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Showing results 1-50 of 118 << Previous 1 2 3    Next >>

2020
1 do Carmo, Cátia Saldanha; Silventoinen, Pia; Nordgård, Catherine Taylor; Poudroux, Claire; Dessev, Tzevetelin; Zobel, Hanne; Holtekjølen, Ann Katrin; Draget, Kurt Ingar; Holopainen-Mantila, Ulla; Knutsen, Svein Halvor; Sahlstrøm, Stefan.
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. Journal of Food Engineering 2020
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2 Rønning, Sissel Beate; Sahlstrøm, Stefan.
Om tyve år vil over halvparten av kjøttet vi spiser komme fra planter, foreslår nye rapporter. Nærmer vi oss kuas endetid?. Morgenbladet [Journal] 2020-01-23
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3 Sahlstrøm, Stefan.
Prosesseringsteknologi for økt utnyttelse av korn og belgvekster.. Korn 2020; 2020-02-04 - 2020-02-05
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4 Sahlstrøm, Stefan.
Prosesseringsteknologi for økt utnyttelse av korn og belgvekster.. Landbruksrådgivning møte; 2020-03-03
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2019
5 Bento-Silva, Andreia; Koistinen, Ville M.; Mena, Pedro; Bronze, Maria R.; Hanhineva, Kati; Sahlstrøm, Stefan; KitrytÄ—, Vaida; Moco, Sofia; Aura, Anna-Marja.
Factors affecting intake, metabolism and health benefits of phenolic acids: do we understand individual variability?. European Journal of Nutrition 2019 p. 1-19
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6 do Carmo, Cátia Saldanha; Varela, Paula; Poudroux, Claire; Dessev, Tzvetelin; Myhrer, Kristine S.; Rieder, Anne; Zobel, Hanne; Sahlstrøm, Stefan; Knutsen, Svein Halvor.
Extrusion of pea and oat ingredients to produce a healthy expanded snack. 2nd Legume Innovation and Networking (LIN) Workshop for Atlantic and Boreal Region; 2019-05-07
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7 do Carmo, Cátia Saldanha; Varela, Paula; Poudroux, Claire; Dessev, Tzvetelin; Myhrer, Kristine S.; Rieder, Anne; Zobel, Hanne; Sahlstrøm, Stefan; Knutsen, Svein Halvor.
The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions. Lebensmittel-Wissenschaft + Technologie 2019 ;Volume 112. p. 1-12
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8 do Carmo, Cátia Saldanha; Varela, Paula; Poudroux, Claire; Dessev, Tzvetelin; Myhrer, Kristine S.; Rieder, Anne; Zobel, Hanne; Sahlstrøm, Stefan; Knutsen, Svein Halvor.
The quality of expanded snacks from pea and oat fractions processed by extrusion technology. FoodProFuture Consortium meeting; 2019-03-28 - 2019-03-29
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9 Knutsen, Svein Halvor; Holtekjølen, Ann Katrin; do Carmo, Cátia Saldanha; Nilsson, Astrid; Sahlstrøm, Stefan.
Jakten på proteinene. Nationen [Newspaper] 2019-11-04
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10 Knutsen, Svein Halvor; Sahlstrøm, Stefan.
Plantebasert og proteinrikt. Næringsnytte 2019 ;Volume 9. p. 33-
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11 Sahlstrøm, Stefan.
Klima og miljø.. Teknisk ukeblad [Business/trade/industry journal] 2019-12-17
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12 Sahlstrøm, Stefan.
Life Cycle Assessment of the existing protein food consumption in Norway.. Østfoldforskning [Internet] 2019-12-12
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13 Sahlstrøm, Stefan.
Ti norske forbrukertyper skal hjelpe matprodusentene.. Nationen [Business/trade/industry journal] 2019-12-27
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14 Sahlstrøm, Stefan; Knutsen, Svein Halvor; Holtekjølen, Ann Katrin; Nilsson, Astrid; do Carmo, Cátia Saldanha.
En matnyttig skilsmisse.. Nationen [Business/trade/industry journal] 2019-11-04
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15 Sahlstrøm, Stefan; Knutsen, Svein Halvor; Holtekjølen, Ann Katrin; Nilsson, Astrid; do Carmo, Cátia Saldanha.
Utvikler plantebaserte og proteinrike ingredienser.. forskning.no [Internet] 2019-11-04
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16 Seehusen, Joachim; Fylling-Jensen, Øyvind; Rønning, Sissel Beate; Sahlstrøm, Stefan.
