Launch week offerEnds in00h00m00s

annual Promonthly Pro

Claudia E Lazarte

Associate Senior Lecturer

Lund University

Research Interests

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Explore related searches

Articles (16)

Collaborators (4)

Bjorn Bergenstahl

Lund University Faculty of Engineering

Frida Fåk Hållenius

Lund University

Tariq Ismail

Associate Professor

Lund University

Håkan Jönsson

Lund University

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Claudia E Lazarte

Research Interests

Make your next move.

Explore related searches

Articles (16)

Collaborators (4)

Bjorn Bergenstahl

Frida Fåk Hållenius

Tariq Ismail

Håkan Jönsson

Make your next move.

Claudia E Lazarte

Research Interests

Make your next move.

Explore related searches

Articles (16)

Bioactive profiles of four wild mozambican fruits and their in vitro functional properties: Phenolic bioaccessibility, antioxidant potential, and intestinal permeability

Advances in Processing Strategies to Enhance Bioactive Potential and Reduce Antinutritional Factors in Edible Legumes and Pulses

Transitioning Towards Sustainable Diets: Pulses, Their Role in Modulating Gut Microbiota and Metabolic Health

Dynamics of Polyphenolic Compounds During Wet Processing of Peanuts

Food systems science education in Europe

Nutritional status of children under-five in rural mozambique

Challenges and Drivers for the Adoption of Improved Solar Drying Technologies in Mango Farming: A Case Study of Smallholder Farmers in Mozambique

Descriptive Analysis of Sensory Properties of Wet-Boiled Peanut Sauce: The Effect of Boiling Time and the Presence of Kernel Coating

Effect of Short-Term Lactic Fermentation on Polyphenol Profile and Antioxidant Capacity in White and Red Quinoa Varieties

Effect of crop maturity stages and lactic acid fermentation on nutrient absorption properties, and bioaccessibility of Fe, Zn and Ca in <i>Spinacia oleracea </i>L

Variability of antioxidant compounds and capacities in four wild fruits collected in different years and locations in Mozambique

Fermented Quinoa and Canihua in Plant‐Based Diets Increase Iron and Zinc Bioavailability in Growing Rats

Enhancing iron and zinc bioavailability in maize (Zea mays) through phytate reduction: the impact of fermentation alone and in combination with soaking and germination

Impact of dehulling, germination and fermentation on the bioactive and functional properties of grey pea flour

Lactic Fermentation Increases Antioxidant Capacity and Phenolic Compounds in White and Red Varieties of Quinoa

Role of Neglected Plant Foods in Achieving Dietary Diversity, Zero Hunger and Good Health

Collaborators (4)

Bjorn Bergenstahl

Frida Fåk Hållenius

Tariq Ismail

Håkan Jönsson

Make your next move.