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Food Sciences

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

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The effects of two different cooking methods on the lipid oxidation of beef steaks and on the postprandial lipid response and oxidative stress state in humans. (2014)
The FADS1 rs174550 Genotype Modifies the n-3 and n-6 PUFA and Lipid Mediator Responses to a High Alpha-Linolenic Acid and High Linoleic Acid Diets (2022)
The fiber and/or polyphenols present in lingonberries null the glycemic effect of the sugars present in the berries when consumed together with added glucose in healthy human volunteers (2012)
The fibres and polyphenols in sea buckthorn (Hippophaë rhamnoides) extraction residues delay postprandial lipemia (2012)
The Fusarium Mycotoxins in Finnish Cereal Grains : How to Control and Manage the Risk (2016)
The hTAS2R38 genotype is associated with sugar and candy consumption in preschool boys (2015)
The impact of beef steak thermal processing on lipid oxidation and postprandial inflammation related responses (2015)
The impact of perinatal probiotic intervention on gut microbiota: Double-blind placebo-controlled trials in Finland and Germany (2012)
The importance of personal values on the food origin induced experience (2017)
The importance of the visual aesthetics of colours in food at a workday lunch (2019)