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Food Sciences

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

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Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice (2019)
Effect of oat or rice flour on pulse-induced gastrointestinal symptoms and breath hydrogen in subjects sensitive to pulses and controls - a randomised cross-over trial with two parallel groups (2022)
Effect of oat β-glucan of different molecular weights on fecal bile acids, urine metabolites and pressure in the digestive tract – A human cross over trial (2021)
Effect of Omega-3 Deficiency and Positional Distribution of Docosahexaenoic Acid in Triacylglycerols on Tissue Lipids in Rats (2023)
Effect of phosphatidylcholine regioisomerism on lateral segregation of milk sphingomyelin in bilayer membranes (2024)
Effect of Plant Antimicrobial Agents Containing Marinades on Storage Stability and Microbiological Quality of Broiler Chicken Cuts Packed with Modified Atmosphere Packaging (2017)
Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties (2017)
Effect of Processing Technologies on Phenolic Compounds in Berry Products (2017)
Effect of ripening temperature on the chemical composition of lingonberries (Vaccinium vitis-idaea L.) of northern and southern origin (2023)
Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars (2021)