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Food Sciences

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

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Effect of oat β-glucan of different molecular weights on fecal bile acids, urine metabolites and pressure in the digestive tract – A human cross over trial (2021)
Effect of Omega-3 Deficiency and Positional Distribution of Docosahexaenoic Acid in Triacylglycerols on Tissue Lipids in Rats (2023)
Effect of phosphatidylcholine regioisomerism on lateral segregation of milk sphingomyelin in bilayer membranes (2024)
Effect of Plant Antimicrobial Agents Containing Marinades on Storage Stability and Microbiological Quality of Broiler Chicken Cuts Packed with Modified Atmosphere Packaging (2017)
Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties (2017)
Effect of Processing Technologies on Phenolic Compounds in Berry Products (2017)
Effect of ripening temperature on the chemical composition of lingonberries (Vaccinium vitis-idaea L.) of northern and southern origin (2023)
Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars (2021)
Effect of storage in juices pressed with different processes (2014)
Effect of supercritical CO2 plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince (2020)