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Food Sciences

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

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Sensory characteristics contributing to pleasantness of oat product concepts by finnish and Chinese consumers (2020)
Sensory contribution of ethyl-β-D-glucoside isolated from sea buckthorn juice (2014)
Sensory profile of ethyl β-D-glucopyranoside and its contribution to quality of sea buckthorn (Hippophae rhamnoides L.) (2017)
Sensory profiles and oxidative stability of linseed oil microencapsulated with pea, soy, and whey proteins in high-fat food models (2025)
Sensory properties and consumer characteristics contributing to liking of berries (2016)
Sensory properties and underlying chemistry of Finnish edible wild mushrooms
Aisala, Heikki (2019-05-03) (2019)
Sensory properties of Nordic edible mushrooms (2018)
Sensory properties of pound cakes baked with whey protein. (2015)
Sensory quality and compositional characteristics of blackcurrant juices produced by different processes (2013)
Sephadex LH-20 fractionation and bioactivities of phenolic compounds from extracts of Finnish berry plants (2018)