- Escola Tècnica Superior d’Enginyeria Agroalimentària i Forestal i de Veterinària (ETSEAFIV)
Centro
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University of Turku
Turku, FinlandiaPublicaciones en colaboración con investigadores/as de University of Turku (21)
2023
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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
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Shifts to open access with high article processing charges hinder research equity and careers
Journal of Biogeography
2022
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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
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Herbivory on the pedunculate oak along an urbanization gradient in Europe: Effects of impervious surface, local tree cover, and insect feeding guild
Ecology and Evolution, Vol. 12, Núm. 3
2021
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Acceptance of near-natural greenspace management relates to ecological and socio-cultural assigned values among European urbanites
Basic and Applied Ecology, Vol. 50, pp. 119-131
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Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii
LWT, Vol. 149
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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
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Enzyme-assisted extraction of fish oil from whole fish and by-products of baltic herring (Clupea harengus membras)
Foods, Vol. 10, Núm. 8
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Impact of lactic acid fermentation on sensory and chemical quality of dairy analogues prepared from lupine (Lupinus angustifolius L.) seeds
Food Chemistry, Vol. 346
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Influence of enzymatic treatment on the chemical composition of lingonberry (Vaccinium vitis-idaea) juice
Food Chemistry, Vol. 339
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Search for top-down and bottom-up drivers of latitudinal trends in insect herbivory in oak trees in Europe
Global Ecology and Biogeography, Vol. 30, Núm. 3, pp. 651-665
2020
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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
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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
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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
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Public attitudes toward biodiversity-friendly greenspace management in Europe
Conservation Letters
2019
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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
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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
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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
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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
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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