Marie Alminger

2024

Assessing the digestibility and estimated bioavailability/bioaccessibility of plant-based protein from soy, pea and faba bean ingredients.

2023

Radial discharge high shear homogenization and ultrasonication assisted pH-shift processing of herring co-products with antioxidant-rich materials for maximum protein yield and functionality

2022

Cross-processing herring and salmon co-products with agricultural and marine side-streams or seaweeds produces protein isolates more stable towards lipid oxidation

Lingonberry press-cake inhibits lipid oxidation during pH-shift processing of herring co-products and subsequent ice storage of recovered protein isolates.

Creating functional protein ingredients by cross-processing herring co-products with lingonberry press-cake, shrimp shells, or green seaweed.

Plant-based co-products and seaweeds stabilize protein isolates recovered from herring co-products

2021

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

2021

Proteomic potential of East African Highland Bananas (EAHBs) for banana juice extraction: comparison between juice-producing and cooking cultivars

2021

Extracts of Digested Berries Increase the Survival of Saccharomyces cerevisiae during H2O2 Induced Oxidative Stress

Effect of cultivar and ripening on the polyphenol contents of East African highland bananas (Musa spp.)

CROSS-A Clean Label Concept for Preventing Lipid Oxidation of Protein Isolates Recovered from Fish By-products

Minimizing lipid oxidation during pH-shift processing of fish by-products by cross-processing with lingonberry press cake, shrimp shells or brown seaweed

Antioxidant and antimicrobial properties of organic fruits subjected to PEF assisted osmotic dehydration

2019

Effects of pulsed electric field-assisted osmotic dehydration and edible coating on the recovery of anthocyanins from in vitro digested berries

2019

Optimization of process parameters for mechanical extraction of banana juice using response surface methodology

2019

Effect of particle size of chias seeds on bioaccessibility of phenolic compounds during in vitro digestion

2019

Tailoring bilberry powder functionality through preprocessing and drying

2019

INFOGEST static in vitro simulation of gastrointestinal food digestion

2019

Tailoring bilberry powder functionality through processing: Effects of drying and fractionation on the stability of total polyphenols and anthocyanins

Supercritical extraction of bilberry (Vaccinum myrtillus L.) seed oil: Fatty acid composition and antioxidant actvitiy

2018

Barley products of different fibre composition selectively change microbiota composition in rats

2018

Impact of food processing on rye product properties and their in vitro digestion

Larger particle size of oat bran inhibits degradation and lowers extractability of β-glucan in sourdough bread – Potential implications for cholesterol-lowering properties in vivo

2018

Supercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant Activity

Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates

Application of a dynamic gastrointestinal in vitro model combined with a rat model to predict the digestive fate of barley dietary fibre and evaluate potential impact on hindgut fermentation

2017

Supercritical carbon dioxide extraction and conventional extraction of chia seed oils: chemical composition and lipid oxidation

Berries: Cultivation and environmental factors, effects on the phenolic compounds content

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

2016

Effects of variety and steeping conditions on some barley components associated with colonic health

2016

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

2015

Mind the gap - deficits in our knowledge of aspects impacting bioavailability of phytochemicals and their metabolites - a position paper focusing on carotenoids and polyphenols

Deficits in our comprehension on bioavailability aspects of phytochemicals - a position paper

2014

In Vitro Models for Studying Secondary Plant Metabolite Digestion and Bioaccessibility

2014

A standardised static in vitro digestion method suitable for food - an international consensus

Applicability of in vitro models in prediciting the in vivo bioavailability of lycopene and beta-carotene from differently processed soups

Changes in carotenoid concentration in human postprandial chylomicrons and antioxidant effect in HepG2 caused by differently processed fruit and vegetable soups.

Oxidation of Cod Liver Oil during Gastrointestinal in Vitro Digestion

Starch microstructure and starch hydrolysis in barley and oat tempe during in vitro digestion

Daily intake of fruit and vegetable soups processed in different ways increases human serum beta-carotene and lycopene concentrations and reduces levels of several oxidative stress markers in healthy subjects

Starch Microstructure and Starch Hydrolysis in Barley and Oat Tempe During In Vitro Digestion.

