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Food Sciences

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

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Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying (2019)
Chapter 10 – Explaining the Pleasantness of Bilberry and Crowberry Juices by Combining Sensory and Chemical Data (2014)
Chapter 110 – The Role of Ethyl-β-D-Glucoside in the Pleasantness of Sea Buckthorn Juice (2014)
Characterization and Quantification of Nonanthocyanin Phenolic Compounds in White and Blue Bilberry (Vaccinium myrtillus) Juices and Wines Using UHPLC-DAD−ESI-QTOF-MS and UHPLC-DAD (2020)
Characterization of Commercial Non-Alcoholic Beers in Two Locations, Finland and China (2025)
Characterization of crude ovomucins obtained from various egg white layers (2016)
Characterization of first-generation interspecific strawberry hybrids, crossing of first generation of F. chiloensis and F. virginiana, by metabolomics analysis (1H NMR), volatile analysis (GC-MS), phenolic analysis (LC-MS), and sensory evaluation (2024)
Characterization of metabolite profiles of leaves of bilberry (Vaccinium myrtillus L.) and lingonberry (Vaccinium vitis-idaea L.) (2014)
Characterization of phenolic compounds in Chinese hawthorn (Crataegus pinnatifida Bge. var. major) fruit by high-performance liquid chromatography-electrospray ionization mass spectrometry (2010)
Chemical and sensory characteristics of lingonberry (Vaccinium vitis-idaea) alcoholic beverages produced using Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeasts (2024)