Editorial: Novel technologies for enrichment, extraction, and determination of phenolic compounds in foods, volume I by Yu Xiao, Baoru Yang, Runqiang Yang

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Potential of cyclodextrins in food processing for improving sensory properties of food by Niina Kelanne, Baoru Yang, Oskar Laaksonen

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¹H NMR Metabolomics of Chinese Human Milk at Different Stages of Lactation among Secretors and Non-Secretors by Maaria Kortesniemi, Tahereh Jafari, Yumei Zhang, Baoru Yang

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Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (<i>Clupea harengus membras</i>) by Ella Aitta, Alexis Marsol-Vall, Annelie Damerau, Baoru Yang

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Comparison of Polysaccharides Extracted from Cultivated Mycelium of <i>Inonotus obliquus</i> with Polysaccharide Fractions Obtained from Sterile Conk (Chaga) and Birch Heart Rot by Gabriele Beltrame, Jani Trygg, Jarl Hemming, Zenghua Han, Baoru Yang

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Supercritical CO₂ Extraction of Triterpenoids from Chaga Sterile Conk of <i>Inonotus obliquus</i> by Nghia Huynh, Gabriele Beltrame, Marko Tarvainen, Jukka-Pekka Suomela, Baoru Yang

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Campaign education and communication to the potential consumers of brewers’ spent grain (BSG)-added food products as sustainable foods by Joncer Naibaho, Małgorzata Korzeniowska, Elisa Julianti, Nico Syahputra Sebayang, Baoru Yang

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Tissue-Specific Content of Polyunsaturated Fatty Acids in (n-3) Deficiency State of Rats by Amruta Kulkarni, Ai Zhao, Baoru Yang, Yumei Zhang, Kaisa M. Linderborg

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Correction: Kulkarni et al. Tissue-Specific Content of Polyunsaturated Fatty Acids in (n-3) Deficiency State of Rats. <i>Foods</i> 2021, <i>11</i>, 208 by Amruta Kulkarni, Ai Zhao, Baoru Yang, Yumei Zhang, Kaisa M. Linderborg

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Dietary Supplementation with Sea Buckthorn Berry Puree Alters Plasma Metabolomic Profile and Gut Microbiota Composition in Hypercholesterolemia Population by Kang Chen, Fangfei Zhou, Jian Zhang, Pin Li, Yumei Zhang, Baoru Yang

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Synergistic effect of bath-ultrasonication and heating treatments on two-steps treatment of brewers’ spent grain by Joncer Naibaho, Łukasz Bobak, Aneta Wojdyło, Małgorzata Korzeniowska, Yuyun Lu, Baoru Yang

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Sensory Characteristics Contributing to Pleasantness of Oat Product Concepts by Finnish and Chinese Consumers by Oskar Laaksonen, Xueying Ma, Eerika Pasanen, Peng Zhou, Baoru Yang, Kaisa M. Linderborg

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Chemoenzymatic Synthesis of ABC-Type Enantiostructured Triacylglycerols by the Use of the <i>p</i>-Methoxybenzyl Protective Group by Hafdis Haraldsdottir, Haraldur G. Gudmundsson, Kaisa M. Linderborg, Baoru Yang, Gudmundur G. Haraldsson

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Hepatoprotective effect of cyanidin-3-O-glucoside–lauric acid ester against H2O2-induced oxidative damage in LO2 cells by Ping Zhou, Ying Pan, Wei Yang, Baoru Yang, Shiyi Ou, Pengzhan Liu, Jie Zheng

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Compositional characteristics of red clover (Trifolium pratense) seeds and supercritical CO2 extracted seed oil as potential sources of bioactive compounds by Ying Zhou, Ye Tian, Priscilla Ollennu-Chuasam, Maaria Kortesniemi, Katri Selander, Kalervo Väänänen, Baoru Yang

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Effects of Genetic Background and Altitude on Sugars, Malic Acid and Ascorbic Acid in Fruits of Wild and Cultivated Apples (<em>Malus</em> sp.) by Yajing Li, Hongxia Sun, Jindong Li, Shu Qin, Wei Yang, Xueying Ma, Xiongwu Qiao, Baoru Yang

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Combined Use of <i>Schizosaccharomyces pombe</i> and a <i>Lachancea thermotolerans</i> Strain with a High Malic Acid Consumption Ability for Wine Production by Javier Vicente, Niina Kelanne, Eva Navascués, Fernando Calderón, Antonio Santos, Domingo Marquina, Baoru Yang, Santiago Benito

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Quality of Protein Isolates and Hydrolysates from Baltic Herring (<i>Clupea harengus membras</i>) and Roach (<i>Rutilus rutilus</i>) Produced by pH-Shift Processes and Enzymatic Hy... by Tanja Kakko, Annelie Damerau, Anni Nisov, Anna Puganen, Saska Tuomasjukka, Kaisu Honkapää, Marko Tarvainen, Baoru Yang

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Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (<i>Clupea harengus membras</i>) by Nora Logrén, Jaakko Hiidenhovi, Tanja Kakko, Anna-Liisa Välimaa, Sari Mäkinen, Nanna Rintala, Pirjo Mattila, Baoru Yang, Anu Hopia

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Composition of Sugars, Organic Acids, Phenolic Compounds, and Volatile Organic Compounds in Lingonberries (<i>Vaccinium vitis-idaea</i> L.) at Five Ripening Stages by Mathias Amundsen, Anne Linn Hykkerud, Niina Kelanne, Sanni Tuominen, Gesine Schmidt, Oskar Laaksonen, Baoru Yang, Inger Martinussen, Laura Jaakola, Kjersti Aaby

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