Jens Petter Wold

Mine prosjekter

DigiFoods

Smarte optiske sensorer for måling og digitalisering av matkvalitet

2020 - 2028

Precision

Presisjonsteknologi: Bioteknologi, smarte sensorer og avansert dataanalyse

2021 - 2025

NewTechAqua

Nye løsninger for bærekraftig havbruksforskning og innovasjon

2020 - 2024

Spectec

Bedre prosesser og kvalitetsmålinger med spektroskopi

2017 - 2022

SmartBio

Smarte sensorer og systemer for fremtidens bioraffinerier

2018 - 2021

FoodSMaCK

Spektroskopi, datamodellering og forbrukerkunnskap

2017 - 2020

Predictive

Forebygging av stress og sykdom hos oppdrettsfisk

2018 - 2020

SmartSensor

Smart sensor for bedre prosesskontroll i matindustri

2016 - 2019

iProcess

Utvikling av skanner- og sensorteknologi for kvalitetsmålinger

2016 - 2019

Spektral avbildning av matkvalitet

2013 - 2016

Mine publikasjoner

Jens Petter Wold har 124 publikasjoner ved Nofima:

Quantification of soluble solids and individual sugars in apples by Raman spectroscopy: A feasibility study

Postharvest Biology and Technology, 2021
Vitenskapelig artikkel

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
Vitenskapelig artikkel

Assessment of bulk composition of heterogeneous food matrices using Raman spectroscopy

Applied Spectroscopy, 2021
Vitenskapelig artikkel

Utvikling, kalibrering og verifisering av håndholdt vannmåler for klippfisk og saltfisk. Fase 1: Evaluering av ulike teknologialternativer og anbefalinger for videre arbeid

2021
Nofimas rapportserie

Optimization of instrument design for in-line monitoring of dry matter content in single potatoes by NIR interaction spectroscopy

Foods, 2021
Vitenskapelig artikkel

Raman, near-infrared and fluorescence spectroscopy for determination of collagen content in ground meat and poultry by-products.

Food Science and Technology, 2021
Vitenskapelig artikkel

Prediction of water holding capacity and pH in porcine longissimus lumborum using Raman spectroscopy

Meat Science, 2021
Vitenskapelig artikkel

Untargeted classification for paprika powder authentication using visible – Near infrared spectroscopy (VIS-NIRS).

Food Control, 2021
Vitenskapelig artikkel

iPROCESS innovation – Innovative and Flexible Food Processing Technology in Norway – 2020:00981 A

2020
Rapport

Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

Applied Sciences, 2020
Vitenskapelig oversiktsartikkel/review

NIR Spectroscopic Techniques for Quality and Process Control in the Meat Industry.

Meat and Muscle Biology, 2020
Vitenskapelig artikkel

Non on-destructive fluorescence spectroscopy combined with second-order calibration as a new strategy for the analysis of the illegal Sudan I dye in paprika powder

Microchemical journal (Print), 2020
Vitenskapelig artikkel

In-line and non-destructive monitoring of core temperature in sausages during industrial heat treatment by NIR interaction spectroscopy

Journal of Food Engineering, 2020
Vitenskapelig artikkel

Uberørt av menneskehender.

2019
Vitenskapelig Kapittel/Artikkel/Konferanseartikkel

Estimating dry matter and fat content in Blocks of Swiss cheese during production using on-line near infrared spectroscopy

Journal of Near Infrared Spectroscopy, 2019
Vitenskapelig artikkel

Visualizing indirect correlations when predicting fatty acid composition from near infrared spectroscopy measurements

2019
Vitenskapelig Kapittel/Artikkel/Konferanseartikkel

Non-destructive Raman spectroscopy as a tool for measuring ASTA color values and Sudan I content in paprika powder

Food Chemistry, 2019
Vitenskapelig artikkel

Near-infrared spectroscopy detects woody breast syndrome in chicken fillets by the markers protein content and degree of water binding

Poultry Science, 2019
Vitenskapelig artikkel

Raman spectroscopy for quantification of residual calcium and total ash in mechanically deboned chicken meat

Food Control, 2019
Vitenskapelig artikkel

Feed-Forward Prediction of Product Qualities in Enzymatic Protein Hydrolysis of Poultry By-Products: a Spectroscopic Approach

