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Food Sciences

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

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Perunan koko elinkaari vaikuttaa aistittavaan laatuun (2015)
Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non-Saccharomyces Yeasts (2020)
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)