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

2 of 3

Go to next page

Go to last page

Publications

Go to first page

Go to previous page

55 of 72

Go to next page

Go to last page

Putative metabolites involved in the beneficial effects of wholegrain cereal: Nontargeted metabolite profiling approach (2021)
Pyranoanthocyanins in bilberry (Vaccinium myrtillus L) wines fermented with Schizosaccharomyces pombe and their evolution during aging (2020)
Quality of Protein Isolates and Hydrolysates from Baltic Herring (Clupea harengus membras) and Roach (Rutilus rutilus) Produced by pH-Shift Processes and Enzymatic Hydrolysis (2022)
Quantification of triacylglycerol regioisomers by ultra high-performance liquid chromatography and ammonia negative ion atmospheric pressure chemical ionization tandem mass spectrometry (2010)
Quantifying changes of selected taste compounds in potato during thermal processing using in situ quantitative nuclear magnetic resonance spectroscopy (isqNMR)
(2013)
Quantitative analysis of phenolic compounds in Chinese hawthorn (Crataequs spp.) fruits by high performance liquid chromatography-electrospray ionization mass spectrometry (2011)
Raspberry wine fermentation by suspended and immobilized selected yeast cells. (2014)
Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae. (2015)
Ravintorasva on enemmän kuin rasvahappojensa summa (2015)
Ravitsemusohjauksessa on huomioitava muutakin kuin suositukset - Toimivia työvälineitä lapsiperheen ruokakäyttäytymisen parantamiseen (2010)