Food and Bioprocess Technology, 2018
Vitenskapelig artikkel

Predicting post-mortem meat quality in porcine longissimus lumborum using Raman, near infrared and fluorescence spectroscopy

Meat Science, 2018
Vitenskapelig artikkel

Analyzing μ-Calpain induced proteolysis in a myofibril model system with vibrational and fluorescence spectroscopy

Meat Science, 2018
Vitenskapelig artikkel

Ultrasensitive detection of phenolic antioxidants by surface enhanced Raman spectroscopy

Proceedings of SPIE, the International Society for Optical Engineering, 2017
Vitenskapelig artikkel

Rapid and nondestructive determination of aleurone content in pearling fractions of barley by near-infrared (NIR) and fluorescence spectroscopies

Journal of Agricultural and Food Chemistry, 2017
Vitenskapelig artikkel

Rapid on-line detection and grading of wooden breast myopathy in chicken fillets by near-infrared spectroscopy

PLOS ONE, 2017
Vitenskapelig artikkel

Cascading Norwegian co-streams for bioeconomic transition

Journal of Cleaner Production, 2017
Vitenskapelig artikkel

Comparing Manual Counting to Automated Image Analysis for the Assessment of Fungiform Papillae Density on Human Tongue

Chemical Senses, 2017
Vitenskapelig artikkel

Surface enhanced Raman spectroscopy of phenolic antioxidants: A systematic evaluation of ferulic acid, p-coumaric acid, caffeic acid and sinapic acid

Vibrational Spectroscopy, 2017
Vitenskapelig artikkel

Analyzing pH-induced changes in a myofibril model system with vibrational and fluorescence spectroscopy

Meat Science, 2017
Vitenskapelig artikkel

Chemical imaging of heterogeneous muscle foods using near-infrared hyperspectral imaging in transmission mode

Applied Spectroscopy, 2016
Vitenskapelig artikkel

Metoder for kvalitetsmåling på hel laks

2016
Nofimas rapportserie

On-line and non-destructive measurement of core temperature in heat treated fish cakes by NIR hyperspectral imaging

Innovative Food Science & Emerging Technologies, 2016
Vitenskapelig artikkel

Mørke flekker i laksefilet. Kunnskapsstatus og tiltak for å begrense omfanget

2015
Nofimas rapportserie

Towards on-line prediction of dry matter content in whole unpeeled potatoes using near-infrared spectroscopy

Talanta: The International Journal of Pure and Applied Analytical Chemistry, 2015
Vitenskapelig artikkel

Assessment of the action spectrum for photooxidation in full fat bovine milk

Food Chemistry, 2015
Vitenskapelig artikkel

Vekk med solsmaken!

Næringsnytte, 2014
Fagartikkel

Emerging sampling approaches for Raman analysis of foods

Spectroscopy Europe, 2014
Fagartikkel

A novel approach for subsurface through-skin analysis of salmon using spatially offset raman spectroscopy (sors)

Applied Spectroscopy, 2014
Vitenskapelig artikkel

From multispectral imaging of autofluorescence to chemical and sensory images of lipid oxidation in cod caviar paste

Talanta: The International Journal of Pure and Applied Analytical Chemistry, 2014
Vitenskapelig artikkel

Minimizing photooxidation in pasteurized milk with altering light transmission of green polyethylene films

Journal of Dairy Science (JDS), 2013
Vitenskapelig artikkel

Feasibility of NIR interactance hyperspectral imaging for on-line measurement of crude composition in vacuum packed dry-cured ham slices

Meat Science, 2013
Vitenskapelig artikkel

Determining quality of caviar from Caspian Sea based on Raman spectroscopy and using artificial neural networks

Talanta: The International Journal of Pure and Applied Analytical Chemistry, 2013
Vitenskapelig artikkel

Individbasert kvalitetssortering og kvalitetsmerking av pelagisk fisk. Automatisk sortering basert på indre kvalitetsegenskaper

2013
Nofimas rapportserie

Potential of Chlorophyll-Rich Feed Ingredients To Improve Detection of Fecal Contamination in the Abattoir

Journal of Food Protection, 2013
Vitenskapelig artikkel

On-line sorting of meat trimmings into targeted fat categories

Journal of Food Engineering, 2013
Vitenskapelig artikkel

Automatisk kvalitetsdifferensiering av laksefilet

2012
Nofimas rapportserie

Near-infrared Spectroscopy for Rapid Estimation of Dry Matter Content in Whole Unpeeled Potato Tubers

