Relatert innhold

  • Vitenskapelige publikasjoner
  • Andre publikasjoner

Kenneth Aase har 15 andre publikasjoner i Cristin:

Kristoffersen, Kenneth Aase; 2019: Protein analysis methods used for process optimization and production of hydrolysates

Kristoffersen, Kenneth Aase; 2019: Enzymatisk proteinhydrolyse og prosesskontroll i produksjonen av fremtidens mat

Kristoffersen, Kenneth Aase; 2019: Metodeutvikling og-optimalisering for produksjon av fremtidens mat og medisiner

Kristoffersen, Kenneth Aase; 2019: Metodeutvikling og-optimalisering for produksjon av fremtidens mat og medisiner

Afseth, Nils Kristian; Wubshet, Sileshi Gizachhew; Kristoffersen, Kenneth Aase; Böcker, Ulrike; Lindberg, Diana; Liland, Kristian Hovde; 2019: Hierarchical modeling in high-resolution spectroscopy – prediction of average molecular weights of protein hydrolysates using FTIR.

Lindberg, Diana; Wubshet, Sileshi Gizachhew; Dalsnes, Marte Ryen; Hunnes, Linn Maria; Döring, Julia; Böcker, Ulrike; Kristoffersen, Kenneth Aase; Afseth, Nils Kristian; 2019: Development of novel cascade technologies enabling optimal utilization of marine and animal by-products - the NOTABLY approach.

Kristoffersen, Kenneth Aase; Liland, Kristian Hovde; Böcker, Ulrike; Wubshet, Sileshi Gizachhew; Afseth, Nils Kristian; 2018: Fourier-transform infrared spectroscopy for characterisation of enzymatic protein chain reductions

Kristoffersen, Kenneth Aase; Wubshet, Sileshi Gizachhew; Lindberg, Diana; Måge, Ingrid; Böcker, Ulrike; Afseth, Nils Kristian; 2018: FTIR as a process control tool in future sustainable food production by enzymatic protein hydrolysis.

Noriega Fernández, Estefanía; Kristoffersen, Kenneth Aase; Afseth, Nils Kristian; Skipnes, Dagbjørn; Sivertsvik, Morten; Lindberg, Diana; 2018: Role of innovative processing technologies and FTIR monitoring in the valorization of proteins from rest raw materials from the fish and meat industry.

Lindberg, Diana; Rein, Magnus; Kristoffersen, Kenneth Aase; Carlehög, Mats; Axelsson, Lars; 2018: Screening for lactic acid bacteria contributing to improved sensory properties of protein hydrolysates from protein-rich food industry co-products.

Kristoffersen, Kenneth Aase; Liland, Kristian Hovde; Wubshet, Sileshi Gizachhew; Böcker, Ulrike; Fricke, E; Helle, Nina; Aas, Silje Kristine; Lindberg, Diana; Afseth, Nils Kristian; 2017: Enzymatic protein hydrolysis of mixed by-products

Afseth, Nils Kristian; Wubshet, Sileshi Gizachhew; Lindberg, Diana; Kristoffersen, Kenneth Aase; Liland, Kristian Hovde; Böcker, Ulrike; 2017: Fourier-transform Infrared spectroscopy for characterization of enzymatic protein chain reductions

Kristoffersen, Kenneth Aase; Liland, Kristian Hovde; Wubshet, Sileshi Gizachhew; Böcker, Ulrike; Lindberg, Diana; Afseth, Nils Kristian; 2017: Monitoring enzymatic protein hydrolysis reactions

Afseth, Nils Kristian; Wubshet, Sileshi Gizachew; Wubshet, Sileshi Gizachhew; Måge, Ingrid; Böcker, Ulrike; Wold, Jens-Petter; Kristoffersen, Kenneth Aase; Lindberg, Diana; 2016: Raw material effects and novel control- and optimisation strategies in agri-food valorization

Kristoffersen, Kenneth Aase; 2015: Syntese av tiofenoner som bakteriell cellefommunikasjons inhibitorer