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Food Sciences

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

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Impact of cyclodextrin treatment on composition and sensory properties of lingonberry (Vaccinium vitis-idaea) juice (2019)
Impact of enzymatic pre-treatment on composition of nutrients and phytochemicals of canola (Brassica napus) oil press residues (2022)
Impact of enzyme treatment on flavour of aronia juice (2018)
Impact of enzyme treatment on flavour of aronia juice (2017)
Impact of hTAS2R38 genotype together with gender on consumption of Nordic red berries (2013)
Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juices (2019)
Impact of lactic acid fermentation on sensory and chemical quality of dairy analogues prepared from lupine (Lupinus angustifolius L.) seeds (2021)
Impact of Lipid Structure and Selected Antioxidants on the Oxidation of Docosahexaenoic Acid (2024)
Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice (2021)
Impact of sensory-based food education in kindergarten on willingness to eat vegetables and berries (2015)