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Biography Per Lea

I am employed as research scientist («Statistician/numerical consultant» according to the letter of appointment dated 1979) at Nofima and I am attached to the Food division. My main fields of work are to provide colleagues with statistical competence: both in designing experiments and analysing the resulting data, including to decide how best to present the results to the clients, be it internal or external. Within the Food division I belong to the Sensory, consumer and innovation group.. But: in principle I am available to all colleagues in need of statistical advice. I am a member of NMKL (The Nordic committee on Food Analysis), subcommittee 4 (sensory analysis).Through NMKL I also have some contact with the Nordic members of the chemistry and microbiology subcommittees, and have participated in the compilation of several NMKL procedures within all 3 subcommittees. I graduated from University of Oslo (Mathematical institute, section C: Statistics and insurance mathematics), majoring in statistics (cand. real.) in 1977. The position at Nofima (/Matforsk/NINF) is the only one I have ever held which is relevant to my educational background.

Per has 40 scientific publications in Cristin:

Helland, Haakon; Leufvén, Per Gustav Anders; Bengtsson, Gunnar; Pettersen, Marit Kvalvåg; Lea, Per; Wold, Anne-Berit; 2016: Storage of fresh-cut swede and turnip: Effect of temperature, including sub-zero temperature, and packaging material on sensory attributes, sugars and glucosinolates

Helland, Haakon; Leufvén, Per Gustav Anders; Bengtsson, Gunnar; Skaret, Josefine; Lea, Per; Wold, Anne-Berit; 2016: Storage of fresh-cut swede and turnip in modified atmosphere: effects on vitamin C, sugars, glucosinolates and sensory attributes

Aspevik, Tone; Totland, Christian; Lea, Per; Oterhals, Åge; 2016: Sensory and surface-active properties of protein hydrolysates based on Atlantic salmon (Salmo salar) by-products

Mølmann, Jørgen; Steindal, Anne Linn Hykkerud; Bengtsson, Gunnar; Seljåsen, Randi; Lea, Per; Skaret, Josefine; Johansen, Tor Jacob; 2015: Effects of temperature and photoperiod on sensory quality and contents of glucosinolates, flavonols and vitamin C in broccoli florets

Rødbotten, Marit; Tomic, Oliver; Grini, Ida Synnøve Bårvåg; Holtekjølen, Ann Katrin; Lea, Per; Granli, Britt Signe; Grimsby, Sveinung; Sahlstrøm, Stefan; 2015: Barley bread with normal and low content of salt; sensory profile and consumer preference in five European countries

Hansen, Anlaug Ådland; Rødbotten, Marit; Lea, Per; Rotabakk, Bjørn T; Birkeland, Sveinung; Pettersen, Marit Kvalvåg; 2015: Effect of Transport Packaging and Repackaging into Modified Atmosphere on Shelf Life and Quality of Thawed Atlantic Cod Loins

Lea, Per; 2015: Statistisk behandling og vurdering av data

Ballance, Simon; Sahlstrøm, Stefan; Lea, Per; Nagy, Nina Elisabeth; Andersen, Petter; Dessev, Tzvetelin; Hull, Sarah; Vardakou, Maria; Faulks, Richard; 2013: Evaluation of gastric processing and duodenal digestion of starch in six cereal meals on the associated glycaemic response using an adult fasted dynamic gastric model

Seljåsen, Randi; Vogt, Kjell Gjermund; Olsen, Elisabeth; Lea, Per; Høgetveit, Lars Arne; Taje, Torgeir; Meadow, Richard; Bengtsson, Gunnar; 2013: Influence of Field Attack by Carrot Psyllid (Trioza apicalis Forster) on Sensory Quality, Antioxidant Capacity and Content of Terpenes, Falcarindiol and 6-Methoxymellein of Carrots (Daucus carota L.)

Hole, Anastasia s.; Kjos, Nils Petter; Grimmer, Stine J Staavi; Kohler, Achim; Lea, Per; Rasmussen, Bård; Lima, Lene Ruud; Narvhus, Judith; Sahlstrøm, Stefan; 2013: Extrusion of Barley and Oat Improves the Bioaccessibility of Dietary Phenolic Acids in Growing Pigs

Seljåsen, Randi; Lea, Per; Torp, Torfinn; Riley, Hugh; Berentsen, Erling; Thomsen, Mette; Bengtsson, Gunnar; 2012: Effects of genotype, soil type, year and fertilisation on sensory and morphological attributes of carrots (Daucus carota L.)

