Ingegerd Sjöholm

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  1. 2020
  2. Concentration of citrus fruit juices in membrane pouches with solar energy Part 2: How solar drying setup and juice pretreatment determine the microbiological quality

    Randi Phinney, Lucas Daniel Tivana, Karolina Östbring, Ingegerd Sjöholm, Gayatri Dhulappanavar, Imaculada Jeje, Deize Guibundana & Marilyn Rayner, 2020 Jan, In : Journal of Food Process Engineering. e13377.

    Research output: Contribution to journalArticle

  3. 2019
  4. Early and advanced stages of Maillard reaction in infant formulas: Analysis of available lysine and carboxymethyl-lysine

    Kataneh Aalaei, Ingegerd Sjöholm, Marilyn Rayner, Cristina Teixeira & Eden Tareke, 2019 Jul 24, In : PLoS ONE. 14, 7, e0220138.

    Research output: Contribution to journalArticle

  5. Chemical methods and techniques to monitor early Maillard reaction in milk products; A review

    Kataneh Aalaei, Marilyn Rayner & Ingegerd Sjöholm, 2019, In : Critical Reviews in Food Science and Nutrition. 59, 12, p. 1829-1839 11 p.

    Research output: Contribution to journalReview article

  6. 2018
  7. Daily intake of milk powder and risk of celiac disease in early childhood: A nested case-control study

    Elin M. Hård af Segerstad, Hye Seung Lee, Carin Andrén Aronsson, Jimin Yang, Ulla Uusitalo, Ingegerd Sjöholm, Marilyn Rayner, Kalle Kurppa, Suvi M. Virtanen, Jill M. Norris, Daniel Agardh & TEDDY Study Group TEDDY Study Group, 2018 May 1, In : Nutrients. 10, 5, 550.

    Research output: Contribution to journalArticle

  8. 2017
  9. 2016
  10. Application of a dye-binding method for the determination of available lysine in skim milk powders.

    Kataneh Aalaei, Marilyn Rayner, Eden Tareke & Ingegerd Sjöholm, 2016, In : Food Chemistry. 196, p. 815-820

    Research output: Contribution to journalArticle

  11. 2015
  12. Effect of storage time and temperature on stability of bioactive compounds in aseptically packed beverages prepared from rose hips and sea buckthorn berries

    Staffan C. Andersson, Anders Ekholm, Eva Johansson, Marie E. Olsson, Ingegerd Sjöholm, Lena Nyberg, Annika Nilsson & Kimmo Rumpunen, 2015, In : Agricultural and Food Science. 24, 4, p. 273-288

    Research output: Contribution to journalArticle

  13. Solar assisted pervaporation (SAP) for preserving and utilizing fruits in developing countries

    R Phinney, M Rayner, I Sjöholm, L Tivana & P Dejmek, 2015.

    Research output: Contribution to conferencePaper, not in proceeding

  14. The Loss of Aroma Components of the Fruit of Vangueria infausta L. (African Medlar) After Convective Drying

    Rui Ráice, Eulália Chiau, Ingegerd Sjöholm & Björn Bergenståhl, 2015, In : Drying Technology. 33, 8, p. 887-895

    Research output: Contribution to journalArticle

  15. 2014
  16. The effect of heat treatment of thylakoids on their ability to inhibit in vitro lipase/co-lipase activity.

    Karolina Östbring, Marilyn Rayner, Ingegerd Sjöholm, Jennie Otterström, Per-Åke Albertsson, Sinan Cem Emek & Charlotte Erlanson-Albertsson, 2014, In : Food & Function. 5, 9, p. 2157-2165

    Research output: Contribution to journalArticle

  17. 2013
  18. Dietary fiber, organic acids and minerals in selected wild edible fruits of Mozambique.

    Telma Magaia, Amália Uamusse, Ingegerd Sjöholm & Kerstin Skog, 2013, In : SpringerPlus. 2, 1, 88.

    Research output: Contribution to journalArticle

  19. Proximate analysis of five wild fruits of mozambique.

    Telma Magaia, Amália Uamusse, Ingegerd Sjöholm & Kerstin Skog, 2013, In : Scientific World Journal. 2013, 601435.

    Research output: Contribution to journalArticle

  20. Softening of dried Vangueria infausta (African medlar) using maltodextrin and sucrose

    Eulália Chiau, Jose Da Cruz Francisco, Björn Bergenståhl & Ingegerd Sjöholm, 2013, In : African Journal of Food Science. 7, 10, p. 382-391

    Research output: Contribution to journalArticle

  21. 2012
  22. Osmotic processing: Effects of osmotic medium composition on the kinetics and texture of apple tissue

    Nikolaos E. Mavroudis, Michael J. Gidley & Ingegerd Sjöholm, 2012, In : Food Research International. 48, 2, p. 839-847

    Research output: Contribution to journalArticle

  23. 2011
  24. Effect of steam cooking on the residual enzymatic activity of potatoes cv. Agria

    Laura Alessandrini, Santina Romani, Pietro Rocculi, Ingegerd Sjöholm & Marco Dalla Rosaa, 2011, In : Journal of the Science of Food and Agriculture. 91, 12, p. 2140-2145

    Research output: Contribution to journalArticle

  25. 2010
  26. Acrylamide in crisps: Effect of blanching studied on long-term stored potato clones

    Gunilla Viklund, Kerstin M. Olsson, Ingegerd Sjöholm & Kerstin Skog, 2010, In : Journal of Food Composition and Analysis. 23, 2, p. 194-198

