Inger-Cecilia Mayer Labba

Publication Activity (10 Years)

Years Active: 2021-2022
Publications (10 Years): 3

Top Topics

Mesenchymal Stem Cells

Clinical Practice

Top Venues

Journal of food science

This page only lists publications with an associated author ORCID identifier.

Publications

Inger-Cecilia Mayer Labba, Hannah Steinhausen, Linnéa Almius, Knud Erik Bach Knudsen, Ann-Sofie Sandberg
Nutritional Composition and Estimated Iron and Zinc Bioavailability of Meat Substitutes Available on the Swedish Market. Nutrients 14 (19) (2022)
Inger-Cecilia Mayer Labba, Michael Hoppe, Elisabeth Gramatkovski, Martin Hjellström, Mehdi Abddollahi, Ingrid Undeland, Lena Hulthén, Ann-Sofie Sandberg
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. Nutrients 14 (15) (2022)
Amanda Helstad, Erica Forsén, Cecilia Ahlström, Inger-Cecilia Mayer Labba, Ann-Sofie Sandberg, Marilyn Rayner, Jeanette K Purhagen
Protein extraction from cold-pressed hempseed press cake: From laboratory to pilot scale. Journal of food science 87 (1) (2021)