Hansen, Anlaug Ådland; Rødbotten, Marit; Eie, Thomas; Lea, Per; Rudi, Knut; Mørkøre, Turid; 2012: The Effect of Crowding Stress on Bacterial Growth and Sensory Properties of Chilled Atlantic Salmon Fillets

Christiansen, Kirsti Forstrøm; Olsen, E.; Vegarud, Gerd Elisabeth; Langsrud, Thor; Lea, Per; Haugen, John-Erik; Egelandsdal, Bjørg; 2011: Flavor Release of the Tomato Flavor Enhancer, 2-Isobutylthiazole, from Whey Protein Stabilized Model Dressings

Digre, Hanne; Erikson, Ulf Gøran; Skaret, Josefine; Lea, Per; Gallart-Jornet, Lorena; Misimi, Ekrem; 2011: Biochemical, physical and sensory quality of ice-stored Atlantic cod (Gadus morhua) as affected by pre-slaughter stress, percussion stunning and AQUI-S-(TM) anaesthesia

Veiseth, Eva; Hildrum, Kjell Ivar; Ofstad, Ragni; Rørå, Anna Maria Bencze; Lea, Per; Rødbotten, Marit; 2010: The effect of postmortem processing treatments on quality attributes of raw Atlantic salmon (Salmo salar) measured by sensory and instrumental methods

Rødbotten, Marit; Lea, Per; Ueland, Øydis; 2009: Quality of raw salmon fillet as a predictor of cooked salmon quality

Rødbotten, Marit; Martinsen, Berit Karoline; Borge, Grethe Iren Andersen; Mortvedt, Hilde Skotland; Knutsen, Svein Halvor; Lea, Per; Næs, Tormod; 2009: A cross-cultural study of preference for apple juice with different sugar and acid contents

Bitnes, Janna Myrvold; Rødbotten, Marit; Lea, Per; Ueland, Øydis; Martens, Magni; 2007: Effect of product knowledge on profiling performance comparing various sensory laboratories

Wold, Anne-Berit; Rosenfeld, Hans J.; Lea, Per; Baugerød, Halvard; 2006: The effect of CA and conventional storage on antioxidant activity and vitamin C in red and white cabbage (Brassica oleracea var. capitata L.) and savoy (Brassica oleracea var. sabauda L.)

Julshamn, Kåre; Lea, Per; Norli, Hilde Skår; 2005: Determination of sodium in foods by flame atomic absorption spectrometry after microwave digestion: NMKL interlaboratory study

Larsen, Hanne; Lea, Per; Rødbotten, Marit; 2005: Sensory changes in extruded oat stored under different packaging, light and temperature conditions

Rødbotten, Marit; Martinsen, Berit Karoline; Rosenfeld, Hans J.; Lea, Per; Haffner, Karin; 2005: Quality of Highbush Blueberry (Vaccinium corymbosum L.) and Bilberry (Vaccinium myrtillus L.) Jam

Rødbotten, Marit; Kubberød, Elin; Lea, Per; Ueland, Øydis; 2004: A sensory map of the meat univers. Sensory profile of meat from 15 species

Sørheim, Oddvin; Ofstad, Ragni; Lea, Per; 2004: Effects of carbon dioxide on yield, texture and microstructure of cooked ground beef

Westad, Frank Ove; Hersleth, Margrethe; Lea, Per; 2004: Strategies for consumer segmentation with appications on preference data

Rødbotten, Marit; Kubberød, Elin; Lea, Per; Ueland, Øydis; 2004: A sensory map of the meat universe

McEwan, Jean A.; Heiniö, Raija-Liisa; Hunter, E. Anthony; Lea, Per; 2003: Proficiency testing for sensory ranking panels: measuring panel performance

Westad, Frank Ove; Hersleth, Margrethe; Lea, Per; Martens, Harald; 2003: Variable selection in PCA in sensory descriptive and consumer data

Bryhni, Eli Arnkværn; Byrne, Derek V.; Rødbotten, Marit; Claudi-Magnussen, C.; Agerhem, H.; Johansson, M.; Lea, Per; Martens, Magni; 2002: Consumer perceptions of pork in Denmark, Norway and Sweden

Mielnik, Maria Bogumila; Herstad, Olav; Lea, Per; Nordal, John; Nilsson, Astrid; 2002: Sensory quality of marinated frozen stored chicken thighs as affected by dietary fish fat and vitamin E

Rosenfeld, Hans J.; Aaby, Kjersti; Lea, Per; 2002: Influence of temperature and plant density on sensory quality and volatile terpenoids of carrot (Daucus carota L.) root

Eggen, Kyrre; Pedersen, Mona Elisabeth; Lea, Per; Kolset, Svein Olav; 2001: Structure and solubility of collagen and glycosaminoglycans in two bovine muscles with different textural properties

Nissen, Hilde; Maugesten, Tove; Lea, Per; 2001: Survival and growth of Escherichia coli O157 : H7, Yersinia enterocolitica and Salmonella enteritidis on decontaminated and untreated meat

