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Food Sciences

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

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Combined Use of Schizosaccharomyces pombe and a Lachancea thermotolerans Strain with a High Malic Acid Consumption Ability for Wine Production (2023)
Comparison of anthocyanin and volatile organic compounds in juices and fruit wines made from blood oranges (Citrus sinensis L. Osbeck) at different maturity stages (2023)
Comparison of Commercial Fish Proteins’ Chemical and Sensory Properties for Human Consumption (2023)
Comparison of different ultrafiltration-recovered soy protein hydrolysate fractions and their effects on the stability of mulberry anthocyanin extract (2023)
Comparison of enzymatic and pH shift methods to extract protein from whole Baltic herring (Clupea harengus membras) and roach (Rutilus rutilus) (2022)
Comparison of Low-Gluten Diets Rich in Oats or Rice-A 6-Week Randomized Clinical Trial With Metabolically Challenged Volunteers (2025)
Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckii (2023)
Comparison of phenolic profiles of albino bilberry (Vaccinium myrtillus L.) wines fermented by non-Saccharomyces yeasts (2023)
Comparison of Polysaccharides Extracted from Cultivated Mycelium of Inonotus obliquus with Polysaccharide Fractions Obtained from Sterile Conk (Chaga) and Birch Heart Rot (2021)
Comparison of tandem mass spectrometric methods to human milk triacylglycerol analysis (2013)