Publicaciones en colaboración con investigadores/as de University of Turku (16)

2024

  1. Terrestrial very-long-baseline atom interferometry: Workshop summary

    AVS Quantum Science, Vol. 6, Núm. 2

2023

  1. Enzyme-assisted aqueous extraction of fish oil from Baltic herring (Clupea harengus membras) with special reference to emulsion-formation, extraction efficiency, and composition of crude oil

    Food Chemistry, Vol. 424

2022

  1. Green technologies for production of oils rich in n-3 polyunsaturated fatty acids from aquatic sources

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 11, pp. 2942-2962

2021

  1. Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii

    LWT, Vol. 149

  2. Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars

    Food Chemistry, Vol. 345

  3. Enzyme-assisted extraction of fish oil from whole fish and by-products of baltic herring (Clupea harengus membras)

    Foods, Vol. 10, Núm. 8

  4. Impact of lactic acid fermentation on sensory and chemical quality of dairy analogues prepared from lupine (Lupinus angustifolius L.) seeds

    Food Chemistry, Vol. 346

  5. Influence of enzymatic treatment on the chemical composition of lingonberry (Vaccinium vitis-idaea) juice

    Food Chemistry, Vol. 339

2020

  1. Analysis of flavour compounds and prediction of sensory properties in sea buckthorn (Hippophaë rhamnoides L.) berries

    International Journal of Food Science and Technology, Vol. 55, Núm. 4, pp. 1705-1715

  2. Characterization and Quantification of Nonanthocyanin Phenolic Compounds in White and Blue Bilberry (Vaccinium myrtillus) Juices and Wines Using UHPLC-DAD-ESI-QTOF-MS and UHPLC-DAD

    Journal of Agricultural and Food Chemistry, Vol. 68, Núm. 29, pp. 7734-7744

  3. Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non- Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation

    Journal of Agricultural and Food Chemistry, Vol. 68, Núm. 11, pp. 3626-3637

2019

  1. Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying

    Food Research International, Vol. 122, pp. 318-329

  2. Effects of processing and storage conditions on volatile composition and odor characteristics of blackcurrant (Ribes nigrum)juices

    Food Chemistry, Vol. 293, pp. 151-160

2018

  1. Effects of Aromatic Herb Flavoring on Carotenoids and Volatile Compounds in Edible Oil From Blue Sweet Lupin (Lupinus angustifolius)

    European Journal of Lipid Science and Technology, Vol. 120, Núm. 10

  2. Effects of different drying temperatures on the content of phenolic compounds and carotenoids in quinoa seeds (Chenopodium quinoa) from Finland

    Journal of Food Composition and Analysis, Vol. 72, pp. 75-82

  3. Profiles of Volatile Compounds in Blackcurrant (Ribes nigrum) Cultivars with a Special Focus on the Influence of Growth Latitude and Weather Conditions

    Journal of Agricultural and Food Chemistry, Vol. 66, Núm. 28, pp. 7485-7495