Related content

  • CV
  • Scientific publications
  • Other publications

Biography Aase Vorre Skuland

Research I have been employed at Nofima since 1994 and works with many issues related to product development of food products. I work closely with industrial companies to develop new meal concepts and optimization of the sensory properties of the products. I am responsible for sensory analysis and consumer tests at Nofima in Stavanger. I am a project manager in the national program “Competence Network for local food, South – an initiative under the” Development program for local food and green tourism”, supported by Innovation Norway. Here we are working with the challenges faced by small businesses (<10 employees) who want to strengthen their food product expertise and market position. Education I have master's degree in food processing from the Norwegian University of Life Sciences (NMBU).

Aase Vorre has 13 scientific publications in Cristin:

Lerfall, Jørgen; Skuland, Aase Vorre; Skare, Even Flønes; Hasli, Pål Rune; Rotabakk, Bjørn Tore; 2017: Quality characteristics and consumer acceptance of diploid and triploid cold smoked Atlantic salmon reared at 5, 10 and 15 C

Stormo, Svein Kristian; Skipnes, Dagbjørn; Sone, Izumi; Skuland, Aase Vorre; Heia, Karsten; Skåra, Torstein; 2017: Modeling-assisted minimal heat processing of Atlantic cod (Gadus morhua)

Lorentzen, Grete Elisabeth; Rotabakk, Bjørn Tore; Olsen, Stein Harris; Skuland, Aase Vorre; Siikavuopio, Sten Ivar; 2016: Shelf life of snow crab clusters (Chioneocetes opilio) stored at 0 and 4 °C

Roos, Gun; Hansen, Kai Victor; Skuland, Aase Vorre; 2016: Consumers, Norwegian food and belonging: a qualitative study

Altintzoglou, Themistoklis; Skuland, Aase Vorre; Carlehög, Mats; Sone, Izumi; Heide, Morten; Honkanen, Pirjo; 2015: Providing a food choice option increases children’s liking of fish as part of a meal

Olsen, Nina Veflen; Altintzoglou, Themistoklis; Almli, Valerie Lengard; Hersleth, Margrethe; Skuland, Aase Vorre; Honkanen, Pirjo; 2015: Dish composition: children’s mental representation and expected liking

Lorentzen, Grete Elisabeth; Skuland, Aase Vorre; Sone, Izumi; Johansen, Jørn-Owe; Rotabakk, Bjørn Tore; 2014: Determination of the shelf life of cluster of the red king crab (Paralithodes camtschaticus) during chilled storage

Roth, Bjørn; Kramer, Lene; Skuland, Aase Vorre; Løvdal, Trond; Øines, Sigurd; Foss, Atle; Imsland, Albert; 2014: The shelf life of farmed turbot (Scophthalmus maximus)

Onozaka, Yuko; Melbye, Elisabeth Lind; Skuland, Aase Vorre; Hansen, Håvard; 2014: Consumer Intentions to Buy Front-of-Pack Nutrition Labeled Food Products: The Moderating Effects of Personality Differences

Aaraas, Ragnhild; Hernar, I.J; Skuland, Aase Vorre; Bergslien, Helge; Lunestad, Bjørn-Tore; Lunestad, Bjørn Tore; Skeie, Siv B.; Slinde, Erik; Mortensen, Stein; 2004: Sensory, Histological, and Bacteriological Changes in Flat Oysters, Ostrea edulis L., during Different Storage Conditions

Rosnes, Jan Thomas; Skuland, Aase Vorre; Folkvord, Lindis; Hovda, Margrethe; Fjæra, Svein Olav; Skjervold, Per Olav; 2003: Effects of pre-, in- and post-rigor filleted Atlantic salmon (Salmo salar)on microbial spoilage and quality characteristics during chilled storage

Skjervold, Per Olav; Rørå, Mia B.; Fjæra, Svein Olav; Vegusdal, Anne; Vorre, Aase; Skuland, Aase Vorre; Einen, Olai; 2001: Effects of pre-, in-, or post-rigor filleting of live chilled Atlantic salmon

Skjervold, Per Olav; Rørå, Mia B.; Fjæra, Svein Olav; Vegusdal, Anne; Vorre, Aase; Skuland, Aase Vorre; Einen, Olai; 2001: Effects of pre-, in- or post-rigor filleting of live chilled Atlantic salmon

Aase Vorre has 24 other publications in Cristin:

Rode, Tone Mari; Rotabakk, Bjørn Tore; Skuland, Aase Vorre; Øverby, Lene; Sørheim, Oddvin; 2019: Framtidens konsumprodukter fra norsk salt- og klippfisk - H02. Pakketeknologi og holdbarhet

