Food Sciences
1 of 3
51 of 73
- Oxidative stability, oxidation pattern and α-tocopherol response of docosahexaenoic acid (DHA, 22:6n-3)-containing triacylglycerols and ethyl esters (2022)
- People sensitive to caffeine taste also call it bitter (2017)
- Peptic Fluorescent "Signal-On" and "Signal-Off" Sensors Utilized for the Detection Protein Post-Translational Modifications (2019)
- Perinatal Pet Exposure, Faecal Microbiota, and Wheezy Bronchitis: Is There a Connection? (2013)
- Personoitu ravitsemus - lähiajan arkipäivää vai utopiaa? : personointi tulee nähdä mahdollisuutena kansanterveydellisiä ongelmiamme ajatellen (2023)
- Perunan koko elinkaari vaikuttaa aistittavaan laatuun (2015)
- Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non-Saccharomyces Yeasts (2020)
- Phenolic compound profiles in Finnish apple (Malus × domestica Borkh.) juices and ciders fermented with Saccharomyces cerevisiae and Schizosaccharomyces pombe strains (2022)
- Phenolic compounds and antioxidant activities of tea-type infusions processed from sea buckthorn (Hippophaë rhamnoides) leaves (2019)
- Phenolic compounds extracted by acidic aqueous ethanol from berries and leaves of different berry plants (2017)
UTU Research Portal