Nutrition and Food Research Center (NuFo)
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- Fuzzy liquid analysis by an array of nonspecifically interacting reagents: The taste of fluorescence (2013)
- Galactoglucomannan Extracted from Spruce (Picea abies) as a Carbohydrate Source for Probiotic Bacteria (2012)
- Genetic basis of flavor sensitivity and food preferences (2016)
- Genetic variation in TAS2R38, TAS2R16 and TAS2R19 together with taste sensitivity to caffeine (2016)
- Genetic variation in the hTAS2R38 taste receptor and food consumption among Finnish adults (2014)
- Genetic variation in the TAS2R38 bitter taste receptor and overweight among adults in Southwest Finland (2018)
- Genetic variation in the TAS2R38 taste receptor contributes to the oral microbiota in North and South European locations: a pilot study (2018)
- Genomic characterization of a fructophilic bee symbiont Lactobacillus kunkeei reveals its niche-specific adaptation (2016)
- Gestational diabetes is driven by microbiota-induced inflammation months before diagnosis (2023)
- Glögi on makuasia (2016)
UTU Research Portal