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Akademický článek

Lipophilic and Hydrophilic Metabolites as Descriptors of Different Coffee Beverages.

Autor: Ollennu-Chuasam P; Food Sciences, Department of Life Technologies, University of Turku, Turku 20014, Finland., Ahmed H; Food Sciences, Department of Life Technologies, University of Turku, Turku 20014, Finland., Koistinen V; Food Sciences, Department of Life Technologies, University of Turku, Turku 20014, Finland.; Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio 70211, Finland., Hanhineva K; Food Sciences, Department of Life Technologies, University of Turku, Turku 20014, Finland.; Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio 70211, Finland., Linderborg KM; Food Sciences, Department of Life Technologies, University of Turku, Turku 20014, Finland., Suomela JP; Food Sciences, Department of Life Technologies, University of Turku, Turku 20014, Finland.

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2024 Jul 24; Vol. 72 (29), pp. 16461-16474. Date of Electronic Publication: 2024 Jul 10.

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Akademický článek

Flavonoid diversity in bitter and debittered seeds of Andean lupin (Lupinus mutabilis Sweet).

Autor: Tian Y; Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland., Cortés-Avendaño P; Facultad de Industrias Alimentarias, Innovative Technology, Food and Health Research Group, Universidad Nacional Agraria La Molina-UNALM, Av. La Molina s/n, Lima, Peru., Yang B; Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland., Glorio-Paulet P; Food Chemistry and Biochemistry Associated with Food Safety and Stability Group, Instituto de Investigación de Bioquímica y Biología Molecular (UNALM-IIBBM), Av. La Molina s/n, Lima, Peru., Repo-Carrasco-Valencia R; Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos (CIINCA), Universidad Nacional Agraria La Molina-UNALM, Av. La Molina s/n, Lima, Peru., Suomela JP; Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland. Electronic address: jusuom@utu.fi.

Publikováno v: Food chemistry [Food Chem] 2024 Jun 01; Vol. 442, pp. 138411. Date of Electronic Publication: 2024 Jan 24.

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Akademický článek

Oxidative stability, oxidation pattern and α-tocopherol response of docosahexaenoic acid (DHA, 22:6n-3)-containing triacylglycerols and ethyl esters.

Autor: Ahonen E; Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Turku, Finland., Damerau A; Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Turku, Finland., Suomela JP; Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Turku, Finland., Kortesniemi M; Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Turku, Finland., Linderborg KM; Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Turku, Finland. Electronic address: kaisa.linderborg@utu.fi.

Publikováno v: Food chemistry [Food Chem] 2022 Sep 01; Vol. 387, pp. 132882. Date of Electronic Publication: 2022 Apr 03.

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Akademický článek

Supercritical CO 2 Extraction of Triterpenoids from Chaga Sterile Conk of Inonotus obliquus .

Autor: Huynh N; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Itäinen Pitkäkatu 4, 20520 Turku, Finland., Beltrame G; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Itäinen Pitkäkatu 4, 20520 Turku, Finland., Tarvainen M; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Itäinen Pitkäkatu 4, 20520 Turku, Finland., Suomela JP; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Itäinen Pitkäkatu 4, 20520 Turku, Finland., Yang B; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Itäinen Pitkäkatu 4, 20520 Turku, Finland.

Publikováno v: Molecules (Basel, Switzerland) [Molecules] 2022 Mar 14; Vol. 27 (6). Date of Electronic Publication: 2022 Mar 14.

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Akademický článek

Profile and Content of Residual Alkaloids in Ten Ecotypes of Lupinus mutabilis Sweet after Aqueous Debittering Process.

Autor: Cortés-Avendaño P; Universidad Nacional Agraria La Molina-UNALM, Av. La Molina s/n, Lima, Peru.; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014, Turku, Finland., Tarvainen M; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014, Turku, Finland., Suomela JP; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014, Turku, Finland. jusuom@utu.fi., Glorio-Paulet P; Universidad Nacional Agraria La Molina-UNALM, Av. La Molina s/n, Lima, Peru., Yang B; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014, Turku, Finland., Repo-Carrasco-Valencia R; Universidad Nacional Agraria La Molina-UNALM, Av. La Molina s/n, Lima, Peru.

Publikováno v: Plant foods for human nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2020 Jun; Vol. 75 (2), pp. 184-191.

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Akademický článek

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

Autor: Multari S; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland., Marsol-Vall A; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland., Heponiemi P; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland., Suomela JP; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland., Yang B; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.. Electronic address: baoru.yang@utu.fi.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2019 Aug; Vol. 122, pp. 318-329. Date of Electronic Publication: 2019 Apr 11.

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