Stefan Sahlstrøm

Lactic acid fermentation eliminates indigestible carbohydrates and antinutritional factors in soybean meal for Atlantic salmon (Salmo salar)

Ståle Refstie, Stefan Sahlstrøm, E. Bråthen et al. · Aquaculture · 2005 · 257 citations

Food Chemistry, Nutrition, Food Function +7

Improved Bioavailability of Dietary Phenolic Acids in Whole Grain Barley and Oat Groat following Fermentation with Probiotic Lactobacillus acidophilus, Lactobacillus johnsonii, and Lactobacillus reuteri

Anastasia S. Hole, Ida Rud, Stine Grimmer et al. · Journal of Agricultural and Food Chemistry · 2012 · 243 citations

Contents of starch and non-starch polysaccharides in barley varieties of different origin

Ann Katrin Holtekjølen, A.K. Uhlen, E. Bråthen et al. · Food Chemistry · 2005 · 183 citations

Food Chemistry, Barley Varieties, Botany +4

Meat analogues from a faba bean concentrate can be generated by high moisture extrusion

Cátia Saldanha do Carmo, Svein Halvor Knutsen, Giulia Malizia et al. · Future Foods · 2021 · 167 citations · Full text

Nutrition, Engineering, Food Analysis +24

Feed intake, growth, feed conversion, digestibility, enzyme activities and intestinal structure in Atlantic salmon (Salmo salar L.) fed graded levels of phytic acid

V. Denstadli, Anders Skrede, Åshild Krogdahl et al. · Aquaculture · 2006 · 138 citations

Biology, Nutrition, Animal Physiology +11