Lars Wiking

Comparative absorption, distribution, and excretion of titanium dioxide and zinc oxide nanoparticles after repeated oral administration

Food-grade TiO2 impairs intestinal and systemic immune homeostasis, initiates preneoplastic lesions and promotes aberrant crypt development in the rat colon

Enhancing extracellular vesicle cargo loading and functional delivery by engineering protein-lipid interactions

A 100-Year Review: Mastitis detection, management, and prevention

Invited review: The impact of automatic milking systems on dairy cow management, behavior, health, and welfare

Fluorescence Spectroscopic Analysis of Lateral and Transbilayer Fluidity of Exosome Membranes

Fatty acids in bovine milk fat

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production

Light and heat sensitivity of red cabbage extract in soft drink model systems

Functional properties of anthocyanins and betalains in plants, food, and in human nutrition

Milk composition of Holstein, Jersey, and Brown Swiss cows in response to increasing levels of dietary fat

Relationship between morphometric characteristics of milk fat globules and the cheese making aptitude of sheep's milk

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

Buffalo vs. cow milk fat globules: Size distribution, zeta-potential, compositions in total fatty acids and in polar lipids from the milk fat globule membrane

Influence of Air Intake on the Concentration of Free Fatty Acids and Vacuum Fluctuations During Automatic Milking

Impact of Milking Frequencies on the Level of Free Fatty Acids in Milk, Fat Globule Size, and Fatty Acid Composition

Transfer of Dietary Zinc and Fat to Milk—Evaluation of Milk Fat Quality, Milk Fat Precursors, and Mastitis Indicators

Influence of feed composition on stability of fat globules during pumping of raw milk

Pellet‐free isolation of human and bovine milk extracellular vesicles by size‐exclusion chromatography

Light sensitivity of two colorants for Cheddar cheese. Quantum yields for photodegradation in an aqueous model system in relation to light stability of cheese in illuminated display

Milk fat globule size is affected by fat production in dairy cows