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Kristine S Myhrer has 8 publications at Nofima:

Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer

Dysvik, Anna; Leanti La Rosa, Sabina; Liland, Kristian Hovde; Myhrer, Kristine S.; Østlie, Hilde Marit; De Rouck, Gert; Rukke, Elling-Olav; Westereng, Bjørge; Wicklund, Trude

2020

Academic article

Cabbage crops for every taste

Borge, Grethe Iren Andersen; Myhrer, Kristine S.

2019

Popular scientific article

Secondary lactic acid bacteria fermentation with wood-derived xylooligosaccharides as a tool to expedite sour beer production

Dysvik, Anna; Leanti La Rosa, Sabina; Buffetto, Fanny; Liland, Kristian Hovde; Myhrer, Kristine S.; Rukke, Elling-Olav; Wicklund, Trude; Westereng, Bjørge

2019

Academic article

Secondary Lactic Acid Bacteria Fermentation with Wood-Derived Xylooligosaccharides as a Tool To Expedite Sour Beer Production.

Dysvik, Anna; Leanti La Rosa, Sabina; Buffetto, Fanny; Liland, Kristian Hovde; Myhrer, Kristine S.; Rukke, Elling-Olav; Wicklund, Trude; Westereng, Bjørge

2019

Academic article

The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions

do Carmo, Cátia Saldanha; Varela, Paula ; Poudroux, Claire; Dessev, Tzvetelin; Myhrer, Kristine S.; Rieder, Anne; Zobel, Hanne; Sahlstrøm, Stefan; Knutsen, Svein Halvor

2019

Academic article

Pre-fermentation with lactic acid bacteria in sour beer production

Dysvik, Anna; Liland, Kristian Hovde; Myhrer, Kristine S.; Westereng, Bjørge; Rukke, Elling-Olav; de Rouck, Gert; Wicklund, Trude

2019

Academic article

Jordbær - smaken av sommer, men hvordan smaker egentlig sommeren?

Myhrer, Kristine S.; Aaby, Kjersti

2018

Article in business/trade/industry journal

Chicken fillets subjected to UV-C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality in sensory quality

McLeod, Anette; Liland, Kristian Hovde; Haugen, John-Erik; Sørheim, Oddvin; Myhrer, Kristine S.; Holck, Askild Lorentz

2017

Academic article

CabbageTaste

1. January 2016 – 30. April 2020

The consumption of vegetables has increased over the last years, but the sales of cruciferous vegetables (Brassica, cabbages) has been stagnant. Increased awareness of taste can increase sale of cabbage.