Thomas Andlid

2024

Phytate degradation in composite wheat/cassava/sorghum bread: Effects of phytase-secreting yeasts and addition of yeast extracts

2023

Expanding the genetic toolbox of Rhodotorula toruloides by identification and validation of six novel promoters induced or repressed under nitrogen starvation

2023

Functional genome annotation and transcriptome analysis of Pseudozyma hubeiensis BOT-O, an oleaginous yeast that utilizes glucose and xylose at equal rates

2022

Phytate degradation in composite wheat/cassava/sorghum bread: Effects of preincubation of Pichia kudriavzevii TY13 and presence of yeast extract.

2022

Screening of xylose utilizing and high lipid producing yeast strains as a potential candidate for industrial application

2021

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

2020

Isolation, identification, and selection of strains as candidate probiotics and starters for fermentation of Swedish legumes

2019

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

2019

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

Folate and Bifidobacteria

2018

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

2018

Appetite and Subsequent Food Intake Were Unaffected by the Amount of Sourdough and Rye in Soft Bread-A Randomized Cross-Over Breakfast Study

Bifidobacterium callitrichidarum sp. nov. from the faeces of the emperor tamarin (Saguinus imperator)

2017

Strain improvement of Pichia kudriavzevii TY13 for raised phytase production and reduced phosphate repression

2016

Isolation, identification and characterization of yeasts from fermented goat milk of the Yaghnob Valley in Tajikistan

Secretion of non-cell-bound phytase by the yeast Pichia kudriavzevii TY13

2015

Assessing phytase activity–methods, definitions and pitfalls.

Biosynthesis and cellular content of folate in bifidobacteria across host species with different diets

Biofortification of fermented foods with selected yeasts for raised folate content and mineral availability

The potential of bifidobacteria as a source of natural folate

Degradation of phytate by Pichia kudriavzevii TY13 and Hanseniaspora guilliermondii TY14 in Tanzanian togwa

Folate and phytase produced by yeasts

Biodiversity and phytase capacity of yeasts isolated from Tanzanian togwa

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

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

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

Growth rate and medium composition strongly affect folate content in Saccharomyces cerevisiae

Biofortification of folates in white wheat bread by selection of yeast strain and process

Production of folates by yeasts in Tanzanian fermented togwa

Effect of nutrient starvation on the cellular composition and metabolic capacity of Saccharomyces cerevisiae

Characterization and quantification of folates produced by yeast strains isolated from kefir granules

Improved extracellular phytase activity in Saccharomyces cerevisiae by modifications in the PHO system

Lactic acid fermentation stimulated iron absorption by Caco-2 cells is associated with increased soluble Fe2+ content in carrot juice

Lactic acid decreases Fe (II) and Fe (III) retention but increases Fe (III) transepithelial transfer by Caco-2 cells

Develpoment of a Simplified Method for the Determination of Folates in Baker´s Yeastby HPLC with Ultraviolet and Fluorescence Detection

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

Improved iron solubility in carrot juice fermented by homo- and hetero-fermentative lactic acid bacteria

Inherent biodiversity of folate content and composition in yeasts

Improved iron solubility in carrot juice fermented by homo- and heterofermentative lactic acid bacteria

Microbial leaching of uranium and other trace elements from shale mine tailings at Ranstad

Metabolism of extracellular inositol hexaphosphate (phytate) by Saccharomyces cerevisiae

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

Combined Impact of pH and Organic Acids on Iron Uptake by Caco-2 Cells

Phytate degradation by micro-organisms in synthetic media and pea flour

Phytogenic and microbial phytases in human nutrition

Organic acids influence iron uptake in the human epithelial cell line Caco-2

9. IP6 hydrolysis by Baker’s yeast: Capacity, kinetics and degradation products

Characterization of Saccharomyces cerevisiae CBS 7764 isolated from rainbow trout intestine