Bo Ekstrand

Modification of IgE Binding during Heat Processing of the Cow's Milk Allergen β-Lactoglobulin

Britt-Marie Ehn, Bo Ekstrand, Ulf Bengtsson et al. · Journal of Agricultural and Food Chemistry · 2004 · 108 citations

Fermented and ripened fish products in the northern European countries

Torstein Skåra, Lars Axelsson, Guðmundur Stefánsson et al. · Journal of Ethnic Foods · 2015 · 103 citations · Full text

Food Chemistry, Nutrition, Food Fermentation +11

Gender‐related Differences in Cytochrome P450 in Porcine Liver – Implication for Activity, Expression and Inhibition by Testicular Steroids

Galia Zamaratskaia, Bo Ekstrand · Reproduction in Domestic Animals · 2010 · 72 citations

Lipid oxidation in herring (<i>Clupea harengus</i>) light muscle, dark muscle, and skin, stored separately or as intact fillets

Irgrid Undeland, Bo Ekstrand, Hans Lingnert · Journal of the American Oil Chemists Society · 1998 · 69 citations

Lipid Analysis, Lipid Peroxidation, Anatomy +21

Lipase Activity and Development of Rancidity in Oats and Oat Products Related to Heat Treatment during Processing

Bo Ekstrand, I. Gangby, G. Åkesson et al. · Journal of Cereal Science · 1993 · 64 citations

Food Chemistry, Engineering, Lipase Activity +10