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Food Sciences

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

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Use of Non-Saccharomyces Yeasts in Berry Wine Production: Inspiration from Their Applications in Winemaking (2022)
Using ApoE Genotyping to Promote Healthy Lifestyles in Finland – Impacts on Cardiovascular Risk Markers: Randomized Controlled Trial (2015)
Using ApoE Genotyping to Promote Healthy Lifestyles in Finland - Psychological Impacts: Randomized Controlled Trial. (2015)
Uusia kasvisruokaideoita TETSin syysretkeltä (2017)
Uusia vaihtoehtoja marjojen hyödyntämiseen teollisuudessa (2017)
Uutta tietoa tärkkelyspohjaisten lastenruokien rakenteeseen vaikuttavista valmistustavoista (2019)
Validating nutrient selection for product-group-specific nutrient indices for use as functional units in life cycle assessment of foods (2024)
Valorisation of brewers’ spent grain in different particle size in yogurt production (2021)
Variation of chemical and sensory profiles of blackcurrant (Ribes nigrum) juices produced from different cultivars of European origins (2023)
Vertebral bone marrow glucose uptake is inversely associated with bone marrow fat in diabetic and healthy pigs: [18F]FDG-PET and MRI study (2014)