Food Sciences
Contact Details
Persons
1 of 3
Publications
28 of 71
- Flavonol Glycosides in Currant Leaves and Variation with Growth Season, Growth Location, and Leaf Position (2015)
- Flavonol glycosides of sea buckthorn (Hippophaë rhamnoides ssp. sinensis) and lingonberry (Vaccinium vitis-idaea) are bioavailable in humans and monoglucuronidated for excretion (2010)
- Flavoprotein Hydroxylase PgaE Catalyzes Two Consecutive Oxygen-Dependent Tailoring Reactions in Angucycline Biosynthesis (2011)
- Flavour properties and chemistry of berries. (2012)
- Food Fortification Using Spray-Dried Emulsions of Fish Oil Produced with Maltodextrin, Plant and Whey Proteins - Effect on Sensory Perception, Volatiles and Storage Stability (2022)
- Food neophobia associates with lower dietary quality and higher BMI in Finnish adults (2015)
- Food Sciences at the University of Turku (2013)
- Formation of lipid reserves, fatty acid composition and reproduction of Limnocalanus macrurus (Copepoda, Calanoida) during summer in the Bothnian Sea, northern Baltic Sea (2016)
- Fortification of milk-based yogurt with protein hydrolysates from brewers' spent grain: Evaluation on microstructural properties, lactic acid bacteria profile, lactic acid forming capability and its physical behavior (2022)
- Free amino acids and 5′-nucleotides in Finnish forest mushrooms (2018)
UTU Research Portal