Ingegerd Sjöholm

Senior Advisor
Fler filtreringsmöjligheter
  1. 2021
  2. 2020
  3. 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 apr, I: Journal of Food Process Engineering. 43, 4, e13377.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  4. Concentration of citrus fruit juices in membrane pouches with solar energy Part 1: How solar drying setup and juice pretreatment determine the drying flux

    Randi Phinney, Lucas D. Tivana, Ingegerd Sjöholm, Karolina Östbring, Imaculada Jeje, Deize Guibundana & Marilyn Rayner, 2020, I: Journal of Food Process Engineering. 43, 1, e13335.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  5. 2019
  6. 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, I: PLoS ONE. 14, 7, e0220138.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  7. 2018
  8. 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 maj 1, I: Nutrients. 10, 5, 550.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  9. Kinetics of available lysine in stored commercial skim milk powder at moderate temperatures

    Kataneh Aalaei, Marilyn Rayner & Ingegerd Sjöholm, 2018, I: International Journal of Food Science and Technology. 53, 9, s. 2159-2165

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  10. 2017
  11. 2016
  12. Storage stability of freeze-dried, spray-dried and drum-dried skim milk powders evaluated by available lysine

    Kataneh Aalaei, Marilyn Rayner & Ingegerd Sjöholm, 2016 nov 1, I: LWT - Food Science and Technology. 73, s. 675-682 8 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  13. 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, I: Food Chemistry. 196, s. 815-820

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  14. 2015
  15. 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, I: Agricultural and Food Science. 24, 4, s. 273-288

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: KonferensbidragKonferenspaper, ej i proceeding/ej förlagsutgivet

  17. 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, I: Drying Technology. 33, 8, s. 887-895

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  18. 2014
  19. 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, I: Food & Function. 5, 9, s. 2157-2165

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  20. 2013
  21. Dietary fiber, organic acids and minerals in selected wild edible fruits of Mozambique.

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  22. Proximate analysis of five wild fruits of mozambique.

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  24. 2012
  25. Osmotic processing: Effects of osmotic medium composition on the kinetics and texture of apple tissue

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  26. 2011
  27. 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, I: Journal of the Science of Food and Agriculture. 91, 12, s. 2140-2145

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  28. 2010
  29. Acrylamide in crisps: Effect of blanching studied on long-term stored potato clones

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  30. Post harvest improvement of zeaxanthin content of vegetables

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  31. 2008
  32. Acrylamide in home-prepared roasted potatoes

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  33. 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, I: Molecular Nutrition and Food Research. 52, 3, s. 313-321

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  34. Heterocyclic amine formation during frying of frozen beefburgers

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  35. 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, I: Journal of Agricultural and Food Chemistry. 56, 15, s. 6180-6184

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  36. 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, I: Journal of the Science of Food and Agriculture. 88, 2, s. 305-312

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  37. 2007
  38. An experimental set-up for studying acrylamide formation in potato crisps

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  39. Effect of long-term storage and blanching pre-treatments on the osmotic dehydration kinetics of carrots (Daucus carota L. cv. Nerac)

    Mayra Paredes Escobar, Federico Gomez, Lars Wadsö, Jenny Ruales Najera & Ingegerd Sjöholm, 2007, I: Journal of Food Engineering. 81, 2, s. 313-317

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  40. 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, I: Postharvest Biology and Technology. 43, 1, s. 151-157

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  41. 2006
  42. 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, I: Journal of Food Engineering. 74, 1, s. 1-12

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  43. 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. (red.). Research Signpost, s. 41-58

    Forskningsoutput: Kapitel i bok/rapport/Conference proceedingKapitel samlingsverk

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

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

    Forskningsoutput: KonferensbidragKonferenspaper, ej i proceeding/ej förlagsutgivet

  45. 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, I: Journal of Food Engineering. 76, 2, s. 169-178

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  46. The mechanisms controlling heat and mass transfer on frying of beefburgers in a double-sided pan fryer

    Bea Kovácsné Oroszvári, Elena Bayod, Ingegerd Sjöholm & Eva Tornberg, 2006, I: Industries alimentaires et agricoles (Ind. aliment. agric.). 123, 4-5, s. 18-21

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  47. 2005
  48. Accelerated storage and isothermal microcalorimetry as methods of predicting carrot juice shelf-life

    Charlotte Alklint, Lars Wadsö & Ingegerd Sjöholm, 2005, I: Journal of the Science of Food and Agriculture. 85, 2, s. 281-285

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  49. 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), s. 1977-1982

    Forskningsoutput: Kapitel i bok/rapport/Conference proceedingKonferenspaper i proceeding

  50. 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, I: Food Research International. 38, 1, s. 29-36

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  51. 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).

    Forskningsoutput: KonferensbidragKonferenspaper, ej i proceeding/ej förlagsutgivet

  52. The mechanisms controlling heat and mass transfer on frying of beefburgers. Part 2: The influence of the pan temperature and patty diameter

    Bea Kovácsné Oroszvári, Elena Bayod, Ingegerd Sjöholm & Eva Tornberg, 2005, I: Journal of Food Engineering. 71, 1, s. 18-27

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  53. Tissue damage in heated carrot slices. Comparing mild hot water blanching and infrared heating

    Federico Gomez, R T Toledo & Ingegerd Sjöholm, 2005, I: Journal of Food Engineering. 67, 4, s. 381-385

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  54. 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, I: Industrie Alimentari. 44, 450, s. 841-846

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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