Publications

1. Sabet JA, Ekman MS, Lundvall AS, Risérus U, Johansson U, Öström Å, Adamsson V, Cao Y, Msghina M, Brummer RJ. (2021)  Feasibility and Acceptability of a Healthy Nordic Diet Intervention for the Treatment of Depression: A Randomized Controlled Pilot Trial. Nutrients. 2021; 13(3): 902. Read the article here.

2. Engelheart S, Andrén D, Repsilber D, Bertéus Forslund H, Brummer RJ. Nutritional status in older people - An explorative analysis. (2021) E. Clinical Nutrition ESPEN, 2021, 46: 424-433. Read the article here.

3. Wiegers C, Veerman MA, Brummer RJ, Larsen OFA. (2022) Reviewing the state of the art of probiotics as clinical modalities for brain-gut-microbiota axis associated disorders.  Frontiers in Microbiology, 2022, 13. Read the article here.

4. Jaqueline Auer, Johanna Östlund, Klara Nilsson, Mathias Johansson , Anja Herneke and Maud Langton. (2023) Nordic Crops as Alternatives to Soy—An Overview of Nutritional, Sensory, and Functional Properties. Foods. 2023; 12(13): 2607. Read the article here.

5. Samira Prado, Annalena Kamm, Robert J Brummer, Tatiana M Marques. (2023) The effect of plant-based protein on surrogate markers of health – a dietary intervention study. Örebro University, Book of Abstracts Nobel Day Festivities. Dec 7.  http://www.oru.se/nobeldayfestivities

6. Zorell, C. V., Kim, A., & Neuman, N. (2023) Diffusion of eating behaviour indifferent social networks: A study protocol and preliminary reflections from a randomized controlled trial.  07 February 2023, PREPRINT (Version 1) available at Research Square. Read the article here.

7. Samira Prado, Annalena Kamm, Tatiana Marques, Samira Salihovic, Victor Castro-Alves, Tuulia Hyötyläinen, Robert Jan Brummer. (2023) Mapping the effects of plant-based proteins on human metabolic profiling. The 3rd Nordic Metabolomics Conference 2023, Abstract book.
Read the article here.

8. Jaqueline Auer, Marie Alminger, Marina Marinea, Mathias Johansson, Galia Zamaratskaia, Anders Högberg, Maud Langton. (2024) Assessing the digestibility and estimated bioavailability/ bioaccessibility of plant-based proteins and minerals from soy, pea, and faba bean ingredients.  LWT, 2024, 197: 115893. Read the article here.

9. J. Karlsson, P. Lopez-Sanchez, T. Marques, T. Hyötyläinen, V. Alvarez and A. Ström. (2024) Physico-chemical properties of pea fibre and pea protein blends and the implications for in-vitro batch fermentation using human inoculum.  Food Hydrocolloids, 2024, 150: 109732.
Read the article here.

10. Effect of heating on pea fibres on their swelling, rheological properties and in-vitro colon fermentation. J. Karlsson, P. Lopez-Sanchez, T. Marques, T. Hyötyläinen, A. Krona and A. Ström. (2024) Food Hydrocolloids, Volume 147 (Part A): 109306. Read the article here.

11. Karin Korelc, Bjarke Strøm Larsen, Anna Lena Heintze et al. (2024) Towards personalized drug delivery via semi-solid extrusion: Exploring poly(vinyl alcohol-co-vinyl acetate) copolymers for hydrochlorothiazide-loaded films.  European Journal of Pharmaceutical Sciences, 192: 106645, Read the article here.

12. Kim, A., Öström, Å., Mihnea, M. & Niimi, J. (2024) Consumers’ attachment to meat: Association between sensory properties and preferences for plant-based meat alternatives. Food Quality and Preference, 116: 105134. Read the article here.

13. Jakob Karlsson. (2023) Exploring Physico-Chemical Properties and Colonic Fermentation of Pea Hull Fibre and Pea Protein Blends. Licentiate Thesis, 2023. Read the article here.

14. Mathias Johansson.(2024) Texture and microstructure of legume-based mixed gels. Doktorsavhandling, 2024. Read the article here.

15. Kim, A., Baptista, I., Zorell, C., Neuman, N., Niimi, J., & Öström, Å. (2025). A field experiment on expert- versus social-based cues on dish selection in a restaurant. Journal of Environmental Psychology, 102806. Read the article here.

16. Collier, E. S., Harris, K. L., Bendtsen, M., Moshtaghian, H., Bryngelsson, S., & Niimi, J. (2024). Perceptions of processed foods as unhealthy: heuristic strength, prevalence, and potential implications for the protein shift. Future Foods, 10, 100445. Read the article here.

17. Zorell, C. V., Kim, A., & Neuman, N. (2024). Studying factual versus social cues as triggers of change in food behaviour. Journal of Nutritional Science, 13, e88. Read the article here.