Go to Header Go to Navigation Go to Content Go to Footer
  • University of Turku
  • Instructions
  • LOGIN
  • Accessibility
  • FI
Converis - Home
    List of organisations > Food Sciences
    • Home
    • Publications
    • Persons
    • Organisations
    • Fields of science

    Food Sciences

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


    Contact Details



    Persons
      
    Go to first page
      
    Go to previous page
      
    1 of 3
      
    Go to next page
      
    Go to last page
      
    • Ahmed, Hany
    • Jinghui
    • Amirthalingam, Sambavi
    • Avela, HenriChen, 
    • Chu, Yuanming
    • Cortes Avendano, Paola
    • Damerau, Annelie
    • Fabritius, Mikael
    • Ferreira Rocha, SaraHakanen, Sari
    • Kalpio, Marika
    • Jafari, MahsaAnna
    • Kärkkäinen, Emilia
    • Kårlund, 


    Publications
      
    Go to first page
      
    Go to previous page
      
    59 of 72
      
    Go to next page
      
    Go to last page
      
    •   (2022)
    •   (2018)
    •   (2025)
    • Sensory characteristics contributing to pleasantness of oat product concepts by finnish and Chinese consumers  (2020)
    • Sensory contribution of ethyl-β-D-glucoside isolated from sea buckthorn juice  (2014)
    • Sensory profile of ethyl β-D-glucopyranoside and its contribution to quality of sea buckthorn (Hippophae rhamnoides L.)  (2017)
    • Sensory profiles and oxidative stability of linseed oil microencapsulated with pea, soy, and whey proteins in high-fat food models  (2025)
    • Sensory properties and consumer characteristics contributing to liking of berries  (2016)
    • Sensory properties and underlying chemistry of Finnish edible wild mushrooms
      Aisala, Heikki (2019-05-03)        (2019)
    • Sensory properties of Nordic edible mushrooms  (2018)

    Last updated on 2024-24-09 at 07:29

    UTU Research Portal