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Food Sciences

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

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Silakan rasvapitoisuuden ja rasvojen laadun ajallinen ja alueellinen vaihtelu Saaristomerellä. Tutkimusraportti Hankeno: 93977. [Temporal and regional variation of the Baltic herring fat content and quality in the Archipelago Sea]. Final research report no 93977]Sivuvirroista väriä elintarvikkeisiin? (2022)
Silakkaproteiinilla uusia käyttömahdollisuuksiaSivuvirtoja prosessoimalla syntyy uudenlaisia tuotteita (2020)
Similarity Index for the Fat Fraction between Breast Milk and Infant Formulas (2022)
Soy-based yogurt-alternatives enriched with brewers’ spent grain flour and protein hydrolysates: Microstructural evaluation and physico-chemical properties during the storage (2017)
(2022)
Solid stated 13C CP-MAS NMR and FT-IR spectroscopic analysis of cuticular fractions of berries and suberized membranes of potatoSpecific gut microbial, biological, and psychiatric profiling related to binge eating disorders: A cross-sectional study in obese patients (2011)
(2023)
Special issue: "NMR-Based Metabolomics of Food and Natural Products" (2021)
2021
Spray dried betanin as food colourant in model juices2017