elintarviketieteet
Yhteystiedot
Henkilöt
3/3
Julkaisut
14/73
- Composition of Sugars, Organic Acids, Phenolic Compounds, and Volatile Organic Compounds in Lingonberries (Vaccinium vitis-idaea L.) at Five Ripening Stages (2023)
- Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures (2015)
- Consumer acceptance and stability of spray dried betanin in model juices (2015)
- Consumer segmentation based on genetic variation in taste and smell (2018)
- Consumption of lingonberries by TAS2R38 genotype and sensory quality of texture-designed lingonberry samples (2015)
- Contribution of Phenolic Compounds to Sensory Profiles of Blackcurrant Juices (2015)
- Conventional water bath heating on undried brewer's spent grain: Functionality, fatty acids, volatiles, polyphenolic and antioxidant properties (2023)
- Coordinate changes in gene expression and triacylglycerol composition in the developing seeds of oilseed rape (Brassica napus) and turnip rape (Brassica rapa) (2014)
- Correction: Kulkarni et al. Tissue-Specific Content of Polyunsaturated Fatty Acids in (n-3) Deficiency State of Rats. Foods 2021, 11, 208 (2023)
- Correlating supercritical fluid extraction parameters with volatile compounds from Finnish wild mushrooms (Craterellus tubaeformis) and yield prediction by partial least squares regression analysis (2018)
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