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- 2003
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Mark
Improvement of the metabolic features of bread by use of organic acids
2003) New functional ingredients and foods(
- Contribution to conference › Abstract
-
Mark
Improvement of the metabolic features of bread by use of organic acids
2003) New functional ingredients and foods(
- Contribution to conference › Abstract
- 2002
-
Mark
Mechanisms behind the glucose and insulin lowering effect of cereal products containing lactic acid
2002) 28th Nordic Cereal Congress “Cereals for a healthy life”(
- Contribution to conference › Abstract
-
Mark
On the effect of lactic acid on blood glucose and insulin responses to cereal products: Mechanistic studies in healthy subjects and in vitro
(
- Contribution to journal › Article
-
Mark
Förbättring av brödprodukters metabola egenskaper med organiska syror
2002) Functional Food Science; Forskning för folkhälsa och prevention, 2002(
- Contribution to conference › Abstract
-
Mark
Mjölkprodukters effekt på blodsocker- och insulinsvar efter måltid
2002) Functional Food Science; Forskning för folkhälsa och prevention, 2002(
- Contribution to conference › Abstract
-
Mark
Förbättring av brödprodukters metabola egenskaper med organiska syror
2002) Livsmedelsforskardagarna, 2002(
- Contribution to conference › Abstract
- 1998
-
Mark
Ribosomes and subunits from Escherichia coli studied by asymmetrical flow field-flow fractionation
1998)(
- Thesis › Doctoral thesis (compilation)