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For: Ma X, Laaksonen O, Heinonen J, Sainio T, Kallio H, Yang B. Sensory profile of ethyl β-d-glucopyranoside and its contribution to quality of sea buckthorn (Hippophaë rhamnoides L.). Food Chemistry 2017;233:263-72. [DOI: 10.1016/j.foodchem.2017.04.073] [Cited by in Crossref: 10] [Cited by in F6Publishing: 8] [Article Influence: 2.0] [Reference Citation Analysis]
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3 Ma X, Yang W, Laaksonen O, Nylander M, Kallio H, Yang B. Role of Flavonols and Proanthocyanidins in the Sensory Quality of Sea Buckthorn ( Hippophaë rhamnoides L.) Berries. J Agric Food Chem 2017;65:9871-9. [DOI: 10.1021/acs.jafc.7b04156] [Cited by in Crossref: 16] [Cited by in F6Publishing: 8] [Article Influence: 3.2] [Reference Citation Analysis]
4 Ma X, Yang W, Kallio H, Yang B. Health promoting properties and sensory characteristics of phytochemicals in berries and leaves of sea buckthorn (Hippophaë rhamnoides). Crit Rev Food Sci Nutr 2021;:1-19. [PMID: 33412908 DOI: 10.1080/10408398.2020.1869921] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
5 Markkinen N, Laaksonen O, Yang B. Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice. Eur Food Res Technol 2021;247:719-36. [DOI: 10.1007/s00217-020-03660-3] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
6 Markkinen N, Laaksonen O, Nahku R, Kuldjärv R, Yang B. Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juices. Food Chem 2019;286:204-15. [PMID: 30827597 DOI: 10.1016/j.foodchem.2019.01.189] [Cited by in Crossref: 29] [Cited by in F6Publishing: 18] [Article Influence: 9.7] [Reference Citation Analysis]
7 Ma X, Yang W, Marsol‐vall A, Laaksonen O, Yang B. Analysis of flavour compounds and prediction of sensory properties in sea buckthorn ( Hippophaë rhamnoides L.) berries. Int J Food Sci Technol 2020;55:1705-15. [DOI: 10.1111/ijfs.14442] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
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10 Xiao Y, Shi R, Zhang J, Zhang L. Evaluation of endogenous enzyme-induced chemical transformations of flavonoid glycosides to aglycones and ethyl-rutinoside in different Tartary buckwheat edible tissues. Journal of Cereal Science 2022. [DOI: 10.1016/j.jcs.2022.103429] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
11 Kelanne N, Laaksonen O, Seppälä T, Yang W, Tuukkanen K, Loponen J, Yang B. Impact of cyclodextrin treatment on composition and sensory properties of lingonberry (Vaccinium vitis-idaea) juice. LWT 2019;113:108295. [DOI: 10.1016/j.lwt.2019.108295] [Cited by in Crossref: 13] [Cited by in F6Publishing: 7] [Article Influence: 4.3] [Reference Citation Analysis]