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    Food Sciences

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


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    Persons
      
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    • Suomela, Jukka-Pekka
    • Tian, Ye
    • Vekkeli, Santtu
    • Wang, Qizai
    • Yang, Baoru
    • Zhang, Yuqing
    • Zhao, Qizhu
    • Zhou, Ying


    Publications
      
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    • The impact of beef steak thermal processing on lipid oxidation and postprandial inflammation related responses  (2015)
    • The impact of perinatal probiotic intervention on gut microbiota: Double-blind placebo-controlled trials in Finland and Germany  (2012)
    • The importance of personal values on the food origin induced experience  (2017)
    • The importance of the visual aesthetics of colours in food at a workday lunch  (2019)
    • The Oriental - Western health science dilemma; from isolated pathways tonetwork of people  (2010)
    • The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity  (2021)
    • The relationship between milk TAG composition and mother's weight and diet  (2013)
    • The roles of brewers' spent grain derivatives in coconut-based yogurt-alternatives: Microstructural characteristic and the evaluation of physico-chemical properties during the storage  (2022)
    • The Stability of Phenolic Compounds in Fruit, Berry, and Vegetable Purees Based on Accelerated Shelf-Life Testing Methodology  (2023)
    • The Umami Compounds in Nordic Food Raw Materials and the Effect of Cooking  (2024)

    Last updated on 2024-24-09 at 07:29

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