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Food Sciences

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

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Improved analysis of anthocyanins and vitamin C in blue-purple potato cultivars (2018)
Improved uptake of anthocyanins-loaded nanoparticles based on phenolic acid-grafted zein and lecithin (2025)
Inclusion complexation of catechins by hyperbranched cyclodextrin: preparation, characterization, stability, antioxidant and antimicrobial properties (2025)
Inconsistent nomenclature of microbiota-associated metabolites hampers progress of the field (2022)
Individual Differences in the Perception of Color Solutions (2018)
Indole-3-propionic acid, a gut-derived tryptophan metabolite, associates with hepatic fibrosis (2021)
Influence of Dietary Triacylglycerol Structure on the Accumulation of Docosahexaenoic Acid [22:6(n-3)] in Organs in a Short-Term Feeding Trial with Mildly Omega-3 Deficient Rats (2024)
Influence of different Lachancea thermotolerans strains in the wine profile in the era of climate challenge (2023)
Influence of egg proteins on sensory properties of Madeira-type cakes (2014)
Influence of environmental conditions, population density, and prey type on the lipid content in Baltic herring (Clupea harengus membras) from the northern Baltic Sea (2019)