Food Sciences
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- K-vitamiinin vaikutuksista tarvitaan lisätutkimuksia (2019)
- Laaja OATyourGUT -tutkimushanke kaurasi suoliston (2020)
- Lachancea thermotolerans fermentative metabolism is enhanced by chitosan under winemaking conditions (2024)
- Lactic acid bacteria incubation and aging drives flavor enhancement of goji berry juice (2022)
- Lapin luonnonaarteille lisää arvoa ja arvostusta (2023)
- Learning about senses: Associating colours to sweet and sour taste (2013)
- Legacy of agrochemicals in the circular food economy: Glyphosate-based herbicides introduced via manure fertilizer affect the yield and biochemistry of perennial crop plants during the following year (2022)
- Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms (2020)
- Lipid and volatile profiles of Finnish oat batches of pure cultivars : Effect of storage on the volatile formation (2024)
- Lipidomic Profiling of Chylomicron Triacylglycerols in Response to High Fat Meals (2013)
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