- 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 11 scientific publications in Cristin:
Lorentzen, Grete Elisabeth; Vorre, Aase; Sone, Izumi; Johansen, Jørn-Owe; Rotabakk, Bjørn T; 2014: Determination of the shelf life of cluster of the red king crab (Paralithodes camtschaticus) during chilled storage
Aaraas, Ragnhild; Hernar, I.J; Vorre, Aase; Bergslien, Helge; 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; Vorre, Aase; 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, Anna Maria Bencze; Fjæra, Svein Olav; Vegusdal, Anne; Vorre, Aase; Vorre, Aase; Einen, Olai; 2001: Effects of pre-, in-, or post-rigor filleting of live chilled Atlantic salmon
Skjervold, Per Olav; Rørå, Anna Maria Bencze; Fjæra, Svein Olav; Vegusdal, Anne; Vorre, Aase; Vorre, Aase; Einen, Olai; 2001: Effects of pre-, in- or post-rigor filleting of live chilled Atlantic salmon
Aase Vorre has 16 other publications in Cristin:
Altintzoglou, Themistoklis; Vorre, Aase; 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; Vorre, Aase; 2014: Minimal processing of cod results in a prolonged shelf life than unprocessed and less quality change than pasteurized.
Altintzoglou, Themistoklis; Olsen, Nina Veflen; Olsen, Nina Veflen; Hersleth, Margrethe; Vorre, Aase; Honkanen, Pirjo; 2012: Norwegian children’s associations to different meals based on meat, fish and vegetables; an explorative study
Rosnes, Jan Thomas; Rosnes, Jan Thomas; Vorre, Aase; Vorre, Aase; Folkvord, Lindis; Hovda, Margrethe; Fjæra, Svein Olav; Skjervold, Per Olav; 1999: Microbiological quality of pre- and post-rigor processed salmon (Salmo salar)