Rickard Öste - Concepedia

Author

Rickard Öste

Lund University

Also Known As

M Lindholm, R OSTE, R Oste, R ÖSTE, R Öste, R. E. Öste, R. Oste, R. ÖSTE, R. Öste, RICKARD E. ÖSTE

100

Publications

3.3K

Citations

H-Index

Concepts

All Affiliations

Lund University Aventure (Sweden)

RÖ

About

Rickard Öste is an author at Lund University specializing in health sciences, nutrition, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	22	29	1.2K
2	Engineering	14	14	547
3	Medicine	14	15	516
4	Public Health	7	7	480
5	Natural Sciences	1	1	19

Rickard Öste

Publications

2.8K

Citations

H-Index

Page 1

	Year	Citations
β-Glucan incorporated into a fruit drink effectively lowers serum LDL-cholesterol concentrations Elke Naumann, Angelina B van Rees, Gunilla Önning, American Journal of Clinical Nutrition NutritionFood Bioactive CompoundBiochemistryLipid NutritionSerum Ldl-cholesterol Concentrations	2006	161
Consumption of Oat Milk for 5 Weeks Lowers Serum Cholesterol and LDL Cholesterol in Free-Living Men with Moderate Hypercholesterolemia Gunilla Önning, Anders Wallmark, Margaretha Persson, Annals of Nutrition and Metabolism	1999	156
Dietary fibre in fermented oat and barley β-glucan rich concentrates Adele Lambo, Rickard Öste, Margareta Nyman Food Chemistry Food ChemistryDietary FiberNutritionFood FermentationFood Composition	2004	122
Fermented, ropy, oat-based products reduce cholesterol levels and stimulate the bifidobacteria flora in humans Olof Mårtensson, Maria Biörklund, Adele Lambo, Nutrition Research Bifidobacteria FloraNutritionProbioticFood FunctionFood Fermentation	2005	119
Effects of Consumption of Oat Milk, Soya Milk, or Cow’s Milk on Plasma Lipids and Antioxidative Capacity in Healthy Subjects G. Önning, B. Åkesson, Rickard Öste, Annals of Nutrition and Metabolism	1998	116
A Low Cost Video Technique for Colour Measurement of Potato Chips Sandra Segnini, Petr Dejmek, Rickard Öste LWT Color ReproductionColorimetryColor CorrectionPotato ChipsFood Quality	1999	115
Cereal Fructans: In Vitro and In Vivo Studies on Availability in Rats and Humans Urban Nilsson, Rickard Öste, Margaretha Jägerstad, Journal of Nutrition Food ChemistryNutritionFood FunctionVivo StudiesIn Vitro Fermentation	1988	111
The effect of yoghurt culture on the survival of probiotic bacteria in oat-based, non-dairy products Olle Mårtensson, Rickard Öste, Olle Holst Food Research International NutritionProbioticFood SpoilageYoghurt CultureFood Microbiology	2002	105
The effects of various thermal processes on protein quality, vitamins and selenium content in whole-grain wheat and white flour B. Häkansson, Margaretha Jägerstad, Rickard Öste, Journal of Cereal Science Food ChemistryNutritionVarious Thermal ProcessesFood CompositionFood Quality	1987	74
Cereal fructans: Hydrolysis by yeast invertase, in vitro and during fermentation Urban Nilsson, Rickard Öste, Margaretha Jägerstad Journal of Cereal Science BiosynthesisEngineeringFood FermentationIn Vitro FermentationBiochemistry	1987	74

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