Åse Lundh

Lactose, glucose and galactose content in milk, fermented milk and lactose-free milk products

Jonas Ohlsson, Monika Johansson, Henrik Hansson et al. · International Dairy Journal · 2017 · 82 citations

Food Chemistry, Nutrition, Food Fermentation +8

Changes in stability and shelf-life of ultra-high temperature treated milk during long term storage at different temperatures

Maria Karlsson, Maud Langton, Fredrik Innings et al. · Heliyon · 2019 · 78 citations · Full text

Different Temperatures, Shelf Life, Food Packaging +14

Use of near-infrared hyperspectral (NIR-HS) imaging to visualize and model the maturity of long-ripening hard cheeses

Hasitha Priyashantha, Annika Höjer, Karin Hallin Saedén et al. · Journal of Food Engineering · 2019 · 49 citations · Full text

Engineering, Food Analysis, Agricultural Economics +17

Short communication: Caseins and α-lactalbumin content of camel milk (Camelus dromedarius) determined by capillary electrophoresis

Huda Mohamed, Monika Johansson, Åse Lundh et al. · Journal of Dairy Science · 2020 · 44 citations · Full text

Paths to a sustainable food sector: integrated design and LCA of future food supply chains: the case of pork production in Sweden

Ulf Sonesson, Katarina Lorentzon, Annica Andersson et al. · The International Journal of Life Cycle Assessment · 2015 · 35 citations

Sustainable Food System, Agricultural Economics, Sustainable Design +17