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Food Sciences

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

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Physico-chemical properties explaining hedonic response to black currant press residue based snacks produced by extrusion cookingPohjoinen elintarviketutkimus vastaa globaaleihin biotulevaisuuden haasteisiin (2013)
Plasma metabolites associated with exposure to perfluoroalkyl substances and risk of type 2 diabetes - A nested case-control studyPolar lipid fraction from oat (Avena sativa): characterization and use as an o/w emulsifier (2021)
Pleasantness, familiarity, and identification of spice odors are interrelated and enhanced by consumption of herbs and food neophiliaPolyphenols in strawberry (Fragaria × ananassa) leaves induced by plant activators. (2017)
(2017)
Polysaccharides from Inonotus obliquus cultivated mycelium and sterile conk and mycelial cultivation with sea buckthorn press cake (2012)
Positive Effects of Exercise Intervention without Weight Loss and Dietary Changes in NAFLD-Related Clinical Parameters: A Systematic Review and Meta-Analysis (2014)
Postprandial effects and metabolism of acylated anthocyanins originating from purple potatoes (2021)
(2019)
(2021)
(2020)