Skuland, Aase Vorre; 2019: Kompetanse-nettverk Nofima

Løvdal, Trond; Skuland, Aase Vorre; Skipnes, Dagbjørn; 2019: Reduction of salt and ascorbic acid in brines for sous vide potatoes – effects on sensory and microbiology

Hansen, Jorunn Sofie; Rosnes, Jan Thomas; Skuland, Aase Vorre; Øines, Sigurd; Solstad, Runar Gjerp; Kousoulaki, Katerina; 2019: Technical and sensory properties of salmon burgers added soluble peptide-rich fish proteins

Skåra, Torstein; Sone, Izumi; Skuland, Aase Vorre; 2018: Hot smoked Atlantic mackerel (Scomber scombrus) Effects of catch season, frozen storage time of raw material (fillets) and chilled storage time of finished product, on colour and sensory characteristics

Rosnes, Jan Thomas; Skuland, Aase Vorre; Prabhu, Leena; 2018: Personalized food for elderly people – protein enriched salmon (Salmo salar) products

Sone, Izumi; Skåra, Torstein; Skuland, Aase Vorre; 2017: Utvikling og optimalisering av makrellfiletering

Rotabakk, Bjørn Tore; Skuland, Aase Vorre; 2017: Effect of freezing and thawing of salted and smoked Atlantic salmon

Rotabakk, Bjørn Tore; Skuland, Aase Vorre; Skare, Even Flønes; Hasli, Pål Rune; Lerfall, Jørgen; 2016: Consumer test for smoked salmon from diploid and triploid Atlantic salmon (Salmo salar)

Hersleth, Stine Alm; Skuland, Aase Vorre; Martinsen, Berit Karoline; 2016: Hjelper lokale bærprodusenter

Roos, Gun; Hansen, Håvard; Hansen, Kai Victor; Skuland, Aase Vorre; 2015: What is Norwegian Food to Norwegian consumers? A study of food, nationhood and the marketplace

Helland, Merete Hagen; Skuland, Aase Vorre; 2015: Cola og skolebolle...eller salat til lunsj i videregående skole?

Skuland, Aase Vorre; 2015: Kvalitet trumfer norsk vare

Altintzoglou, Themistoklis; Skuland, Aase Vorre; Carlehög, Mats; Sone, Izumi; Heide, Morten; Honkanen, Pirjo; 2014: I chose it, therefore I like it; cognitive dissonance increases liking of fish by Norwegian children

Kramer, Lene; Skipnes, Dagbjørn; Sone, Izumi; Stormo, Svein Kristian; Skuland, Aase Vorre; 2014: Minimal processing of cod results in a prolonged shelf life than unprocessed and less quality change than pasteurized.

Skuland, Aase Vorre; 2014: Sensorisk test: Hvordan oppleves tekstur etter varmebehandling, praktisk betydning for smak?

Altintzoglou, Themistoklis; Skuland, Aase Vorre; Carlehög, Mats; Sone, Izumi; Heide, Morten; Honkanen, Pirjo; 2013: The effect of choice possibility on the evaluation of fish by Norwegian children

Lorentzen, Grete Elisabeth; Skuland, Aase Vorre; Sone, Izumi; Johansen, Jørn-Owe; Rotabakk, Bjørn Tore; 2013: Bestemmelse av holdbarhet på kjølt cluster av kongekrabbe

Lorentzen, Grete Elisabeth; Skuland, Aase Vorre; Sone, Izumi; Johansen, Jørn-Owe; Rotabakk, Bjørn Tore; 2013: Bestemmelse av holdbarhet på kokt kjølt cluster av kongekrabbe

Lorentzen, Grete Elisabeth; Skuland, Aase Vorre; Sone, Izumi; Johnsen, Jørn-Owe; Rotabakk, Bjørn Tore; 2013: Clusters of red king crab (Paralithodes camtschaticus) – a determination of its shelf life

Altintzoglou, Themistoklis; Olsen, Nina Veflen; Olsen, Nina Veflen; Hersleth, Margrethe; Skuland, Aase Vorre; Honkanen, Pirjo; 2012: Norwegian children’s associations to different meals based on meat, fish and vegetables; an explorative study

Hansen, Kai Victor; Kraggerud, Hilde; Skuland, Aase Vorre; 2011: Metodeutvikling for måltidsopplevelse - Sluttrapport

Øines, Sigurd; Skuland, Aase Vorre; 2010: Dramatisk tidsbesparelse og forbedring av produktkvalitet for varmebehandlet mat med Shaka-varmebehandling.Fiskesuppe og risgrøt som modellprodukter

Rosnes, Jan Thomas; Rosnes, Jan Thomas; Vorre, Aase; Skuland, Aase Vorre; Folkvord, Lindis; Hovda, Margrethe; Fjæra, Svein Olav; Skjervold, Per Olav; 1999: Microbiological quality of pre- and post-rigor processed salmon (Salmo salar)