42 results on '"Carlsson, Nils-Gunnar"'
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2. Effect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa
3. Effect of stabilization method and freeze/thaw-aided precipitation on structural and functional properties of proteins recovered from brown seaweed (Saccharina latissima)
4. Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate
5. Aquafeed ingredient production from herring (Clupea harengus) by-products using pH-shift processing: Effect from by-product combinations, protein solubilization-pH and centrifugation force
6. Circulating Linoleic Acid is Associated with Improved Glucose Tolerance in Women after Gestational Diabetes
7. Production of protein extracts from Swedish red, green, and brown seaweeds, Porphyra umbilicalis Kützing, Ulva lactuca Linnaeus, and Saccharina latissima (Linnaeus) J. V. Lamouroux using three different methods
8. Quality of Filleted Atlantic Mackerel (Scomber Scombrus) During Chilled and Frozen Storage: Changes in Lipids, Vitamin D, Proteins, and Small Metabolites, including Biogenic Amines
9. Enzyme pre-treatment of soybean meal: Effects on non-starch carbohydrates, protein, phytic acid, and saponin biotransformation and digestibility in mink ( Neovison vison )
10. Comparative survival and growth performance of European lobster larvae,Homarus gammarus, reared on dry feed and conspecifics
11. Correction: Formation of reactive aldehydes (MDA, HHE, HNE) during the digestion of cod liver oil: comparison of human and porcine in vitro digestion models
12. Herring and chicken/pork meals lead to differences in plasma levels of TCA intermediates and arginine metabolites in overweight and obese men and women
13. Formation of reactive aldehydes (MDA, HHE, HNE) during the digestion of cod liver oil: comparison of human and porcinein vitrodigestion models
14. Assessing phytase activity
15. Phytate, zinc, iron and calcium content of common Bolivian food, and implications for mineral bioavailability
16. Quantification of total fatty acids in microalgae: comparison of extraction and transesterification methods
17. A new approach to measuring vitamin D in human adipose tissue using time-of-flight secondary ion mass spectrometry: A pilot study
18. Dephytinisation of Sangak and Barbari bread made from different extraction rate flours increases iron and zinc bioaccessibility in Caco‐2 cells
19. Degradation of phytate by Pichia kudriavzevii TY13 and Hanseniaspora guilliermondii TY14 in Tanzanian togwa
20. In vitro digestive stability of complexes between gliadin and synthetic blocking peptides
21. Phytate degradation by human gut isolated Bifidobacterium pseudocatenulatum ATCC27919 and its probiotic potential
22. Antioxidative Properties of Press Juice From Herring (Clupea harengus) Against Hemoglobin (Hb) Mediated Oxidation of Washed Cod Mince
23. Antioxidative Properties of Press Juice From Herring (Clupea harengus) Against Hemoglobin (Hb) Mediated Oxidation of Washed Cod Mince
24. myo-Inositol Phosphate Isomers Generated by the Action of a Phytase from a Malaysian Waste-water Bacterium
25. Pathway of phytate dephosphorylation by β-propeller phytases of different origins
26. myo-Inositol phosphate isomers generated by the action of a phytate-degrading enzyme from Klebsiella terrigena on phytate
27. The pathway of dephosphorylation of myo-inositol hexakisphosphate by phytate-degrading enzymes of different Bacillus spp.
28. Pathway of Dephosphorylation of myo-Inositol Hexakisphosphate by Phytases of Legume Seeds
29. Simultaneous and Sensitive Analysis of Cu, Ni, Zn, Co, Mn, and Fe in Food and Biological Samples by Ion Chromatography
30. Stereospecificity of myo-Inositol Hexakisphosphate Dephosphorylation by a Phytate-Degrading Enzyme of Baker's Yeast
31. Rapid Analysis of Inositol Phosphates
32. Production Process for High-Quality Pea-Protein Isolate with Low Content of Oligosaccharides and Phytate
33. Phytate content and phytate degradation by endogenous phytase in pea (Pisum sativum)
34. Stereospecificity of myo-inositol hexakisphosphate dephosphorylation by a phytate-degrading enzyme of Escherichia coli
35. Inositol Hexaphosphate Hydrolysis by Baker's Yeast. Capacity, Kinetics, and Degradation Products
36. Inositol phosphates with different numbers of phosphate groups influence iron absorption in humans
37. High-Performance Chromatographic Separation of Inositol Phosphate Isomers on Strong Anion Exchange Columns
38. Analysis of Inositol Mono- and Diphosphate Isomers Using High-Performance Ion Chromatography and Pulsed Amperometric Detection
39. Determination of Isomers of Inositol Mono- to Hexaphosphates in Selected Foods and Intestinal Contents Using High-Performance Ion Chromatography
40. Reduction in the Levels of Phytate During Wholemeal Bread Making; Effect of Yeast and Wheat Phytases
41. Determination of oligosaccharides in foods, diets, and intestinal contents by high-temperature gas chromatography and gas chromatography/mass spectrometry
42. Degradation Products of Bran Phytate Formed during Digestion in the Human Small Intestine: Effect of Extrusion Cooking on Digestibility
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