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- Chemical and sensory characteristics of lingonberry (Vaccinium vitis-idaea) alcoholic beverages produced using Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeasts (2024)
- Chemical composition and bioactivity of hemp, reed canary grass and common reed grown on boreal marginal lands (2023)
- Chemical composition of bilberry wine fermented with non-Saccharomyces yeasts (Torulaspora delbrueckii and Schizosaccharomyces pombe) and Saccharomyces cerevisiae in pure, sequential and mixed fermentations (2018)
- Chemical Composition of Juices Made from Cultivars and Breeding Selections of European Pear (Pyrus communis L.) (2022)
- Chemical compositions, antioxidant activities and techno-functionality of spent grain treated by autoclave treatment: evaluation of water and temperature levels (2023)
- Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii (2021)
- Chemical factors contributing to orosensory profiles of bilberry (Vaccinium myrtillus) fractions (2010)
- Chemical-sensory characteristics and consumer responses of blackcurrant juices produced by different industrial processes (2014)
- Chemoenzymatic Synthesis of ABC-Type Enantiostructured Triacylglycerols by the Use of the p-Methoxybenzyl Protective Group (2024)
- Children's hedonic response to berry products: Effect of chemical composition of berries and hTAS2R38 genotype on liking. (2012)
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