A comparison of methods for analyzing multivariate sensory data in designed experiments - A case study of salt reduction in liver paste

Food Quality and Preference, 2014
Academic article

Consumers’ perception of symbols and health claims as health-related label messages. A cross-cultural study

Food Research International, 2014
Academic article

Effects of NaCl substitution on the sensory properties of sausages: Temporal aspects

Meat Science, 2014
Academic article

Emballering av frukt og grønnsaker

Norsk frukt og bær, 2014
Academic article

Vitamin K2 in different bovine muscles and breeds

Meat Science, 2014
Academic article

Adipose tissue and liver metabolic responses to different levels of dietary carbohydrates in gilthead sea bream (Sparus aurata)

Comparative Biochemistry and Physiology A, 2014
Academic article

From multispectral imaging of autofluorescence to chemical and sensory images of lipid oxidation in cod caviar paste

Talanta: The International Journal of Pure and Applied Analytical Chemistry, 2014
Academic article

Effect of high pressure processing on astaxanthin stability

International Journal of Food Science & Technology, 2014
Academic article

Deficient phosphorylation of stat-1 in leukocytes identifies neutralizing antibodies in multiple sclerosis patients treated with interferon-beta

PLOS ONE, 2014
Academic article

Survival of Shiga toxin-producing Escherichia coli and Stx bacteriophages in moisture enhanced beef

Meat Science, 2014
Academic article