Yahan Yang

10PUBLICATIONS
19CO-AUTHORS
Food technologyFood chemistry and food sensory scienceFood properties (incl. characteristics and health benefits)Health policyEconomics, business and management curriculum and pedagogy
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Publications (10)

|Feb 20, 2026
Sodium in Canadian processed foods between 2010 and 2020: implications for future sodium reduction initiatives.

Emily R Ziraldo, Yahan Yang, JoAnne Arcand

|Nov 20, 2025
Altered mouse cecal microbiome-serum enterolignans relationships in response to dietary lignans ingested through whole flaxseed or flaxseed hull.

Michelle Ku, Amel Taibi, Diana Wu

|Aug 12, 2025
Evaluation of sodium levels and changes in foods from the top 20 Canadian restaurant chains (2016-2020) against UK National Salt Reduction Maximum targets.

Caroline G Middleton, Yahan Yang, Mavra Ahmed

|Apr 03, 2025
Monitoring sodium content in packaged foods sold in the Americas and compliance with the updated regional sodium reduction targets.

Yahan Yang, Nadia Flexner, Maria Victoria Tiscornia

|Mar 17, 2025
Grocery and chain restaurant foods and beverages allowed for sale in Ontario schools: an evaluation against Ontario's School Food and Beverage Policy.

Emily R Ziraldo, Hayun Jeong, Annette Blais

|Dec 05, 2024
Examining changes in the sodium content of Canadian prepackaged foods: 2013 to 2017.

Anthea Christoforou, Jodi Bernstein, Kacie Dickinson

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Frequent Collaborators

5 joint publications

Mary R L'Abbé

2 joint publications

Mary R L'Abbé

1 joint publications

Sylvain Charlebois

1 joint publications

Janet Music