A standardised static<i>in vitro</i>digestion method suitable for food – an international consensus
2014 · Food & Function · 5,317 citations
https://doi.org/10.1039/c3fo60702j
M
Marie Alminger
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Marie Alminger is an academic researcher from Chalmers University of Technology. The author has contributed to research in topics: Phytase and its Applications & Food composition and properties & Protein Hydrolysis and Bioactive Peptides. The author has an h-index of 35, co-authored 70 publications.
Papers by this author
worksINFOGEST static in vitro simulation of gastrointestinal food digestion
2019 · Nature Protocols · 4,315 citations
https://doi.org/10.1038/s41596-018-0119-1
INFOGEST inter-laboratory recommendations for assaying gastric and pancreatic lipases activities prior to in vitro digestion studies
2021 · Journal of Functional Foods · 43 citations
https://doi.org/10.1016/j.jff.2021.104497
Radial discharge high shear homogenization and ultrasonication assisted pH-shift processing of herring co-products with antioxidant-rich materials for maximum protein yield and functionality
2022 · Food Chemistry · 23 citations
https://doi.org/10.1016/j.foodchem.2022.133986
Carotenoids - Berry seed oils.xlsx
2018 · Figshare · 0 citations
https://doi.org/10.6084/m9.figshare.6115538
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