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Food Sciences

University of TurkuDepartment of Life Technologies » Faculty of Technology »

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2024
Stability and consumer acceptance of spray-dried betanin in model juicesStability of Hydroxycinnamic Acid Derivatives, Flavonol Glycosides, and Anthocyanins in Black Currant Juice2014
(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 phasesSterol, aliphatic alcohol and tocopherol contents of Quercus ilex and Quercus suber from different regionsStrategy for stereospecific characterization of natural triacylglycerols using multidimensional chromatography and mass spectrometry (2025)
2016
Storage stability of berry mueslis with special focus on phenolic compoundsStructural investigation of cell wall polysaccharides extracted from wild Finnish mushroom Craterellus tubaeformis (Funnel Chanterelle)2025
Strategies for analyzing the regio- and stereospecific structures of individual triacylglycerols in natural fats and oils (2020)
(2021)
(2019)