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Cornelia Witthöft
Cornelia Witthöft
Professor in Food Science, Linnaeus University
Verified email at lnu.se
Title
Cited by
Cited by
Year
HPLC determination of folates in raw and processed beetroots
J Jastrebova, C Witthöft, A Grahn, U Svensson, M Jägerstad
Food Chemistry 80 (4), 579-588, 2003
1912003
Human folate bioavailability
VE Ohrvik, CM Witthoft
Nutrients 3 (4), 475-490, 2011
1572011
Folates and dairy products: a critical update
KM Forssén, MI Jägerstad, K Wigertz, CM Witthöft
Journal of the American College of Nutrition 19 (sup2), 100S-110S, 2000
1522000
Less meat, more legumes: prospects and challenges in the transition toward sustainable diets in Sweden
E Röös, G Carlsson, F Ferawati, M Hefni, A Stephan, P Tidåker, C Witthöft
Renewable Agriculture and Food Systems 35 (2), 192-205, 2020
1372020
Folic acid and 5-methyltetrahydrofolate in fortified milk are bioaccessible as determined in a dynamic in vitro gastrointestinal model
M Verwei, K Arkbåge, R Havenaar, H van den Berg, C Witthöft, ...
The Journal of nutrition 133 (7), 2377-2383, 2003
1352003
Evaluating the sustainability of diets–combining environmental and nutritional aspects
E Röös, H Karlsson, C Witthöft, C Sundberg
Environmental Science & Policy 47, 157-166, 2015
1332015
Protein quality as functional unit–A methodological framework for inclusion in life cycle assessment of food
U Sonesson, J Davis, A Flysjö, J Gustavsson, C Witthöft
Journal of Cleaner Production 140, 470-478, 2017
1302017
Folate, Vitamin B12, and Risk of Ischemic and Hemorrhagic Stroke: A Prospective, Nested Case-Referent Study of Plasma Concentrations and Dietary Intake
B Van Guelpen, J Hultdin, I Johansson, B Stegmayr, G Hallmans, ...
Stroke 36 (7), 1426-1431, 2005
1182005
Standardisation of HPLC techniques for the determination of naturally-occurring folates in food
PM Finglas, K Wigertz, L Vahteristo, C Witthöft, S Southon, ...
Food Chemistry 64 (2), 245-255, 1999
1161999
Folate content in foods commonly consumed in Egypt
M Hefni, V Öhrvik, M Tabekha, C Witthöft
Food chemistry 121 (2), 540-545, 2010
1012010
Folates-food sources, analyses, retention and bioavailability
CM Witthöft, K Forssén, L Johannesson, M Jägerstad
Näringsforskning 43 (1), 138-146, 1999
961999
High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties
F Ferawati, I Zahari, M Barman, M Hefni, C Ahlström, C Witthöft, ...
Foods 10 (4), 843, 2021
912021
Plasma folate and total homocysteine levels are associated with the risk of myocardial infarction, independently of each other and of renal function
B Van Guelpen, J Hultdin, I Johansson, C Witthöft, L Weinehall, ...
Journal of internal medicine 266 (2), 182-195, 2009
752009
Study of wheat breakfast rolls fortified with folic acid: The effect on folate status in women during a 3-month intervention
M Johansson, CM Witthöft, Å Bruce, M Jägerstad
European journal of nutrition 41, 279-286, 2002
612002
Bioaccessibility of folic acid and (6S)-5-methyltetrahydrofolate decreases after the addition of folate-binding protein to yogurt as studied in a dynamic in vitro …
K Arkbåge, C Witthöft, M Verwei, R Havenaar
The Journal of nutrition 133 (11), 3678-3683, 2003
582003
Critical evaluation of folate data in European and international databases: recommendations for standardization in international nutritional studies
KP Bouckaert, N Slimani, G Nicolas, J Vignat, AJA Wright, M Roe, ...
Molecular nutrition & food research 55 (1), 166-180, 2011
562011
Folate content in processed legume foods commonly consumed in Egypt
M Hefni, CM Witthöft
LWT-Food Science and Technology 57 (1), 337-343, 2014
542014
Orange juice is a good folate source in respect to folate content and stability during storage and simulated digestion
V Öhrvik, C Witthöft
European journal of nutrition 47, 92-98, 2008
542008
Increasing the folate content in Egyptian baladi bread using germinated wheat flour
M Hefni, CM Witthöft
LWT-Food Science and Technology 44 (3), 706-712, 2011
522011
Folate determination in Swedish berries by radioprotein-binding assay (RPBA) and high performance liquid chromatography (HPLC)
L Strålsjö, H Åhlin, CM Witthöft, J Jastrebova
European Food Research and Technology 216, 264-269, 2003
502003
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