Food Sciences
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- Enzymatic Acylation of Anthocyanins Isolated from Alpine Bearberry (Arctostaphylos alpina) and Lipophilic Properties, Thermostability, and Antioxidant Capacity of the Derivatives (2018)
- Enzymatic acylation of blackcurrant (Ribes nigrum) anthocyanins and evaluation of lipophilic properties and antioxidant capacity of derivatives (2019)
- Enzymatic acylation of cyanidin-3-O-glucoside with aromatic and aliphatic acid methyl ester : Structure–stability relationships of acylated derivatives (2024)
- Enzyme-assisted aqueous extraction of fish oil from Baltic herring (Clupea harengus membras) with special reference to emulsion-formation, extraction efficiency, and composition of crude oil (2023)
- Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras) (2021)
- Enzyme-Assisted Oil Extraction of Lutein from Marigold (Tagetes erecta) Flowers and Stability of Lutein during Storage (2015)
- Ethylene treatment promotes umami taste-active amino acids accumulation of Torreya grandis nuts post-harvest by comparative chemical and transcript analyses (2023)
- European Union legislation on macroalgae products (2021)
- Evaluation of the composition and oxidative status of omega-3 fatty acid supplements on the Finnish market using NMR and SPME-GC–MS in comparison with conventional methods (2020)
- Existing food processing classifications overlook the phytochemical composition of processed plant-based protein-rich foods (2025)
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