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    Food Sciences

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




    Persons
      
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    1 of 3
      
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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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    24 of 153
      
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    • 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)
    • Comparison of enzymatic and pH shift methods to extract protein from whole Baltic herring (Clupea harengus membras) and roach (Rutilus rutilus)  (2022)
    • Comparison of fecal and plasma metabolite correlations following nutrition or exercise interventions  (2026)

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

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