Anna Puganen
anpuga@utu.fi |
- Volatile compounds and sensory profile of suspensions of fresh and stored oat flour from batches of pure Finnish cultivars (2026)
- Food Chemistry
- Lipid and volatile profiles of Finnish oat batches of pure cultivars : Effect of storage on the volatile formation (2024)
- Food Chemistry
- Quality of Protein Isolates and Hydrolysates from Baltic Herring (Clupea harengus membras) and Roach (Rutilus rutilus) Produced by pH-Shift Processes and Enzymatic Hydrolysis (2022)
- Foods
- Predicting the properties of industrially produced oat flours by the characteristics of native oat grains or non-heat-treated groats (2021)
- Foods
- Evaluation of the composition and oxidative status of omega-3 fatty acid supplements on the Finnish market using NMR and SPME-GC–MS in comparison with conventional methods (2020)
- Food Chemistry
- Antioxidative and antibacterial activities of aqueous ethanol extracts of berries, leaves, and branches of berry plants (2018)
- Food Research International
- Red/Green Currant and Sea Buckthorn Berry Press Residues as Potential Sources of Antioxidants for Food Use (2018)
- Journal of Agricultural and Food Chemistry
- Sephadex LH-20 fractionation and bioactivities of phenolic compounds from extracts of Finnish berry plants (2018)
- Food Research International
UTU Research Portal