Food Sciences
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- Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non- Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation (2020)
- Comparison of volatile compounds and sensory profiles of alcoholic black currant (Ribes nigrum) beverages produced with Saccharomyces, Torulaspora, and Metschnikowia yeasts (2022)
- Complexity of Flavour properties and selected Nordic Berries (2013)
- Compositional characteristics of red clover (Trifolium pratense) seeds and supercritical CO2 extracted seed oil as potential sources of bioactive compounds (2024)
- Compositional differences of phenolic compounds between black currant (Ribes nigrum L.) cultivars and their response to latitude and weather conditions (2012)
- Compositional Differences of Phenolic Compounds between Black Currant (Ribes nigrum L.) Cultivars and Their Response to latitude and Weather Conditions (2012)
- Compositional Diversity among Blackcurrant (Ribes nigrum) Cultivars Originating from European Countries (2019)
- Composition and antioxidative activities of supercritical CO2-extrated oils from seeds and soft parts of northern berries (2011)
- Composition and Biological Activities of Hydrolyzable Tannins of Fruits of Phyllanthus emblica (2014)
- Composition and health effects of phenolic compounds in hawthorn (Crataegus spp.) of different origins (2012)
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