Meat oxidation - mechanisms and influence on quality and safety of meat products

by Tõnu Püssa
Published 2014-06-01

Review: food supplements – useful, useless or hazardous?

by Tõnu Püssa
Published 2017-12-01

Changes in Polyphenols Contents and Antioxidant Capacities of Organically and Conventionally Cultivated Tomato (Solanum lycopersicum L.) Fruits during Ripening

by Dea Anton, Ingrid Bender, Tanel Kaart, Mati Roasto, Marina Heinonen, Anne Luik, Tõnu Püssa
Published 2017-01-01

Valorization of Wild Apple (<i>Malus</i> spp.) By-Products as a Source of Essential Fatty Acids, Tocopherols and Phytosterols with Antimicrobial Activity

by Vitalijs Radenkovs, Jorens Kviesis, Karina Juhnevica-Radenkova, Anda Valdovska, Tõnu Püssa, Maris Klavins, Inese Drudze
Published 2018-10-01

Blood serum metabolome of atopic dermatitis: Altered energy cycle and the markers of systemic inflammation.

by Aigar Ottas, Dmytro Fishman, Tiia-Linda Okas, Tõnu Püssa, Peeter Toomik, Aare Märtson, Külli Kingo, Ursel Soomets
Published 2017-01-01

Chemical constituents and biological activities of Balanophora fungosa varietas globosa growing in Vietnam, as well as comparative chromatography with some species of the genus Bal...

by Nguyen Tien Dat, Nguyen Quang Hung, Mihkel Ilisson, Nguyen Thi Luyen, Tõnu Püssa, Ain Raal, Linda Rusalepp, Nguyen Thanh Tung
Published 2021-01-01