Kristin Hollung

I have worked at Nofima since 2002 and has been Research Director at the Food and health department since december 2013. The department focus on plant based foods, new protein sources and side-streams and personalised nutrition as well as cereals/baking technology, carbohydrates, bioactive lipids and plant substances.

I have a MSc in biotechnology (1992) and PhD in genetics (1997) from Biological Institute at the University of Oslo and worked as postdoc at Institute for Nutrition Research, University of Oslo (1997-2002). I have several courses in management (Professional boards, Organisational psychology, Strategic management) and has participated in the NHO program “Female Future”.

See publications in Cristin

My publications

Kristin Hollung has 52 publications at Nofima:

Proteomics in skeletal muscle research

My publications

Proteomics in skeletal muscle research

Effect of sex and RYR1 gene mutation on the muscle proteomic profile and main physiological biomarkers in pigs at slaughter

Primary bovine skeletal muscle cells enters apoptosis rapidly via the intrinsic pathway when available oxygen is removed

Gene and Protein Expression as a Tool to Explain/Predict Meat (and Fish) Quality

Sequence analysis of bitter taste receptor gene repertoires in different ruminant species

Effect of embryo vitrification on rabbit foetal placenta proteome during pregnancy

Syndecan-4 regulates muscle differentiation and is internalized from the plasma membrane during myogenesis

Lipid degradation and sensory characteristics of M. biceps femoris in dry-cured hams from Duroc using three different processing methods

Protein changes in muscles with varying meat tenderness

Animal board invited review: Advances in proteomics for animal and food sciences

Feste av pinnebein i torsk og laks – bindevevets rolle og prosesser involvert i nedbrytning av dette. Sluttrapport

Hva betyr norsk klima for kvalitet i bygg og havre?

Changes in protein abundance in the vertebral column of Atlantic salmon (Salmo salar) fed variable dietary P levels

Muscle and meat: New horizons and applications for proteomics on a farm to fork perspective

The combination of glycosaminoglycans and fibrous proteins improves cell proliferation and early differentiation of bovine primary skeletal muscle cells

Differential proteomic analysis of drought stress response in leaves of common bean (Phaseolus vulgaris L.)

Chapter 13: Meat science and proteomics

Changes in protein abundance between tender and tough meat from bovine Longissimus thoracis muscle assessed by isobaric Tag for Relative and Absolute Quantitation (iTRAQ) and 2-dimensional gel electrophoresis analysis

Prediction of Warner-Bratzler tenderness in cattle and genetic parameters of beef quality traits, preliminary results

Farm animal proteomics – A review

Proteome changes in the insoluble protein fraction of bovine Longissimus dorsi muscle as a result of low-voltage electrical stimulation

The Use of Chemometrics to Analyse Protein Patterns from Gel Electrophoresis

Relationship between muscle microstructure, the calpain system, and shear force in bovine longissimus dorsi muscle

Proteome Changes in Bovine Longissimus Thoracis Muscle during the First 48 h Postmortem: Shifts in Energy Status and Myofibrillar Stability

Analysis of megavariate data in functional genomics,

Comparison of muscle proteome profiles in pure breeds of Norwegian Landrace and Duroc at three different ages

Kan mørhet måles på slaktelinja?

Mørt storfekjøtt er arvelig

Proteome Changes in Wheat Subjected to Different Nitrogen and Sulfur Fertilizations

Improved dynamic range of protein quantification in silver-stained gels by modelling gel images over time

Peroxiredoxin-6-A potential protein marker for meat tenderness in bovine longissimus thoracis muscle

Combination of Statistical Approaches for Analysis of 2-DE Data Gives Complementary Results

PNM-hased analysis of multiple images for the identification changes: A novel approach applied to unravel proteome patters of 2-D electrophoresis gel images

Multivariate analysis of 2-DE protein patterns – Practical approaches

Application of proteomics to understand the molecular mechanisms behind meat quality

Proteome changes in bovine longissimus thoracis muscle during the early postmortem storage period

Pixel-based analysis of multiple images for the identification of changes: A novel approach applied to unravel proteome patters of 2-D electrophoresis gel images

Variation in the response to manipulation of post-mortem glycolysis in beef muscles by low-voltage electrical stimulation and conditioning temperature

Evaluation of non-starch polysaccharides and oligosaccharide content of different soybean varieties (Glycine max) by near infrared spectroscopy

Challenges related to analysis of protein spot volumes from two-dimensional gel electrophoresis as revealed by replicate gels

Proteome analysis of early post-mortem changes in two bovine muscle types: M-longissimus dorsi and M-semitendinosis

Changes in enzymes associated with energy metabolism during the early post mortem period in Longissimus thoracis bovine muscle analyzed by proteomics

Dough and hearth bread characteristics influenced by protein composition, protein content, DATEM and their interactions

Elektrisk stimulering av kjøtt – garantert mørt?

Genetic causes of variation in beef tenderness- preliminary results

Evaluation of non-starch polysaccharides and oligosaccharide content of different soybean varieties (Glycine max) by near-infrared spectroscopy and proteomics

Cigarette smoking may reduce plasma leptin concentration via catecholamines

Dough anf hearth bread characteistics influenced by protein composition, protein content, DATEM, and their interactions

Combined nitrogen and sulphur fertilisation and its effect on wheat quality and protein composition measured by SE-FPLC and proteomics

Relationships between storage protein composition, protein content, growing season and flour quality of bread wheat

Oppsummering av 20 års forskning på proteinkvalitet i hvete

Eicosapentaenoic acid promotes apoptosis in Ramos cells via activation of caspase-3 and -9