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1.
Effect of oat or rice flour on pulse-induced gastrointestinal symptoms and breath hydrogen in subjects sensitive to pulses and controls - a randomised cross-over trial with two parallel groups.
Br J Nutr
; 128(11): 2181-2192, 2022 12 14.
Article
in English
| MEDLINE | ID: mdl-35086570
2.
Food Fortification Using Spray-Dried Emulsions of Fish Oil Produced with Maltodextrin, Plant and Whey Proteins-Effect on Sensory Perception, Volatiles and Storage Stability.
Molecules
; 27(11)2022 May 31.
Article
in English
| MEDLINE | ID: mdl-35684490
3.
Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations.
Food Microbiol
; 80: 25-39, 2019 Jun.
Article
in English
| MEDLINE | ID: mdl-30704594
4.
Pleasantness, familiarity, and identification of spice odors are interrelated and enhanced by consumption of herbs and food neophilia.
Appetite
; 109: 190-200, 2017 02 01.
Article
in English
| MEDLINE | ID: mdl-27884762
5.
Selecting autochthonous lactic acid bacteria for co-inoculation in Chinese bayberry wine production: Stress response, starter cultures application and volatilomic study.
Food Res Int
; 178: 113976, 2024 Feb.
Article
in English
| MEDLINE | ID: mdl-38309882
6.
Explaining and predicting individually experienced liking of berry fractions by the hTAS2R38 taste receptor genotype.
Appetite
; 61(1): 85-96, 2013 Feb.
Article
in English
| MEDLINE | ID: mdl-23168232
7.
The Stability of Phenolic Compounds in Fruit, Berry, and Vegetable Purees Based on Accelerated Shelf-Life Testing Methodology.
Foods
; 12(9)2023 Apr 25.
Article
in English
| MEDLINE | ID: mdl-37174315
8.
Ultrasonication-assisted enzymatic bioprocessing as a green method for valorizing oat hulls.
Food Chem
; 426: 136658, 2023 Nov 15.
Article
in English
| MEDLINE | ID: mdl-37354577
9.
Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping.
Foods
; 12(9)2023 Apr 29.
Article
in English
| MEDLINE | ID: mdl-37174382
10.
Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckii.
Food Chem
; 422: 136184, 2023 Oct 01.
Article
in English
| MEDLINE | ID: mdl-37148850
11.
Effects of fermentation and enzymatic treatment on phenolic compounds and soluble proteins in oil press cakes of canola (Brassica napus).
Food Chem
; 409: 135339, 2023 May 30.
Article
in English
| MEDLINE | ID: mdl-36599288
12.
Composition of Sugars, Organic Acids, Phenolic Compounds, and Volatile Organic Compounds in Lingonberries (Vaccinium vitis-idaea L.) at Five Ripening Stages.
Foods
; 12(11)2023 May 26.
Article
in English
| MEDLINE | ID: mdl-37297398
13.
Aroma characteristics of volatile compounds brought by variations in microbes in winemaking.
Food Chem
; 420: 136075, 2023 Sep 15.
Article
in English
| MEDLINE | ID: mdl-37037113
14.
Chemical Composition of Juices Made from Cultivars and Breeding Selections of European Pear (Pyrus communis L.).
J Agric Food Chem
; 70(16): 5137-5150, 2022 Apr 27.
Article
in English
| MEDLINE | ID: mdl-35426665
15.
Comparison of volatile compounds and sensory profiles of alcoholic black currant (Ribes nigrum) beverages produced with Saccharomyces, Torulaspora, and Metschnikowia yeasts.
Food Chem
; 370: 131049, 2022 Feb 15.
Article
in English
| MEDLINE | ID: mdl-34520974
16.
Use of Non-Saccharomyces Yeasts in Berry Wine Production: Inspiration from Their Applications in Winemaking.
J Agric Food Chem
; 70(3): 736-750, 2022 Jan 26.
Article
in English
| MEDLINE | ID: mdl-35019274
17.
Impact of enzymatic pre-treatment on composition of nutrients and phytochemicals of canola (Brassica napus) oil press residues.
Food Chem
; 387: 132911, 2022 Sep 01.
Article
in English
| MEDLINE | ID: mdl-35427863
18.
Phenolic compound profiles in Finnish apple (Malus × domestica Borkh.) juices and ciders fermented with Saccharomyces cerevisiae and Schizosaccharomyces pombe strains.
Food Chem
; 373(Pt B): 131437, 2022 Mar 30.
Article
in English
| MEDLINE | ID: mdl-34749087
19.
Sensory and chemical characterization of Chinese bog bilberry wines using Check-all-that-apply method and GC-Quadrupole-MS and GC-Orbitrap-MS analyses.
Food Res Int
; 151: 110809, 2022 01.
Article
in English
| MEDLINE | ID: mdl-34980368
20.
Baltic herring (Clupea harengus membras) protein isolate produced using the pH-shift process and its application in food models.
Food Res Int
; 158: 111578, 2022 08.
Article
in English
| MEDLINE | ID: mdl-35840263