Her dyrkes kjøtt. Teknisk Ukeblad [Business/trade/industry journal] 2019-12-17
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2018
17 Abraha, Addis; Uhlen, Anne Kjersti; Abay, Fetien; Sahlstrøm, Stefan; Bjørnstad, Åsmund.
Evaluation of Ethiopian Barleys Genetic Variation for Agronomic and Nutritional Quality Traits in Northern Ethiopia. Journal of Drylands 2018 ;Volume 8.(2) p. 811-822
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18 Hægermark, Wenche Aale; Sahlstrøm, Stefan.
Mindre salt, bedre helse. Baker og konditor [Business/trade/industry journal] 2018-04-13
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19 Sahlstrøm, Stefan.
Ambisiøst sunnhetsprosjekt. matindustrien.no [Internet] 2018-02-23
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20 Sahlstrøm, Stefan.
Den ene matpakka inneholder halvparten så mye fett og salt. Lær deg triksene. dagbladet.no [Internet] 2018-01-21
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21 Sahlstrøm, Stefan.
Et eksempel på veien fra FoU til vellykket bedrift(Gullbygg). Fagdag hos LMD, Landbruksdepartementet; 2018-04-11
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22 Sahlstrøm, Stefan.
Hvor lite salt kan vi ha i brødet?. Nationen [Newspaper] 2018-10-08
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23 Sahlstrøm, Stefan; Løvaas, Andre; Øvrum Gaarder, Mari; Grini, Ida Synnøve Bårvåg; Hægermark, Wenche Aale.
Tester ut hvor lite salt vi kan ha i brødet. nationen.no [Internet] 2018-10-08
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24 Sahlstrøm, Stefan; Øvrum Gaarder, Mari.
Sunnere brød med mindre salt. Næringsnytte 2018 ;Volume 8. p. 15-
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25 Sahlstrøm, Stefan; Øvrum Gaarder, Mari; Løvaas, Andre; Grini, Ida Synnøve Bårvåg.
Sunnere brød med mindre salt. nofima.no [Internet] 2018-10-08
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2017
26 Barron, Cécile; Holopainen-Mantila, Ulla; Sahlstrøm, Stefan; Holtekjølen, Ann Katrin; Lullien-Pellerin, Valérie.
Assessment of biochemical markers identified in wheat for monitoring barley grain tissue. Journal of Cereal Science 2017 ;Volume 74. p. 11-18
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27 Hole, Anastasia s.; Rud, Ida; Sahlstrøm, Stefan; Ivanova, Lada; Eriksen, Gunnar Sundstøl; Divon, Hege.
Deoxynivalenol, deoxynivalenol-3-glucoside and 3-acetyldeoxynivalenol in processed oat: effect of steaming, flaking and cooking on mycotoxin level. Nordic-Baltic Fusarium Seminar; 2017-03-09 - 2017-03-10
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28 Ivanova, Lada; Sahlstrøm, Stefan; Rud, Ida; Uhlig, Silvio; Fæste, Christiane Kruse; Eriksen, Gunnar Sundstøl; Divon, Hege.
Effect of primary processing on the distribution of free and modified Fusarium mycotoxins in naturally contaminated oats. World Mycotoxin Journal 2017 ;Volume 10.(1) p. 73-88
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29 Lindberg, Diana; Sahlstrøm, Stefan.
Store verdier i reststoff. Baker og Konditor 2017 (4) p. 30-31
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30 Sahlstrøm, Stefan.
Kan brød bakes uten salt?. Sluttmøte i Sunnere matpakke; 2017-12-12
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31 Sahlstrøm, Stefan.
Vil revolusjonere brødemballasjen. bakeri.net [Internet] 2017-04-06
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32 Wold, Jens Petter; Airado-Rodriguez, Diego; Holtekjølen, Ann Katrin; Holopainen-Mantila, Ulla; Sahlstrøm, Stefan.
Rapid and nondestructive determination of aleurone content in pearling fractions of barley by near-infrared (NIR) and fluorescence spectroscopies. Journal of Agricultural and Food Chemistry 2017 ;Volume 65.(8) p. 1813-1821
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2016
33 Hole, Anastasia S.; Rud, Ida; Sahlstrøm, Stefan; Ivanova, Lada; Eriksen, Gunnar Sundstøl; Divon, Hege.
Levels of DON and its conjugates in processed oat: effect of dehulling, flaking and cooking on mycotoxin content. 38th Mycotoxin Workshop; 2016-05-02 - 2016-05-04
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34 Lindberg, Diana; Aaby, Kjersti; Borge, Grethe Iren Andersen; Haugen, John-Erik; Nilsson, Astrid; Rødbotten, Rune; Sahlstrøm, Stefan.
