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Food Sciences

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

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Impact of hTAS2R38 genotype together with gender on consumption of Nordic red berries (2013)
Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juices2019
Impact of lactic acid fermentation on sensory and chemical quality of dairy analogues prepared from lupine (Lupinus angustifolius L.) seeds2021
Impact of Lipid Structure and Selected Antioxidants on the Oxidation of Docosahexaenoic Acid2024
Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juiceImpact of storage on sensory quality of blackcurrant juices prepared with or without enzymatic treatment at industrial scale (2021)
Impact of sensory-based food education in kindergarten on willingness to eat vegetables and berriesImpact of yeast selection on composition of vinegar fermented from pomace of a Finnish apple cultivar (2015)
Impact of storage of oat bran flour and dispersion on lipid oxidation, odour profile, and oxidative degradation of beta-glucanImpacts of maternal microbiota and microbial metabolites on fetal intestine, brain, and placenta (2025)
(2020)
(2024)
(2023)