Publications

Teknologiutvikling for økt lønnsomhet i rekenæringenFryselagring av reker (AP2)

2014
Nofima’s reports

Application of proteome analysis to seafood authentication

Proteomics, 2004
Academic article

Antioxidative properties of commercial fruit/berry preparations and stability of bilberry and black currant extracts in milk products

Journal of Food Science, 2004
Academic article

Analysis of HO-PCBs and PCP in blood plasma from individuals with high PCB exposure living on the Chukotka Peninsula in the Russian Arctic

Journal of Environmental Monitoring, 2004
Academic article

Activity and concentration of polyphenolic antioxidants in apple juice. 2. Effect of novel production methods

Journal of Agricultural and Food Chemistry, 2004
Academic article

A study on the mediating role of disgust with meat in the prediction of red meat consumption among young females

Journal of Consumer Behaviour, 2006
Academic article

A multistage testing strategy for detection of quantitative trait loci affecting disease resistance in Atlantic salmon

Genetics, 2004
Academic article

Økonomisk vekst gjennom innovasjon og nyskapning i Russland?

Økonomisk fiskeriforskning: Ledelse, marked, økonomi, 2005
Academic article

Visualization of sensory profiling data for performance monitoring

Lebensmittel-Wissenschaft + Technologie, 2007
Academic article

Using NIR spectroscopy for predicting previous process conditions. A case study from pulp production

Journal of Near Infrared Spectroscopy, 2005
Academic article

The quality of cold-smoked Atlantic salmon (Salmo salar) as affected by salting method, time and temperature

International Journal of Food Science & Technology, 2005
Academic article

The influence of export information use on export knowledge and performance: Some empirical evidence

Marketing Intelligence & Planning, 2005
Academic article

Technical note - Effects of seaming conditions on external and internal double-seam characteristics in round metal cans

Packaging technology & science, 2005
Academic article

Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 3: Cooked meat products

Journal of Food Engineering, 2005
Academic article

Sensory properties of high pressure processed dressings stabilized by different whey proteins and their relationship to the dressings’ microstructure

Food Hydrocolloids, 2006
Academic article

Sensory changes in extruded oat stored under different packaging, light and temperature conditions

Food Quality and Preference, 2005
Academic article

Sakacin P non-producing Lactobacillus sakei strains contain homologues of the sakacin P gene cluster

Research in Microbiology, 2005
Academic article

Roe enhancement in sea urchin: Effects of handling during harvest and transport on mortality and gonad growth in Strongylocentrotus droebachiensis

Journal of Shellfish Research, 2005
Academic article

Review: Indole as a quality indicator in shrimps and prawns

Archiv für Lebensmittelhygiene, 2005
Academic article

Removal of conveyor belt near infrared signals in in-line monitoring of proximal ground beef composition

Journal of Near Infrared Spectroscopy, 2004
Academic article