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Food Sciences

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

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Prebiotic Xylo-Oligosaccharides Ameliorate High-Fat-Diet-Induced Hepatic Steatosis in Rats (2020)
Predicting the properties of industrially produced oat flours by the characteristics of native oat grains or non-heat-treated groats (2021)
Prevalence of picky eating behaviour in Chinese school-age children and associations with anthropometric parameters and intelligence quotient. A cross-sectional study (2015)
Proanthocyanidins and Their Contribution to Sensory Attributes of Black Currant Juices (2015)
Proanthocyanidins in Sea Buckthorn (Hippophae rhamnoides L.) Berries of Different Origins with Special Reference to the Influence of Genetic Background and Growth Location (2016)
Proanthocyanidins in Wild Sea Buckthorn (Hippophae rhamnoides) Berries Analyzed by Reversed-Phase, Normal-Phase, and Hydrophilic Interaction Liquid Chromatography with UV and MS Detection (2014)
Probiotic and dietary counselling targeting maternal dietary fat intake modifies breast milk fatty acids and cytokines (2012)
Probiotics and the allergic response (2010)
Pro Civitate, Pro Universitate, Alimenta ex pura, Septentrionum natura : 45 vuotta pohjoista elintarviketutkimusta Turun yliopistossa (2015)
Production and simulated digestion of high-load beads containing Schizochytrium oil encapsulated utilizing prilling technique (2024)