Inger‐Cecilia Mayer Labba

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Publications

Citations

355

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Active since

2020

Affiliations

Chalmers University of Technology(Current)

University of Gothenburg

Lund University

Inger‐Cecilia Mayer Labba is an author at Chalmers University of Technology specializing in food chemistry, health sciences, and agricultural economics.

ORCID

Top concepts

HealthFood ChemistryEngineeringBiotechnologyFood ProcessingFood TechnologyBiomanufacturingFood EngineeringAgricultural EconomicsBiochemical Engineering

Publications per year

2020–2022

Publications

Nutritional and antinutritional composition of fava bean (Vicia faba L., var. minor) cultivars

Inger‐Cecilia Mayer Labba, Hanne Frøkiær, Ann‐Sofie Sandberg · Food Research International · 2020 · 205 citations · Full text

Nutritional Composition and Estimated Iron and Zinc Bioavailability of Meat Substitutes Available on the Swedish Market

Inger‐Cecilia Mayer Labba, Hannah Steinhausen, Linnéa Almius et al. · Nutrients · 2022 · 68 citations · Full text

Nutrition, Dietary Exposure, Agricultural Economics +19

Protein extraction from cold‐pressed hempseed press cake: From laboratory to pilot scale

Amanda Helstad, Erica Forsén, Cecilia Ahlström et al. · Journal of Food Science · 2021 · 30 citations · Full text

Press Cake, Engineering, Food Analysis +21

Lower Non-Heme Iron Absorption in Healthy Females from Single Meals with Texturized Fava Bean Protein Compared to Beef and Cod Protein Meals: Two Single-Blinded Randomized Trials

Inger‐Cecilia Mayer Labba, Michael Hoppe, E Gramatkovski et al. · Nutrients · 2022 · 25 citations · Full text

Isolation, identification, and selection of strains as candidate probiotics and starters for fermentation of Swedish legumes

Inger‐Cecilia Mayer Labba, Thomas Andlid, Åsa Lindgren et al. · Food & Nutrition Research · 2020 · 14 citations · Full text

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