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Food Sciences

University of Turku » Faculty of Technology » Department of Life Technologies

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Chemoenzymatic Synthesis of ABC-Type Enantiostructured Triacylglycerols by the Use of the p-Methoxybenzyl Protective Group (2024)
Children's hedonic response to berry products: Effect of chemical composition of berries and hTAS2R38 genotype on liking. (2012)
Chromatographic purification of enzymatically synthesized alkyl glucopyranosides (2016)
Clinical evidence on potential health benefits of berries (2015)
CO2 Plant Extracts Reduce Cholesterol Oxidation in Fish Patties during Cooking and Storage (2016)
Cold-stimulated brown adipose tissue activation is related to changes in serum metabolites relevant to NAD+ metabolism in humans (2023)
Combined Use of Schizosaccharomyces pombe and a Lachancea thermotolerans Strain with a High Malic Acid Consumption Ability for Wine Production (2023)
Comparison of anthocyanin and volatile organic compounds in juices and fruit wines made from blood oranges (Citrus sinensis L. Osbeck) at different maturity stages (2023)
Comparison of Commercial Fish Proteins’ Chemical and Sensory Properties for Human Consumption (2023)
Comparison of different ultrafiltration-recovered soy protein hydrolysate fractions and their effects on the stability of mulberry anthocyanin extract (2023)