    Research output: Contribution to journalArticle

  27. Post harvest improvement of zeaxanthin content of vegetables

    Maria Clausén, Siyu Huang, Sinan Cem Emek, Ingegerd Sjöholm & Hans-Erik Åkerlund, 2010, In : Journal of Food Engineering. 98, 2, p. 192-197

    Research output: Contribution to journalArticle

  28. 2008
  29. Acrylamide in home-prepared roasted potatoes

    Kerstin Skog, Gunilla Viklund, K Olsson & Ingegerd Sjöholm, 2008, In : Molecular Nutrition and Food Research. 52, 3, p. 307-312

    Research output: Contribution to journalArticle

  30. A study on the use of empirical models to predict the formation of acrylamide in potato crisps

    Jeroen J Knol, Gunilla Viklund, Jozef P H Linssen, Ingegerd Sjöholm, Kerstin Skog & Martinus A J S van Boekel, 2008, In : Molecular Nutrition and Food Research. 52, 3, p. 313-321

    Research output: Contribution to journalArticle

  31. Heterocyclic amine formation during frying of frozen beefburgers

    Elna Hallgard, Bea Kovácsné Oroszvári, Eva Tornberg, Ingegerd Sjöholm & Kerstin Skog, 2008, In : International Journal of Food Science & Technology. 43, 1, p. 62-68

    Research output: Contribution to journalArticle

  32. Impact of harvest year on amino acids and sugars in potatoes and effect on acrylamide formation during frying

    Gunilla Viklund, K Olsson, Ingegerd Sjöholm & Kerstin Skog, 2008, In : Journal of Agricultural and Food Chemistry. 56, 15, p. 6180-6184

    Research output: Contribution to journalArticle

  33. Variety and storage conditions affect the precursor content and amount of acrylamide in potato crisp

    Gunilla Viklund, Ingegerd Sjöholm, Kerstin Skog & Kerstin M Olsson, 2008, In : Journal of the Science of Food and Agriculture. 88, 2, p. 305-312

    Research output: Contribution to journalArticle

  34. 2007
  35. An experimental set-up for studying acrylamide formation in potato crisps

    Gunilla Viklund, Fernando Mendoza, Ingegerd Sjöholm & Kerstin Skog, 2007, In : LWT - Food Science and Technology. 40, 6, p. 1066-1071

    Research output: Contribution to journalArticle

  36. Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoes

    Pietro Rocculi, Federico Gomez, Fernando Mendoza, Lars Wadsö, Santina Romani, Marco Dalla Rosa & Ingegerd Sjöholm, 2007, In : Postharvest Biology and Technology. 43, 1, p. 151-157

    Research output: Contribution to journalArticle

  37. 2006
  38. Permeability and mass transfer as a function of the cooking temperature during the frying of beefburgers

    B K Oroszvari, C Sofia Rocha, Ingegerd Sjöholm & Eva Tornberg, 2006, In : Journal of Food Engineering. 74, 1, p. 1-12

    Research output: Contribution to journalArticle

  39. Principles of Postharvest Physiology Applied to the Minimal Processing of Biological Materials

    Federico Gomez, Ingegerd Sjöholm, Lars Wadsö, Allan Rasmusson, Susanne Widell & Karl Kaack, 2006, Advances in Postharvest Technologies for Horticultural Crops. Noureddine, B. & Norio, S. (eds.). Research Signpost, p. 41-58

    Research output: Chapter in Book/Report/Conference proceedingBook chapter

  40. The mechanisms controlling heat and mass transfer on frying of beefburgers

    Bea Kovácsné Oroszvári, Elena Bayod, Ingegerd Sjöholm & Eva Tornberg, 2006, (Submitted) p. 465-466.

    Research output: Contribution to conferencePaper, not in proceeding

  41. The mechanisms controlling heat and mass transfer on frying of beefburgers. III. Mass transfer evolution during frying

    Bea Kovácsné Oroszvári, Elena Bayod, Ingegerd Sjöholm & Eva Tornberg, 2006, In : Journal of Food Engineering. 76, 2, p. 169-178

    Research output: Contribution to journalArticle

  42. 2005
  43. Isothermal calorimetry approach to evaluate the effect of tissue wounding on vegetable metabolism

    Lars Wadsö, FG Galindo, Ingegerd Sjöholm & Pietro Rocculi, 2005, Proceedings of the 5th International Postharvest Symposium, Vols 1-3. International Society for Horticultural Science (ISHS), p. 1977-1982

    Research output: Chapter in Book/Report/Conference proceedingPaper in conference proceeding

  44. On the induction of cold acclimation in carrots (Daucus carota L.) and its influence on storage performance

    Federico Gomez, L Elias, Vassilis Gekas, WB Herppich, M Smallwood, Marianne Sommarin, D Worrall & Ingegerd Sjöholm, 2005, In : Food Research International. 38, 1, p. 29-36

    Research output: Contribution to journalArticle

  45. The mechanisms controlling heat and mass transfer on frying of beef burgers in a double-sided pan fryer

    Bea Kovácsné Oroszvári, Elena Bayod, Ingegerd Sjöholm & Eva Tornberg, 2005, (Submitted).

    Research output: Contribution to conferencePaper, not in proceeding

  46. Use of isothermal calorimetry to monitor and predict quality and shelf-life of minimally processed fruits and vegetables

    P. Rocculi, S. Romani, M. Dalla Rosa, F. G. Galindo, Ingegerd Sjöholm & Lars Wadsö, 2005, In : Industrie Alimentari. 44, 450, p. 841-846

    Research output: Contribution to journalArticle

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