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- Comparison of anthocyanin and volatile organic compounds in juices and fruit wines made from blood oranges (Citrus sinensis L. Osbeck) at different maturity stages (2023)
- Comparison of Commercial Fish Proteins’ Chemical and Sensory Properties for Human Consumption (2023)
- Comparison of different ultrafiltration-recovered soy protein hydrolysate fractions and their effects on the stability of mulberry anthocyanin extract (2023)
- Comparison of enzymatic and pH shift methods to extract protein from whole Baltic herring (Clupea harengus membras) and roach (Rutilus rutilus) (2022)
- Comparison of fecal and plasma metabolite correlations following nutrition or exercise interventions (2026)
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