Blar i Brage på forfatter "Ivanova, Lada"
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Co-Occurrence and Levels of Mycotoxins in Fish Feeds in Kenya
Mwihia, Evalyn W.; Lyche, Jan Ludvig; Mbuthia, Paul Gichohi; Ivanova, Lada; Uhlig, Silvio; Gathumbi, James K; Maina, Joyce G; Eshitera, Eric Emali; Eriksen, Gunnar Sundstøl (Peer reviewed; Journal article, 2020)This study determined the presence, levels and co-occurrence of mycotoxins in fish feeds in Kenya. Seventy-eight fish feeds and ingredients were sampled from fish farms and fish feed manufacturing plants and analysed for ... -
Fish Skin and Gill Mucus: A Source of Metabolites for Non-Invasive Health Monitoring and Research
Ivanova, Lada; Rangel-Huerta, Oscar Daniel; Tartor, Haitham; Gjessing, Mona Cecilie; Dahle, Maria; Uhlig, Silvio (Peer reviewed; Journal article, 2022) -
Heat-induced reduction of deoxynivalenol and its modified forms during flaking and cooking of oat
Hole, Anastasia s.; Rud, Ida; Sahlstrøm, Stefan; Ivanova, Lada; Eriksen, Gunnar Sundstøl; Divon, Hege (Peer reviewed; Journal article, 2021) -
Impact of Plasma-Activated Water Treatment on Quality and Shelf-Life of Fresh Spinach Leaves Evaluated by Comprehensive Metabolomic Analysis
Uhlig, Silvio; Fæste, Christiane Kruse; Ivanova, Lada; Noriega Fernández, Estefanía; Sone, Izumi; Sivertsvik, Morten (Peer reviewed; Journal article, 2021) -
In Vitro Toxicokinetics and Phase I Biotransformation of the Mycotoxin Penitrem A in Dogs
Uhlig, Silvio; Ivanova, Lada; Voorspoels, Pauline; Fæste, Christiane Kruse (Peer reviewed; Journal article, 2020) -
Investigation of In Vitro Endocrine Activities of Microcystis and Planktothrix Cyanobacterial Strains
Mallia, Vittoria; Ivanova, Lada; Eriksen, Gunnar Sundstøl; Harper, Emma; Connolly, Lisa; Uhlig, Silvio (Peer reviewed; Journal article, 2020) -
Metabolomics workflow for quality control of differently-processed pre-cooked chicken fillets
Rangel-Huerta, Oscar Daniel; Uhlig, Silvio; Ivanova, Lada; Dang, Tem Thi; Rode, Tone Mari; Noriega Fernández, Estefanía; Fæste, Christiane Kruse (Peer reviewed; Journal article, 2021)The contents and profiles of small molecules in a food can provide information about quality-related properties. Processing methods and deterioration during storage, e.g. from bacterial proliferation and degradation, might ...