Concepedia

Inger‐Cecilia Mayer Labba

IM

Statistics

Publications

6

Citations

380

H-Index

6

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 agriculture, food science, and iron nutrition.

ORCID

Publications per year

2020–2022

6

Publications

6

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 · 219 citations · Full text

, , +17

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 · 72 citations · Full text

, , +17

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 · 33 citations · Full text

, , +17

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 · 26 citations · Full text

, , +15

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 · 15 citations · Full text

, , +17

1–5 of 6