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European Journal of Nutrition|February 5, 2010
Folates in bread: retention during bread-making and in vitro bioaccessibilityVeronica Öhrvik, Helena Öhrvik, Jonas Tallkvist, et al.
Food Chemistry|January 12, 2015
Fatty acid composition of Swedish bakery products, with emphasis on trans-fatty acidsSofia Trattner, Wulf Becker, Sören Wretling, et al.
Upsala Journal of Medical Sciences|August 26, 2016
Dietary habits, nutrient intake and biomarkers for folate, vitamin D, iodine and iron status among women of childbearing age in SwedenWulf Becker, Anna Karin Lindroos, Cecilia Nälsén, et al.
Public Health Nutrition|September 30, 2022
Consumption of foods with the Keyhole front-of-pack nutrition label: potential impact on energy and nutrient intakes of Swedish adolescentsJulia Wanselius, Christel Larsson, Christina Berg, et al.
European Journal of Nutrition|October 28, 2016
Dietary intake and biomarker status of folate in Swedish adultsVeronica Öhrvik, Eva Warensjö Lemming, Cecilia Nälsén, et al.
The American Journal of Clinical Nutrition|March 1, 2026
Perspective: Nutrient bioavailability is the missing ingredient connecting food systems to nutrition security and environmental sustainabilityKhristopher M Nicholas, Alexandra Tone, Ty Beal, et al.
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