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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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Antioxidant Activity of Berry and Fruit Wines and Liquors

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

1998

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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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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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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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Effect of component quality on sensory characteristics of a fish soup

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

2018

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Flavonoids quercetin, myricetin, kaemferol and (+)-catechin as antioxidants in methyl linoleate

Journal of the science of food and agriculture, 1999-03, Vol.79 (4), p.499-506

1999

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Effect of Different Lipid Systems on Antioxidant Activity of Rosemary Constituents Carnosol and Carnosic Acid with and without α-Tocopherol

Journal of agricultural and food chemistry, 1996-08, Vol.44 (8), p.2030-2036

1996

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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

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Application of high-performance size-exclusion chromatography to study the autoxidation of unsaturated triacylglycerols

Journal of the American Oil Chemists' Society, 1993-08, Vol.70 (8), p.779-784

1993

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Effects of α‐tocopherol and ascorbyl palmitate on the isomerization and decomposition of methyl linoleate hydroperoxides

Lipids, 2000-11, Vol.35 (11), p.1215-1223

2000

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Effects of [alpha]-tocopherol and ascorbyl palmitate on the isomerization and decomposition of methyl linoleate hydroperoxides

Lipids, 2000-11, Vol.35 (11), p.1215

2000

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Analysis of lipid classes by solid-phase extraction and high-performance size-exclusion chromatography

Journal of the American Oil Chemists' Society, 1992-08, Vol.69 (8), p.772-776

1992

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

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

2019

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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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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

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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

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

1st, 2019

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Visual attractiveness depends on colorfulness and color contrasts in mixed salads

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

2019

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The sound of silence: Presence and absence of sound affects meal duration and hedonic eating experience

Appetite, 2022-07, Vol.174, p.106011-106011, Article 106011

2022

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Effect of supercritical CO2 plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince

Food chemistry, 2020-12, Vol.332, p.127385-127385, Article 127385

2020

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Comparing the taste‐modifying properties of nanocellulose and carboxymethyl cellulose

Journal of food science, 2021-05, Vol.86 (5), p.1928-1935

2021

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The effect of nutrition labels on lunch buffet consumption: a real-life experiment

British food journal (1966), 2024-01, Vol.126 (13), p.18-39

2024

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Revisiting the “porridge feud” in 19th century Norway: How knowledge and methods from multiple disciplines may reveal new clues to historical cooking practices

International journal of gastronomy and food science, 2022-03, Vol.27, p.100475, Article 100475

2022

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Antioxidant Activity of Plant Extracts Containing Phenolic Compounds

Antioxidant Activity of Berry and Fruit Wines and Liquors

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

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

Berry Phenolics and Their Antioxidant Activity

Effect of component quality on sensory characteristics of a fish soup

Flavonoids quercetin, myricetin, kaemferol and (+)-catechin as antioxidants in methyl linoleate

Effect of Different Lipid Systems on Antioxidant Activity of Rosemary Constituents Carnosol and Carnosic Acid with and without α-Tocopherol

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

Application of high-performance size-exclusion chromatography to study the autoxidation of unsaturated triacylglycerols

Effects of α‐tocopherol and ascorbyl palmitate on the isomerization and decomposition of methyl linoleate hydroperoxides

Effects of [alpha]-tocopherol and ascorbyl palmitate on the isomerization and decomposition of methyl linoleate hydroperoxides

Analysis of lipid classes by solid-phase extraction and high-performance size-exclusion chromatography

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

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

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

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

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

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

Visual attractiveness depends on colorfulness and color contrasts in mixed salads

The sound of silence: Presence and absence of sound affects meal duration and hedonic eating experience

Effect of supercritical CO2 plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince

Comparing the taste‐modifying properties of nanocellulose and carboxymethyl cellulose

The effect of nutrition labels on lunch buffet consumption: a real-life experiment

Revisiting the “porridge feud” in 19th century Norway: How knowledge and methods from multiple disciplines may reveal new clues to historical cooking practices

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