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Food Sciences

University of TurkuDepartment of Life Technologies » Faculty of Technology »

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Inclusion complexation of catechins by hyperbranched cyclodextrin: preparation, characterization, stability, antioxidant and antimicrobial properties (2025)
Inconsistent nomenclature of microbiota-associated metabolites hampers progress of the field (2022)
Individual Differences in the Perception of Color Solutions (2018)
Indole-3-propionic acid, a gut-derived tryptophan metabolite, associates with hepatic fibrosis (2021)
Influence of Dietary Triacylglycerol Structure on the Accumulation of Docosahexaenoic Acid [22:6(n-3)] in Organs in a Short-Term Feeding Trial with Mildly Omega-3 Deficient Rats (2024)
Influence of different Lachancea thermotolerans strains in the wine profile in the era of climate challenge (2023)
Influence of egg proteins on sensory properties of Madeira-type cakes (2014)
Influence of environmental conditions, population density, and prey type on the lipid content in Baltic herring (Clupea harengus membras) from the northern Baltic Sea (2019)
Influence of enzymatic treatment on the chemical composition of lingonberry (Vaccinium vitis-idaea) juice (2021)
Influence of genetic background, growth latitude and bagging treatment on phenolic compounds in fruits of commercial cultivars and wild types of apples (Malus sp.) (2021)