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Food Sciences

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

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Formation of lipid reserves, fatty acid composition and reproduction of Limnocalanus macrurus (Copepoda, Calanoida) during summer in the Bothnian Sea, northern Baltic Sea (2016)
Fortification of milk-based yogurt with protein hydrolysates from brewers' spent grain: Evaluation on microstructural properties, lactic acid bacteria profile, lactic acid forming capability and its physical behavior (2022)
Free amino acids and 5′-nucleotides in Finnish forest mushrooms (2018)
Fruit seeds as sources of bioactive compounds: Sustainable production of high value-added ingredients from by-products within circular economy (2019)
Functional and sensory properties of hen eggs with modified fatty acid compositions (2011)
Funke tuli Turkuun - EFSA meni Italian Parmaan (2012)
Furaneol derivatives in Finnish berries by LC-MS and GC-MS analyses (2014)
Fuzzy liquid analysis by an array of nonspecifically interacting reagents: The taste of fluorescence (2013)
Genetic Analysis of Chemosensory Traits in Human Twins (2012)
Genetic basis of flavor sensitivity and food preferences (2016)