Food Sciences
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- Phenolic compound profiles in Finnish apple (Malus × domestica Borkh.) juices and ciders fermented with Saccharomyces cerevisiae and Schizosaccharomyces pombe strains (2022)
- Phenolic compounds and antioxidant activities of tea-type infusions processed from sea buckthorn (Hippophaë rhamnoides) leaves (2019)
- Phenolic compounds extracted by acidic aqueous ethanol from berries and leaves of different berry plants (2017)
- Phenolic compounds from Finnish berry species to enhance food safety (2019)
- Phenolic compounds in hawthorn (Crataegus grayana) fruits and leaves and changes during fruit ripening (2011)
- Phenolic compounds in Nordic berry species and their application as potential natural food preservatives (2023)
- Phenolic Metabolites in the Urine and Plasma of Healthy Men After Acute Intake of Purple Potato Extract Rich in Methoxysubstituted Monoacylated Anthocyanins (2021)
- Physico-chemical properties explaining hedonic response to black currant press residue based snacks produced by extrusion cooking (2013)
- Plasma metabolites associated with exposure to perfluoroalkyl substances and risk of type 2 diabetes - A nested case-control study (2021)
- Pleasantness, familiarity, and identification of spice odors are interrelated and enhanced by consumption of herbs and food neophilia (2017)
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