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Year | Number of Results |
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2017 | 1 |
2018 | 1 |
2019 | 1 |
2020 | 1 |
2021 | 2 |
2023 | 1 |
2024 | 0 |
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Page 1
The Stability of Phenolic Compounds in Fruit, Berry, and Vegetable Purees Based on Accelerated Shelf-Life Testing Methodology.
Foods. 2023 Apr 25;12(9):1777. doi: 10.3390/foods12091777.
Foods. 2023.
PMID: 37174315
Free PMC article.
The Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Estonian Honeys.
Kivima E, Tanilas K, Martverk K, Rosenvald S, Timberg L, Laos K.
Kivima E, et al. Among authors: rosenvald s.
Foods. 2021 Mar 1;10(3):511. doi: 10.3390/foods10030511.
Foods. 2021.
PMID: 33804333
Free PMC article.
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Impact of lactic acid fermentation on sensory and chemical quality of dairy analogues prepared from lupine (Lupinus angustifolius L.) seeds.
Laaksonen O, Kahala M, Marsol-Vall A, Blasco L, Järvenpää E, Rosenvald S, Virtanen M, Tarvainen M, Yang B.
Laaksonen O, et al. Among authors: rosenvald s.
Food Chem. 2021 Jun 1;346:128852. doi: 10.1016/j.foodchem.2020.128852. Epub 2020 Dec 10.
Food Chem. 2021.
PMID: 33476950
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The effects of apple variety, ripening stage, and yeast strain on the volatile composition of apple cider.
Rosend J, Kuldjärv R, Rosenvald S, Paalme T.
Rosend J, et al. Among authors: rosenvald s.
Heliyon. 2019 Jun 12;5(6):e01953. doi: 10.1016/j.heliyon.2019.e01953. eCollection 2019 Jun.
Heliyon. 2019.
PMID: 31211267
Free PMC article.
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Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferences.
Kortesniemi M, Rosenvald S, Laaksonen O, Vanag A, Ollikka T, Vene K, Yang B.
Kortesniemi M, et al. Among authors: rosenvald s.
Food Chem. 2018 Apr 25;246:351-359. doi: 10.1016/j.foodchem.2017.10.069. Epub 2017 Oct 12.
Food Chem. 2018.
PMID: 29291860
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