Food Sciences
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- Impact of lactic acid fermentation on sensory and chemical quality of dairy analogues prepared from lupine (Lupinus angustifolius L.) seeds (2021)
- Impact of Lipid Structure and Selected Antioxidants on the Oxidation of Docosahexaenoic Acid (2024)
- Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice (2021)
- Impact of sensory-based food education in kindergarten on willingness to eat vegetables and berries (2015)
- Impact of storage of oat bran flour and dispersion on lipid oxidation, odour profile, and oxidative degradation of beta-glucan (2025)
- Impact of storage on sensory quality of blackcurrant juices prepared with or without enzymatic treatment at industrial scale (2020)
- Impact of yeast selection on composition of vinegar fermented from pomace of a Finnish apple cultivar (2024)
- Impacts of maternal microbiota and microbial metabolites on fetal intestine, brain, and placenta (2023)
- Improved analysis of anthocyanins and vitamin C in blue-purple potato cultivars (2018)
- Improved uptake of anthocyanins-loaded nanoparticles based on phenolic acid-grafted zein and lecithin (2025)
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