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Food Sciences

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

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Comparison of enzymatic and pH shift methods to extract protein from whole Baltic herring (Clupea harengus membras) and roach (Rutilus rutilus) (2022)
Comparison of Low-Gluten Diets Rich in Oats or Rice-A 6-Week Randomized Clinical Trial With Metabolically Challenged Volunteers (2025)
Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckii (2023)
Comparison of phenolic profiles of albino bilberry (Vaccinium myrtillus L.) wines fermented by non-Saccharomyces yeasts (2023)
Comparison of Polysaccharides Extracted from Cultivated Mycelium of Inonotus obliquus with Polysaccharide Fractions Obtained from Sterile Conk (Chaga) and Birch Heart Rot (2021)
Comparison of tandem mass spectrometric methods to human milk triacylglycerol analysis (2013)
Comparison of the bioavailability of docosapentaenoic acid (DPA, 22:5N-3) and eicosapentaenoic acid (EPA, 20:5n-3) in the rat (2014)
Comparison of the postprandial effects of purple-fleshed and yellow-fleshed potatoes in healthy males with chemical characterization of the potato meals (2016)
Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non- Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation (2020)
Comparison of volatile compounds and sensory profiles of alcoholic black currant (Ribes nigrum) beverages produced with Saccharomyces, Torulaspora, and Metschnikowia yeasts (2022)