Publications

Modningstemperatur i saltfiskproduksjon

2014
Nofima’s reports

Nye utvanningsmetoder for saltfisk

2001
Nofima’s reports

Produksjon av fermentert fiskesaus fra nedklasset saltfisk, sild,pyllorus og startkultur

2001
Nofima’s reports

Kjøling av fersk fisk. –Effekt på vekt og kvalitet

2000
Nofima’s reports

Joint report for 2000 on the red king crab (Paralithodes camtschaticus) investigations in the Barents Sea

2000
Nofima’s reports

Råvareflyt og institusjonelle virkemidler

2000
Nofima’s reports

Sei kontra pollack: Smaksundersøkelse gjort under Nor-Fishing 2000

2000
Nofima’s reports

Subsidies to the Norwegian Fishing Industry: An Update

2000
Nofima’s reports

Fiskerinæringen i Finnmark. Analyse av verdiskaping og råstoffomsetning

2000
Nofima’s reports

Lite utnyttede ressurser - En litteraturgjennomgang av potensielle arter

2000
Nofima’s reports

Lumpsucker (Cyclopterus lumpus) otoliths: dissection, mounting and age-reading

2000
Nofima’s reports

Phytochemical content in broccoli flower buds during postharvest storage and light treatments

Acta Horticulturae, 2015
Academic article

Fundamental definitions and confusions in mass spectrometry about mass assignment, centroiding and resolution

TrAC. Trends in analytical chemistry, 2014
Academic article

Fish oil supplementation induces Expression of genes related to cell cycle, endoplasmic reticulum stress and apoptosis in peripheral blood mononuclear cells: a transcriptomic approach

Journal of Internal Medicine, 2014
Academic article

Beinhelse og fosforbehov i laks: Sluttrapport

2014
Report

Multivariate feature extraction from textural images of bread

Chemometrics and Intelligent Laboratory Systems, 1998
Academic article

Evaluation of carrot varieties for production of deep fried carrot chips: 4. The influence of growing temperature on the sensory quality and chemical composition

Food Research International, 1997
Academic article

Evalution of carrot varieties for production of deep fried carrot chips: 3. Carotenoids

Food Research International, 1997
Academic article

Milk proteins affect yield and sensory quality of cooked sausages

Journal of Food Science, 1996
Academic article

Dairy ingredients effects on sausage sensory properties studied by principal component analysis

Journal of Food Science, 1992
Academic article