Heddie Mejborn

  1. 2017
  2. Published

    Dietary fibre in Europe: current state of knowledge on definitions, sources, recommendations, intakes and relationships to health. / Stephen, Alison M; Champ, Martine M-J; Cloran, Susan J; Fleith, Mathilde; van Lieshout, Lilou; Mejborn, Heddie; Burley, Victoria J.

    In: British Journal of Nutrition, Vol. 30, No. 2, 2017, p. 149-190.

    Publication: Research - peer-reviewJournal article – Annual report year: 2017

  3. Published

    Initial assessment report under Article 4 of Regulation (EC) No 258/97 Extended use of UV-treated baker’s yeast (Saccharomyces cerevisiae) as a novel food ingredient. / Mejborn, Heddie.

    Kgs. Lyngby : National Food Institute, Technical University of Denmark, 2017. 7 p.

    Publication: CommissionedReport – Annual report year: 2017

  4. Published

    Initial assessment report under Article 4 of Regulation (EC) No 258/97 Initial assessment of Egg Membrane as a novel food. / Mejborn, Heddie.

    Kgs. Lyngby : National Food Institute, Technical University of Denmark, 2017. 10 p.

    Publication: CommissionedReport – Annual report year: 2017

  5. Published

    Perspective: A Definition for Whole-Grain Food Products-Recommendations from the Healthgrain Forum. / Ross, Alastair B.; van der Kamp, Jan-Willem; King, Roberto; Lê, Kim-Anne; Mejborn, Heddie; Seal, Chris J.; Thielecke, Frank.

    In: Advances in Nutrition, Vol. 8, No. 4, 2017, p. 525-531.

    Publication: Research - peer-reviewJournal article – Annual report year: 2017

  6. 2016
  7. Published

    Effekten af stegetid og -temperatur på kvaliteten af spiseolier. / Jacobsen, Charlotte; Holmer, Iben; Simony Jensen, Jenny; Stampe Madsen, Stine; Lund-Larsen, Martin; Mejborn, Heddie.

    Søborg : DTU Fødevareinstituttet, Danmarks Tekniske Universitet, 2016. 42 p.

    Publication: Research - peer-reviewReport – Annual report year: 2016

  8. Published

    Mechanisms behind cancer risks associated with consumption of red and processed meat. / Mejborn, Heddie; Biltoft-Jensen, Anja Pia; Hansen, Max; Licht, Tine Rask; Olesen, Pelle Thonning; Sørensen, Ilona Kryspin.

    Søborg : National Food Institute, Technical University of Denmark, 2016. 73 p.

    Publication: Research - peer-reviewReport – Annual report year: 2016

  9. Published

    Substantial equivalence evaluation of Isomalto-oligosaccharides in relation to Regulation EC 258/97. / Mejborn, Heddie.

    Søborg : National Food Institute, Technical University of Denmark, 2016. 3 p.

    Publication: CommissionedReport – Annual report year: 2017

  10. Published

    Substantial equivalent evaluation of African chia seeds (Salvia hispanica L.) in relation to Regulation EC 258/97 : An evaluation of Indian chia seeds. / Mejborn, Heddie.

    Søborg : National Food Institute, Technical University of Denmark, 2016. 4 p.

    Publication: CommissionedReport – Annual report year: 2017

  11. Published

    Substantial equivalent evaluation of African chia seeds (Salvia hispanica L.) in relation to Regulation EC 258/97 : An evaluation of African chia seeds. / Mejborn, Heddie.

    Søborg : National Food Institute, Technical University of Denmark, 2016. 4 p.

    Publication: CommissionedReport – Annual report year: 2017

  12. Published

    Substantial equivalent evaluation of seeds from Chia (Salvia hispanica L.) in relation to Regulation EC 258/97. / Mejborn, Heddie.

    Søborg : National Food Institute, Technical University of Denmark, 2016. 5 p.

    Publication: CommissionedReport – Annual report year: 2017

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