Ulrike Böcker PhD Overingeniør +47 936 47 392 +47 64 97 02 94 ulrike.bocker@nofima.no Ås Råvare og prosess Se publikasjoner i Cristin Mine prosjekter Spectec Bedre prosesser og kvalitetsmålinger med spektroskopi 2017 - 2022 iNOBox Nettverktøy for nyskapende teknologier 2018 - 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 Mine publikasjoner Ulrike Böcker har 43 publikasjoner ved Nofima: Effect of Citric Acid Cross Linking on the Mechanical, Rheological and Barrier Properties of Chitosan Molecules, 2022 Vitenskapelig artikkel The effect of adding eggshell membrane to emulsified meat models in terms of structure, water-holding, and texture Applied Food Research, 2022 Vitenskapelig artikkel Post-enzymatic hydrolysis heat treatment as an essential unit operation for collagen solubilization from poultry by-products. Food Chemistry, 2022 Vitenskapelig artikkel Fourier-transform infrared (FTIR) fingerprinting for quality assessment of protein hydrolysates Lebensmittel-Wissenschaft + Technologie, 2021 Vitenskapelig artikkel Effects of poultry raw material variation and choice of protease on protein hydrolysate quality Process Biochemistry, 2021 Vitenskapelig artikkel Magnetic ligand fishing using immobilized DPP-IV for identification of antidiabetic ligands in lingonberry extract PLOS ONE, 2021 Vitenskapelig artikkel Improved estimation of in vitro protein digestibility of different foods using size exclusion chromatography Food Chemistry, 2021 Vitenskapelig artikkel Characterization of Collagen Structure in Normal, Wooden Breast and Spaghetti Meat Chicken Fillets by FTIR Microspectroscopy and Histology Foods, 2021 Vitenskapelig artikkel Fourier-transform infrared spectroscopy for monitoring proteolytic reactions using dry-films treated with trifluoroacetic acid Scientific Reports, 2020 Vitenskapelig artikkel Microdochium majus and other fungal pathogens associated with reduced gluten quality in wheat grain International journal of food microbiology, 2020 Vitenskapelig artikkel Average molecular weight, degree of hydrolysis and dry-film FTIR fingerprint of milk protein hydrolysates: Intercorrelation and application in process monitoring. Food Chemistry, 2020 Vitenskapelig artikkel Environmental factors associated with glutenin polymer assembly during grain maturation Journal of Cereal Science, 2020 Vitenskapelig artikkel The use of Fourier‐transform infrared spectroscopy to characterize connective tissue components in skeletal muscle of Atlantic cod (Gadus morhua L.). Journal of Biophotonics, 2019 Vitenskapelig artikkel FTIR-based hierarchical modeling for prediction of average molecular weights of protein hydrolysates Talanta: The International Journal of Pure and Applied Analytical Chemistry, 2019 Vitenskapelig artikkel Chapter 8 – Bioanalytical Aspects in Enzymatic Protein Hydrolysis of By-Products 2019 Vitenskapelig Kapittel/Artikkel/Konferanseartikkel Combined magnetic ligand fishing and high-resolution inhibition profiling for identification of α-glucosidase inhibitory ligands: A new screening approach based on complimentary inhibition and affinity profiles Talanta: The International Journal of Pure and Applied Analytical Chemistry, 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 Quantification of 1,3-B-D-glucan from yeast added as a functional ingredient to bread Carbohydrate Polymers, 2018 Vitenskapelig artikkel Fourier-transform infrared spectroscopy for characterization of protein chain reductions in enzymatic reactions The Analyst, 2017 Vitenskapelig artikkel FTIR as a rapid tool for monitoring molecular weight distribution during enzymatic protein hydrolysis of food processing by-products Analytical Methods, 2017 Vitenskapelig artikkel Polymerisation of gluten proteins in developing wheat grain as affected by desiccation Journal of Cereal Science, 2017 Vitenskapelig artikkel Investigating environmental factors that cause extreme gluten quality deficiency in winter