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- Free amino acids and 5′-nucleotides in Finnish forest mushrooms (2018)
- Fruit seeds as sources of bioactive compounds: Sustainable production of high value-added ingredients from by-products within circular economy (2019)
- Functional and sensory properties of hen eggs with modified fatty acid compositions (2011)
- Funke tuli Turkuun - EFSA meni Italian Parmaan (2012)
- Furaneol derivatives in Finnish berries by LC-MS and GC-MS analyses (2014)
- Fuzzy liquid analysis by an array of nonspecifically interacting reagents: The taste of fluorescence (2013)
- Genetic Analysis of Chemosensory Traits in Human Twins (2012)
- Genetic basis of flavor sensitivity and food preferences (2016)
- Genetic variation in TAS2R38, TAS2R16 and TAS2R19 together with taste sensitivity to caffeine (2016)
- Genetic variation in the hTAS2R38 taste receptor and food consumption among Finnish adults (2014)
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