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  • Scientific publications
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Izumi has 12 scientific publications in Cristin:

Sone, Izumi; Skåra, Torstein; Olsen, Stein Harris; 2019: Factors influencing post-mortem quality, safety and storage stability of mackerel species: a review.

Vaka, Mette Risa; Sone, Izumi; Álvarez, Rebecka García; Walsh, James Leon; Prabhu, Leena; Sivertsvik, Morten; Noriega Fernández, Estefanía; 2019: Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

Altintzoglou, Themistoklis; Sone, Izumi; Voldnes, Gøril; Nøstvold, Bjørg Helen; Sogn-Grundvåg, Geir; 2018: Hybrid Surveys: A Method for the Effective Use of Open-Ended Questions in Quantitative Food Choice Surveys

Stormo, Svein Kristian; Skåra, Torstein; Skipnes, Dagbjørn; Sone, Izumi; Carlehög, Mats; Heia, Karsten; Skjelvareid, Martin Hansen; 2018: In-Pack Surface Pasteurization of Capture-Based, Pre-Rigor Filleted Atlantic Cod (Gadus morhua)

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)

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

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

Sone, Izumi; 2012: Spectral changes in fillet of Atlantic salmon as affected by freshness loss and spoilage during cold storage

Sone, Izumi; Olsen, Ragnar Ludvig; Heia, Karsten; 2012: Spectral Changes of Atlantic Salmon (Salmo solar L.) Muscle during Cold Storage As Affected by the Oxidation State of Heme

Sone, Izumi; Olsen, Ragnar Ludvig; Sivertsen, Agnar; Eilertsen, Guro; Heia, Karsten; 2012: Classification of fresh Atlantic salmon (Salmo salar L.) fillets stored under different atmospheres by hyperspectral imaging

Sone, Izumi; Olsen, Ragnar Ludvig; Dahl, Reidun Wenche; Heia, Karsten; 2011: Visible/Near-Infrared Spectroscopy Detects Autolytic Changes during Storage of Atlantic Salmon (Salmo salar L.)

Sone, Izumi; Nortvedt, Ragnar; 2009: A consumer preference study of raw Norwegian rainbow trout (Oncorhynchus mykiss) as sashimi with focus on young adults in Japan

Izumi has 29 other publications in Cristin:

Altintzoglou, Themistoklis; Blikra, Marthe Jordbrekk; Ageeva, Tatiana Nikolaevna; Cordeiro, Cheryl Marie; Govaerts, Florent; Iversen, Stian Gjerstad; James, Philip; Løvdal, Trond; Noriega Fernández, Estefanía; Rognså, Guro Helgesdotter; Sone, Izumi; Stormo, Svein Kristian; Wang, Xinxin; Skipnes, Dagbjørn; 2019: Sustainable seaweed value creation: The TastyKelp Project

Sone, Izumi; 2019: Investigating various packaging solutions to improve storage stability of frozen Atlantic mackerel fillets

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

Karlsdóttir, Magnea Guðrún; Sveinsdottir, Hildur I.; Stefansson, Gudmundur; Larsson, Karin; Undeland, Ingrid; Sone, Izumi; Skåra, Torstein; 2018: Improved quality and value of Nordic mackerel products for the global market. The effects of catching method and season, filleting and processing on the storage stability of frozen Atlantic mackerel product

Sone, Izumi; Blikra, Marthe Jordbrekk; Schulz, Jörn; Feyissa, Aberham H.; 2017: OPTIMAL – Developing a decision support tool for optimization of process and product quality

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

Altintzoglou, Themistoklis; Sone, Izumi; Voldnes, Gøril; Nøstvold, Bjørg Helen; Sogn-Grundvåg, Geir; 2017: Hybrid surveys; a method for the effective use of open-ended questions in quantitative surveys

Altintzoglou, Themistoklis; Sone, Izumi; Voldnes, Gøril; Nøstvold, Bjørg Helen; Sogn-Grundvåg, Geir; 2017: Do Japanese consumers evaluate the quality of packed mackerel fillets?

Altintzoglou, Themistoklis; Nøstvold, Bjørg Helen; Sogn-Grundvåg, Geir; Sone, Izumi; Voldnes, Gøril; 2016: From Norwegian production to Japanese consumption; quality ques as elements for market orientation in the mackerel value chain (work in progress)

Sone, Izumi; 2016: Makrell superior

Altintzoglou, Themistoklis; Nøstvold, Bjørg Helen; Sogn-Grundvåg, Geir; Sone, Izumi; Voldnes, Gøril; 2016: Hybrid surveys; a method for the effective use of open-ended questions in quantitative surveys

Pleym, Ingelinn Eskildsen; Sone, Izumi; 2016: Ja takk til hospitering

Christensen, Line Bach; Sone, Izumi; Hansen, Jorunn Sofie; 2016: Ikke én dråpe å miste - Kvalitet på farseprodukter

Stormo, Svein Kristian; Skipnes, Dagbjørn; Sone, Izumi; Heia, Karsten; Kramer, Lene; Skåra, Torstein; 2015: Heat processing of pre-rigor Atlantic cod (Gadus morhua)

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

Sone, Izumi; Skipnes, Dagbjørn; Rotabakk, Bjørn Tore; 2014: Protein thermal stability and water holding capacity of turbot (Scophthalmus maximus) and herring (Clupea harengus) during thermal treatment - Providing information for process optimization

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.

Skipnes, Dagbjørn; Sone, Izumi; 2014: Numerical gastronomy for optimising heat treatment of fish products

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

Roth, Bjørn; Heia, Karsten; Skåra, Torstein; Sone, Izumi; Birkeland, Sveinung; Jakobsen, Ronny Andre; Evensen, Tor Hatten; Akse, Leif; 2013: Kvalitetsavvik sildefilet. Sluttrapport

Heide, Morten; Voldnes, Gøril; Sogn-Grundvåg, Geir; Sone, Izumi; 2013: Nye sildeprodukter til Tyskland og Ukraina. En markedsvurdering

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

Heia, Karsten; Sivertsen, Agnar; Wold, Jens-Petter; Ottestad, Silje; Böcker, Ulrike; Carlehög, Mats; Altintzoglou, Themistoklis; Sone, Izumi; Gundersen, Bjørn; 2012: Automatisk kvalitetsdifferensiering av laksefilet

Sone, Izumi; Olsen, Ragnar Ludvig; Heia, Karsten; 2012: Effects of heme oxidation states on spectral variations of Atlantic slmon (Salmo salar L.) during cold storage

Sone, Izumi; Olsen, Ragnar Ludvig; Sivertsen, Agnar H.; Sivertsen, Agnar; Eilertsen, Guro; Eilertsen, Guro; Heia, Karsten; 2011: Classification of fresh Atlantic salmon according to the type of atmosphere packaging used during storage

Sone, Izumi; Olsen, Ragnar Ludvig; Sivertsen, Agnar H.; Sivertsen, Agnar; Eilertsen, Guro; Eilertsen, Guro; Heia, Karsten; 2011: Use of hyperspectral imaging for classifying fresh salmon (Salmo salar L.)according to the type packaging used during storage

Sone, Izumi; Olsen, Ragnar Ludvig; Dahl, Reidun; Dahl, Reidun Wenche; Heia, Karsten; Heia, Karsten; 2010: Spectroscopic study of freshness loss and spoilage of Atlantic salmon (Salmo salar L.)

TastyKelp

2. January 2019 – 31. December 2021

Seafood quality

1. March 2015 – 28. February 2019

In this multi-disciplinary project we have studied the entire value chain for mackerel and farmed salmon.