Karin Larsson

Research Engineer at Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Karin Larsson is research engineer at Food and Nutrition Science. She is supporting and working closely with different researchers and aid in their laboratory work in various projects.

Source: chalmers.se

Showing 11 publications

2018

Size matters: ingestion of relatively large microplastics contaminated with environmental pollutants posed little risk for fish health and fillet quality

Giedrė Ašmonaitė, Karin Larsson, Ingrid Undeland et al
Environmental Science & Technology. Vol. 52 (24), p. 14381-14391
Journal article
2016

Formation of malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) in fish and fish oil during dynamic gastrointestinal in vitro digestion

Karin Larsson, Hanna Harrysson, R. Havenaar et al
Food and Function. Vol. 7 (2), p. 1176-1187
Journal article
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
2015

Effect of in vitro digested cod liver oil of different quality on oxidative, proteomic and inflammatory responses in the yeast Saccharomyces cerevisiae and human monocyte-derived dendritic cells

Karin Larsson, Katja Istenič, T. Wulff et al
Journal of the Science of Food and Agriculture. Vol. 95 (15), p. 3096-3106
Journal article
2012

Activity of caffeic acid in different fish lipid matrices: A review

I. Medina, Ingrid Undeland, Karin Larsson et al
Food Chemistry. Vol. 131 (3), p. 730-740
Journal article
2012

Oxidation of Cod Liver Oil during Gastrointestinal in Vitro Digestion

Karin Larsson, Lillie Cavonius, Marie Alminger et al
Journal of Agricultural and Food Chemistry. Vol. 60 (30), p. 7556-7564
Journal article
2010

Effect of caffeic acid on haemoglobin-mediated lipid and protein oxidation in washed cod mince during ice and frozen storage

Karin Larsson, Ingrid Undeland
Journal of the Science of Food and Agriculture. Vol. 90 (14), p. 2531-2540
Journal article
2007

Inhibition of hemoglobin-mediated oxidation of regular and lipid-fortified washed cod mince by a white grape dietary fiber

I. Sánchez-Alonso, Karin Larsson, Karin Larsson et al
Journal of Agricultural and Food Chemistry. Vol. 55 (13), p. 5299-5305
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

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