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Home storage températures and consumer handling of refrigerated foods in Sweden

Journal of food protection, 2004-11, Vol.67 (11), p.2570-2577

2004

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Consumers' ability to discriminate aflatoxin-contaminated Brazil nuts

Food additives and contaminants, 2005, Vol.22 (1), p.56-64

2005

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Phytate Reduction in Whole Grains of Wheat, Rye, Barley and Oats after Hydrothermal Treatment

Journal of cereal science, 1997-01, Vol.25 (1), p.83-91

1997

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Sour dough fermentation of barley flours with varied content of mixed-linked (1→3), (1→4) β- d-glucans

Food microbiology, 1995, Vol.12 (5), p.363-371

1995

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Degradation of phytate by using varied sources of phytases in an oat-based nutrient solution fermented by Lactobacillus plantarum strain 299 V

Food microbiology, 1995, Vol.12 (6), p.487-495

1995

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Fermentation properties of intestinal strains of Lactobacillus, of a sour dough and of a yoghurt starter culture in an oat-based nutritive solution

Food microbiology, 1992-09, Vol.9 (3), p.197-205

1992

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Effects of flour from different barley varieties on barley sour dough bread

Food quality and preference, 1996-07, Vol.7 (3), p.275-284

1996

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Fermented oatmeal soup — influence of additives on the properties of a nutrient solution for enteral feeding

Food microbiology, 1994, Vol.11 (6), p.505-513

1994

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Effect of fermented oatmeal soup on the cholesterol level and the Lactobacillus colonization of rat intestinal mucosa

Antonie van Leeuwenhoek, 1992-04, Vol.61 (3), p.167-173

1992

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Effects of a small dose of stable fish oil substituted for margarine in bread on plasma phospholipid fatty acids and serum triglycerides

Nutrition research (New York, N.Y.), 1998-09, Vol.18 (9), p.1483-1492

1998

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Influences of lactic acid bacteria on technological, nutritional, and sensory properties of barley sour dough bread

Food quality and preference, 1996-07, Vol.7 (3), p.285-292

1996

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II-22. Sensory properties of barley sour dough bread made from different barley varieties

Food quality and preference, 1996-07, Vol.7 (3), p.341-341

1996

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Effect of fermented oatmeal soup on the cholesterol level and theLactobacillus colonization of rat intestinal mucosa

Antonie van Leeuwenhoek, 1992-04, Vol.61 (3), p.167-173

1992

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Grains – a major source of sustainable protein for health

Nutrition reviews, 2022-05, Vol.80 (6), p.1648-1663

2022

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A Proposed Theoretical Model for Sustainable and Safe Commensality among Older Adults

International journal of environmental research and public health, 2021-01, Vol.18 (3), p.1172

2021

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Fecal microbiota composition affects in vitro fermentation of rye, oat, and wheat bread

Scientific reports, 2023-01, Vol.13 (1), p.99-99, Article 99

2023

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Consumers’ health-related perceptions of bread – Implications for labeling and health communication

Appetite, 2018-02, Vol.121, p.285-293

2018

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Self-reported food safety knowledge and behaviour among Home and Consumer Studies students

Food control, 2016-09, Vol.67, p.265-272

2016

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Adolescents’ sources for food safety knowledge and trust

British food journal (1966), 2018-01, Vol.120 (3), p.549-562

2018

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Food safety at home: Serbian students

British food journal (1966), 2021-10, Vol.123 (11), p.3689-3703

2021

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Different liking but similar healthiness perceptions of rye bread among younger and older consumers in Sweden

Food quality and preference, 2017-10, Vol.61, p.26-37

2017

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Food safety knowledge, sources thereof and self-reported behaviour among university students in Sweden

Food control, 2020, Vol.113, p.107130, Article 107130

2020

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A Structural Equation Model Demonstrating the Relationship between Food Safety Background, Knowledge, Attitudes and Behaviour among Swedish Students

Foods, 2022, Vol.11 (11), p.1595

2022

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Bread consumption patterns in a Swedish national dietary survey focusing particularly on whole-grain and rye bread

Food & nutrition research, 2014-01, Vol.58 (1), p.24024-11

2014

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Best-before date – food storage temperatures recorded by Swedish students

British food journal (1966), 2015-01, Vol.117 (6), p.1764-1776

2015

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Home storage températures and consumer handling of refrigerated foods in Sweden

Consumers' ability to discriminate aflatoxin-contaminated Brazil nuts

Phytate Reduction in Whole Grains of Wheat, Rye, Barley and Oats after Hydrothermal Treatment

Sour dough fermentation of barley flours with varied content of mixed-linked (1→3), (1→4) β- d-glucans

Degradation of phytate by using varied sources of phytases in an oat-based nutrient solution fermented by Lactobacillus plantarum strain 299 V

Fermentation properties of intestinal strains of Lactobacillus, of a sour dough and of a yoghurt starter culture in an oat-based nutritive solution

Effects of flour from different barley varieties on barley sour dough bread

Fermented oatmeal soup — influence of additives on the properties of a nutrient solution for enteral feeding

Effect of fermented oatmeal soup on the cholesterol level and the Lactobacillus colonization of rat intestinal mucosa

Effects of a small dose of stable fish oil substituted for margarine in bread on plasma phospholipid fatty acids and serum triglycerides

Influences of lactic acid bacteria on technological, nutritional, and sensory properties of barley sour dough bread

II-22. Sensory properties of barley sour dough bread made from different barley varieties

Effect of fermented oatmeal soup on the cholesterol level and theLactobacillus colonization of rat intestinal mucosa

Grains – a major source of sustainable protein for health

A Proposed Theoretical Model for Sustainable and Safe Commensality among Older Adults

Fecal microbiota composition affects in vitro fermentation of rye, oat, and wheat bread

Consumers’ health-related perceptions of bread – Implications for labeling and health communication

Self-reported food safety knowledge and behaviour among Home and Consumer Studies students

Adolescents’ sources for food safety knowledge and trust

Food safety at home: Serbian students

Different liking but similar healthiness perceptions of rye bread among younger and older consumers in Sweden

Food safety knowledge, sources thereof and self-reported behaviour among university students in Sweden

A Structural Equation Model Demonstrating the Relationship between Food Safety Background, Knowledge, Attitudes and Behaviour among Swedish Students

Bread consumption patterns in a Swedish national dietary survey focusing particularly on whole-grain and rye bread

Best-before date – food storage temperatures recorded by Swedish students

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