Alexis Marsol‐Vall

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

Salvatore Multari, Alexis Marsol‐Vall, Paulina Heponiemi et al. · Food Research International · 2019 · 157 citations

Food Chemistry, Lipid Analysis, Lipid Nutrition +6

Effects of different drying temperatures on the content of phenolic compounds and carotenoids in quinoa seeds ( Chenopodium quinoa ) from Finland

Salvatore Multari, Alexis Marsol‐Vall, Marjo Keskitalo et al. · Journal of Food Composition and Analysis · 2018 · 83 citations

Food Chemistry, Phenolic Compounds, Carotenoid +5

Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars

Wenjia He, Shuxun Liu, Paulina Heponiemi et al. · Food Chemistry · 2020 · 60 citations

Food Chemistry, Food Fermentation, Saccharomyces Cerevisiae +9

Ultra performance liquid chromatography analysis to study the changes in the carotenoid profile of commercial monovarietal fruit juices

Antoni Delpino-Rius, Jordi Eras, Alexis Marsol‐Vall et al. · Journal of Chromatography A · 2014 · 57 citations

Food Chemistry, Carotenoid, Carotenoid Profile +8

Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras)

Ella Aitta, Alexis Marsol‐Vall, Annelie Damerau et al. · Foods · 2021 · 55 citations · Full text