Arja Seppälä

Algae as nutritional and functional food sources: revisiting our understanding

Silage review: Recent advances and future uses of silage additives

Digestibility of silages in relation to their hydroxycinnamic acid content and lignin composition

Silage review: Factors affecting dry matter and quality losses in silages

Forage Legumes for Grazing and Conserving in Ruminant Production Systems

Multiple benefits of legumes for agriculture sustainability: an overview

Effects of additives on the fermentation and aerobic stability of grass silages and total mixed rations

Prediction of legume silage digestibility from various laboratory methods