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    Food Sciences

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




    Persons
      
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    • Ahmed, Hany
    • Ahonen, Eija
    • Amirthalingam, Sambavi
    • 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
    • Jylhä, Aino
    • Kallio, Heikki
    • Kalpio, Marika
    • Kelanne, Niina


    Publications
      
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    139 of 153
      
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    • The effect of cooking on umami compounds in wild and cultivated mushrooms  (2019)
    • The effect of enzymatic treatment on blackcurrant (Ribes nigrum) juice flavour and its stability  (2012)
    • The effect of heat treatments and homogenisation of cows' milk on gastrointestinal symptoms, inflammation markers and postprandial lipid metabolism  (2018)
    • The effect of taste sensitivity on the pleasantness of vegetables, fruits, and berries  (2018)
    • The effects of two different cooking methods on the lipid oxidation of beef steaks and on the postprandial lipid response and oxidative stress state in humans.  (2014)

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

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