Suomela Jukka-pekka
University Lecturer
Food Chemistry and Food Development
University of Turku
Finland
Biography
Dr. Suomela Jukka-Pekka is a Senior Lecturer in Department of Food Chemistry and Food Development,University of Turku. His current Research focuses on Food Ingredients and Quality Chemistry and Biochemistry of Fats and Oils. His Research Interest includes investigating effects of food components on the safety, sensory properties, and health effects of foods and The qualitative and quantitative analysis of fats, oils and other lipid-soluble bio-active components in foods and The qualitative and quantitative analysis of fats, oils and other lipid-soluble bio-active components in foods.
Research Interest
Investigating effects of food components on the safety, sensory properties, and health effects of foods and The qualitative and quantitative analysis of fats, oils and other lipid-soluble bio-active components in foods and The qualitative and quantitative analysis of fats, oils and other lipid-soluble bio-active components in foods.
Publications
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Suomela JP, Ahotupa M, Kallio H. Triacylglycerol hydroperoxides not detected in pig small intestinal epithelial cells after a diet rich in oxidized triacylglycerols. Lipids. 2005 Apr 1;40(4):349-53.
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Suomela JP, Ahotupa M, Sjövall O, Kurvinen JP, Kallio H. Diet and lipoprotein oxidation: analysis of oxidized triacylglycerols in pig lipoproteins. Lipids. 2004 Jul 1;39(7):639-47.
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Suomela JP, Ahotupa M, Sjövall O, Kurvinen JP, Kallio H. New approach to the analysis of oxidized triacylglycerols in lipoproteins. Lipids. 2004 May 1;39(5):507-12.
