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Food Sciences

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

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INFLUENCE OF STORAGE ON PHENOLIC COMPOUNDS IN BLACKCURRANT (RIBES NIGRUM) JUICES (2015)
Influence of variety and processing technology on quality factors of black currant juices (2013)
Innovatiivista tuotekehitystä monialaisella yhteistyöopetuksella (2022)
Innovative Treatment of Bilberry By-Products for a Selective Recovery of Anthocyanin Compounds (2013)
Insändare: Har respekten för havslandskapet försvunnit? (2024)
Insects as Food and Feed: Laws of the European Union, United States, Canada, Mexico, Australia, and China (2017)
In situ quantitative 1H nuclear magnetic resonance spectroscopy discriminates between raw and steam cooked potato strips based on their metabolites (2016)
Integrating nutrition into environmental impact assessments reveals limited sustainable food options within planetary boundaries (2025)
Integration of GC-MS, ROAV, and chemometrics to characterize key differential volatile compounds in wild and cultivated blueberries from Northeast China (2025)
Interaction of orally administered Lactobacillus rhamnosus GG with skin and gut microbiota and humoral immunity in infants with atopic dermatitis (2011)