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Integrated surface-enhanced Raman spectroscopy and convolutional neural network for quantitative and qualitative analysis of pesticide residues on pericarp
Referentgranskad
DOI
10.1016/j.foodchem.2023.138214
Wang, Xiaotong; Jiang, Shen; Liu, Zhehan; Sun, Xiaomeng; Zhang, Zhe; Quan, Xubin; Zhang, Tian; Kong,...
Food chemistry
2024
Publicationer information ikon
Flavonoid diversity in bitter and debittered seeds of Andean lupin (Lupinus mutabilis Sweet)
Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodchem.2024.138411
Tian Ye, Cortés-Avendaño Paola, Yang Baoru, Glorio-Paulet Patricia, Repo-Carrasco-Valencia Ritva, Su...
Food Chemistry
2024
Publicationer information ikon
Mineral concentrations in milk from cows fed seaweed (Saccharina latissima) under different basal protein supplementation
Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodchem.2022.134315
Qin, Nanbing; Petursdottir, Asta H.; Humphries, David J.; Desnica, Natasa; Newton, Eric E.; Vanhatal...
Food Chemistry
2023
Publicationer information ikon
Variability of carbohydrate composition and pasting properties of oat flakes and oat flours produced by industrial oat milling process – Comparison to non-heat-treated oat flours
Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodchem.2022.134902
Jokinen, Iina; Silventoinen-Veijalainen, Pia; Lille, Martina; Nordlund, Emilia; Holopainen-Mantila, ...
Food Chemistry
2023
Publicationer information ikon
Understanding the effects of chitosan, chia mucilage, levan based composite coatings on the shelf life of sweet cherry
Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodchem.2023.135816
Mujtaba, Muhammad; Ali, Qasid; Yilmaz, Bahar Akyuz; Seckin Kurubas, Mehmet; Ustun, Hayri; Erkan, Mus...
Food Chemistry
2023
Publicationer information ikon
Transformations and antioxidative activities of lignans and stilbenes at high temperatures
Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodchem.2022.134641
Patrik Runeberg; Dmitry Ryabukhin; Lucas Lagerquist; Jani Rahkila; Patrik Eklund
Food Chemistry
2023
Publicationer information ikon
Arabinoxylan supplemented bread:From extraction of fibers to effect of baking, digestion, and fermentation
Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodchem.2023.135660
Zhang, Dongming; Rudjito, Reskandi C.; Pietiainen, Solja; Chang, Shu-Chieh; Idstrom, Alexander; Even...
Food Chemistry
2023
Publicationer information ikon
A comprehensive metabolomics analysis of Torreya grandis nuts with the effective de-astringent treatment during the postharvest ripening stage
Referentgranskad
DOI
10.1016/j.foodchem.2022.133859
Song Lili, Meng Xuecheng, Song Hanbing, Gao Lingling, Gao Yadi, Chen Wenchao, Huan Weiwei, Suo Jinwe...
Food Chemistry
2023
Publicationer information ikon
Effects of fermentation and enzymatic treatment on phenolic compounds and soluble proteins in oil press cakes of canola (Brassica napus)
Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodchem.2022.135339
Tian Ye, Zhou Ying, Kriisa Marie, Anderson Maret, Laaksonen Oskar, Kütt Mary-Liis, Föste Maike, Korz...
Food Chemistry
2023
Publicationer information ikon
Docosahexaenoic acid in regio- and enantiopure triacylglycerols: Oxidative stability and influence of chiral antioxidant
Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodchem.2022.134271
Damerau Annelie, Ahonen Eija, Kortesniemi Maaria, Gudmundsson Haraldur G, Yang Baoru, Haraldsson Gud...
Food Chemistry
2023
Integrated surface-enhanced Raman spectroscopy and convolutional neural network for quantitative and qualitative analysis of pesticide residues on pericarp
Referentgranskad
DOI
10.1016/j.foodchem.2023.138214
2024
Flavonoid diversity in bitter and debittered seeds of Andean lupin (Lupinus mutabilis Sweet)
Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodchem.2024.138411
2024
Mineral concentrations in milk from cows fed seaweed (Saccharina latissima) under different basal protein supplementation
Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodchem.2022.134315
2023
Variability of carbohydrate composition and pasting properties of oat flakes and oat flours produced by industrial oat milling process – Comparison to non-heat-treated oat flours
Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodchem.2022.134902
2023
Understanding the effects of chitosan, chia mucilage, levan based composite coatings on the shelf life of sweet cherry
Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodchem.2023.135816
2023
Transformations and antioxidative activities of lignans and stilbenes at high temperatures
Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodchem.2022.134641
2023
Arabinoxylan supplemented bread:From extraction of fibers to effect of baking, digestion, and fermentation
Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodchem.2023.135660
2023
A comprehensive metabolomics analysis of Torreya grandis nuts with the effective de-astringent treatment during the postharvest ripening stage
Referentgranskad
DOI
10.1016/j.foodchem.2022.133859
2023
Effects of fermentation and enzymatic treatment on phenolic compounds and soluble proteins in oil press cakes of canola (Brassica napus)
Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodchem.2022.135339
2023
Docosahexaenoic acid in regio- and enantiopure triacylglycerols: Oxidative stability and influence of chiral antioxidant
Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodchem.2022.134271
2023
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