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Food Sciences

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

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Encapsulation of sea buckthorn (Hippophae rhamnoides L) leaf extract via an electrohydrodynamic method (2021)
Ensisynnyttäjien näkemykset imeväisen ruokinnasta ja sen yhteydestä terveyteen (2010)
Environmental conditions, population density, and prey type influence the lipid reserves of Baltic herring in the northern Baltic Sea (2018)
Enzymatic Acylation of Anthocyanins Isolated from Alpine Bearberry (Arctostaphylos alpina) and Lipophilic Properties, Thermostability, and Antioxidant Capacity of the Derivatives (2018)
Enzymatic acylation of blackcurrant (Ribes nigrum) anthocyanins and evaluation of lipophilic properties and antioxidant capacity of derivatives (2019)
Enzymatic acylation of cyanidin-3-O-glucoside with aromatic and aliphatic acid methyl ester : Structure–stability relationships of acylated derivatives (2024)
Enzyme-assisted aqueous extraction of fish oil from Baltic herring (Clupea harengus membras) with special reference to emulsion-formation, extraction efficiency, and composition of crude oil (2023)
Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras) (2021)
Enzyme-Assisted Oil Extraction of Lutein from Marigold (Tagetes erecta) Flowers and Stability of Lutein during Storage (2015)
Ethylene treatment promotes umami taste-active amino acids accumulation of Torreya grandis nuts post-harvest by comparative chemical and transcript analyses (2023)