S. Sahlstrøm

发表

Effects of autolysis and hydrolysis of bacterial protein meal grown on natural gas on chemical characterization and amino acid digestibility

S. Knutsen, A. Skrede, H. F. Schøyen, 2005 .

Interaction between barley cultivars and growth temperature on starch degradation properties measured in vitro

A. Uhlen, E. Færgestad, S. Sahlstrøm, 2006 .

Meat analogues from a faba bean concentrate can be generated by high moisture extrusion

P. Varela, S. Knutsen, Tzvetelin Dessev, 2021 .

Factors affecting intake, metabolism and health benefits of phenolic acids: do we understand individual variability?

A. Aura, S. Moco, V. Koistinen, 2019, European Journal of Nutrition.

Effect of primary processing on the distribution of free and modified Fusarium mycotoxins in naturally contaminated oats

C. Fæste, G. Eriksen, I. Rud, 2017 .

Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties

K. Draget, S. Knutsen, Pia Silventoinen, 2020 .

Activation and inhibition of nuclear factor kappa B activity by cereal extracts: role of dietary phenolic acids.

A. S. Hole, K. Naterstad, R. Blomhoff, 2009, Journal of agricultural and food chemistry.

Improved bioavailability of dietary phenolic acids in whole grain barley and oat groat following fermentation with probiotic Lactobacillus acidophilus , Lactobacillus johnsonii , and Lactobacillus reuteri.

A. S. Hole, J. Narvhus, I. Rud, 2012, Journal of agricultural and food chemistry.

Extrusion of barley and oat improves the bioaccessibility of dietary phenolic acids in growing pigs.

A. Kohler, A. S. Hole, N. P. Kjos, 2013, Journal of agricultural and food chemistry.

Assessment of biochemical markers identified in wheat for monitoring barley grain tissue

V. Lullien-Pellerin, C. Barron, S. Sahlstrøm, 2017 .

Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber

Yamina De Bondt, C. Courtin, K. Poutanen, 2021, Foods.

Heat-induced reduction of deoxynivalenol and its modified forms during flaking and cooking of oat

A. S. Hole, G. Eriksen, I. Rud, 2021, World Mycotoxin Journal.

Feed intake, growth, feed conversion, digestibility, enzyme activities and intestinal structure in Atlantic salmon (Salmo salar L.) fed graded levels of phytic acid

Å. Krogdahl, T. Storebakken, A. Skrede, 2006 .

Lactic acid fermentation eliminates indigestible carbohydrates and antinutritional factors in soybean meal for Atlantic salmon (Salmo salar)

G. Baeverfjord, S. Refstie, S. Sahlstrøm, 2005 .

Evaluation of Ethiopian Barleys Genetic Variation for Agronomic and Nutritional Quality Traits in Northern Ethiopia

A. Uhlen, F. Abay, S. Sahlstrøm, 2018 .

Influence of genotype and protein content on the baking quality of hearth bread

A. Uhlen, E. Færgestad, K. Ringlund, 2004 .

Effects of lactic acid fermentation and gamma irradiation of barley on antinutrient contents and nutrient digestibility in mink (Mustela vison) with and without dietary enzyme supplement

Ø. Ahlstrøm, A. Skrede, G. Skrede, 2007, Archives of animal nutrition.

Alternative protein sources

Ana Teresa Serra, Cátia Saldanha do Carmo, Leonor Costa, 2021, Food Technology Disruptions.

Effects of enzyme preparations for baking, mixing time and resting time on bread quality and bread staling

S. Sahlstrøm, E. Bråthen, 1997 .

Lactic acid fermentation of wheat and barley whole meal flours improves digestibility of nutrients and energy in Atlantic salmon (Salmo salar L.) diets

E. Slinde, T. Storebakken, K. Shearer, 2002 .

Influence of starch, gluten proteins and extraction rate on bread and pasta quality

Stefan Sahlstrøm, Ellen Mosleth, Anne Birgit Bævre, 1993 .

The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions

P. Varela, A. Rieder, S. Knutsen, 2019, LWT.

Effects of lactic acid fermentation on wheat and barley carbohydrate composition and production performance in the chicken

A. Holck, E. Slinde, A. Skrede, 2003 .

Impact of waxy, partial waxy, and wildtype wheat starch fraction properties on hearth bread characteristics

R. Graybosch, S. Sahlstrøm, A. B. Bævre, 2006 .

Effect of lactic acid fermentation of wheat and barley whole meal flour on carbohydrate composition and digestibility in mink (Mustela vison)

A. Skrede, G. Skrede, S. Sahlstrøm, 2001 .

The effect of dehulling of yellow peas and faba beans on the distribution of carbohydrates upon dry fractionation

S. Knutsen, Pia Silventoinen, H. Zobel, 2022, LWT.

Phenolic contents and antioxidant activities in covered whole-grain flours of Norwegian barley varieties and in fractions obtained after pearling

S. Knutsen, S. Sahlstrøm, A. Holtekjølen, 2011 .

Effects of flour composition, physical dough properties and baking process on hearth loaf properties studied by multivariate statistical methods.

