Food Sciences
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25 of 71
- European Union legislation on macroalgae products (2021)
- Evaluation of the composition and oxidative status of omega-3 fatty acid supplements on the Finnish market using NMR and SPME-GC–MS in comparison with conventional methods (2020)
- Existing food processing classifications overlook the phytochemical composition of processed plant-based protein-rich foods (2025)
- Experiences of environmental odors among self-reported hyperosmics: A pilot study (2014)
- Explaining and predicting individually experienced liking of berry fractions by the hTAS2R38 taste receptor genotype (2013)
- Exploiting blackcurrant juice press residue in extruded snacks (2014)
- Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping (2023)
- Expression of genes encoding enzymes in the triacylglycerol biosynthesis pathway in developing oilseed rape (Brassica napus) and turnip rape (Brassica rapa) seeds (2013)
- Extending the product-group-specific approach in nutritional life cycle assessment (2023)
- Extraction and purification of anthocyanins from purple-fleshed potato (2016)
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