Food Sciences - UTU Research Portal - UTU Research Portal

Go to Header Go to Navigation Go to Content Go to Footer

Food Sciences

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

Contact Details

Persons

Go to first page

Go to previous page

1 of 3

Go to next page

Go to last page

Publications

Go to first page

Go to previous page

35 of 74

Go to next page

Go to last page

Impact of hTAS2R38 genotype together with gender on consumption of Nordic red berriesImpact of storage on sensory quality of blackcurrant juices prepared with or without enzymatic treatment at industrial scale (2013)
Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juicesImpact of yeast selection on composition of vinegar fermented from pomace of a Finnish apple cultivar (2019)
Impact of lactic acid fermentation on sensory and chemical quality of dairy analogues prepared from lupine (Lupinus angustifolius L.) seedsImpacts of maternal microbiota and microbial metabolites on fetal intestine, brain, and placenta (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)
(2020)
(2024)
(2023)