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Food Sciences

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

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Spray dried betanin as food colourant in model juices (2017)
Spruce, pine and fir needles as sustainable ingredients for whole wheat bread fortification: Enhancing nutritional and functional properties (2024)
Stability and consumer acceptance of spray-dried betanin in model juices (2014)
Stability of Hydroxycinnamic Acid Derivatives, Flavonol Glycosides, and Anthocyanins in Black Currant Juice (2016)
Stability of Natural Colorants of Plant Origin (2014)
Stabilization of milk-sphingomyelin gel phases by glycosphingolipids: An in-vitro study on the characteristics of milk sphingolipid gel phases (2025)
Sterol, aliphatic alcohol and tocopherol contents of Quercus ilex and Quercus suber from different regions (2016)
Storage stability of berry mueslis with special focus on phenolic compounds (2025)
Strategies for analyzing the regio- and stereospecific structures of individual triacylglycerols in natural fats and oils (2020)
Strategy for stereospecific characterization of natural triacylglycerols using multidimensional chromatography and mass spectrometry (2021)