Rødbotten, Rune; Lea, Per; Hildrum, Kjell Ivar; 2001: Relative influence of low-voltage electrical stimulation, chilling rate and ageing time on tenderness of M. longissimus dorsi of Norwegian cattle

Sørheim, Oddvin; Idland, J; Halvorsen, E.C.; Frøystein, T.; Lea, Per; Hildrum, Kjell Ivar; 2001: Influence of beef carcass stretching and chilling rate on tenderness of m. longissimus dorsi

Baardseth, Pernille; Kvaal, Knut; Ellekjær, Marit R; Lea, Per; Færgestad, Ellen Mosleth; 2000: The Effects of Bread Making Process and Wheat Quality of French Baguettes

Julshamn, Kaare; Thorlacius, Arngrímur; Lea, Per; 2000: Determination of arsenic in seafood by electrothermal atomic absorption spectrometry after microwave digestion: NMKL1 collaborative study

Baardseth, Pernille; Rosenfeld, Hans J; Sundt, Thea W; Skrede, Grete; Lea, Per; Slinde, Erik; 1995: Evaluation of carrot varieties for production of deep fried carrot chips: 1. Chemical aspects

Baardseth, Pernille; Rosenfeld, Hans J; Sundt, Thea W; Skrede, Grete; Lea, Per; Slinde, Erik; 1995: Evaluation of carrot varieties for production of deep fried carrot chips: 2. Sensory aspects

Hildrum, Kjell Ivar; Isaksson, Tomas; Næs, Tormod; Nilsen, Bjørg Narum; Rødbotten, Marit; Lea, Per; 1995: Near infrared reflectance spectroscopy in the predition of sensory properties of beef

Per has 10 other publications in Cristin:

Lorentzen, Grete Elisabeth; Heia, Karsten; Skjelvareid, Martin Hansen; Lea, Per; Carlehög, Mats; 2016: Holdbarhet på klippfisk Langtidslagring av klippfisk – kartletting av kvalitetsegenskaper (AP3)

Sørheim, Oddvin; Uglem, Solveig; Lea, Per; Måge, Ingrid; Pettersen, Marit Kvalvåg; Larsen, Hanne; 2016: Factors contributing to fading and discoloration of sliced, packaged salami under illumination

Carlehög, Mats; Langsrud, Solveig; Myhrer, Kristine S.; Lea, Per; Hersleth, Margrethe; 2016: Determining shelf life of raw salmon fillets by the sense of smell

Riley, Hugh; Thomsen, Mette; Bengtsson, Gunnar; Rødbotten, Marit; Borge, Grethe Iren Andersen; Lea, Per; 2016: Hva er det som gir oss den mest smakfulle og sunneste kålrota?

Skåra, Torstein; Skåra, Ragnhild; Carlehög, Mats; Lea, Per; Gildberg, Asbjørn; Jessen, Flemming; Nielsen, Henrik Hauch; 2014: Alternativ produksjon av matjessild. Prosessutvikling og oppskalering

Skåra, Torstein; Stormo, Svein Kristian; Carlehög, Mats; Lea, Per; Gildberg, Asbjørn; Jessen, Flemming; Nielsen, Henrik Hauch; 2014: Alternativ produksjon av matjessild. Del 2: NVG sild

Hole, Anastasia s.; Kjos, Nils Petter; Grimmer, Stine J Staavi; Kohler, Achim; Lea, Per; Rasmussen, Bård; Lima, Lene Ruud; Narvhus, Judith; Sahlstrøm, Stefan; 2014: Extrusion of barley and oat improves the bioaccessibility of dietary phenolic acids in growing pigs

Bengtsson, Gunnar; Velasco Pazos, Pablo; Schreiner, M; Mølmann, Jørgen; Johansen, Tor Jacob; Steindal, Anne Linn Hykkerud; Cartea González, Elena; Krumbein, Angelika; Lea, Per; Skaret, Josefine; Schmidt, Gesine; Hagen, Sidsel Fiskaa; Johansen, Silje; Glazowska, J; Aasen, Elin godager; Meisland, Ane; Seljåsen, Randi; 2012: Sensory Quality and Health-related Substances of Broccoli Grown at Different Latitudes

Rødbotten, Marit; Rødbotten, Marit; Skaret, Josefine; Esaiassen, Margrethe; Carlehög, Mats; Carlehøg, Mats; Tomic, Oliver; Lea, Per; Næs, Tormod; Østli, Jens; 2010: Fersk torskefilet med en kvalitet som forbrukere vil ha: Hvordan kan den beskrives sensorisk?

Lea, Per; Tomic, Oliver; 2006: "Alternative" sensory data: A critical view on viewing