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    Food Sciences

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





      
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    • Accettulli, AlessandraJafari, Mahsa
    • Ahmed, HanyJylhä, Aino
    • Ahonen, EijaKallio, Heikki
    • Amirthalingam, SambaviKalpio, Marika
    • Avela, Henri
    • Babu, Ambrin
    • Beltrame, Gabriele
    • Chen, Jinghui
    • Chen, Kang
    • Condezo Hoyos, Luis
    • Cortes Avendano, Paola
    • Damerau, Annelie
    • Fabritius, Mikael
    • Ferreira Rocha, Sara
    • Hanhineva, Kati
    • Hettiarachchi, Bawanthi


      
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    • Visual attractiveness depends on colorfulness and color contrasts in mixed salads  (2019)
    •   (2022)
    •   (2019)
    •   (2026)
    • Volatile compounds contributing to the odour of oatsYlikulutuksemme jalanjälki ulkoistettu kaukomaille  (2022)
    • What Can the Blood Tell us About Food and Health?  (2022)
    • Wholegrain oat quality indicators for production of extruded snacks  (2023)
    • Yeast fermented alcoholic fruit beverages: A systematic review  (2026)
    •   (2021)
    • β-Lactoglobulin Separation from Whey Protein: A Comprehensive Review of Isolation and Purification Techniques and Future Perspectives  (2024)

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

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