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Biography Ulrike Böcker

Present position: PostDoc Degrees: Ph.D. Norwegian University of Life Sciences, 2008 M.Sc. (Diplom) Food Science and Technology from the University of Hohenheim in Stuttgart, Germany (2003) Research experience & interests: My main field of interest is vibrational spectroscopy in particular FT-IR spectroscopy. FT-IR microspectroscopy in combination with histology and application of FT-IR microspectroscopy to investigate the effect of food manufacturing processes on muscle foods, primarily on muscle proteins have been the focus of my Ph.D work. A further interest of mine is optimization of cultivation and preparation of microbial liquid cultures for improving FT-IR as a high-throughput application for characterization of microorganisms. Inaddition, my work with spectroscopic data requires the use multivariate methods, e.g. for integrating spectroscopic data with other types of information by using

Ulrike has 27 scientific publications in Cristin:

Wubshet, Sileshi Gizachhew; Wold, Jens-Petter; Böcker, Ulrike; Sanden, Karen Wahlstrøm; Afseth, Nils Kristian; 2019: Raman spectroscopy for quantification of residual calcium and total ash in mechanically deboned chicken meat

Wubshet, Sileshi Gizachhew; Liu, Bingrui; Kongstad, Kenneth T.; Böcker, Ulrike; Petersen, Malene J.; Li, Tuo; Wang, Junru; Staerk, Dan; 2019: Combined magnetic ligand fishing and high-resolution inhibition profiling for identification of α-glucosidase inhibitory ligands: A new screening approach based on complimentary inhibition and affinity profiles

Rieder, Anne; Ballance, Simon; Böcker, Ulrike; Knutsen, Svein Halvor; 2018: Quantification of 1,3-B-D-glucan from yeast added as a functional ingredient to bread

Wubshet, Sileshi Gizachhew; Wold, Jens-Petter; Afseth, Nils Kristian; Böcker, Ulrike; Lindberg, Diana; Ihunegbo, Felicia Nkem; Måge, Ingrid; 2018: Feed-Forward Prediction of Product Qualities in Enzymatic Protein Hydrolysis of Poultry By-Products: a Spectroscopic Approach

Koga, Shiori; Böcker, Ulrike; Wieser, H; Koehler, P; Uhlen, Anne Kjersti; Moldestad, Anette Aamodt; 2017: Polymerisation of gluten proteins in developing wheat grain as affected by desiccation

Böcker, Ulrike; Wubshet, Sileshi Gizachhew; Lindberg, Diana; Afseth, Nils Kristian; 2017: Fourier-transform infrared spectroscopy for characterization of protein chain reductions in enzymatic reactions

Wubshet, Sileshi Gizachhew; Måge, Ingrid; Böcker, Ulrike; Lindberg, Diana; Knutsen, Svein Halvor; Rieder, Anne; Airado-Rodriguez, Diego; Afseth, Nils Kristian; 2017: FTIR as a rapid tool for monitoring molecular weight distribution during enzymatic protein hydrolysis of food processing by-products

Koga, Shiori; Böcker, Ulrike; Moldestad, Anette; Moldestad, Anette Aamodt; Tosi, Paola; Shewry, Peter R.; Mosleth, Ellen Færgestad; Uhlen, Anne Kjersti; 2016: Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition

Åsli, Magnus; Ofstad, Ragni; Böcker, Ulrike; Jessen, Flemming; Einen, Olai; Mørkøre, Turid; 2016: Effect of sodium bicarbonate and varying concentrations of sodium chloride in brine on the liquid retention of fish (Pollachius virens L.) muscle

Koga, Shiori; Böcker, Ulrike; Uhlen, Anne Kjersti; Hoel, Bernt; Moldestad, Anette Aamodt; 2016: Investigating environmental factors that cause extreme gluten quality deficiency in winter wheat (Triticum aestivum L.)

Kohler, Achim; Böcker, Ulrike; Shapaval, Volha; Forsmark, Annabelle; Forsmark, Annabelle; Andersson, Mats; Warringer, Jonas; Martens, Harald; Omholt, Stig W.; Blomberg, Anders; 2015: High-Throughput Biochemical Fingerprinting of Saccharomyces cerevisiae by Fourier Transform Infrared Spectroscopy

Uhlen, Anne Kjersti; Dieseth, Jon Arne; Koga, Shiori; Böcker, Ulrike; Hoel, Bernt; Anderson, James A; Moldestad, Anette Aamodt; 2015: Variation in gluten quality parameters of spring wheat varieties of different origin grown in contrasting environments

Koga, Shiori; Böcker, Ulrike; Moldestad, Anette Aamodt; Tosi, Paola; Shewry, Peter R.; Mosleth, Ellen Færgestad; Uhlen, Anne Kjersti; 2015: Influence of temperature on the composition and polymerization of gluten proteins during grain filling in spring wheat (Triticum aestivum L.)

