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- Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckii (2023)
- Comparison of phenolic profiles of albino bilberry (Vaccinium myrtillus L.) wines fermented by non-Saccharomyces yeasts (2023)
- Comparison of Polysaccharides Extracted from Cultivated Mycelium of Inonotus obliquus with Polysaccharide Fractions Obtained from Sterile Conk (Chaga) and Birch Heart Rot (2021)
- Comparison of tandem mass spectrometric methods to human milk triacylglycerol analysis (2013)
- Comparison of the bioavailability of docosapentaenoic acid (DPA, 22:5N-3) and eicosapentaenoic acid (EPA, 20:5n-3) in the rat (2014)
- Comparison of the postprandial effects of purple-fleshed and yellow-fleshed potatoes in healthy males with chemical characterization of the potato meals (2016)
- Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non- Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation (2020)
- Comparison of volatile compounds and sensory profiles of alcoholic black currant (Ribes nigrum) beverages produced with Saccharomyces, Torulaspora, and Metschnikowia yeasts (2022)
- Complexity of Flavour properties and selected Nordic Berries (2013)
- Compositional characteristics of red clover (Trifolium pratense) seeds and supercritical CO2 extracted seed oil as potential sources of bioactive compounds (2024)
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