Fourier transform infrared spectroscopy for the prediction of fatty acid profiles in Mucor fungi grown in media with different carbon sources

Microbial Cell Factories, 2014
Vitenskapelig artikkel

A comparison of methods for analyzing multivariate sensory data in designed experiments - A case study of salt reduction in liver paste

Food Quality and Preference, 2014
Vitenskapelig artikkel

Consumers’ perception of symbols and health claims as health-related label messages. A cross-cultural study

Food Research International, 2014
Vitenskapelig artikkel

Effects of NaCl substitution on the sensory properties of sausages: Temporal aspects

Meat Science, 2014
Vitenskapelig artikkel

Emballering av frukt og grønnsaker

Norsk frukt og bær, 2014
Vitenskapelig artikkel

Vitamin K2 in different bovine muscles and breeds

Meat Science, 2014
Vitenskapelig artikkel

Adipose tissue and liver metabolic responses to different levels of dietary carbohydrates in gilthead sea bream (Sparus aurata)

Comparative Biochemistry and Physiology A, 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

Effect of high pressure processing on astaxanthin stability

International Journal of Food Science & Technology, 2014
Vitenskapelig artikkel

Deficient phosphorylation of stat-1 in leukocytes identifies neutralizing antibodies in multiple sclerosis patients treated with interferon-beta

PLOS ONE, 2014
Vitenskapelig artikkel