Marie Alminger
Marie Alminger
Professor Food science and Nutrition Chalmers University of Technology
E-mail megerősítve itt: chalmers.se
Hivatkozott rá
Hivatkozott rá
A standardised static in vitro digestion method suitable for food–an international consensus
M Minekus, M Alminger, P Alvito, S Ballance, T Bohn, C Bourlieu, ...
Food & function 5 (6), 1113-1124, 2014
INFOGEST static in vitro simulation of gastrointestinal food digestion
A Brodkorb, L Egger, M Alminger, P Alvito, R Assunção, S Ballance, ...
Nature protocols 14 (4), 991-1014, 2019
In Vitro Models for Studying Secondary Plant Metabolite Digestion and Bioaccessibility
M Alminger, AM Aura, T Bohn, C Dufour, SN El, A Gomes, S Karakaya, ...
Comprehensive Reviews in Food Science and Food Safety 13 (4), 413-436, 2014
Mind the gap—deficits in our knowledge of aspects impacting the bioavailability of phytochemicals and their metabolites—a position paper focusing on carotenoids and polyphenols
T Bohn, GJ McDougall, A Alegría, M Alminger, E Arrigoni, AM Aura, ...
Molecular Nutrition & Food Research 59 (7), 1307-1323, 2015
Effects of various traditional processing methods on the all-trans-β-carotene content of orange-fleshed sweet potato
A Bengtsson, A Namutebi, ML Alminger, U Svanberg
Journal of food composition and analysis 21 (2), 134-143, 2008
Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans
M Alminger, C Eklund-Jonsson
European journal of nutrition 47, 294-300, 2008
Stereospecificity of myo-inositol hexakisphosphate dephosphorylation by a phytate-degrading enzyme of Escherichia coli
R Greiner, NG Carlsson, ML Alminger
Journal of biotechnology 84 (1), 53-62, 2000
Identification and properties of myo-inositol hexakisphosphate phosphohydrolases (phytases) from barley (Hordeum vulgare)
R Greiner, KD Jany, ML Alminger
Journal of Cereal Science 31 (2), 127-139, 2000
Production process for high-quality pea-protein isolate with low content of oligosaccharides and phytate
M Fredrikson, P Biot, ML Alminger, NG Carlsson, AS Sandberg
Journal of agricultural and food chemistry 49 (3), 1208-1212, 2001
In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes
S Van Buggenhout, M Alminger, L Lemmens, I Colle, G Knockaert, ...
Trends in Food Science & Technology 21 (12), 607-618, 2010
Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects
L Lemmens, E Tibäck, C Svelander, C Smout, L Ahrné, M Langton, ...
Innovative Food Science & Emerging Technologies 10 (4), 522-529, 2009
High Pressure Homogenization Increases the In Vitro Bioaccessibility of α‐ and β‐Carotene in Carrot Emulsions But Not of Lycopene in Tomato Emulsions
CA Svelander, P Lopez‐Sanchez, PDA Pudney, S Schumm, ...
Journal of Food Science 76 (9), H215-H225, 2011
In vitro bioaccessibility of β-carotene from heat-processed orange-fleshed sweet potato
A Bengtsson, M Larsson Alminger, U Svanberg
Journal of Agricultural and Food Chemistry 57 (20), 9693-9698, 2009
Oxidation of cod liver oil during gastrointestinal in vitro digestion
K Larsson, L Cavonius, M Alminger, I Undeland
Journal of agricultural and food chemistry 60 (30), 7556-7564, 2012
Stereospecificity of myo-Inositol Hexakisphosphate Dephosphorylation by a Phytate-Degrading Enzyme of Baker's Yeast
R Greiner, ML Alminger, NG Carlsson
Journal of agricultural and food chemistry 49 (5), 2228-2233, 2001
Effects of malting on β‐glucanase and phytase activity in barley grain
L Rimsten, AK Haraldsson, R Andersson, M Alminger, AS Sandberg, ...
Journal of the Science of Food and Agriculture 82 (8), 904-912, 2002
Effects of thermal processing on the in vitro bioaccessibility and microstructure of β-carotene in orange-fleshed sweet potato
A Bengtsson, C Brackmann, A Enejder, ML Alminger, U Svanberg
Journal of Agricultural and Food Chemistry 58 (20), 11090-11096, 2010
Processing of tomato: impact on in vitro bioaccessibility of lycopene and textural properties
CA Svelander, EA Tibäck, LM Ahrné, MIBC Langton, USO Svanberg, ...
Journal of the Science of Food and Agriculture 90 (10), 1665-1672, 2010
Reduction of phytate content while preserving minerals during whole grain cereal tempe fermentation
C Eklund-Jonsson, AS Sandberg, ML Alminger
Journal of Cereal Science 44 (2), 154-160, 2006
Formation of malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) in fish and fish oil during dynamic gastrointestinal in vitro digestion
K Larsson, H Harrysson, R Havenaar, M Alminger, I Undeland
Food & function 7 (2), 1176-1187, 2016
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