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    Food Sciences

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


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    Persons
      
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    • Sazzad, Mohammed
    • Seitz, Timo
    • Seppälä, Tanja
    • Suomela, Jukka-Pekka
    • Tian, Ye
    • Wang, Qizai
    • Willgren, Kristiina
    • Yang, Baoru
    • Yang, Yunning
    • Zhang, Yuqing
    • Zhou, Ying


    Publications
      
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    30 of 74
      
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    • 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)
    • Genetic variation in TAS2R38, TAS2R16 and TAS2R19 together with taste sensitivity to caffeine  (2016)
    • Genetic variation in the hTAS2R38 taste receptor and food consumption among Finnish adults  (2014)

    Last updated on 24/09/2024 07:29:55 AM

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