Izumi Sone PhD Scientist +47 986 57 696 +47 51 84 46 29 izumi.sone@nofima.no Stavanger Processing Technology See publications in Cristin My Projects EcoeFISHent Better use of components in sidestreams from fish production 2021 - 2026 InnoFoodAfrica Climate-smart African cereal, pulse and root crops 2020 - 2024 iFOODnet Norway-Japan training and research network 2021 - 2024 GelPack Implementation of gelatin for environmentally friendly food packaging 2022 - 2023 iNOBox Web based tool for innovative processing technologies 2018 - 2022 PackTech Next generation sustainable packaging solutions 2019 - 2022 SeaValue Value-chain innovation for a sustainable Norwegian seaweed industry 2019 - 2022 TastyKelp Sustainable value creation from kelp 2019 - 2021 Fresk Industrial production of fresh fish products – freezing, storage and defrosting 2017 - 2020 Seafood quality 2015 - 2019 Nordic mackerel Improved quality and value of Nordic mackerel products for the Global market 2015 - 2018 ProMack Developing and optimizing mackerel filleting 2015 - 2017 My publications Izumi Sone has 30 publications at Nofima: Gelation and network structure of acidified milk gel investigated at different length scales with and without addition of iota-carrageenan Food Hydrocolloids, 2022 Academic article Impact of Plasma-Activated Water Treatment on Quality and Shelf-Life of Fresh Spinach Leaves Evaluated by Comprehensive Metabolomic Analysis Foods, 2021 Academic article Synthesis of Sodium Alginate–Silver Nanocomposites Using Plasma Activated Water and Cold Atmospheric Plasma Treatment Nanomaterials, 2021 Academic article Effect of citric acid and plasma activated water on the functional properties of sodium alginate for potential food packaging applications Food Packaging and Shelf Life, 2021 Academic article Innovative Ultrasound-Assisted Approaches towards Reduction of Heavy Metals and Iodine in Macroalgal Biomass Foods, 2021 Academic article Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies Comprehensive Reviews in Food Science and Food Safety, 2021 Academic literature review Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions European Food Research and Technology, 2020 Academic article Potential of innovative pre-treatment technologies for the revalorisation of residual materials from the chicken industry through enzymatic hydrolysis Innovative Food Science & Emerging Technologies, 2020 Academic article Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage Food Chemistry, 2020 Academic article Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves Foods, 2019 Academic article Factors influencing post-mortem quality, safety and storage stability of mackerel species: a review. European Food Research and Technology, 2019 Academic article Improved quality and value of Nordic mackerel products for the global market. The effects of catching method and season, filleting and processing on the storage stability of frozen Atlantic mackerel product 2018 Report In-Pack Surface Pasteurization of Capture-Based, Pre-Rigor Filleted Atlantic Cod (Gadus morhua) Journal of Aquatic Food Product Technology, 2018 Academic article Hot smoked Atlantic mackerel (Scomber scombrus) Effects of catch season, frozen storage time of raw material (fillets) and chilled storage time of finished product, on colour and sensory characteristics 2018 Nofima’s reports Hybrid Surveys: A Method for the Effective Use of Open-Ended Questions in Quantitative Food Choice Surveys Journal of International Food & Agribusiness Marketing, 2018 Academic article Modeling-assisted minimal heat processing of Atlantic cod (Gadus morhua) Journal of food process engineering, 2017 Academic article Developing and Optimizing mackerel filleting 2017 Nofima’s reports OPTIMAL – Developing a decision support tool for optimization of process and product quality 2017 Nofima’s reports Ikke én dråpe å miste – Kvalitet på farseprodukter Norsk Sjømat, 2016 Article in business/trade/industry journal Providing a food choice option increases children’s liking of fish as part of a meal Food Quality and Preference, 2015 Academic article Determination of the shelf life of cluster of the red king crab (Paralithodes camtschaticus) during chilled storage Food Control, 2014 Academic article Kvalitetsavvik sildefilet. Sluttrapport 2013 Nofima’s reports Nye sildeprodukter til Tyskland og Ukraina. En markedsvurdering 2013 Nofima’s reports Bestemmelse av holdbarhet på kjølt cluster av kongekrabbe 2013 Nofima’s reports Automatisk kvalitetsdifferensiering av laksefilet 2012 Nofima’s reports Spectral changes in fillet of Atlantic salmon as affected by freshness loss and spoilage during cold storage 2012 Doctoral dissertation Spectral Changes of Atlantic Salmon (Salmo solar L.) Muscle during Cold Storage As Affected by the Oxidation State of Heme Journal of Agricultural and Food Chemistry, 2012 Academic article Classification of fresh Atlantic salmon (Salmo salar L.) fillets stored under different atmospheres by hyperspectral imaging Journal of Food Engineering, 2012 Academic article Visible/Near-Infrared Spectroscopy Detects Autolytic Changes during Storage of Atlantic Salmon (Salmo salar L.) Journal of Food Science, 2011 Academic article A consumer preference study of raw Norwegian rainbow trout (Oncorhynchus mykiss) as sashimi with focus on young adults in Japan International Journal of Food Science & Technology, 2009 Academic article
See publications in Cristin
