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Food Sciences

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

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Red/Green Currant and Sea Buckthorn Berry Press Residues as Potential Sources of Antioxidants for Food Use (2018)
Reduced seed viability in exchange for transgenerational plant protection in an endophyte-symbiotic grass: Does the defensive mutualism concept pass the fitness test? (2024)
Re-evaluating the importance of protein quality: insights on its limited role in multi-nutrient functional units (2025)
Regioisomer Compositions of Vaccenic and Oleic Acid Containing Triacylglycerols in Sea Buckthorn (Hippophaё rhamnoides) Pulp Oils: Influence of Origin and Weather Conditions (2010)
Regiospecific analysis of triacylglycerols by ultra-high-performance-liquid chromatography-electrospray ionization-tandem mass spectrometry (2019)
Regulation of phytochemicals in fruits and berries by environmental variation—Sugars and organic acids (2019)
Research Progress of Maillard Reaction Products in Lipid Microencapsulated Membranes (2024)
Respekten för havslandskapet i vågskålen – "Det är naturen som står för notan när havsvindkraften byggs ut" (2024)
Retrotransposon-based genetic diversity assessment in wild emmer wheat (Triticum turgidum ssp. dicoccoides) (2018)
Reutilization of berry press residues in minced Baltic herring (Clupea harengus membras) – Effect on lipid oxidation and sensory characteristics during cold storage (2023)