wheat (Triticum aestivum L.) Acta Agriculturæ Scandinavica - Section B, Soil and Plant Science, 2016 Vitenskapelig artikkel Effect of sodium bicarbonate and varying concentrations of sodium chloride in brine on the liquid retention of fish (Pollachius virens L.) muscle Journal of the Science of Food and Agriculture, 2016 Vitenskapelig artikkel Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition Journal of the Science of Food and Agriculture, 2016 Vitenskapelig artikkel Influence of temperature on the composition and polymerization of gluten proteins during grain filling in spring wheat (Triticum aestivum L.) Journal of Cereal Science, 2015 Vitenskapelig artikkel Variation in gluten quality parameters of spring wheat varieties of different origin grown in contrasting environments Journal of Cereal Science, 2015 Vitenskapelig artikkel High-Throughput Biochemical Fingerprinting of Saccharomyces cerevisiae by Fourier Transform Infrared Spectroscopy PLOS ONE, 2015 Vitenskapelig artikkel Temperature variations during grain filling obtained in growth tunnel experiments and its influence on protein content, polymer build-up and gluten viscoelastic properties in wheat Journal of Cereal Science, 2014 Vitenskapelig artikkel Automatisk kvalitetsdifferensiering av laksefilet 2012 Nofimas rapportserie Raman and Infrared Imaging of Foods 2010 Vitenskapelig Kapittel/Artikkel/Konferanseartikkel A high-throughput microcultivation protocol for FTIR spectroscopic characterization and identification of fungi Journal of Biophotonics, 2010 Vitenskapelig artikkel Water and salt distribution in Atlantic salmon (Salmo salar) studied by low-field NMR T2 relaxation, 1H/23Na MR imaging and light microscopy – Effects of raw material quality and brine salting. Journal of Agricultural and Food Chemistry, 2009 Vitenskapelig artikkel Monitoring Secondary Structural Changes in Salted and Smoked Salmon Muscle Myofiber Proteins by FT-IR Microspectroscopy Journal of Agricultural and Food Chemistry, 2009 Vitenskapelig artikkel Reducing Inter-replicate Variation in Fourier Transform Infrared Spectroscopy by Extended Multiplicative Signal Correction Applied Spectroscopy, 2009 Vitenskapelig artikkel Fourier-transform infrared microspectroscopy of muscle food-process-related changes in secondary structure of myofibrillar proteins and their relationships to meat functional properties 2008 Doktorgradsavhandling Effects of brine salting with regard to raw material variation of Atlantic salmon (Salmo salar) muscle investigated by Fourier transform infrared microspectroscopy Journal of Agricultural and Food Chemistry, 2008 Vitenskapelig artikkel Revealing covariance structures in FT-IR and Raman microspectroscopy spectra – A study on pork muscle fiber tissue subjected to different processing parameters Applied Spectroscopy, 2007 Vitenskapelig artikkel Myowater dynamics and protein secondary structural changes as affected by heating rate in three pork qualities: A combined FT-IR microspectroscopic and 1H NMR relaxometry study Journal of Agricultural and Food Chemistry, 2007 Vitenskapelig artikkel Revealing covariance structures in Fourier transform infrared and Raman microspectroscopy spectra: A study on pork muscle fiber tissue subjected to different processing parameters Applied Spectroscopy, 2007 Vitenskapelig artikkel Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study Journal of Agricultural and Food Chemistry, 2006 Vitenskapelig artikkel Influence of aging and salting on protein secondary structures and water distribution in uncooked and cooked pork. A combined FT-IR microspectroscopy and H-1 NMR relaxometry study Journal of Agricultural and Food Chemistry, 2006 Vitenskapelig artikkel Salt-induced changes in pork myofibrillar tissue investigated by FT-IR microspectroscopy and light microscopy Journal of Agricultural and Food Chemistry, 2006 Vitenskapelig artikkel
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