Food Sciences
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66 of 71
- The impact of beef steak thermal processing on lipid oxidation and postprandial inflammation related responses (2015)
- The impact of perinatal probiotic intervention on gut microbiota: Double-blind placebo-controlled trials in Finland and Germany (2012)
- The importance of personal values on the food origin induced experience (2017)
- The importance of the visual aesthetics of colours in food at a workday lunch (2019)
- The Oriental - Western health science dilemma; from isolated pathways tonetwork of people (2010)
- The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity (2021)
- The relationship between milk TAG composition and mother's weight and diet (2013)
- The roles of brewers' spent grain derivatives in coconut-based yogurt-alternatives: Microstructural characteristic and the evaluation of physico-chemical properties during the storage (2022)
- The Stability of Phenolic Compounds in Fruit, Berry, and Vegetable Purees Based on Accelerated Shelf-Life Testing Methodology (2023)
- The Umami Compounds in Nordic Food Raw Materials and the Effect of Cooking (2024)
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