Home storage températures and consumer handling of refrigerated foods in Sweden von MARKLINDER, I. M, LINDBLAD, M, ERIKSSON, L. M, FINNSON, A. M, LINDQVIST, R

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Consumers' ability to discriminate aflatoxin-contaminated Brazil nuts von Marklinder, I, Lindblad, M, Gidlund, A, Olsen, M

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Phytate Reduction in Whole Grains of Wheat, Rye, Barley and Oats after Hydrothermal Treatment von Fredlund, K., Asp, N.-G., Larsson, M., Marklinder, I., Sandberg, A.-S.

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Sour dough fermentation of barley flours with varied content of mixed-linked (1→3), (1→4) β- d-glucans von Marklinder, I., Johansson, L.

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Degradation of phytate by using varied sources of phytases in an oat-based nutrient solution fermented by Lactobacillus plantarum strain 299 V von Marklinder, I.M., Larsson, M., Fredlund, K., Sandberg, A-S.

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Fermentation properties of intestinal strains of Lactobacillus, of a sour dough and of a yoghurt starter culture in an oat-based nutritive solution von Marklinder, I., Lönner, C.

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Effects of flour from different barley varieties on barley sour dough bread von Marklinder, I., Johansson, L., Haglund, Å., Nagel-Held, B., Seibel, W.

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Fermented oatmeal soup — influence of additives on the properties of a nutrient solution for enteral feeding von Marklinder, I., Lönner, C.

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Food Safety Learning in Home and Consumer Studies: Teachers' and Students' Perspectives von Lange, Marie

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Rye bread in Sweden: Health-related and sensory qualities, consumer perceptions and consumption patterns von Sandvik, Pernilla

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Effect of fermented oatmeal soup on the cholesterol level and the Lactobacillus colonization of rat intestinal mucosa von MOLIN, G, ANDERSSON, R, AHRNE, S, LÖNNER, C, MARKLINDER, I, JOHANSSON, M. L, JEPPSSON, B, BENGMARK, S

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Effects of a small dose of stable fish oil substituted for margarine in bread on plasma phospholipid fatty acids and serum triglycerides von Saldeen, Tom, Wallin, Rolf, Marklinder, Ingela

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Influences of lactic acid bacteria on technological, nutritional, and sensory properties of barley sour dough bread von Marklinder, Ingela, Haglund, Åsa, Johansson, Lisbeth

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II-22. Sensory properties of barley sour dough bread made from different barley varieties von Marklinder, I., Johansson, L., Haglund, Å., Nagel-Held, B., Seibel, W.

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Effect of fermented oatmeal soup on the cholesterol level and theLactobacillus colonization of rat intestinal mucosa von Molin, G., Andersson, R., Ahrn, S., L nner, C., Marklinder, I., Johansson, M. -L., Jeppsson, B., Bengmark, S.

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Grains – a major source of sustainable protein for health von Poutanen, Kaisa S, Kårlund, Anna O, Gómez-Gallego, Carlos, Johansson, Daniel P, Scheers, Nathalie M, Marklinder, Ingela M, Eriksen, Anne K, Silventoinen, Pia C, Nordlund, Emilia, Sozer, Nesli, Hanhineva, Kati J, Kolehmainen, Marjukka, Landberg, Rikard

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Food safety and healthcare professionals: The need for education and research von Marklinder, Ingela, Wersén, Vera, James, Kaisa

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A Proposed Theoretical Model for Sustainable and Safe Commensality among Older Adults von Marklinder, Ingela, Nydahl, Margaretha

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Fecal microbiota composition affects in vitro fermentation of rye, oat, and wheat bread von Pirkola, Laura, Dicksved, Johan, Loponen, Jussi, Marklinder, Ingela, Andersson, Roger

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Consumers’ health-related perceptions of bread – Implications for labeling and health communication von Sandvik, Pernilla, Nydahl, Margaretha, Kihlberg, Iwona, Marklinder, Ingela

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