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Food Sciences

University of Turku » Faculty of Technology » Department of Life Technologies

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Composition and antioxidative activities of supercritical CO2-extrated oils from seeds and soft parts of northern berriesConcentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures (2011)
Composition and Biological Activities of Hydrolyzable Tannins of Fruits of Phyllanthus emblicaConsumer acceptance and stability of spray dried betanin in model juices (2014)
Composition and health effects of phenolic compounds in hawthorn (Crataegus spp.) of different originsConsumer segmentation based on genetic variation in taste and smell (2012)
Composition of Sugars, Organic Acids, Phenolic Compounds, and Volatile Organic Compounds in Lingonberries (Vaccinium vitis-idaea L.) at Five Ripening Stages (2023)
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)
2018
Conventional water bath heating on undried brewer's spent grain: Functionality, fatty acids, volatiles, polyphenolic and antioxidant properties (2015)
2015
(2023)