Food Sciences
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- The Oriental - Western health science dilemma; from isolated pathways tonetwork of people (2010)
- The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity (2021)
- The relationship between milk TAG composition and mother's weight and diet (2013)
- The roles of brewers' spent grain derivatives in coconut-based yogurt-alternatives: Microstructural characteristic and the evaluation of physico-chemical properties during the storage (2022)
- The Stability of Phenolic Compounds in Fruit, Berry, and Vegetable Purees Based on Accelerated Shelf-Life Testing Methodology (2023)
- The Umami Compounds in Nordic Food Raw Materials and the Effect of Cooking (2024)
- The utilization of oat polar lipids produced by supercritical fluid technologies in the encapsulation of probiotics (2013)
- The visual attractiveness of color contrasts in food (2018)
- Through Ageing, and Beyond: Gut Microbiota and Inflammatory Status in Seniors and Centenarians (2010)
- Tiede pohjaksi keskustelulle elintarvikkeiden terveysvaikutuksista (2010)
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