Food Sciences
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- Chemical compositions, antioxidant activities and techno-functionality of spent grain treated by autoclave treatment: evaluation of water and temperature levels (2023)
- Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii (2021)
- Chemical factors contributing to orosensory profiles of bilberry (Vaccinium myrtillus) fractions (2010)
- Chemical-sensory characteristics and consumer responses of blackcurrant juices produced by different industrial processes (2014)
- Chemoenzymatic Synthesis of ABC-Type Enantiostructured Triacylglycerols by the Use of the p-Methoxybenzyl Protective Group (2024)
- Children's hedonic response to berry products: Effect of chemical composition of berries and hTAS2R38 genotype on liking. (2012)
- Chromatographic purification of enzymatically synthesized alkyl glucopyranosides (2016)
- Clinical evidence on potential health benefits of berries (2015)
- CO2 Plant Extracts Reduce Cholesterol Oxidation in Fish Patties during Cooking and Storage (2016)
- Cold-induced serum short-chain fatty acids act as markers of brown adipose tissue metabolism in humans (2025)
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