Journal of Food Research, 2012
Vitenskapelig artikkel

Effect of varying optical properties on the modeling of astaxanthin concentration in salmon by visible spectroscopy

Aquaculture, 2012
Vitenskapelig artikkel

Opplevd farge og fargeutvikling i laksefilet

2011
Nofimas rapportserie

Near-Infrared (NIR) Interactance System for Non-Contact Monitoring of the Temperature Profile of Baked Liver Pâté

Applied Spectroscopy, 2011
Vitenskapelig artikkel

Effect of Freezing Temperature on the Color of Frozen Salmon

Journal of Food Science, 2011
Vitenskapelig artikkel

On-line determination and control of fat content in batches of beef trimmings by NIR imaging spectroscopy

Meat Science, 2011
Vitenskapelig artikkel

Front-face fluorescence spectroscopy: A new tool for control in the wine industry

Journal of Food Composition and Analysis, 2011
Vitenskapelig artikkel

Effects of Storage Atmosphere and Heme State on the Color and Visible Reflectance Spectra of Salmon (Salmo salar) Fillets

Journal of Agricultural and Food Chemistry, 2011
Vitenskapelig artikkel

Effect of different wavelength of light on the formation of photo-oxidation in Gouda-like cheese

International Dairy Journal, 2011
Vitenskapelig artikkel

Effect of Naturally Occurring Tetrapyrroles on Photooxidation in Cow’s Milk

Journal of Agricultural and Food Chemistry, 2011
Vitenskapelig artikkel

Novel NIR Transflection Measurements for Non-contact Core Temperature of processed Meat Products

2010
Vitenskapelig Kapittel/Artikkel/Konferanseartikkel

Natural faecal fluorophores and the potential of chlorophyll based markers to optimise fluorescence as a real-time solution for the detection of faecal contamination on carcasses

Meat Science, 2010
Vitenskapelig artikkel

On-line fat content classification of in homogeneous pork trimmings using multispectral near infrared interactance imaging

Journal of Near Infrared Spectroscopy, 2010
Vitenskapelig artikkel

Comparison of 2 high-throughput spectral techniques to predict differences in diet composition of grazing sheep and cattle

Journal of Animal Science, 2010
Vitenskapelig artikkel

Rapid Nondestructive Determination of Edible Meat Content in Crabs (Cancer pagurus) by Near-Infrared Imaging Spectroscopy

Applied Spectroscopy, 2010
Vitenskapelig artikkel

Assessment of the Quality Attributes of Cod Caviar Paste by Means of Front-Face Fluorescence Spectroscopy

Journal of Agricultural and Food Chemistry, 2010
Vitenskapelig artikkel

Scattering Correction by Use of a Priori Information

Applied Spectroscopy, 2010
Vitenskapelig artikkel

Effect of different colored filters on photooxidation in pasteurized milk

Journal of Dairy Science (JDS), 2010
Vitenskapelig artikkel

Status på instrumentering for objektiv kvalitetsdifferensiering av lakseprodukter

2009
Rapport

Usefulness of Fluorescence Excitation-Emission Matrices in Combination with PARAFAC, as Fingerprints of Red Wines

Journal of Agricultural and Food Chemistry, 2009
Vitenskapelig artikkel

Noncontact Salt and Fat Distributional Analysis in Salted and Smoked Salmon Fillets Using X-ray Computed Tomography and NIR Interactance Imaging

Journal of Agricultural and Food Chemistry, 2009
Vitenskapelig artikkel

Fat distribution analysis in salmon fillets using non-contact near infrared interactance imaging: a sampling and calibration strategy

Journal of Near Infrared Spectroscopy, 2009
Vitenskapelig artikkel

Effect of Oxygen Concentration on Photo-oxidation and Photosensitizer Bleaching in Butter

Photochemistry and Photobiology, 2009
Vitenskapelig artikkel

X-ray images for the control of eye formation in cheese

International Journal of Dairy Technology, 2009
Vitenskapelig artikkel

Prediction of ice fraction and fat content in super-chilled salmon by non-contact interactance near infrared imaging

Journal of Near Infrared Spectroscopy, 2009
Vitenskapelig artikkel

Classification of different bovine muscles according to sensory characteristics and Warner Bratzler shear force

Meat Science, 2009
Vitenskapelig artikkel

High-Speed Assessment of Fat and Water Content Distribution in Fish Fillets Using Online Imaging Spectroscopy

Journal of Agricultural and Food Chemistry, 2008
Vitenskapelig artikkel

An improved pixel-based approach for analyzing images in two-dimensional gel electrophoresis

Electrophoresis, 2008
Vitenskapelig artikkel

Rapid and non-invasive measurements of fat and pigment concentrations in live and slaughtered Atlantic salmon (Salmo salar L.)

