Iben Lykke Petersen
Overview
Explore the profile of Iben Lykke Petersen including associated specialties, affiliations and a list of published articles.
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Articles
26
Citations
179
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Recent Articles
1.
Martin M, Dynesen A, Petersen B, Petersen I, Duque-Estrada P, Aaslyng M
Nutrients
. 2024 Oct;
16(19.
PMID: 39408374
Protein increases satiety by, among other things, increasing the content of certain amino acids in the blood. Plant proteins generally have a lower digestibility than meat proteins. The digestibility increases...
2.
Zhang L, Duque-Estrada P, Li Q, Gao S, Lametsch R, Petersen I
Food Chem
. 2024 Apr;
451:139435.
PMID: 38678660
This study aimed to assess the antioxidant activity of golden chlorella (GoC) and grape pomace (GrP) extracts both in vitro and in pea protein-based extrudates. We hypothesized that GoC/GrP would...
3.
Aaslyng M, Dam A, Petersen I, Christoffersen T
BMC Nutr
. 2024 Apr;
10(1):58.
PMID: 38627857
No abstract available.
4.
Aaslyng M, Dam A, Petersen I, Christoffersen T
BMC Nutr
. 2023 Nov;
9(1):131.
PMID: 37968717
Background: A growing proportion of the population are replacing their dietary animal protein with plant protein. A particular example of this trend is the vegan diet, which excludes all food...
5.
6.
Duque-Estrada P, Hardiman K, Dam A, Dodge N, Aaslyng M, Petersen I
Food Funct
. 2023 Jul;
14(16):7361-7374.
PMID: 37489569
Plant proteins have low protein nutritional quality due to their unbalanced indispensable amino acid (IAA) profile and the presence of antinutritional factors (ANFs) that limit protein digestibility. The blending of...
7.
Gouseti O, Larsen M, Amin A, Bakalis S, Petersen I, Lametsch R, et al.
Foods
. 2023 Jul;
12(13).
PMID: 37444256
As the plant-based food market grows, demand for plant protein is also increasing. Proteins are a major component in foods and are key to developing desired structures and textures. Seed...
8.
Krause M, Sorensen J, Petersen I, Duque-Estrada P, Cappello C, Alabiden Tlais A, et al.
Foods
. 2023 Mar;
12(5).
PMID: 36900436
Faba beans ( L.) show exciting prospects as a sustainable source of protein and fibre, with the potential to transition to a more sustainable food production. This study reveals the...
9.
Martinez-Padilla E, Faber I, Petersen I, Vargas-Bello-Perez E
Foods
. 2023 Jan;
12(2).
PMID: 36673476
The objective of this study was to determine associations among plant-based milk alternatives (PBMAs), sources of information on the PBMAs used, and the consumption of PBMAs among Danish young adult...
10.
Laugesen S, Dethlefsen S, Petersen I, Aaslyng M
Foods
. 2022 Nov;
11(22).
PMID: 36429239
Increasing interest in plant-based proteins is particularly relevant in the food service sector. For specific groups, e.g., older adults, it may be challenging to ensure the consumption of protein of...