Ann Katrin Holtekjølen PhD Scientist +47 901 27 004 +47 64 97 04 58 E-mail Ås Food and health See publications in Cristin E-mail addresses for employees follow the template firstname.lastname@nofima.no Middle names can be written with both hyphens and periods. Contact the switchboard tel:+47 776 29000 or post@nofima.no if you have any questions. My Projects GutFeedingNow Sustainable Norwegian dietary fiber and protein sources for a healthy gut microbiota 2021 - 2025 FoodForFuture Innovation, consumer insight and processing knowledge for sustainability and health 2021 - 2024 SusHealth Healthy and sustainable future with Norwegian agricultural products and ingredients 2021 - 2024 NORSKVegetar Norwegian vegetables, legumes and grains in sustainable vegetarian products 2020 - 2023 FoodProFuture Innovative and Sustainable Exploitation of Plant Proteins in Future Foods 2017 - 2021 My publications Ann Katrin Holtekjølen has 31 publications at Nofima: Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties Journal of Food Engineering, 2020 Academic article Steking – prosessen som har gitt bakefaget sitt navn Baker og Konditor, 2019 Article in business/trade/industry journal Fermentering Baker og Konditor, 2019 Article in business/trade/industry journal Elting – fra håndarbeid til maskinell håndtering Baker og Konditor, 2019 Article in business/trade/industry journal Fordeiger Baker og Konditor, 2019 Article in business/trade/industry journal Melet Baker og Konditor, 2019 Article in business/trade/industry journal Alt henger sammen med alt Baker og Konditor, 2019 Article in business/trade/industry journal Rapid and nondestructive determination of aleurone content in pearling fractions of barley by near-infrared (NIR) and fluorescence spectroscopies Journal of Agricultural and Food Chemistry, 2017 Academic article Assessment of biochemical markers identified in wheat for monitoring barley grain tissue Journal of Cereal Science, 2017 Academic article Produktutviklingskurs hos Nofima, Baker og Konditor Baker og Konditor, 2016 Article in business/trade/industry journal Trend rapport fra fagmessen Sacksenback 2016 Baker og Konditor, 2016 Article in business/trade/industry journal Barley food product Development NPA CAV Diary Number 304-8673-2014 Northern Periphery and Arctic Program Northern Cereals – New Markets for a Changing Environment 2016 Report Nytt marked med bygg Baker og Konditor, 2015 Article in business/trade/industry journal Barley bread with normal and low content of salt; sensory profile and consumer preference in five European countries Journal of Cereal Science, 2015 Academic article Changes in relative molecular weight distribution of soluble barley beta-glucan during passage through the small intestine of pigs Livestock Science, 2014 Academic article Hva betyr norsk klima for kvalitet i bygg og havre? Baker og Konditor, 2013 Article in business/trade/industry journal Bygg Store Norske Leksikon (Nettutgaven), 2012 Article in business/trade/industry journal Havre Store Norske Leksikon (Nettutgaven), 2012 Article in business/trade/industry journal Effekt av genotype og miljø på innhold av viktige kvalitetsegenskaper i bygg og havre 2012 Academic chapter/article/Conference paper Effect of barley and oat flour types and sourdoughs on dough rheology and bread quality of composite wheat bread Journal of Cereal Science, 2012 Academic article Antioxidant Activity and Phenolics in Breads with Added Barley Flour 2011 Academic chapter/article/Conference paper Phenolic contents and antioxidant activities in covered whole-grain flours of Norwegian barley varieties and in fractions obtained after pearling Acta Agriculturæ Scandinavica - Section B, Soil and Plant Science, 2011 Academic article Antioxidant properties and sensory profiles of breads containing barley flour Food Chemistry, 2008 Academic article Influence of growth temperature on content, viscosity and relative molecular weight of water-soluble beta-glucans in barley (Hordeum vulgare L.) Journal of Cereal Science, 2008 Academic article Variations in water absorption capacity and baking performance of barley varieties with different polysaccharide content and composition Lebensmittel-Wissenschaft + Technologie, 2008 Academic article Barley carbohydrate composition varies with genetic and abiotic factors Acta Agriculturæ Scandinavica - Section B, Soil and Plant Science, 2008 Academic article Structural features and complement-fixing activity of pectin from three Brassica oleracea varieties: White cabbage, kale, and red kale Biomacromolecules, 2007 Academic article Preparation and analysis of dietary fibre constituents in whole grain from hulled and hull-less barley Food Chemistry, 2007 Academic article Contents of starch and nonstarch polysaccharides in barley varieties of different origin Food Chemistry, 2006 Academic article Flavanol and bound phenolic acid contents in different barley varieties Journal of Agricultural and Food Chemistry, 2006 Academic article Contents of starch and non-starch polysaccarides in barley varieties of different origin Food Chemistry, 2006 Academic article
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