Food Sciences
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- Quantifying changes of selected taste compounds in potato during thermal processing using in situ quantitative nuclear magnetic resonance spectroscopy (isqNMR)
(2013) - Quantitative analysis of phenolic compounds in Chinese hawthorn (Crataequs spp.) fruits by high performance liquid chromatography-electrospray ionization mass spectrometry (2011)
- Raspberry wine fermentation by suspended and immobilized selected yeast cells. (2014)
- Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae. (2015)
- Ravintorasva on enemmän kuin rasvahappojensa summa (2015)
- Ravitsemusohjauksessa on huomioitava muutakin kuin suositukset - Toimivia työvälineitä lapsiperheen ruokakäyttäytymisen parantamiseen (2010)
- Red beet (Beta vulgaris) betalains and grape (Vitis vinifera) anthocyanins as colorants in white currant juice – effect of storage on degradation kinetics, color stability and sensory properties (2021)
- Red/Green Currant and Sea Buckthorn Berry Press Residues as Potential Sources of Antioxidants for Food Use (2018)
- Reduced seed viability in exchange for transgenerational plant protection in an endophyte-symbiotic grass: Does the defensive mutualism concept pass the fitness test? (2024)
- Re-evaluating the importance of protein quality: insights on its limited role in multi-nutrient functional units (2025)
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