Ellen Mosleth Færgestad, Stefan Sahlstrøm, G. Vogt, 2000 .

Contents of starch and non-starch polysaccharides in barley varieties of different origin

Anne Kjersti Uhlen, Svein Halvor Knutsen, Stefan Sahlstrøm, 2006 .

Influence of Cofermentation by Amylolytic Lactobacillus plantarum and Lactococcus lactis Strains on the Fermentation Process and Rheology of Sorghum Porridge

C. Muyanja, J. Narvhus, I. M. Mukisa, 2012, Applied and Environmental Microbiology.

Impact of Starch Properties on Hearth Bread Characteristics. II. Purified A- and B-granule Fractions

S. Sahlstrøm, E. Bråthen, A. B. Bævre, 2003 .

Influence of starch granule size distribution on bread characteristics

Karin Autio, Stefan Sahlstrøm, K. Autio, 1998 .

Effect of barley and oat flour types and sourdoughs on dough rheology and bread quality of composite wheat bread

Anette Moldestad, A. Rieder, S. Sahlstrøm, 2012 .

Influence of growth temperature on content, viscosity and relative molecular weight of water-soluble β-glucans in barley (Hordeum vulgare L.)

A. Uhlen, S. Knutsen, S. Sahlstrøm, 2008 .

Genetic Variation in Barley Enables a High Quality Injera, the Ethiopian Staple Flat Bread, Comparable to Tef

A. Uhlen, F. Abay, S. Sahlstrøm, 2013 .

Roasted Barley Foods: Processing and Varietal Differences Affecting Kolo and Tihni, Traditional Grain Products in Northern Ethiopia

A. Uhlen, F. Abay, S. Sahlstrøm, 2013 .

Effect of dough processing conditions and DATEM on Norwegian hearth bread prepared from frozen dough

A. Nielsen, P. Lea, E. Færgestad, 1999 .

Extrusion of barley and oat influence the fecal microbiota and SCFA profile of growing pigs.

I. Berget, N. P. Kjos, B. Moen, 2016, Food & function.

Effects of Cultivar and Temperature During Grain Filling on Wheat Protein Content, Composition, and Dough Mixing Properties

A. Uhlen, S. Sahlstrøm, E. Magnus, 1998 .

Evaluation of nonstarch polysaccharides and oligosaccharide content of different soybean varieties (Glycine max) by near-infrared spectroscopy and proteomics.

Harald Martens, Petar Sekulić, Jegor Miladinović, 2005, Journal of agricultural and food chemistry.

Synergistic and suppressive effects of dietary phenolic acids and other phytochemicals from cereal extracts on nuclear factor kappa B activity

M. R. Jensen, S. Sahlstrøm, S. Grimmer, 2012 .

Influence of Flour Quality and Baking Process on Hearth Bread Characteristics Made Using Gentle Mixing

Ellen Mosleth Færgestad, T Næs, Stefan Sahlstrøm, 1999 .

Evaluation of gastric processing and duodenal digestion of starch in six cereal meals on the associated glycaemic response using an adult fasted dynamic gastric model

P. Lea, R. Faulks, S. Ballance, 2013, European Journal of Nutrition.

Texturized vegetable protein from a faba bean protein concentrate and an oat fraction: Impact on physicochemical, nutritional, textural and sensory properties

A. Rieder, S. Knutsen, Tzvetelin Dessev, 2023, Future Foods.

The impact of meal composition on the release of fatty acids from salmon during in vitro gastrointestinal digestion.

N. Rigby, B. Kirkhus, G. Bengtsson, 2013, Food & function.

Effects of Wheat Variety and Processing Conditions in Experimental Bread Baking Studied by Univariate and Multivariate Analyses

Marit Risberg Ellekjær, Stefan Sahlstrøm, E. M. Magnus, 1997 .

Changes in relative molecular weight distribution of soluble barley beta-glucan during passage through the small intestine of pigs

N. P. Kjos, A. Uhlen, S. Knutsen, 2014 .

Barley bread with normal and low content of salt; sensory profile and consumer preference in five European countries

O. Tomic, P. Lea, S. Grimsby, 2015 .

Factors Influencing Yeast Fermentation and the Effect of LMW Sugars and Yeast Fermentation on Hearth Bread Quality

D. R. Shelton, S. Sahlstrøm, Woojoon Park, 2004 .

Impact of Starch Properties on Hearth Bread Characteristics. I. Starch in Wheat Flour

S. Sahlstrøm, E. Bråthen, A. B. Bævre, 2003 .

Novel 16S rRNA gene analyses reveal new in vitro effects of insoluble barley fibres on the human faecal microbiota

K. Rudi, I. Aasen, S. Knutsen, 2009, Letters in applied microbiology.

Extrusion of barley and oat improves the bioaccessibility of dietary phenolic acids in growing pigs.

A. Kohler, N. P. Kjos, P. Lea, 2013, Journal of agricultural and food chemistry.