Karin Larsson

Senior Research Engineer at 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
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Showing 20 publications


Demo-scale production of protein-rich fungal biomass from potato protein liquor for use as innovative food and feed products

Taner Sar, Karin Larsson, Rikard Fristedt et al
Food Bioscience. Vol. 47
Journal article

Production of fungal biomass from oat flour for the use as a nutritious food source

Neda Rousta, Karin Larsson, Rikard Fristedt et al
NFS Journal. Vol. 29, p. 8-15
Journal article

Harvest Time Can Affect the Optimal Yield and Quality of Sea Lettuce (Ulva fenestrata) in a Sustainable Sea-Based Cultivation

Sophie Steinhagen, Swantje Enge, Gunnar Cervin et al
Frontiers in Marine Science. Vol. 9
Journal article

Sustainable large-scale aquaculture of the northern hemisphere sea lettuce, ulva fenestrata, in an off-shore seafarm

Sophie Steinhagen, Swantje Enge, Karin Larsson et al
Journal of Marine Science and Engineering. Vol. 9 (6)
Journal article

Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions

Izumi Sone, Hildur I. Sveinsdóttir, Guðmundur Stefánsson et al
European Food Research and Technology. Vol. 246 (4), p. 693-701
Journal article

From stale bread and brewers spent grain to a new food source using edible filamentous fungi

R. Gmoser, Rikard Fristedt, Karin Larsson et al
Bioengineered Bugs. Vol. 11 (1), p. 582-598
Journal article

Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage

Hildur I. Sveinsdóttir, Magnea G. Karlsdóttir, Sigurjón Arason et al
Food Chemistry. Vol. 321
Journal article

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

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

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

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

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

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
Review article

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

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

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

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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Showing 1 research projects


Yeast - the protein source of the future; Part 2

Marie Alminger Food and Nutrition Science
Cecilia Geijer Industrial Biotechnology
Karin Larsson Food and Nutrition Science
Rikard Fristedt Food and Nutrition Science
Vinnova, Formas, Energimyndigheten

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