Moldestad, Anette Aamodt; Hoel, Bernt; Böcker, Ulrike; Koga, Shiori; Mosleth, Ellen Færgestad; Uhlen, Anne Kjersti; 2014: Temperature variations during grain filling obtained in growth tunnel experiments and its influence on protein content, polymer build-up and gluten viscoelastic properties in wheat

Afseth, Nils Kristian; Böcker, Ulrike; 2010: Raman and Infrared Imaging of Foods

Shapaval, Volha; Møretrø, Trond; Suso, Henri-Pierre; Åsli, Anette Wold; Schmitt, Jurgen; Lillehaug, Dag; Martens, Harald; Böcker, Ulrike; Kohler, Achim; 2010: A high-throughput microcultivation protocol for FTIR spectroscopic characterization and identification of fungi

Kohler, Achim; Böcker, Ulrike; Warringer, Jonas; Blomberg, A; Omholt, Stig W.; Stark, Eran; Martens, Harald; 2009: Reducing Inter-replicate Variation in Fourier Transform Infrared Spectroscopy by Extended Multiplicative Signal Correction

Carton, Izaskun; Böcker, Ulrike; Ofstad, Ragni; Sørheim, Oddvin; Kohler, Achim; 2009: Monitoring Secondary Structural Changes in Salted and Smoked Salmon Muscle Myofiber Proteins by FT-IR Microspectroscopy

Aursand, Ida Grong; Axelson, David; Veliyulin, Emil; Rustad, Turid; Böcker, Ulrike; Ofstad, Ragni; Erikson, Ulf Gøran; 2009: Water and salt distribution in Atlantic salmon (Salmo salar) studied by low-field NMR T2 relaxation, 1H/23Na MR imaging and light microscopy - Effects of raw material quality and brine salting.

Böcker, Ulrike; 2008: Fourier-transform infrared microspectroscopy of muscle food-process-related changes in secondary structure of myofibrillar proteins and their relationships to meat functional properties

Böcker, Ulrike; Böcker, Ulrike; Kohler, Achim; Aursand, Ida G.; Ofstad, Ragni; 2008: Effects of brine salting with regard to raw material variation of Atlantic salmon (Salmo salar) muscle investigated by Fourier transform infrared microspectroscopy

Wu, Zhiyun; Bertram, Hanne Christine; Böcker, Ulrike; Ofstad, Ragni; Kohler, Achim; 2007: Myowater dynamics and protein secondary structural changes as affected by heating rate in three pork qualities: A combined FT-IR microspectroscopic and 1H NMR relaxometry study

Böcker, Ulrike; Ofstad, Ragni; Wu, Zhiyun; Bertram, Hanne Christine; Sockalingum, Ganesh Dhruvananda; Manfait, Michel; Egelandsdal, Bjørg; Kohler, Achim; 2007: Revealing covariance structures in FT-IR and Raman microspectroscopy spectra - A study on pork muscle fiber tissue subjected to different processing parameters

Böcker, Ulrike; Böcker, Ulrike; Ofstad, Ragni; Wu, Zhiyun; Bertram, Hanne; Sockalingum, Ganesh D.; Manfait, Michel; Egelandsdal, Bjørg; Kohler, Achim; Kohler, Achim; 2007: Revealing covariance structures in Fourier transform infrared and Raman microspectroscopy spectra: A study on pork muscle fiber tissue subjected to different processing parameters

Böcker, Ulrike; Ofstad, Ragni; Bertram, Hanne; Egelandsdal, Bjørg; Kohler, Achim; 2006: Salt-induced changes in pork myofibrillar tissue investigated by FT-IR microspectroscopy and light microscopy

Wu, Zhiyun; Bertram, Hanne Christine; Kohler, Achim; Böcker, Ulrike; Ofstad, Ragni; Andersen, Henrik J.; 2006: Influence of aging and salting on protein secondary structures and water distribution in uncooked and cooked pork. A combined FT-IR microspectroscopy and H-1 NMR relaxometry study

Bertram, Hanne Christine; Kohler, A; Kohler, Achim; Böcker, Ulrike; Ofstad, Ragni; Andersen, HJ; 2006: Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study