Ella Aitta

Baltic herring (Clupea harengus membras) protein isolate produced using the pH-shift process and its application in food models.

T. Salmi, O. Laaksonen, Baoru Yang, 2022, Food research international.

Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras)

Baoru Yang, A. Damerau, A. Marsol-Vall, 2021, Foods.

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

Zheng Guo, Baoru Yang, A. Marsol-Vall, 2021, Critical reviews in food science and nutrition.

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.

Baoru Yang, A. Damerau, M. Kortesniemi, 2023, Food chemistry.

Comparison of Commercial Fish Proteins’ Chemical and Sensory Properties for Human Consumption

S. Mäkinen, K. Honkapää, J. Hiidenhovi, 2023, Foods.