Svein Halvor Knutsen

Nofima — Norway

Nursing · Health Sciences

40h-index5.4kcitations111works1.02yr avg
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Research Topics

Food composition and properties(37), Microbial Metabolites in Food Biotechnology(29), Polysaccharides and Plant Cell Walls(27), Seaweed-derived Bioactive Compounds(21), Polysaccharides Composition and Applications(17)

Publications111 total

A pilot-scale process for the extraction of raffinose-oligosaccharides from pulse protein concentrates
Innovative Food Science & Emerging Technologies·2025Open Access
Impact of low-moisture extrusion on carbohydrate constituents and antinutrients of a blend of a faba bean protein concentrate and a beta-glucan enriched oat fraction
Food Research International·2025Open Access
Rheological properties of pea protein concentrate versus isolate suspension as influenced by different hydrocolloids in model food systems
Applied Food Research·2025Open Access
A feasibility study on Oat concentrates as a single source of protein for production of meat analogues
LWT·2025· 4 citedOpen Access
Brown seaweed as a food ingredient contributing to an adequate but not excessive amount of iodine in the European diet. A case study with bread
Journal of the Science of Food and Agriculture·2024· 2 citedOpen Access
A Pilot-Scale Process for the Extraction of Raffinose-Oligosaccharides from Pulse Protein Concentrates
2024· 1 citedOpen Access
A Feasibility Study on Oat Concentrates as a Single Source of Protein for Meat Analogues
SSRN Electronic Journal·2024Open Access
Effect of temperature during flowering, pod set, and seed development on yield components and accumulation of protein, starch, and low molecular weight carbohydrates in two faba bean (<scp><i>Vicia faba</i></scp> L.) cultivars
Legume Science·2023· 4 citedOpen Access
Meat Analogues from Pea Protein: Effect of Different Oat Protein Concentrates and Post Treatment on Selected Technological Properties of High-Moisture Extrudates
Applied Sciences·2023· 16 citedOpen Access
Texturized vegetable protein from a faba bean protein concentrate and an oat fraction: Impact on physicochemical, nutritional, textural and sensory properties
Future Foods·2023· 26 citedOpen Access
Gels and gelled emulsions prepared by acid-induced gelation of mixtures of faba bean (Vicia faba) protein concentrate and λ-carrageenan
Applied Food Research·2022· 11 citedOpen Access
Erratum to “Meat analogues from a faba bean concentrate can be generated by high moisture extrusion” [Future Foods, 3 (2021) 100014]
Future Foods·2022Open Access
A Three-Day Intervention With Granola Containing Cereal Beta-Glucan Improves Glycemic Response and Changes the Gut Microbiota in Healthy Individuals: A Crossover Study
Frontiers in Nutrition·2022· 17 citedOpen Access
The effect of dehulling of yellow peas and faba beans on the distribution of carbohydrates upon dry fractionation
LWT·2022· 29 citedOpen Access
Inter-laboratory analysis of cereal beta-glucan extracts of nutritional importance: An evaluation of different methods for determining weight-average molecular weight and molecular weight distribution
Food Hydrocolloids·2022· 11 citedOpen Access
Valorization of alginate-extracted seaweed biomass for the development of cellulose-based packaging films
Algal Research·2021· 84 citedOpen Access
Adjuvant Effect of Orally Applied Preparations Containing Non-Digestible Polysaccharides on Influenza Vaccination in Healthy Seniors: A Double-Blind, Randomised, Controlled Pilot Trial
Nutrients·2021· 21 citedOpen Access
Quantification of soluble solids and individual sugars in apples by Raman spectroscopy: A feasibility study
Postharvest Biology and Technology·2021· 25 cited
Improved estimation of in vitro protein digestibility of different foods using size exclusion chromatography
Food Chemistry·2021· 84 citedOpen Access
Alternative protocols for the production of more sustainable agar-based extracts from Gelidium sesquipedale
Algal Research·2021· 45 citedOpen Access
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Frequent Co-authors

Ann Katrin Holtekjølen(8), Anne Berit Samuelsen(7), Simon Ballance(7), Stefan Sahlstrøm(6), E. Bråthen(5), Hanne Zobel(5), Bjørge Westereng(5), Anne Rieder(5), Terje E. Michaelsen(4), Cátia Saldanha do Carmo(3), Tzvetelin Dessev(3), Agnieszka Kita(3), Trude Wicklund(3), Erminio Murano(3), Renato Toffanin(3), Roberto Rizzo(3), Amparo López‐Rubio(3), Marta Martínez‐Sanz(3), Nils Kristian Afseth(3), Hans Grasdalen(3)