Go to Header Go to Navigation Go to Content Go to Footer
  • University of Turku
  • Instructions
  • LOGIN
  • Accessibility
  • FI
Converis - Home
    List of organisations > Food Sciences
    • Home
    • Publications
    • Persons
    • Organisations
    • Fields of science

    Food Sciences

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


    Contact Details



    Persons
      
    Go to first page
      
    Go to previous page
      
    1 of 3
      
    Go to next page
      
    Go to last page
      
    • Ahmed, Hany
    • Ahonen, Eija
    • Avela, Henri
    • Babu, Ambrin
    • Beltrame, Gabriele
    • Chen, Jinghui
    • Chen, Kang
    • Cortes Avendano, Paola
    • Damerau, Annelie
    • Ding, Cong
    • Fabritius, Mikael
    • Ferreira Rocha, Sara
    • Hakanen, Sari
    • Hanhineva, Kati
    • Jafari, Mahsa
    • Kalpio, Marika
    • Kärkkäinen, Emilia
    • Kårlund, Anna
    • Kelanne, Niina
    • Koistinen, Ville


    Publications
      
    Go to first page
      
    Go to previous page
      
    29 of 71
      
    Go to next page
      
    Go to last page
      
    • Fruit seeds as sources of bioactive compounds: Sustainable production of high value-added ingredients from by-products within circular economy  (2019)
    • Functional and sensory properties of hen eggs with modified fatty acid compositions  (2011)
    • Funke tuli Turkuun - EFSA meni Italian Parmaan  (2012)
    • Furaneol derivatives in Finnish berries by LC-MS and GC-MS analyses  (2014)
    • Fuzzy liquid analysis by an array of nonspecifically interacting reagents: The taste of fluorescence  (2013)
    • Genetic Analysis of Chemosensory Traits in Human Twins  (2012)
    • Genetic basis of flavor sensitivity and food preferences  (2016)
    • Genetic variation in TAS2R38, TAS2R16 and TAS2R19 together with taste sensitivity to caffeine  (2016)
    • Genetic variation in the hTAS2R38 taste receptor and food consumption among Finnish adults  (2014)
    • Global production of macroalgae and uses as food, dietary supplements and food additives  (2021)

    Last updated on 2024-24-09 at 07:29

    UTU Research Portal