Aquaculture, 2008
Vitenskapelig artikkel

Some new tools for visualising multi-way sensory data

Food Quality and Preference, 2008
Vitenskapelig artikkel

An improved pixel-based approach for analyzing images in two-dimensional gel electrophoresis

Electrophoresis, 2008
Vitenskapelig artikkel

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

Proteomics, 2007
Vitenskapelig artikkel

Approximate non-destructive quantification of porphyrins in butter by front face fluorescence spectroscopy

Journal of Animal and Feed Sciences, 2007
Vitenskapelig artikkel

Front face fluorescence measurement of photosensitizers and lipid oxidation products during photooxidation of butter

Journal of Dairy Science (JDS), 2007
Vitenskapelig artikkel

New technologies for extending shelf life

Italian journal of food sciences, 2007
Vitenskapelig artikkel

Effect of dietary selenium and omega-3 fatty acids on muscle composition and quality in broilers

Lipids in Health and Disease, 2007
Vitenskapelig artikkel

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

Proteomics, 2007
Vitenskapelig artikkel

A chromatographic approach for fluorescence reduction in liquid Raman analysis

Applied Spectroscopy, 2007
Vitenskapelig artikkel

High-throughput Measurements for Functional Genomics of Milk

Journal of Animal and Feed Sciences, 2007
Vitenskapelig artikkel

Detection of nematodes in cod (Gadus morhua) fillets by imaging spectroscopy

Journal of Food Science, 2007
Vitenskapelig artikkel

Front-face fluorescence measurement of photosensitizers and lipid oxidation products during the photooxidation of butter

Journal of Dairy Science (JDS), 2007
Vitenskapelig artikkel

The effect of light of different wave length on photo-oxidation in ice cream

Italian journal of food sciences, 2006
Vitenskapelig artikkel

Light-induced changes in semi-hard cheese determined by fluorescence spectroscopy and chemometrics

International Dairy Journal, 2006
Vitenskapelig artikkel

Non-contact transflectance NIR imaging for representative on-line sampling of dried salted coalfish (bacalao)

Journal of Near Infrared Spectroscopy, 2006
Vitenskapelig artikkel

Rapid assessment of storage quality of cliff-fish from saithe by fluorescence spectroscopy

2006
Vitenskapelig Kapittel/Artikkel/Konferanseartikkel

Active photosensitizers in butter detected by fluorescence spectroscopy and multivariate curve resolution

Journal of Agricultural and Food Chemistry, 2006
Vitenskapelig artikkel

Influence of storage time and color of light on photooxidation in cheese. A study based on sensory analysis and fluorescence spectroscopy

International Dairy Journal, 2006
Vitenskapelig artikkel

Detection of rancidity in freeze stored turkey meat using a commercial gas-sensor array system

Sensors and actuators. B, Chemical, 2006
Vitenskapelig artikkel

Active photosensitizers in butter detected by fluorescence spectroscopy and multivariate curve resolution

Journal of Agricultural and Food Chemistry, 2006
Vitenskapelig artikkel

Fluorescence in aldehyde model systems related to lipid oxidation

Lebensmittel-Wissenschaft + Technologie, 2006
Vitenskapelig artikkel

Influence of storage time and color of light on photooxidation in cheese: A study based on sensory analysis and fluorescence spectroscopy

International Dairy Journal, 2006
Vitenskapelig artikkel

Raman spectra of biological samples: A study of preprocessing methods

Applied Spectroscopy, 2006
Vitenskapelig artikkel

The potential of Raman spectroscopy for characterisation of the fatty acid unsaturation of salmon

