Effect of temperature and time on the formation of acrylamide in starch-based and cereal model systems, flat breads and bread

Food Chemistry, 2005
Vitenskapelig artikkel

Dough and hearth bread characteristics influenced by protein composition, protein content, DATEM and their interactions

Journal of Food Science, 2005
Vitenskapelig artikkel

Detection of mastitic milk using a gas-sensor array system (electronic nose)

International Dairy Journal, 2005
Vitenskapelig artikkel

Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80 % oxygen or 0.4 % carbon monoxide or vacuum

Meat Science, 2005
Vitenskapelig artikkel

Characterization of a new bacteriocin operon in sakacin P-producing Lactobacillus sakei, showing strong translational coupling between the bacteriocin and immunity genes

Applied and Environmental Microbiology, 2005
Vitenskapelig artikkel

Autofluorescence quantifies collagen in sausage batters with a large variation in myoglobin content

Meat Science, 2005
Vitenskapelig artikkel

Økonomisk vekst gjennom innovasjon og nyskapning i Russland?

Økonomisk fiskeriforskning: Ledelse, marked, økonomi, 2005
Vitenskapelig artikkel

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

Journal of Near Infrared Spectroscopy, 2005
Vitenskapelig artikkel

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

International Journal of Food Science & Technology, 2005
Vitenskapelig artikkel

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

Marketing Intelligence & Planning, 2005
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