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Animal Science and Veterinary

D-Index
39
Citations
14724
World Ranking
1234
National Ranking
12

Overview

Gerd E. Vegarud is affiliated with the Norwegian University of Life Sciences in Norway. Their research primarily spans Agricultural and Biological Sciences and Biochemistry, Genetics and Molecular Biology, with a notable focus on Food Science and Molecular Biology as key subfields.

Their research investigates main topics including:

  • Proteins in Food Systems
  • Probiotics and Fermented Foods
  • Milk Quality and Mastitis in Dairy Cows
  • Protein Hydrolysis and Bioactive Peptides
  • Food Allergy and Anaphylaxis Research
  • Digestive system and related health
  • Animal Genetics and Reproduction

Frequent collaborators in their work include:

  • Tove Gulbrandsen Devold
  • Tora Asledottir
  • Irene Comi
  • Arne Røseth
  • Ragnhild Aabøe Inglingstad

Gerd E. Vegarud has contributed to multiple publication venues, notably:

  • Journal of Functional Foods
  • International Dairy Journal
  • SSRN Electronic Journal
  • Journal of Agriculture and Food Research
  • Food Research International

Recent research papers authored or coauthored by Gerd E. Vegarud include:

  • Development of probiotic beverage using whey and pineapple (Ananas comosus) juice: Sensory and physico-chemical properties and probiotic survivability during in-vitro gastrointestinal digestion, 2021, Journal of Agriculture and Food Research
  • INFOGEST inter-laboratory recommendations for assaying gastric and pancreatic lipases activities prior to in vitro digestion studies, 2021, Journal of Functional Foods
  • Effect of sprouting on the proteome of chickpea flour and on its digestibility by ex vivo gastro-duodenal digestion complemented with jejunal brush border membrane enzymes, 2022, Food Research International
  • Whole-Genome Sequence of Lactococcus lactis Subsp. lactis LL16 Confirms Safety, Probiotic Potential, and Reveals Functional Traits, 2023, Microorganisms
  • Bioactive peptides identified in pea and faba bean after in vitro digestion with human gastrointestinal enzymes, 2023, Journal of Functional Foods

Best Publications

  • A standardised static in vitro digestion method suitable for food – an international consensus

    M. Minekus;Marie Alminger;P. Alvito;S. Ballance

  • INFOGEST static in vitro simulation of gastrointestinal food digestion

    André Brodkorb;Lotti Egger;Marie Alminger;Paula Alvito

  • The harmonized INFOGEST in vitro digestion method: From knowledge to action

    Lotti Egger;Olivia Ménard;Cristina Delgado-Andrade;Paula Alvito

  • Mineral-binding milk proteins and peptides; occurrence, biochemical and technological characteristics

    Gerd E. Vegarud;T. Langsrud;C. Svenning

  • Importance of casein micelle size and milk composition for milk gelation.

    Maria Glantz;T G Devold;G E Vegarud;H Lindmark Månsson

  • In vitro digestion of bovine and caprine milk by human gastric and duodenal enzymes

    Hilde Almaas;Anne-Laure Cases;Tove G. Devold;Halvor Holm

  • Comparison of the digestion of caseins and whey proteins in equine, bovine, caprine and human milks by human gastrointestinal enzymes

    Ragnhild Aabøe Inglingstad;Tove G. Devold;Ellen K. Eriksen;Halvor Holm

  • Human Gastrointestinal Juices Intended for Use in In Vitro Digestion Models

    Ellen K. Ulleberg;Irene Comi;Halvor Holm;Espen B. Herud

  • Antimicrobial effect of donkeys’ milk digested in vitro with human gastrointestinal enzymes

    Flavio Tidona;Camilla Sekse;Camilla Sekse;Andrea Criscione;Morten Jacobsen

  • Milk production, composition and variation at different lactation stages of four goat breeds in Ethiopia

    T.A. Mestawet;T.A. Mestawet;A. Girma;T. Ådnøy;T.G. Devold

  • Identification of lactoferrin peptides generated by digestion with human gastrointestinal enzymes

