Food Sciences
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- Composition and Biological Activities of Hydrolyzable Tannins of Fruits of Phyllanthus emblicaContribution of Phenolic Compounds to Sensory Profiles of Blackcurrant Juices (2014)
- Composition and health effects of phenolic compounds in hawthorn (Crataegus spp.) of different originsConventional water bath heating on undried brewer's spent grain: Functionality, fatty acids, volatiles, polyphenolic and antioxidant properties (2012)
- Composition of Sugars, Organic Acids, Phenolic Compounds, and Volatile Organic Compounds in Lingonberries (Vaccinium vitis-idaea L.) at Five Ripening StagesCoordinate changes in gene expression and triacylglycerol composition in the developing seeds of oilseed rape (Brassica napus) and turnip rape (Brassica rapa) (2023)
- Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures (2015)
- 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)
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- (2023)
- (2014)
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