Relatert innhold

  • Vitenskapelige publikasjoner
  • Andre publikasjoner
  • Prosjekter

Izumi har 11 vitenskapelige publikasjoner i Cristin:

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

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 Holten; 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 har 10 andre publikasjoner i Cristin:

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

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

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

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