Cecilia Tullberg

Gästforskare at Food and Nutrition Science

Contact Details ORCID

Publications (9)
Projects (0)

Showing 9 publications

2022

Pro-oxidative activity of trout and bovine hemoglobin during digestion using a static in vitro gastrointestinal model

Haizhou Wu, Cecilia Tullberg, Semhar Ghirmai et al

Food Chemistry. Vol. 393 (1)

Journal article

2021

INFOGEST inter-laboratory recommendations for assaying gastric and pancreatic lipases activities prior to in vitro digestion studies

Myriam M.L. Grundy, Evan Abrahamse, Annette Almgren et al

Journal of Functional Foods. Vol. 82

Journal article

2021

Effect of storage conditions on lipid oxidation, nutrient loss and colour of dried seaweeds, Porphyra umbilicalis and Ulva fenestrata, subjected to different pretreatments

Hanna Harrysson, Johanna Liberg Krook, Karin Larsson et al

Algal Research. Vol. 56

Journal article

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2021

Oxidative stability during digestion

Cecilia Tullberg, Ingrid Undeland

Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability, p. 449-479

Book chapter

2019

Oxidation of marine oils during in vitro gastrointestinal digestion with human digestive fluids – Role of oil origin, added tocopherols and lipolytic activity

Cecilia Tullberg, G. E. Vegarud, Ingrid Undeland

Food Chemistry. Vol. 270, p. 527-537

Journal article

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2017

Effects of marine oils, digested with human fluids, on cellular viability and stress protein expression in human intestinal Caco-2 cells

Cecilia Tullberg, G. E. Vegarud, Ingrid Undeland et al

Nutrients. Vol. 9 (11), p. 1213-

Journal article

2017

Oxidation of marine oils during in vitro gastrointestinal digestion and its effects on stress in human intestinal Caco-2 cells

Cecilia Tullberg

Doctoral thesis

2016

Formation of reactive aldehydes (MDA, HHE, HNE) during the digestion of cod liver oil: comparison of human and porcine in vitro digestion models

Cecilia Tullberg, Karin Larsson, Nils-Gunnar Carlsson et al

Food and Function. Vol. 7 (3), p. 1401-1412

Journal article

2016

Malondialdehyde and 4-hydroxy-2-hexenal are formed during dynamic gastrointestinal in vitro digestion of cod liver oils.

Karin Larsson, Cecilia Tullberg, Marie Alminger et al

Food and Function. Vol. 7 (8), p. 3458-3467

Journal article

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