Food and Function, 2042-6496

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  1. 2018
  2. 2016
  3. Malondialdehyde and 4-hydroxy-2-hexenal are formed during dynamic gastrointestinal in vitro digestion of cod liver oils

    Larsson, K., Cecilia Tullberg, Alminger, M., Havenaar, R. & Undeland, I., 2016 Aug 10, In : Food & Function. 7, 8, p. 3458-67 10 p.

    Research output: Contribution to journalArticle

  4. Formation of reactive aldehydes (MDA, HHE, HNE) during the digestion of cod liver oil: comparison of human and porcine in vitro digestion models

    Cecilia Tullberg, Larsson, K., Carlsson, N-G., Comi, I., Scheers, N., Vegarud, G. & Undeland, I., 2016 Mar, In : Food & Function. 7, 3, p. 1401-12 12 p.

    Research output: Contribution to journalArticle

  5. An improved course of glycaemia after a bread based breakfast is associated with beneficial effects on acute and semi-acute markers of appetite.

    Ekström, L., Björck, I. & Östman, E., 2016, In : Food & Function. 7, 2, p. 1040-1047

    Research output: Contribution to journalArticle

  6. 2015
  7. Heat-induced aggregation of thylakoid membranes affect their interfacial properties.

    Karolina Östbring, Marilyn Rayner, Albertsson, P-Å. & Charlotte Erlanson-Albertsson, 2015, In : Food & Function. 6, 4, p. 1310-1318

    Research output: Contribution to journalArticle

  8. 2014
  9. The effect of heat treatment of thylakoids on their ability to inhibit in vitro lipase/co-lipase activity.

    Karolina Östbring, Marilyn Rayner, Ingegerd Sjöholm, Otterström, J., Albertsson, P-Å., Emek, S. C. & Charlotte Erlanson-Albertsson, 2014, In : Food & Function. 5, 9, p. 2157-2165

    Research output: Contribution to journalArticle

  10. 2013
  11. On the possibility to affect the course of glycaemia, insulinaemia, and perceived hunger/satiety to bread meals in healthy volunteers.

    Ekström, L., Björck, I. & Östman, E., 2013, In : Food & Function. 4, 4, p. 522-529

    Research output: Contribution to journalArticle