Annette Almgren

Showing 14 publications

2019

Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate

Vanesa Castro-Alba, Claudia E Lazarte, Daysi Perez-Rea et al
Journal of the Science of Food and Agriculture. Vol. 99 (11), p. 5239-5248
Journal article
2019

Effect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa

Vanesa Castro-Alba, Claudia Eliana Lazarte, Daysi Perez-Rea et al
Food Science and Nutrition. Vol. in Press
Journal article
2017

Bioactivity of Cod and Chicken Protein Hydrolysates before and after in vitro Gastrointestinal Digestion

P. Jamnik, K. Istenic, T. Kostomaj et al
Food Technology and Biotechnology. Vol. 55 (3), p. 360-367
Journal article
2017

Herring and chicken/pork meals lead to differences in plasma levels of TCA intermediates and arginine metabolites in overweight and obese men and women.

ANDREW VINCENT, Otto Savolainen, Partho Sen et al
Molecular nutrition & food research. Vol. 61 (3), p. Art no UNSP 1600400-
Journal article
2015

Postprandial lipid and insulin responses among healthy, overweight men to mixed meals served with baked herring, pickled herring or baked, minced beef

Cecilia Svelander, Britt Gabrielsson, Annette Almgren et al
European Journal of Nutrition. Vol. 54 (6), p. 945-958
Journal article
2015

Phytate, zinc, iron and calcium content of common Bolivian food, and implications for mineral bioavailability

Claudia E Lazarte, Nils-Gunnar Carlsson, Annette Almgren et al
Journal of Food Composition and Analysis. Vol. 39, p. 111-119
Journal article
2014

Proposing a Caco-2/HepG2 cell model for in vitro iron absorption studies

Nathalie Scheers, Annette Almgren, Ann-Sofie Sandberg
Journal of Nutritional Biochemistry. Vol. 25 (7), p. 710-715
Journal article
2013

Improvement of the intestinal Caco-2 cell model for iron absorption studies by the introduction of liver (HepG2) cells

Nathalie Scheers, Annette Almgren, Ann-Sofie Sandberg
FASEB Journal. Vol. 27
Paper in proceedings
2012

Degradation of phytate by Pichia kudriavzevii TY13 and Hanseniaspora guilliermondii TY14 in Tanzanian togwa

Andreas Hellström, Annette Almgren, Nils-Gunnar Carlsson et al
International Journal of Food Microbiology. Vol. 153 (1-2), p. 73-77
Journal article
2012

Dephytinisation of Sangak and Barbari bread made from different extraction rate flours increases iron and zinc bioaccessibility in Caco-2 cells

Soodeh Shockravi, Annette Almgren, Nils-Gunnar Carlsson et al
International Journal of Food Science and Technology. Vol. 47 (11), p. 2252-2258
Journal article
2009

Phytate degradation by human gut isolated Bifidobacterium pseudocatenulatum ATCC27919 and its probiotic potential

Monica Haros, Nils-Gunnar Carlsson, Annette Almgren et al
International Journal of Food Microbiology. Vol. 135 (1), p. 7-14
Journal article
2007

Hemoglobin-mediated lipid oxidation and compositional characteristics of washed fish mince model systems made from cod (Gadus morhua), herring (Clupea harengus), and salmon (Salmo salar) muscle

Karin Larsson, Annette Almgren, Ingrid Undeland
Journal of Agricultural and Food Chemistry. Vol. 55 (22), p. 9027-9035
Journal article
2006

Absorption of zinc and retention of calcium: dose-dependent inhibition by phytate

Kerstin Fredlund, Mats Isaksson, Lena Rossander-Hulthén et al
Journal of Trace Elements in Medicine and Biology. Vol. 20 (1), p. 49-57
Journal article
2002

Simultaneous and sensitive analysis of Cu, Ni, Zn, Co, Mn, and Fe in food and biological samples by ion chromatography

Mattias Fredrikson, Nils-Gunnar Carlsson, Annette Almgren et al
J Agr Food Chem. Vol. 50, p. 59-65
Journal article

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