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- 2024
-
Mark
A sense of seaweed : Consumer liking of bread and spreads with the addition of four different species of northern European seaweeds. A pilot study among Swedish consumers.
(
- Contribution to journal › Article
-
Mark
Savouring the sea: Production and consumption of future seaweed foods
2024)(
- Thesis › Doctoral thesis (compilation)
- 2023
-
Mark
Characterization of high Arabinoxylan oat lines identified from a mutagenized oat population
(
- Contribution to journal › Article
-
Mark
Analysing Diet Composition and Food Insecurity by Socio-Economic Status in Secondary African Cities
2023) p.191-230(
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
Chemical food safety of seaweed : Species, spatial and thallus dependent variation of potentially toxic elements (PTEs) and techniques for their removal
2023) In Journal of Applied Phycology(
- Contribution to journal › Article
-
Mark
High moisture meat analogues from hemp – The effect of co-extrusion with wheat gluten and chickpea proteins on the textural properties and sensorial attributes
(
- Contribution to journal › Article
-
Mark
Learning outcomes - A driver for sustainability? A case study from the NextFood project
(
- Contribution to conference › Paper, not in proceeding
-
Mark
A randomized trial involving a multifunctional diet reveals systematic lipid remodeling and improvements in cardiometabolic risk factors in middle aged to aged adults
(
- Contribution to journal › Article
-
Mark
Influence of the Food Matrix on the Digestibility and Metabolic Responses to Starchy Foods
2023) p.291-322(
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
Whole Unripe Plantain Flour as Unconventional Carbohydrate Source to Prepare Gluten-Free Pasta with High Dietary Fiber Content and Reduced Starch Hydrolysis
2023) In Starch/Staerke(
- Contribution to journal › Article