C. Lönner

发表

Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans.

H. Liljeberg, C. Lönner, I. Björck, 1995, The Journal of nutrition.

Plasmid contents of lactic acid bacteria isolated from different types of sour doughs

S. Ahrné, C. Lönner, K. Preve-Åkesson, 1990, Current Microbiology.

Phenotypically based taxonomy using API 50CH of lactobacilli from Nigerian ogi, and the occurrence of starch fermenting strains.

C. Lönner, A. Sanni, M. Johansson, 1995, International journal of food microbiology.

Identification of yeasts isolated from Nigerian traditional alcoholic beverages

C. Lönner, A. Sanni, 1993 .

The microflora in a sour dough started spontaneously on typical Swedish rye meal

C. Lönner, T. Welander, N. Molin, 1986 .

Effect of fermented oatmeal soup on the cholesterol level and theLactobacillus colonization of rat intestinal mucosa

S. Ahrné, C. Lönner, R. Andersson, 1992, Antonie van Leeuwenhoek.

Fermentation properties of intestinal strains of Lactobacillus, of a sour dough and of a yoghurt starter culture in an oat-based nutritive solution

C. Lönner, I. Marklinder, 1992 .

Effects of lactic acid bacteria on the properties of sour dough bread

C. Lönner, K. Preve-Åkesson, 1989 .

Fermented oatmeal soup — influence of additives on the properties of a nutrient solution for enteral feeding

C. Lönner, I. Marklinder, 1994 .