Publications by authors named "Tove G Devold"

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Functional properties of autochthonous lactic acid bacteria starter cultures for plant-based food fermentation.
Charlotte Bauer Munch-Andersen, Tove Gulbrandsen Devold, Davide Porcellato, Hilde Marit Østlie

Food Microbiol· March 2026

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Functional Compound Bioaccessibility and Microbial Viability in Green and Black Tea Kombucha During Simulated Digestion.
Gloria Ghion, Jacopo Sica, Sofia Massaro, Armin Tarrah, Tove Gulbrandsen Devold

Foods· August 2025

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The impact of fermentation length and dough composition on the stability of liquid sourdough starters.
Charlotte Bauer Munch-Andersen, Davide Porcellato, Tove Gulbrandsen Devold, Hilde Marit Østlie

Int J Food Microbiol· January 2025

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Lower Diversity of Amylase-Trypsin Inhibitors and -Released Opioid-Containing Peptides in Ancestral Compared to Modern Wheat Varieties Assessed by Proteomics and Peptidomics.
Tora Asledottir, Gianfranco Mamone, Gianluca Picariello, Gerd E Vegarud, Arne Røseth, Tove G Devold

J Agric Food Chem· January 2025

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Interactions between Starmerella bacillaris and Saccharomyces cerevisiae during sequential fermentations influence the release of yeast mannoproteins and impact the protein stability of an unstable wine.
Luiza de Paula Dias Moreira, Davide Porcellato, Matteo Marangon, Chiara Nadai, Vinícius da Silva Duarte, Tove Gulbrandsen Devold

Food Chem· May 2024

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In vitro protein digestibility of RuBisCO from alfalfa obtained from different processing histories: Insights from free N-terminal and mass spectrometry study.
Hartono Tanambell, Marianne Danielsen, Tove Gulbrandsen Devold, Anders Hauer Møller, Trine Kastrup Dalsgaard

Food Chem· February 2024

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Isolation, identification, and stability of sourdough microbiota from spontaneously fermented Norwegian legumes.
Charlotte Bauer Munch-Andersen, Davide Porcellato, Tove Gulbrandsen Devold, Hilde Marit Østlie

Int J Food Microbiol· January 2024

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Potential bioactive peptides obtained after in vitro gastrointestinal digestion of wine lees from sequential fermentations.
Luiza de Paula Dias Moreira, Viviana Corich, Emilie Gullberg Jørgensen, Tove Gulbrandsen Devold, Chiara Nadai

Food Res Int· January 2024

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Effect of sprouting on the proteome of chickpea flour and on its digestibility by ex vivo gastro-duodenal digestion complemented with jejunal brush border membrane enzymes.
Chiara Nitride, Gerd Elisabeth Vegarud, Irene Comi, Tove G Devold, Arne Røseth

Food Res Int· April 2022

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Naturally Occurring Glycosidases in Milk from Native Cattle Breeds: Activity and Consequences on Free and Protein Bound-Glycans.
Anne Vuholm Sunds, Ida Schwartz Roland, Ulrik Kræmer Sundekilde, Martin Nørmark Thesbjerg, Randall Robinson, Tove Gulbrandsen Devold

Metabolites· September 2021

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Manufacture and characterization of acid-coagulated fresh cheese made from casein concentrates obtained by acid diafiltration.
Sara Mohamed Gaber, Anne-Grethe Johansen, Tove Gulbrandsen Devold, Elling-Olav Rukke, Siv Borghild Skeie

J Dairy Sci· June 2021

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Comparison of bovine milk oligosaccharides in native North European cattle breeds.
Anne Vuholm Sunds, Apichaya Bunyatratchata, Randall Robinson, Maria Glantz, Marie Paulsson, Tove G Devold

Int Dairy J· March 2021

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Minor acidification of diafiltration water using various acidification agents affects the composition and rennet coagulation properties of the resulting microfiltration casein concentrate.
Sara Mohamed Gaber, Anne-Grethe Johansen, Tove Gulbrandsen Devold, Elling-Olav Rukke, Siv Borghild Skeie

J Dairy Sci· September 2020

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Ancestral Wheat Types Release Fewer Celiac Disease Related T Cell Epitopes than Common Wheat upon Ex Vivo Human Gastrointestinal Digestion.
Tora Asledottir, Rashida Rehman, Gianfranco Mamone, Gianluca Picariello, Tove Gulbrandsen Devold

Foods· August 2020

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Impact of Interfacial Composition on Emulsion Digestion Using In Vitro and In Vivo Models.
Ernesta Malinauskytė, Jovita Ramanauskaitė, Milda Keršienė, Ina Jasutienė, Daiva Leskauskaitė, Tove G Devold

J Food Sci· November 2018

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Effect of human and simulated gastric juices on the digestion of whey proteins and carboxymethylcellulose-stabilised O/W emulsions.
Ernesta Malinauskytė, Jovita Ramanauskaitė, Daiva Leskauskaitė, Tove G Devold, Reidar B Schüller

Food Chem· December 2014

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Bovine lactoferrin digested with human gastrointestinal enzymes inhibits replication of human echovirus 5 in cell culture.
Camilla B Furlund, Anja B Kristoffersen, Tove G Devold, Gerd E Vegarud, Christine M Jonassen

Nutr Res· July 2012

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Different digestion of caprine whey proteins by human and porcine gastrointestinal enzymes.
Ellen K Eriksen, Halvor Holm, Einar Jensen, Ragnhild Aaboe, Tove G Devold

Br J Nutr· August 2010

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