Lars Erik Solberg PhD Scientist +47 977 80 847 +47 64 97 01 76 lars.erik.solberg@nofima.no Ås Raw materials and process optimization See publications in Cristin My Projects DeepVision Adapting spectral and molecular tools to improve fish welfare assessments 2022 - 2024 DigitalAqua Digitalisation for better assesment of fish welfare 2019 - 2023 Spectec Better quality assessment with spectroscopy 2017 - 2022 OptiSalm Optimal salt reduction in smoked salmon 2020 - 2021 My publications Lars Erik Solberg has 8 publications at Nofima: In-Line Estimation of Fat Marbling in Whole Beef Striploins (Longissimus lumborum) by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin Foods, 2022 Academic article Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging International journal of food microbiology, 2021 Academic article Making sense of multiple distance matrices through common and distinct components Journal of Chemometrics, 2021 Academic article Diagnosing indirect relationships in multivariate calibration models Journal of Chemometrics, 2021 Academic article Cage of covariance in calibration modeling: Regressing multiple and strongly correlated response variables onto a low rank subspace of explanatory variables Chemometrics and Intelligent Laboratory Systems, 2021 Academic article Improved control of Listeria monocytogenes during storage of raw salmon by treatment with the fermentate Verdad N6 and nisin International journal of food microbiology, 2021 Academic article Analysis of Megavariate Data in Functional Omics 2020 Academic chapter/article/Conference paper Evaluation of tools for control of Listeria in salmon and salmon products 2020 Nofima’s reports
See publications in Cristin
