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    Food Sciences

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




      
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    • Ahmed, Hany, Annelie
    • Ahonen, EijaDing, Jian
    • Amirthalingam, SambaviFabritius, Mikael
    • Avela, HenriFerreira Rocha, Sara
    • Babu, AmbrinHanhineva, Kati
    • Beltrame, GabrieleHettiarachchi, Bawanthi
    • Chen, KangJokioja, Johanna
    • Condezo Hoyos, Luis
    • Cortes Avendano, PaolaJylhä, Aino
    • DamerauKallio, Heikki
    • Kalpio, Marika
    • Kelanne, Niina


      
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    • Comparison of Low-Gluten Diets Rich in Oats or Rice-A 6-Week Randomized Clinical Trial With Metabolically Challenged Volunteers  (2025)
    • Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckii  (2023)
    • Comparison of phenolic profiles of albino bilberry (Vaccinium myrtillus L.) wines fermented by non-Saccharomyces yeasts  (2023)
    • Comparison of Polysaccharides Extracted from Cultivated Mycelium of Inonotus obliquus with Polysaccharide Fractions Obtained from Sterile Conk (Chaga) and Birch Heart Rot  (2021)
    • Comparison of tandem mass spectrometric methods to human milk triacylglycerol analysis  (2013)

    Last updated on 24/09/2024 07:29:55 AM

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