    C.B. Furlund;E.K. Ulleberg;T.G. Devold;R. Flengsrud

  • Whey proteins and their antimicrobial properties in donkey milk: a brief review

    Diana Brumini;Andrea Criscione;Salvatore Bordonaro;Gerd Elisabeth Vegarud

  • Size of native and heated casein micelles, content of protein and minerals in milk from Norwegian Red Cattle—effect of milk protein polymorphism and different feeding regimes

    Tove Gulbrandsen Devold;Margreet Jansen Brovold;Thor Langsrud;Gerd Elisabeth Vegarud

  • A comparison of effects of pH on the thermal stability and conformation of caprine and bovine lactoferrin

    Ashoka Sreedhara;Ashoka Sreedhara;Ragnar Flengsrud;Vishweshwaraiah Prakash;Daniel Krowarsch

  • Survival of lactic acid bacteria from fermented milks in an in vitro digestion model exploiting sequential incubation in human gastric and duodenum juice.

    Therese Faye;Alessio Tamburello;Gerd Elisabeth Vegarud;Siv Borghild Skeie

  • Antibacterial peptides derived from caprine whey proteins, by digestion with human gastrointestinal juice

    Hilde Almaas;Ellen Eriksen;Camilla Sekse;Irene Comi

  • Angiotensin I-converting enzyme (ACE) inhibitory activity and ACE inhibitory peptides of salmon (Salmo salar) protein hydrolysates obtained by human and porcine gastrointestinal enzymes.

    Małgorzata Darewicz;Justyna Borawska;Gerd E Vegarud;Piotr Minkiewicz

  • Different digestion of caprine whey proteins by human and porcine gastrointestinal enzymes.

    Ellen K. Eriksen;Halvor Holm;Einar Jensen;Ragnhild Aaboe

  • Structural characteristic, pH and thermal stabilities of apo and holo forms of caprine and bovine lactoferrins.

    Ashoka Sreedhara;Ashoka Sreedhara;Ragnar Flengsrud;Thor Langsrud;Purnima Kaul

  • Antigenic response of whey proteins and genetic variants of β-lactoglobulin : the effect of proteolysis and processing

    Cecilie Svenning;Jorund Brynhildsvold;Tone Molland;Thor Langsrud

  • A comparative study of fatty acid profiles in ruminant and non‐ruminant milk

    Hanne Devle;Ingjerd Vetti;Carl Fredrik Naess‐Andresen;Elling‐Olav Rukke

  • In vitro studies of the digestion of caprine whey proteins by human gastric and duodenal juice and the effects on selected microorganisms.

    Hilde Almaas;Halvor Holm;Thor Langsrud;Ragnar Flengsrud

  • Advanced dairy chemistry — 1: Proteins: edited by P.F. Fox, Elsevier, 1992. £135.00 (xi + 781 pages) ISBN 1 85166 761 X

    Terje Sørhaug;Thor Langsrud;Leszek Stepaniak;Gerd E. Vegarud

Frequent Co-Authors

Didier Dupont
Didier Dupont Institut Agro, France
Alan R. Mackie
Alan R. Mackie University of Leeds
Knut Rudi
Knut Rudi Norwegian University of Life Sciences
Sigbjørn Lien
Sigbjørn Lien Norwegian University of Life Sciences
Isidra Recio
Isidra Recio Spanish National Research Council
Frédéric Carrière
Frédéric Carrière Aix-Marseille University
David Julian McClements
David Julian McClements University of Massachusetts Amherst
Milena Corredig
Milena Corredig Aarhus University
Lotte Bach Larsen
Lotte Bach Larsen Aarhus University
Esben S. Sørensen
Esben S. Sørensen Aarhus University

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Related Online Degrees & Career Pathways

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Interestingly, leadership roles such as an athletic director can also intersect with animal science, particularly in organizations where animal-related sporting or performance events occur. This highlights the diverse and dynamic avenues available beyond traditional veterinary roles.

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