Effect of the consumption of a fruit and vegetable soup with high in vitro carotenoid accessibility on serum carotenoid concentrations and markers of oxidative stress in young men

Structural design of natural plant based foods to promote nutritional quality

In vitro digestive stability of complexes between gliadin and synthetic blocking peptides

High Pressure Homogenization Increases the In Vitro Bioaccessibility of α- and β-Carotene in Carrot Emulsions But Not of Lycopene in Tomato Emulsions

Visualization of β-carotene and starch granules in plant cells using CARS and SHG microscopy

Cell-Based Assay To Quantify the Antioxidant Effect of Food-Derived Carotenoids Enriched in Postprandial Human Chylomicrons

Determination of Fe2+ and Fe3+ in aqueous solutions containing food chelators by differential pulse anodic stripping voltammetry

Effects of thermal processing on the in vitro bioaccessibility and microstructure of beta-carotene in orange-fleshed sweet potato

Processing of tomato: Impact on in vitro bioaccessibility of lycopene and textural properties

In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes

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

Controlling the nutrient profile of fruits and vegetables during prolonged storage prior to processing

In vitro bioaccessibility of beta-carotene from heat-processed orange-fleshed sweet potato

Can coca leaves contribute to improving the nutritional status of the Andean population?

Impaired uptake of beta-carotene by Caco-2 human intestinal cells in the presence of iron

Blocking peptides decrease tissue transglutaminase processing of gliadin in vitro

Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects

Mechanical and thermal pretreatments of crushed tomatoes: Effects on consistency and in vitro accessibility of lycopene

Tempe Fermentation of Whole Grain Barley Increased Human Iron Absorption and In vitro Iron Availability

Effects of various traditional processing methods on the all-trans-beta-carotene content of orange-fleshed sweet potato

Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans

Rhizopus oligosporus and yeast co-cultivation during barley tempeh fermentation-Nutritional impact and real-time PCR quantification of fungal growth dynamics

Reduction of phytate content while preserving minerals during whole grain cereal tempe fermentation

Phytate and phytate-degrading enzymes in oats

Microstructure control for ingredient processing

Digestion of barley malt porridges in a gastrointestinal model: Iron dialysability, iron uptake by Caco-2 cells and degradation of beta-glucan

Degradation of phytate by High-Phytase Saccharomyces cerevisiae Strains during simulated gastrointestinal digestion

Phytate content is reduced and betaglucanase activity suppressed in malted barley steeped with lactic acid at high temperature

Prolonged transit time through the stomach and small intestine improves iron dialyzability and uptake in vitro

Pathway of dephosphorylation of myo-inositol hexakisphosphate by phytate-degrading enzymes of legume seeds

Effects of malting on betaglucanase and phytase activity in barley grain

Phytate content and phytate degradation by endogenous phytase in pea (Pisum sativum)

Stereospecificity of myo-inositol hexakisphosphate dephosphorylation by a phytate degrading enzyme of bakers yeast.

Stereospecificty of myo-insotitol hexakisphosphate dephosphorylation by phytases of cereals

Production process for high-quality pea-protein isolate with low content of oligosaccharides and phytate

Stereospecificity of myo-inositol hexakisphosphate dephosphorylation by a phytate-degrading enzyme of Escherichia coli

Purification and charaterization of a phytate-degrading enzyme from germinated oat

Identification of properties of a phytate-degrading enzyme from barley (Hordeum vulgare)

Phytate reduction in whole grains of wheat, rye, barley and oats during hydrothermal treatment

Estimation of the bioavailability of iron and phosphorus in cereals using a dynamic in vitro gastrointestinal model

Improved zinc and iron absorption from malted oats with reduced phytate content

Malting of oats in a pilot plant process.Effects of heat treatment, storage and soaking conditions on phytate reduction

Iron deficiency among pregnant Pakistanis in Norway and the content of phytic acid in their diet

Degradation of phytic acid by using varied sources of phytases in an oat-based nutritive solution fermented by Lactobacillus Plantarum Strain 299 V

Bioprocessing of Oats Influence on Phytate Hydrolysis and Mineral Bioavailability

Phytate reduction in oats during malting

Phytate reduction in bread containing oat flour, oat bran or rye bran