Food Sciences
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- Spruce, pine and fir needles as sustainable ingredients for whole wheat bread fortification: Enhancing nutritional and functional properties (2024)
- Stability and consumer acceptance of spray-dried betanin in model juices (2014)
- Stability of Hydroxycinnamic Acid Derivatives, Flavonol Glycosides, and Anthocyanins in Black Currant Juice (2016)
- Stability of Natural Colorants of Plant Origin (2014)
- Stabilization of milk-sphingomyelin gel phases by glycosphingolipids: An in-vitro study on the characteristics of milk sphingolipid gel phases (2025)
- Sterol, aliphatic alcohol and tocopherol contents of Quercus ilex and Quercus suber from different regions (2016)
- Storage stability of berry mueslis with special focus on phenolic compounds (2025)
- Strategies for analyzing the regio- and stereospecific structures of individual triacylglycerols in natural fats and oils (2020)
- Strategy for stereospecific characterization of natural triacylglycerols using multidimensional chromatography and mass spectrometry (2021)
- Structural investigation of cell wall polysaccharides extracted from wild Finnish mushroom Craterellus tubaeformis (Funnel Chanterelle) (2019)
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