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Food Sciences

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

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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)
Cold-stimulated brown adipose tissue activation is related to changes in serum metabolites relevant to NAD+ metabolism in humans (2023)