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    Food Sciences

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




    Persons
      
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    • Ahmed, HanyJylhä, AinoKallio, Heikki
    • Ahonen, EijaKalpio, Marika
    • Amirthalingam, SambaviKelanne, Niina
    • Avela, Henri
    • Babu, Ambrin
    • Beltrame, Gabriele
    • Chen, Kang
    • Condezo Hoyos, Luis
    • Cortes Avendano, Paola
    • Damerau, Annelie
    • Ding, Jian
    • Fabritius, Mikael
    • Ferreira Rocha, Sara
    • Hanhineva, Kati
    • Hettiarachchi, Bawanthi
    • Jokioja, Johanna


    Publications
      
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    132 of 153
      
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    • Spruce, pine and fir needles as sustainable ingredients for whole wheat bread fortification: Enhancing nutritional and functional properties  (2024)
    • Stability and consumer acceptance of spray-dried betanin in model juices  (2014)
    • Stability of Hydroxycinnamic Acid Derivatives, Flavonol Glycosides, and Anthocyanins in Black Currant Juice  (2016)
    • Stability of Natural Colorants of Plant Origin  (2014)
    • Stabilization of milk-sphingomyelin gel phases by glycosphingolipids: An in-vitro study on the characteristics of milk sphingolipid gel phases  (2025)

    Last updated on 24/09/2024 07:29:55 AM

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