João Pedro Trigo

Publications (13)
Projects (2)

Showing 13 publications

2025

Sea lettuce (Ulva fenestrata) as a rich source of cobalamin (vitamin B12) – both as processed whole biomass and as an extracted protein ingredient

João Pedro Trigo, Bhawani Chamlagain, Jonatan Thorén et al

Food Chemistry. Vol. 483

Journal article

Show project

2025

Sensory evaluation of seaweed – A scoping review and systematic assessment of sensory studies

Sermin Rauf Dahlstedt, João Pedro Trigo, Kristoffer Stedt et al

Applied Food Research. Vol. 5 (2)

Review article

2025

A new method for protein extraction from sea lettuce (Ulva fenestrata) via surfactants and alkaline aqueous solutions

João Pedro Trigo, Sophie Steinhagen, Kristoffer Stedt et al

Food Chemistry. Vol. 464

Journal article

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2024

A step towards closing the food-waste gap in novel protein sources: Post-harvest protein boost of the seaweed crop Ulva by herring production tub water

Sophie Steinhagen, Kristoffer Stedt, João Pedro Trigo et al

Future Foods. Vol. 9

Journal article

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2024

Sensory quality of emulsions prepared with the seaweed Ulva spp. or a derived protein ingredient

João Pedro Trigo, K. Wendin, Sophie Steinhagen et al

Future Foods. Vol. 9

Journal article

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2023

Seaweed as a sustainable source of food protein: maximizing seaweed protein content, protein recovery, and nutritional quality

João Pedro Trigo

Doctoral thesis

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2023

Nutritional and toxicological characteristics of Saccharina latissima, Ulva fenestrata, Ulva intestinalis, and Ulva rigida: a review

Maria Jacobsen, Marta Bianchi, João Pedro Trigo et al

International Journal of Food Properties. Vol. 26 (1), p. 2349-2378

Review article

Show project

2023

Mild blanching prior to pH-shift processing of Saccharina latissima retains protein extraction yields and amino acid levels of extracts while minimizing iodine content

João Pedro Trigo, Kristoffer Stedt, Alina E.M. Schmidt et al

Food Chemistry. Vol. 404

Journal article

Show project

2023

Effects of whole seaweed consumption on humans: current evidence from randomized-controlled intervention trials, knowledge gaps, and limitations

João Pedro Trigo, Marie Palmnäs, Mar Vall-Llosera Juanola et al

Frontiers in Nutrition. Vol. 10

Review article

2022

Cultivation of seaweeds in food production process waters: Evaluation of growth and crude protein content

Kristoffer Stedt, João Pedro Trigo, Sophie Steinhagen et al

Algal Research. Vol. 63

Journal article

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2022

Post-harvest cultivation with seafood process waters improves protein levels of Ulva fenestrata while retaining important food sensory attributes

Kristoffer Stedt, Sophie Steinhagen, João Pedro Trigo et al

Frontiers in Marine Science. Vol. 9

Journal article

2022

Pilot-Scale Ensilaging of Herring Filleting Co-Products and Subsequent Separation of Fish Oil and Protein Hydrolysates

Mursalin Sajib, João Pedro Trigo, Mehdi Abdollahi et al

Food and Bioprocess Technology. Vol. 15 (10), p. 2267-2281

Journal article

Show project

2021

In vitro digestibility and Caco-2 cell bioavailability of sea lettuce (Ulva fenestrata) proteins extracted using pH-shift processing

João Pedro Trigo, Niklas Engström, Sophie Steinhagen et al

Food Chemistry. Vol. 356

Journal article

Show project

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Showing 2 research projects

2021–2021

The role of algae in sustainable food systems- a knowledge synthesis of the nutritional quality and environmental impact

Ingrid Undeland Food and Nutrition Science

João Pedro Trigo Food and Nutrition Science

Formas

2018–2023

Seaweed as a vehicle for nutrients in a circular food chain - innovative steps to accomplish a protein shift (CirkAlg)

Ingrid Undeland Food and Nutrition Science

João Pedro Trigo Food and Nutrition Science

Nathalie Scheers Food and Nutrition Science

Mehdi Abdollahi Food and Nutrition Science

Bita Forghani Targhi Food and Nutrition Science

Formas

13 publications exist

There might be more projects where João Pedro Trigo participates, but you have to be logged in as a Chalmers employee to see them.