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Food Sciences

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

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Effects of germination and kilning on the phenolic compounds and nutritional properties of quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus) (2020)
Effects of Insect Herbivory on Bilberry Production and Removal of Berries by Frugivores (2017)
Effects of latitude and weather conditions on phenolic compounds in currant (Ribes spp.) cultivars (2013)
Effects of latitude and weather conditions on proanthocyanidins in berries of Finnish wild and cultivated sea buckthorn (Hippophae rhamnoides L. ssp rhamnoides) (2017)
Effects of Latitude and Weather Conditions on Proanthocyanidins in Blackcurrant (Ribes nigrum) of Finnish Commercial Cultivars (2019)
Effects of Low-Energy Electron Beam (LEEB) Treatment on Physicochemical Attributes of Black Pepper and Coriander (2021)
Effects of microwave vs. convection oven heating on the formation of oxidation products in canola (Brassica rapa subsp. oleifera) oil (2017)
Effects of oral sea buckthorn oil on tear film fatty acids in individuals with dry eye (2011)
Effects of origin and season on the lipids and sensory quality of European whitefish (Coregonus lavaretus) (2016)
Effects of processing and storage conditions on volatile composition and odor characteristics of blackcurrant (Ribes nigrum) juices (2019)