Biografi Kristine S Myhrer
Jeg er sensoriker/prosjektleder i Nofima, og har jobbet her siden 2012.
Mine arbeidsområder er prosjektledelse av sensoriske oppdrag med dommerpanel eller forbrukerpanel i forskningsprosjekter og for industrien.
Deltagelse i forskningsprosjekter med næringsmiddelrelaterte problemstillinger knyttet til matindustrien og metodeutvikling innen forbruker og sensorikk.
Jeg har fagbrev som kokk og en master i Matvitenskap fra Norges miljø- og biovitenskapelige universitet (NMBU), Institutt for kjemi, bioteknologi og matvitenskap, Ås, Norge (2013).
Kristine S har 5 vitenskapelige publikasjoner i Cristin:
Dysvik, Anna; La Rosa, Sabina Leanti; Buffetto, Fanny; Liland, Kristian Hovde; Myhrer, Kristine S.; Rukke, Elling-Olav; Wicklund, Trude; Westereng, Bjørge; 2020: Secondary Lactic Acid Bacteria Fermentation with Wood-Derived Xylooligosaccharides as a Tool To Expedite Sour Beer Production.
Dysvik, Anna; Liland, Kristian Hovde; Myhrer, Kristine S.; Westereng, Bjørge; Rukke, Elling-Olav; de Rouck, gert; de Rouck, Gert; Wicklund, Trude; 2019: Pre-fermentation with lactic acid bacteria in sour beer production
do Carmo, Cátia Saldanha; Varela, Paula; Poudroux, Claire; Poudroux, Claire; Dessev, Tzvetelin; Myhrer, Kristine S.; Rieder, Anne; Zobel, Hanne; Sahlstrøm, Stefan; Knutsen, Svein Halvor; 2019: The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions
Dysvik, Anna; Dysvik, Anna; Leanti La Rosa, Sabina; Buffetto, Fanny; Buffetto, Fanny; Liland, Kristian Hovde; Hovde Liland, Kristian; Myhrer, Kristine S.; Rukke, Elling-Olav; Wicklund, Trude; Westereng, Bjørge; 2019: Secondary lactic acid bacteria fermentation with wood-derived xylooligosaccharides as a tool to expedite sour beer production
McLeod, Anette; Liland, Kristian Hovde; Haugen, John-Erik; Sørheim, Oddvin; Myhrer, Kristine S.; Holck, Askild Lorentz; 2017: Chicken fillets subjected to UV-C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality in sensory quality
Kristine S har 20 andre publikasjoner i Cristin:
do Carmo, Cátia Saldanha; Varela, Paula; Poudroux, Claire; Poudroux, Claire; Dessev, Tzvetelin; Myhrer, Kristine S.; Rieder, Anne; Zobel, Hanne; Sahlstrøm, Stefan; Knutsen, Svein Halvor; 2019: The quality of expanded snacks from pea and oat fractions processed by extrusion technology
do Carmo, Cátia Saldanha; Varela, Paula; Poudroux, Claire; Dessev, Tzvetelin; Myhrer, Kristine S.; Rieder, Anne; Zobel, Hanne; Sahlstrøm, Stefan; Knutsen, Svein Halvor; 2019: Extrusion of pea and oat ingredients to produce a healthy expanded snack
Borge, Grethe Iren Andersen; Myhrer, Kristine S.; 2019: Kålvekster for enhver smak
Schmidt, Gesine; Myhrer, Kristine S.; Vågen, Ingunn Molund; Guren, Gerd; Wetterhus, Elin Merete; Johansen, Silje; Haugen, John-Erik; Varela, Paula; Borge, Grethe Iren Andersen; 2018: Flavour and health-related quality in head cabbage – glucosinolates, volatiles and sensory attributes and their relationships
Varela, Paula; Myhrer, Kristine S.; Fifi, Viridiana; Arvisenet, Gaelle; Gonera, Antje; Valentin, Dominique; 2018: The clash between naturalness and processed perception in plant based foods
Myhrer, Kristine S.; Vågen, Ingunn Molund; Guren, Gerd; Schmidt, Gesine; Borge, Grethe Iren Andersen; Varela, Paula; 2018: From seeds to plate – using sensory descriptions as a tool to support the increase of Brassica vegetables consumption in Norway
Vågen, Ingunn Molund; Myhrer, Kristine S.; Schmidt, Gesine; Borge, Grethe Iren Andersen; 2018: Fertilizing for flavour in Brassica crops. Effects of sulfur and nitrogen nutrition on sensory and chemical quality of cabbage and cauliflower
Myhrer, Kristine S.; Aaby, Kjersti; 2018: Jordbær - smaken av sommer, men hvordan smaker egentlig sommeren?
Borge, Grethe Iren Andersen; Vågen, Ingunn Molund; Guren, Gerd; Vergara, Fredd; Schmidt, Gesine; Hagen, Sidsel Fiskaa; Myhrer, Kristine S.; Varela, Paula; 2017: Mapping sensory quality and plant compounds to improve consumer choice of Brassica oleracea vegetables
Myhrer, Kristine S.; Gaarder, Mari; 2017: Hvordan smaker slatreduserte matvarer?
Myhrer, Kristine S.; 2016: CATA som verktøy for sensorisk test
Varela, Paula; Berget, Ingunn; Myhrer, Kristine S.; Liland, Kristian Hovde; Ares, Gaston; Næs, Tormod; 2016: Methodological developments in Polarized Sensory Positioning (PSP)
Myhrer, Kristine S.; Carlehög, Mats; Hersleth, Margrethe; 2016: Recognition thresholds for the basic tastes - which concentrations to use?
Carlehög, Mats; Langsrud, Solveig; Myhrer, Kristine S.; Lea, Per; Hersleth, Margrethe; 2016: Determining shelf life of raw salmon fillets by the sense of smell
Myhrer, Kristine S.; 2016: Sensoriske dommerpane
Berget, Ingunn; Liland, Kristian Hovde; Myhrer, Kristine S.; Varela, Paula; Næs, Tormod; 2015: Critical comparison of distance based methods, PCA and multiblock analyses of Polarized Sensory Positioning data
Carlehög, Mats; Langsrud, Solveig; Myhrer, Kristine S.; Hersleth, Margrethe; 2015: Determining shelf life of raw salmon fillets by the sense of smell
Myhrer, Kristine S.; Hersleth, Margrethe; Almli, Valerie Lengard; 2014: Food enjoyment in children - Effects of a learning program
Varela, Paula; Myhrer, Kristine S.; Næs, Tormod; 2014: The best of both worlds: rapidity and enhanced discrimination with a trained panel. Exploration of global and partial PSP with a descriptive step
Myhrer, Kristine S.; 2013: Matglede hos barn – effekter av et læringsprogram
