Rickard Öste (Former)
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- 2007
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Mark
Improved iron bioavailability in an oat-based beverage: the combined effect of citric acid addition, dephytinization and iron supplementation
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- Contribution to journal › Article
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Mark
Molar mass and rheological characterisation of an exopolysaccharide from Pediococcus damnosus 2.6
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- Contribution to journal › Article
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Mark
Nutritional properties of oat-based beverages as affected by processing and storage
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- Contribution to journal › Article
- 2006
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Mark
Short-chain fatty acid formation in the hindgut of rats fed native and fermented oat fibre concentrates
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- Contribution to journal › Article
- 2005
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Mark
Fermented, ropy, oat-based products reduce cholesterol levels and stimulate the bifidobacteria flora in humans
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- Contribution to journal › Article
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Mark
Growth and exopolysaccharide formation by Pediococcus damnosus 2.6 in beta-glucan suspensions of oat and barley
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- Contribution to journal › Article
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Mark
Dietary fibre in fermented oat and barley beta-glucan rich concentrates
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- Contribution to journal › Article
- 2004
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Mark
Solid-state characteristics and redispersible properties of powders formed by spray-drying and freeze-drying cereal dispersions of varying (1→3,1→4)--glucan content
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- Contribution to journal › Article
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Mark
Complex formation in aqueous medium of partially hydrolysed oat cereal proteins with sodium stearoyl-2 lactylate (SSL) lipid surfactant and implications for bile acids activity
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- Contribution to journal › Article
- 2003
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Mark
Comparison of growth characteristics and exopolysaccharide formation of two lactic acid bacteria strains, Pediococcus damnosus 2.6 and Lactobacillus brevis G-77, in an oat-based, non-dairy medium.
(
- Contribution to journal › Article