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Food Sciences

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

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Comparison of the bioavailability of docosapentaenoic acid (DPA, 22:5N-3) and eicosapentaenoic acid (EPA, 20:5n-3) in the rat (2014)
Comparison of the postprandial effects of purple-fleshed and yellow-fleshed potatoes in healthy males with chemical characterization of the potato meals (2016)
Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non- Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation (2020)
Comparison of volatile compounds and sensory profiles of alcoholic black currant (Ribes nigrum) beverages produced with Saccharomyces, Torulaspora, and Metschnikowia yeasts (2022)
Complexity of Flavour properties and selected Nordic Berries (2013)
Compositional characteristics of red clover (Trifolium pratense) seeds and supercritical CO2 extracted seed oil as potential sources of bioactive compounds (2024)
Compositional differences of phenolic compounds between black currant (Ribes nigrum L.) cultivars and their response to latitude and weather conditions (2012)
Compositional Differences of Phenolic Compounds between Black Currant (Ribes nigrum L.) Cultivars and Their Response to latitude and Weather Conditions (2012)
Compositional Diversity among Blackcurrant (Ribes nigrum) Cultivars Originating from European Countries (2019)
Composition and antioxidative activities of supercritical CO2-extrated oils from seeds and soft parts of northern berries (2011)