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Food Sciences

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

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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)
Effect of temperature on flavor compounds and sensory characteristics of maillard reaction products derived from mushroom hydrolysate (2018)
Effect of the Roast Level on Lipophilic and Hydrophilic Compounds in Pot and Filter Coffee Beverages (2025)
Effects of acylated and nonacylated anthocyanins extracts on gut metabolites and microbiota in diabetic Zucker rats: A metabolomic and metagenomic study (2022)
Effects of Anthocyanin Extracts from Bilberry (Vaccinium myrtillus L.) and Purple Potato (Solanum tuberosum L. var. ‘Synkeä Sakari’)on the Plasma Metabolomic Profile of Zucker Diabetic Fatty Rats (2020)
Effects of Antioxidants on Rapeseed Oil Oxidation in an Artificial Digestion Model Analyzed by UHPLC-ESI-MS (2012)
Effects of Aromatic Herb Flavoring on Carotenoids and Volatile Compounds in Edible Oil From Blue Sweet Lupin (Lupinus angustifolius) (2018)