Food Sciences
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- Antioxidative Effect of Dihydrosphingosine (d18:0) and α-Tocopherol on Tridocosahexaenoin (DHA-TAG) (2023)
- Anti-tumor properties of anthocyanins from Lonicera caerulea 'Beilei' fruit on human hepatocellular carcinoma: In vitro and in vivo study (2018)
- Application of Metabolomics for the Assessment of Health Effects of Whole grain Foods (2021)
- Arne Rousi * 1.9.1931 † 12.7.2020 (2021)
- A Roadmap until 2030 and first action plan for the Peruvian agri-food sector, focusing on Andean native crops : results from the 3rd and 4th Futures Workshops of the Pecolo Project (2020)
- Aroma analysis of sea buckthorn berries by sensory evaluation, headspace SPME and GC-olfactometry (2010)
- Aroma characteristics of volatile compounds brought by variations in microbes in winemaking (2023)
- Aroma compounds of wild edible Finnish mushrooms measured with gas chromatography-olfactometry (2017)
- Aromas of spices: factors associated with their pleasantness (2015)
- Aromatic Characteristics of Passion Fruit Wines Measured by E-Nose, GC-Quadrupole MS, GC-Orbitrap-MS and Sensory Evaluation (2022)
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