Olof Mårtensson (Former)

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2005
Mark Fermented, ropy, oat-based products reduce cholesterol levels and stimulate the bifidobacteria flora in humans
Mårtensson, Olof ^LU ; Biörklund, Maria ^LU ; Lambo, Adele ^LU ; Duenas-Chasco, M ; Irastorza, A ; Holst, Olle ^LU ; Norin, E ; Welling, G ; Öste, Rickard ^LU and Önning, Gunilla ^LU (2005) In Nutrition Research 25(5). p.429-442
- Contribution to journal › Article
2003
Mark Development of an oat-based sour milk-like product
Mårtensson, Olof ^LU ; Haskå, Lina ^LU ; Duenas-Chasco, M ; Irastorza, A ; Öste, Rickard ^LU and Holst, Olle ^LU (2003) In Advances in Food Sciences 25(3). p.100-106
- Contribution to journal › Article
2002
Mark Effects of fermented, ropy, non-dairy, oat-based products on serum lipids and the faecal excretion of cholesterol and short chain fatty acids in germfree and conventional rats
Mårtensson, Olof ^LU ; Duenas-Chasco, M ; Irastorza, A ; Holst, Olle ^LU ; Rudling, M ; Norin, E ; Midtvedt, T and Öste, Rickard ^LU (2002) In Nutrition Research 22(12). p.1461-1473
- Contribution to journal › Article
Mark A Fermented, Ropy, Non-Dairy Oat Product Based on the Exopolysaccharide-Producing Strain Pediococcus damnosus
Mårtensson, Olof ^LU ; J, Staaf ; M, Duenas-Chasco ; A, Irastorza ; Öste, Rickard ^LU and Holst, Olle ^LU (2002) In Advances in Food Sciences 24(1). p.4-11
- Contribution to journal › Article
Mark Lactic acid bacteria fermentations in oat-based suspensions
Mårtensson, Olof ^LU (2002)
- Thesis › Doctoral thesis (compilation)
Mark Texture promoting capacity and EPS formation by lactic acid bacteria in three different oat-based non-dairy media
Mårtensson, Olof ^LU ; Öste, Rickard ^LU and Holst, Olle ^LU (2002) In European Food Research and Technology 214(3). p.232-236
- Contribution to journal › Article
Mark The effect of yoghurt culture on the survival of probiotic bacteria in oat-based, non-dairy products
Mårtensson, Olof ^LU ; Öste, Rickard ^LU and Holst, Olle ^LU (2002) In Food Research International 35(8). p.775-784
- Contribution to journal › Article