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





      
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    • Accettulli, Alessandra
    • Ahmed, Hany
    • Ahonen, Eija
    • Amirthalingam, Sambavi
    • Avela, Henri
    • Babu, Ambrin
    • Beltrame, Gabriele
    • Chen, Jinghui
    • Chen, Kang
    • Condezo Hoyos, Luis
    • Cortes Avendano, Paola
    • Damerau, Annelie
    • Ding, Cong
    • Fabritius, Mikael
    • Ferreira Rocha, Sara
    • Hanhineva, Kati
    • Jafari, Mahsa
    • Jylhä, Aino
    • Kallio, Heikki
    • Kalpio, Marika


      
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    35 of 74
      
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    •   (2013)
    •   (2019)
    • Impact of lactic acid fermentation on sensory and chemical quality of dairy analogues prepared from lupine (Lupinus angustifolius L.) seeds  (2021)
    •   (2024)
    •   (2021)
    • Impact of sensory-based food education in kindergarten on willingness to eat vegetables and berries  (2015)
    • Impact of storage of oat bran flour and dispersion on lipid oxidation, odour profile, and oxidative degradation of beta-glucan  (2025)
    • Impact of storage on sensory quality of blackcurrant juices prepared with or without enzymatic treatment at industrial scale  (2020)
    • Impact of yeast selection on composition of vinegar fermented from pomace of a Finnish apple cultivar  (2024)
    • Impacts of maternal microbiota and microbial metabolites on fetal intestine, brain, and placenta  (2023)

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

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