Analytica Chimica Acta, 2006
Vitenskapelig artikkel

Fluorescence in aldehyde model systems related to lipid oxidation

Lebensmittel-Wissenschaft + Technologie, 2006
Vitenskapelig artikkel

Measurement of lipid oxidation and porphyrins in high oxygen modified atmosphere and vacuum-packed minced turkey and pork meat by fluorescence spectra and images

Meat Science, 2006
Vitenskapelig artikkel

Front face fluorescence spectroscopy – A rapid method to detect early lipid oxidation in freeze stored minced turkey meat

Journal of Food Science, 2006
Vitenskapelig artikkel

Measurement of lipid oxidation and porphyrins in high oxygen modified atmosphere and vacuum-packed minced turkey and pork meat by fluorescence spectra and images

Meat Science, 2006
Vitenskapelig artikkel

Influence of storage time and color of light on photooxidation in cheese. A study based on sensory analysis and fluorescence spectroscopy

International Dairy Journal, 2006
Vitenskapelig artikkel

The role of naturally occurring chlorophyll and porhhyrins in light-induced oxidation of dairy products. A study based on fluorescence spectroscopy and sensory analysis

International Dairy Journal, 2005
Vitenskapelig artikkel

Raman and near-infrared spectroscopy for quantification of fat composition in a complex food model system

Applied Spectroscopy, 2005
Vitenskapelig artikkel

The role of naturally occurring chlorophyll and porphyrins in light induced oxidation of dairy products. A study based on fluorescence spectroscopy and sensory analysis

International Dairy Journal, 2005
Vitenskapelig artikkel

Raman analysis of fish: a potential method for rapid quality screening

Lebensmittel-Wissenschaft + Technologie, 2004
Vitenskapelig artikkel

Rapid quantification of carotenoids and fat in Atlantic salmon (Salmo salar L.) by Raman spectroscopy and chemometrics

Applied Spectroscopy, 2004
Vitenskapelig artikkel

Fluorescence of muscle and connective tissue from cod and salmon

Journal of Agricultural and Food Chemistry, 2003
Vitenskapelig artikkel

Development of Intrinsic Fluorescent Multispectral Imagery Specific for Fat, Connective Tissue, and Myofibers in Meat

Journal of Food Science, 2003
Vitenskapelig artikkel

Development of intrinsic fluorescence multispectral imagery specific for fat, connective tissue and myofibers in meat

?, 2003
Vitenskapelig artikkel

Nondestructive measurement of light-induced oxidation in dairy products by fluorescence spectroscopy and imaging

Journal of Dairy Science (JDS), 2002
Vitenskapelig artikkel

Rapid assessment of rancidity in complex meat products by front face fluorescence spectroscopy

Journal of Food Science, 2002
Vitenskapelig artikkel

Estmating the connective tissue of comminuted commercial beef and pork grades using two different autofluorescence methods

?, 2002
Vitenskapelig artikkel

On attempts to measure the tenderness of Longissimus dorsi muscles using fluorescence emission spectra

Meat Science, 2002
Vitenskapelig artikkel

Detection of parasites in cod fillets by using SIMCA classification in multispectral images in the visible and NIR region

Applied Spectroscopy, 2001
Vitenskapelig artikkel

Mapping Lipid Oxidation in Chicken Meat by Multispectral Imaging of Autofluorescence

Applied Spectroscopy, 2000
Vitenskapelig artikkel

Mapping Lipid Oxydation in Chicken Meat by Multispectral Imaging of Autofluorescensce

Applied Spectroscopy, 2000
Vitenskapelig artikkel

Quantification of intramuscular fat content in beef by combining autofluorescence spectra and autofluorescence images

Applied Spectroscopy, 1999
Vitenskapelig artikkel

Evaluation of scanning electron microscopy images of a model dressing using image feature extraction techniques and principal component analysis.Food structure and functionality

?, 1999
Vitenskapelig artikkel

Quantification of connective tissue (hydroxyproline) in ground beef by autofluorescence spectroscopy

Journal of Food Science, 1999
Vitenskapelig artikkel

Multivariate feature extraction from textural images of bread

Chemometrics and Intelligent Laboratory Systems, 1998
Vitenskapelig artikkel

Non-destructive determination of fat and moisture in whole atlantic salmon by near-infrared diffuse spectroscopy

Journal of Food Science, 1997
Vitenskapelig artikkel