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Food Sciences

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

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Ultrasonication-assisted enzymatic bioprocessing as a green method for valorizing oat hulls (2023)
Unraveling the malate biosynthesis during development of Torreya grandis nuts (2022)
Untargeted Metabolic Fingerprinting Reveals Impact of Growth Stage and Location on Composition of Sea Buckthorn (Hippophaë Rhamnoides) Leaves (2020)
Use of Non-Saccharomyces Yeasts in Berry Wine Production: Inspiration from Their Applications in Winemaking (2022)
Using ApoE Genotyping to Promote Healthy Lifestyles in Finland – Impacts on Cardiovascular Risk Markers: Randomized Controlled Trial (2015)
Using ApoE Genotyping to Promote Healthy Lifestyles in Finland - Psychological Impacts: Randomized Controlled Trial. (2015)
Utilization of Saccharomycodes ludwigii and Torulaspora delbrueckii in production of Ale-type beers with low alcoholic contents (2026)
Uusia kasvisruokaideoita TETSin syysretkeltä (2017)
Uusia vaihtoehtoja marjojen hyödyntämiseen teollisuudessa (2017)
Uutta tietoa tärkkelyspohjaisten lastenruokien rakenteeseen vaikuttavista valmistustavoista (2019)