Food Sciences
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- Flavour properties and chemistry of berries. (2012)
- Food Fortification Using Spray-Dried Emulsions of Fish Oil Produced with Maltodextrin, Plant and Whey Proteins - Effect on Sensory Perception, Volatiles and Storage Stability (2022)
- Food neophobia associates with lower dietary quality and higher BMI in Finnish adults (2015)
- Food Sciences at the University of Turku (2013)
- Formation of lipid reserves, fatty acid composition and reproduction of Limnocalanus macrurus (Copepoda, Calanoida) during summer in the Bothnian Sea, northern Baltic Sea (2016)
- Fortification of milk-based yogurt with protein hydrolysates from brewers' spent grain: Evaluation on microstructural properties, lactic acid bacteria profile, lactic acid forming capability and its physical behavior (2022)
- Free amino acids and 5′-nucleotides in Finnish forest mushrooms (2018)
- Fruit seeds as sources of bioactive compounds: Sustainable production of high value-added ingredients from by-products within circular economy (2019)
- Functional and sensory properties of hen eggs with modified fatty acid compositions (2011)
- Funke tuli Turkuun - EFSA meni Italian Parmaan (2012)
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