Publications

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

Journal of Food Science, 1992
Academic article

Multivariate Techniques in the Analysis of Meat Quality

Meat Science, 1996
Academic article

Evaluation of carrot varieties for production of deep fried carrot chips: 1. Chemical aspects

Food Research International, 1995
Academic article

Evaluation of carrot varieties for production of deep fried carrot chips: 2. Sensory aspects

Food Research International, 1995
Academic article

«Vinn-vinn»: Samarbeid og utvikling i kystturismen. Forskningsglimt 1/2014

2014
Report

Roll-in shortenings effects on Danish pastries sensory properties studied by principal component analysis

Lebensmittel-Wissenschaft + Technologie, 1995
Academic article

Lactic acid fermentation influence on sugar content and color of deep fried carrot chips

Food Research International, 1993
Academic article

Effects of margarine enriched with plant sterol esters from rapeseed and tall oils on markers of endothelial function, inflammation and hemostasis

Scandinavian Journal of Clinical and Laboratory Investigation, 2015
Academic article

Effect of ethylene, free fatty acid, and some enzyme systems on chlorophyll degradation

Journal of Food Science, 1989
Academic article

The effect of lipid-degrading enzyme activities on quality of blanched and unblanched frozen stored cauliflower estimated by sensory and instrumental analysis

Food Chemistry, 1989
Academic article

A comparison of CIE (1976) L*a*b* values obtained from two different instruments on several commodities

Journal of Food Science, 1988
Academic article

Studies on fatty acid a-oxidation in cucumber

Biochimica et Biophysica Acta, 1987
Academic article

Subcellular distribution of palmitoyl-CoA hydrolase activity in carrot. An enzyme releasing free fatty acids

Food Chemistry, 1985
Academic article

Effect of ascorbat on a hypotenically isolated mitochondrial fraction during ageing of Swede (Brassica napus var. napobrassica L)

Food Chemistry, 1983
Academic article

Peroxidase, catalase and palmitoyl-CoA hydrolase activity in blanched carrot cubes after storage at 20⁰C

Journal of the Science of Food and Agriculture, 1983
Academic article

Studies on the palmitoyl-CoA hydrolase activity in carrot

Journal of the Science of Food and Agriculture, 1983
Academic article

Peroxidase and catalase activity in carrot

Food Chemistry, 1981
Academic article

Heat inactivation and pH optima of peroxidase and catalase in carrot, Swede and Brussels sprouts

Food Chemistry, 1980
Academic article

Effect of selected antioxidants on the stability of dehydrated mashed potatoes

Food Additives and Contaminants, 1989
Academic article

Modelling spatial distribution of the barents sea cod fishery

Lecture Notes in Computer Science (LNCS), 2014
Academic article