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Page 1
Grains - a major source of sustainable protein for health.
Nutr Rev. 2022 May 9;80(6):1648-1663. doi: 10.1093/nutrit/nuab084.
Nutr Rev. 2022.
PMID: 34741520
Free PMC article.
Review.
Fecal microbiota composition affects in vitro fermentation of rye, oat, and wheat bread.
Pirkola L, Dicksved J, Loponen J, Marklinder I, Andersson R.
Pirkola L, et al. Among authors: marklinder i.
Sci Rep. 2023 Jan 3;13(1):99. doi: 10.1038/s41598-022-26847-y.
Sci Rep. 2023.
PMID: 36596824
Free PMC article.
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A Structural Equation Model Demonstrating the Relationship between Food Safety Background, Knowledge, Attitudes and Behaviour among Swedish Students.
Marklinder I, Eskhult G, Ahlgren R, Blücher A, Börjesson SE, Moazzami M, Schelin J, Danielsson-Tham ML.
Marklinder I, et al.
Foods. 2022 May 28;11(11):1595. doi: 10.3390/foods11111595.
Foods. 2022.
PMID: 35681344
Free PMC article.
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A Proposed Theoretical Model for Sustainable and Safe Commensality among Older Adults.
Marklinder I, Nydahl M.
Marklinder I, et al.
Int J Environ Res Public Health. 2021 Jan 28;18(3):1172. doi: 10.3390/ijerph18031172.
Int J Environ Res Public Health. 2021.
PMID: 33525738
Free PMC article.
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Consumers' health-related perceptions of bread - Implications for labeling and health communication.
Sandvik P, Nydahl M, Kihlberg I, Marklinder I.
Sandvik P, et al. Among authors: marklinder i.
Appetite. 2018 Feb 1;121:285-293. doi: 10.1016/j.appet.2017.11.092. Epub 2017 Nov 27.
Appetite. 2018.
PMID: 29154885
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Bread consumption patterns in a Swedish national dietary survey focusing particularly on whole-grain and rye bread.
Sandvik P, Kihlberg I, Lindroos AK, Marklinder I, Nydahl M.
Sandvik P, et al. Among authors: marklinder i.
Food Nutr Res. 2014 Sep 5;58. doi: 10.3402/fnr.v58.24024. eCollection 2014.
Food Nutr Res. 2014.
PMID: 25278822
Free PMC article.
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