Kartlegging av restråstoff fra jordbruket. Tromsø: Nofima AS 2016 (ISBN 978-82-8296-476-0) 46 p. Nofima rapportserie(67/2016)
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35 Moen, Birgitte; Berget, Ingunn; Rud, Ida; Hole, Anastasia s.; Kjos, Nils Petter; Sahlstrøm, Stefan.
Extrusion of barley and oat influence the fecal microbiota and SCFA profile of growing pigs. Food & Function 2016 ;Volume 7.(2) p. 1024-1032
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36 Moen, Birgitte; Rud, Ida; Sahlstrøm, Stefan; Hægermark, Wenche Aale.
Ekstrudering av korn påvirker tarmfloraen. nofima.no, ntbinfo.no, Matindustrien, bakeri.net [Internet] 2016-11-28
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37 Moen, Birgitte; Sahlstrøm, Stefan.
Kornekstrudering og tarmflora. Næringsnytte 2016 ;Volume 6. p. 17-
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38 Sahlstrøm, Stefan.
Bruk av bygg til mat - erfaringer fra ulike forskningsprosjekter. Fagseminar på Sømna; 2016-01-20 - 2016-01-20
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39 Sahlstrøm, Stefan.
Fiber i brød – hvordan øke andelen fiber. BKLF/NHO mat og drikke; 2016-03-01 - 2016-03-01
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40 Sahlstrøm, Stefan.
Hvordan få opp fiberandelen i brød og bakervarer. Cerealfagdagen 2016; 2016-04-07
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41 Sahlstrøm, Stefan; Rud, Ida; Johansen, Silje; Hole, Anastasia s..
Improved bioavailability of dietary phenolic acids in oat groat following different cereal processing steps and extracts from processed oat were tested for the ability to inhibit starchdegrading enzymes in vitro. Food Bioactives and Health Conference; 2016-09-13 - 2016-09-15
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2015
42 Grini, Ida Synnøve Bårvåg; Kirkhus, Bente; Demonteil, L.; Sahlstrøm, Stefan; Almli, Valerie Lengard.
POSTPRANDIAL SATIETY PERCEPTION OF OAT AND WHEAT PORRIDGES IN RELATION TO VISCOSITY. 12th European Nutrition Conference FENS 2015; 2015-10-20 - 2015-10-23
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43 Grini, Ida Synnøve Bårvåg; Kirkhus, Bente; Demonteil, Lauriane; Sahlstrøm, Stefan; Almli, Valerie Lengard.
Postprandal Satiety perception of oat and wheat porriges in relation to viscosity. 12th European Nutrition Conference FENS 2015; 2015-10-20 - 2015-10-23
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44 Grini, Ida Synnøve Bårvåg; Kirkhus, Bente; Lauriane, Demonteil; Sahlstrøm, Stefan; Almli, Valerie Lengard.
POSTPRANDIAL SATIETY PERCEPTION OF OAT AND WHEAT PORRIDGES IN RELATION TO VISCOSITY. 12th European Nutrition Conference FENS 2015; 2015-10-20 - 2015-10-23
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45 Knutsen, Svein Halvor; Rieder, Anne; Sahlstrøm, Stefan; Holtekjølen, Ann Katrin; Løvaas, André; Kirkhus, Bente.
Kornets sunne næringstoffer. Baker og konditor [Business/trade/industry journal] 2015-06-19
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46 Rud, Ida; Moen, Birgitte; Berget, Ingunn; Hole, Anastasia s.; Kjos, Nils Petter; Sahlstrøm, Stefan.
Extrusion of barley and oat influence the fecal microbiota and SCFA profile of growing pigs. 2nd National Microbiota Conference; 2015-11-03
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47 Rødbotten, Marit; Tomic, Oliver; Grini, Ida Synnøve Bårvåg; Holtekjølen, Ann Katrin; Lea, Per; Granli, Britt Signe; Grimsby, Sveinung; Sahlstrøm, Stefan.
Barley bread with normal and low content of salt; sensory profile and consumer preference in five European countries. Journal of Cereal Science 2015 ;Volume 64. p. 176-182
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48 Uhlen, Anne Kjersti; Holtekjølen, Ann Katrin; Sahlstrøm, Stefan; Åssveen, Mauritz; Kirkhus, Bente.
Composition of health related compounds in Nordic oat varieties grown in contrasting environments. Oats 2020; 2015-11-23 - 2015-11-25
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2014
49 Aale Hægermark, Wenche; Sahlstrøm, Stefan; Rieder, Anne; Risvik, Einar; Holtekjølen, Ann Katrin.
Slik skal forskerne få oss til å spise mer bygg. forskning.no [Internet] 2014-09-30
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50 Ballance, Simon; Sahlstrøm, Stefan.
Derfor er tradisjonell grøt blitt trendy. www.godt.no [Internet] 2014-03-17
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