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Food Sciences

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

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Consumer acceptance and stability of spray dried betanin in model juices (2015)
Consumer segmentation based on genetic variation in taste and smell (2018)
Consumption of lingonberries by TAS2R38 genotype and sensory quality of texture-designed lingonberry samples (2015)
Contribution of Phenolic Compounds to Sensory Profiles of Blackcurrant Juices (2015)
Conventional water bath heating on undried brewer's spent grain: Functionality, fatty acids, volatiles, polyphenolic and antioxidant properties (2023)
Coordinate changes in gene expression and triacylglycerol composition in the developing seeds of oilseed rape (Brassica napus) and turnip rape (Brassica rapa) (2014)
Correction: Kulkarni et al. Tissue-Specific Content of Polyunsaturated Fatty Acids in (n-3) Deficiency State of Rats. Foods 2021, 11, 208 (2023)
Correlating supercritical fluid extraction parameters with volatile compounds from Finnish wild mushrooms (Craterellus tubaeformis) and yield prediction by partial least squares regression analysis (2018)
Corrigendum to “Assessing the potential for sea-based macroalgae cultivation and its application for nutrient removal in the Baltic Sea” [Sci. Total Environ. 839 (2022) 156230] (2023)
Corrigendum to 'Bioavailability of docosahexaenoic acid 22:6(n-3) from enantiopure triacylglycerols and their regioisomeric counterpart in rats' [Food Chem. 283 (2019) 381-389] (2023)