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Free amino acids and 5′-nucleotides in Finnish forest mushrooms

Food chemistry, 2018-05, Vol.247, p.23-28

2018

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Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms

Food chemistry, 2020-01, Vol.304, p.125403-125403, Article 125403

2020

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Antioxidant Activity of Plant Extracts Containing Phenolic Compounds

Journal of agricultural and food chemistry, 1999-10, Vol.47 (10), p.3954-3962

1999

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A Pinch of Culinary Science: Boiling an Egg Inside Out and Other Kitchen Tales

1st, 2019

Volltextzugriff (PDF)

Berry Phenolics and Their Antioxidant Activity

Journal of agricultural and food chemistry, 2001-08, Vol.49 (8), p.4076-4082

2001

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Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures

Journal of food science, 2015-12, Vol.80 (12), p.C2711-C2716

2015

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Sensory and Conceptual Aspects of Ingredients of Sustainable Sources—Finnish Consumers’ Opinion

Foods, 2020-11, Vol.9 (11), p.1669

2020

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Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food

Foods, 2017-11, Vol.6 (12), p.103

2017

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Effect of daily light integral treatments on free amino acids and sugars contributing flavor and acrylamide formation in potato tubers of Solanum tuberosum L

Agricultural and food science, 2021-06, Vol.30 (2)

2021

Volltextzugriff (PDF)

“Unhealthy = Tasty”: How Does It Affect Consumers’ (Un)Healthy Food Expectations?

Foods, 2022-10, Vol.11 (19), p.3139

2022

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Micro-computed tomography shows silent bubbles in squeaky mozzarella

Current directions in biomedical engineering, 2023-09, Vol.9 (1), p.5-8

2023

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Antimicrobial effects of Finnish plant extracts containing flavonoids and other phenolic compounds

International journal of food microbiology, 2000-05, Vol.56 (1), p.3-12

2000

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Antioxidant Activity and Partitioning of Phenolic Acids in Bulk and Emulsified Methyl Linoleate

Journal of agricultural and food chemistry, 1999-08, Vol.47 (8), p.3036-3043

1999

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Antioxidant Activity of Berry and Fruit Wines and Liquors

Journal of agricultural and food chemistry, 1998-01, Vol.46 (1), p.25-31

1998

Volltextzugriff (PDF)

Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (Clupea harengus membras)

Foods, 2022-06, Vol.11 (12), p.1717

2022

Volltextzugriff (PDF)

The effect of cooking on umami compounds in wild and cultivated mushrooms

Food chemistry, 2019-04, Vol.278, p.56-66

2019

Volltextzugriff (PDF)

Processing of rapeseed oil: effects on sinapic acid derivative content and oxidative stability

European food research & technology, 2003-08, Vol.217 (2), p.110-114

2003

Volltextzugriff (PDF)

Sensory characteristics of a place: The development of the sensory walk questionnaire

Food quality and preference, 2024-04, Vol.113, p.105036, Article 105036

2024

Volltextzugriff (PDF)

Antioxidant activity of flavonol aglycones and their glycosides in methyl linoleate

Journal of the American Oil Chemists' Society, 1999-01, Vol.76 (1), p.139-144

1999

Volltextzugriff (PDF)

Effect of component quality on sensory characteristics of a fish soup

Food science & nutrition, 2018-07, Vol.6 (5), p.1220-1228

2018

Volltextzugriff (PDF)

APOE Genotypes, Lipid Profiles, and Associated Clinical Markers in a Finnish Population with Cardiovascular Disease Risk Factors

Lifestyle genomics, 2022-05, Vol.15 (2), p.45-54

2022

Volltextzugriff (PDF)

Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS–SPME–GC–MS and HS–SPME–GC–O/FID

Food chemistry, 2019-06, Vol.283, p.566-578

2019

Volltextzugriff (PDF)

Visual attractiveness depends on colorfulness and color contrasts in mixed salads

Food quality and preference, 2019-09, Vol.76, p.81-90

2019

Volltextzugriff (PDF)

Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds

European food research & technology, 2001-02, Vol.212 (3), p.319-328

2001

Volltextzugriff (PDF)

Sweet and sour: music and taste associations

Nutrition and food science, 2015-05, Vol.45 (3), p.357-376

2015

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Free amino acids and 5′-nucleotides in Finnish forest mushrooms

Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms

Antioxidant Activity of Plant Extracts Containing Phenolic Compounds

A Pinch of Culinary Science: Boiling an Egg Inside Out and Other Kitchen Tales

Berry Phenolics and Their Antioxidant Activity

Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures

Sensory and Conceptual Aspects of Ingredients of Sustainable Sources—Finnish Consumers’ Opinion

Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food

Effect of daily light integral treatments on free amino acids and sugars contributing flavor and acrylamide formation in potato tubers of Solanum tuberosum L

“Unhealthy = Tasty”: How Does It Affect Consumers’ (Un)Healthy Food Expectations?

Micro-computed tomography shows silent bubbles in squeaky mozzarella

Antimicrobial effects of Finnish plant extracts containing flavonoids and other phenolic compounds

Antioxidant Activity and Partitioning of Phenolic Acids in Bulk and Emulsified Methyl Linoleate

Antioxidant Activity of Berry and Fruit Wines and Liquors

Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (Clupea harengus membras)

The effect of cooking on umami compounds in wild and cultivated mushrooms

Processing of rapeseed oil: effects on sinapic acid derivative content and oxidative stability

Sensory characteristics of a place: The development of the sensory walk questionnaire

Antioxidant activity of flavonol aglycones and their glycosides in methyl linoleate

Effect of component quality on sensory characteristics of a fish soup

APOE Genotypes, Lipid Profiles, and Associated Clinical Markers in a Finnish Population with Cardiovascular Disease Risk Factors

Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS–SPME–GC–MS and HS–SPME–GC–O/FID

Visual attractiveness depends on colorfulness and color contrasts in mixed salads

Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds

Sweet and sour: music and taste associations

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