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Oenology / Food and drink / Anthocyanidins / Wine / Berries / Anthocyanin / Phenolic content in wine / Copigmentation / Grape / Chemistry / Phenolic compounds in wine / Pigmentation


Document Date: 2013-01-14 08:33:43

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File Size: 655,94 KB

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City

Lausanne / Helsinki / /

Country

United States / Finland / /

Facility

University of Helsinki / hall B2 / Microbiology University of Helsinki Helsinki / Analytical Chemistry University of Salamanca Salamanca / Technology Oregon State University / University of Helsinki Department / /

IndustryTerm

natural food / food point of view / food science research / food chemistry research / food products / berry products / chemical behavior / food / /

Movie

Quality of life / /

Organization

Professor Vieno Piironen Department of Applied Chemistry / Graduate School / Department of Applied Chemistry and Microbiology / Faculty of Agriculture and Forestry / University of Helsinki Department of Applied Chemistry and Microbiology Food Chemistry Division Helsinki / Ministry of Agricultural and Forestry / Analytical Chemistry University of Salamanca Salamanca / Finnish Association of the Academic Agronomists / Finland Professor Celestino Santos-Buelga Department / Commission of the European Communities / Food Chemistry Division / Professor Marina Heinonen Department of Applied Chemistry / University of Helsinki / Professor Ronald Wrolstad Department of Food Science and Technology Oregon State University Oregon / Magnus Ehrnrooth Foundation / Applied Chemistry and Microbiology University of Helsinki Helsinki / /

Person

Iko / Marina Heinonen / Juha / Berry Juice / Mikko Vahermo / Marjukka Mäkinen / Vieno Piironen / Pirjo Mattila / Pekka Lehtinen / Jari Yli-Kauhaluoma / Celestino Santos-Buelga / Kirsti Risunen / Eeva / Anu Kaukovirta-Norja / /

Position

author / Supervisor / food chemist / Professor / technician / main author / /

Technology

PDF / /

SocialTag