Tove Gulbrandsen Devold

Lactic and propionic acid bacteria starter cultures for improved nutritional properties of pea, faba bean and lentil

A. Pihlanto, J. Pihlava, J. A. Baz-Lomba, 2024, LWT.

Potential bioactive peptides obtained after in vitro gastrointestinal digestion of wine lees from sequential fermentations.

A. Giacomini, V. Corich, C. Nadai, 2023, Food research international.