Nutrition and Food Research Center (NuFo)
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- Complexity of Flavour properties and selected Nordic Berries (2013)
- Complexity of flavour properties in selected Nordic berries (2013)
- Compositional development of Bifidobacterium and Lactobacillus microbiota is linked with crying and fussing in early infancy (2012)
- Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures (2015)
- Connecting Company and Consumer Expectations in Game Design: A Food Sector Case (2017)
- Consumer acceptance and stability of spray dried betanin in model juices (2015)
- Consumer segmentation based on genetic variation in taste and smell (2018)
- Consumer's reactions to natural, atypically colored foods - an investigation using blue potatoes (2016)
- Consumption of lingonberries by TAS2R38 genotype and sensory quality of texture-designed lingonberry samples (2015)
- Correlation between in vitro and in vivo assays in selection of probiotics from traditional species of bacteria (2017)
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