Ulf Svanberg

2024

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

2022

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

2021

Degradation of phytate in composite wheat/cassava/sorghum bread by activation of intrinsic cereal phytase

2018

Enhancing the retention of β-carotene and vitamin C in dried mango using alternative blanching processes.

Retention of beta-carotene and vitamin C in dried mango osmotically pretreated with osmotic solutions containing calcium or ascorbic acid

Contribution of native fruits to alleviation of poverty and malnutrition in rural areas in Mozambique

2016

Effects of blanching, acidification, or addition of EDTA on vitamin C and β-carotene stability during mango purée preparation

2016

Effect of hydrocolloids and emulsifiers on the shelf-life of composite cassava-maize-wheat bread after storage

Effect of Infrared Blanching on Enzyme Activity and Retention of -Carotene and Vitamin C in Dried Mango

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

2014

Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads

Consumers’ acceptance of composite cassava-maize-wheat breads using baking improvers

2013

Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types

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

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

Biodiversity and phytase capacity of yeasts isolated from Tanzanian togwa

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

Physical and chemical characteristics of golden-yellow and purple-red varieties of tamarillo fruit (Solanum betaceum Cav.)

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

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

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

Risk factors for anaemia in schoolchildren in Tanga Region, Tanzania

Fermentation and enzyme treatment of tannin sorghum gruels: Effects on phenolic compounds, phytate and Fermentation and enzyme treatment of tannin sorghum gruels: Effects on phenolic compounds, phytate and in vitro accessible iron

Content and in vitro accessibility of Β-carotene from cooked Sri Lankan green vegetable and their estimated contribution to vitamin A requirements

The effect of fruit extracts with polyphenol oxidase (PPO) activity on the in vitro accessibility of iron in high-tannin sorghum

Effect of cell wall degrading enzymes on in vitro carotene accessibility in lactic acid fermented carrot beverage

Impact of dietary iron intake on anaemia in Tanzanian school choldren

Impact of diatary intake on anaemia in Tanzanian schoolchildren

In vitro accessibility and intake of Β-carotene from cooked freen leafy vegetables and their estimated contribution to vitamin A requirements

Phenolic compounds, phytate, citric acid and the in vitro iron accessibility of cowpeas, mung beans and four varieties of kidney beans

Effect of grain pre-treatment on different extractable phenolic groups in cereals and legumes commonly consumed in Tanzania

Plasma levels of retinol, carotenoids and tocopherols in relation to dietary pattern among pregnant Tanzanian women

Effect of traditional open sun-drying and solar cabinet drying on carotene content and vitamin A activity of green leafy vegetables

In vitro accessibility of carotenes from green leafy vegetables cooked with sunflower oil or red palm oil

Estimation of carotenoid accessibility from carrots determined by an in vitro digestion method

Oxidation of polyphenols and the effect on in vitro iron accessibility in a model food system

Oxidation of polyphenols in phytate-reduced high-tannin cereals: Effect on different phenolic groups and on in vitro accessible iron

Enteropathogenic bacteria in faecal swabs of young children fed on lactic acid-fermented cereal gruels

Processing of quinoa(Chenopodium Quinoa): effects on in vitro iron availability and phytate hydrolysis.

Processing of quinoa (Chenopedium quinoa, Willd): Effect on the in vitro iron availability and phytate hydrolysis

Inhibition of enterotoxin production by, and growth of enteropathogens in a lactic acid-fermenting cereal gruel

Low dietary iron is a major cause of anemia: A nutrition survey in the Lindi District of Tanzania

An overview on the use of fermented foods for child feeding in Tanzania

Inhibition of different strains of enteropathogens in a lactic-fermenting cereal gruel

Effect of oxygen flourescent light on the quality of orange juice during storage at 8oC

pH and acidity in lactic-fermenting cereal gruels: Effects on viability of enteropathogenic micro-organisms

Lactic-fermented cereal gruels with improved in vitro protein digestibility

Lactic fermentation of non-tannin and high-tannin cereals: Effects on in vitro estimation of iron availability and phytate hydrolysis

Lower prevalence of diarrhoea in young children fed lactic acid-fermented cereal gruels

Inhibited growth of common enteropathogenic bacteria in lactic-fermented cereal gruels

Phytate hydrolysis by phytase in cereals. Effects on in vitro estimation of iron availability

The acceptance and intake of bulk-reduced weaning foods: The Luganga village study

Effects of inositol tri-, tetra-, penta- and hexaphosphates on in vitro estimation of iron availability

Sorghum in a mixed diet for preschool children. 1. Good acceptability with and without simple reduction of dietary bulk

Non-collagenous proteins of rat compact bone

Preparation of weaning foods with high nutrient density using flour of germinated cereals

Dietary bulk as a limiting factor for nutrient intake in preschool children. IV. Effect of digestive enzymes on the viscosity of starch-based weaning foods

Dietary bulk as a limiting factor for nutrient intake in preschool children. II. Consistency as related to dietary bulk - a model study

Dietary bulk as a limiting factor for nutrient intake in preschool children. III. Studies of malted flour from Ragi, Sorghum and Green gram

Dietary bulk as a limiting factor for nutrient intake in preschool children. I. A problem description

Isolation and partial characterization of a polypeptide belonging to Apolipoprotein B from Low-Density Lipoproteins of human plasma

Plasma amino acid response to single test meals in humans. IV. Four low-cost protein supplements evaluated by chemical analysis, rat bioassay and plasma amino acid response

Plasma amino acid response to single test meals in humans. V. Ethiopian preschool children given low-cost protein supplements

Plasma amino acid response to single test meals in humans. VI. Determination of available lysine

In vitro GABA transport in the neurohypophysis from rats with hereditary diabetes insipidus and after osmotic stimulation

. Plasma amino acid response to single test meals in humans. II. Healthy young adults given synthetic amino acid mixtures

Plasma amino acid response to single test meals in humans. III. Supplementary effect of dried skim milk and L-Met on a vegetable protein mixture

Breast milk composition in Ethiopian and Swedish mothers. III. Amino acids and other nitrogenous substances

Studies on human serum high-density lipoproteins (HDL). IV. Isolation of lipoprotein families after incubation of HDL

Poly-unsaturated fatty acids in hyperlipoproteinemia. II. Administration of essential phospholipids in hyper-triglyceridemia