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    Food Sciences

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




      
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    • Ahmed, Hany
    • Ahonen, Eija
    • Amirthalingam, Sambavi
    • Avela, Henri
    • Babu, Ambrin
    • Beltrame, Gabriele
    • Chen, Kang
    • Condezo Hoyos, Luis
    • Cortes Avendano, Paola
    • Damerau, Annelie
    • Ding, Jian
    • Fabritius, Mikael
    • Ferreira Rocha, Sara
    • Hanhineva, Kati
    • Hettiarachchi, Bawanthi
    • Jokioja, Johanna
    • Jylhä, Aino
    • Kallio, Heikki
    • Kalpio, Marika
    • Kelanne, Niina


      
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    • Comparison of the bioavailability of docosapentaenoic acid (DPA, 22:5N-3) and eicosapentaenoic acid (EPA, 20:5n-3) in the rat  (2014)
    • Comparison of the postprandial effects of purple-fleshed and yellow-fleshed potatoes in healthy males with chemical characterization of the potato meals  (2016)
    • 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)

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

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