, C. L. M., Raicevic, R., Rämä, S., Sammalisto, S., Sim, F. E., Tauriainen, T. K., Tuccillo, F., Vasdinyei, R., Virtanen, S. J., Wang, Y. & Maina, N.
01/08/2020 → 31/01/2024
Project: EU Horizon 2020: Research and Innovation Actions (H2020-RIA)
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Ensiluokkainen vilja raaka-aineen turvallisuus räätälöidyillä toksiinien sidonta-aineilla
Belachew, K., Hemiä, T., Lantta, A. K., Lee, Y., Lemmetty, J. M., Nihtilä, H., Schreck, I. S., Tauriainen, T. K., Wang, Y. & Maina, N.
Suomen Akatemia Projektilaskutus
01/01/2019 → 31/12/2023
Project: Academy of Finland: Academy Programme
Activities
- 1 Oral presentation
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Use of sourdough made with dextran enriched faba bean flour for enhancing the baking properties of wheat bread
Yaqin Wang (Speaker)
8 Oct 2017 → 11 Oct 2017Activity: Talk or presentation types › Oral presentation