Relatert innhold

  • Publikasjoner
  • Prosjekter

Ulrike Böcker har 36 publikasjoner ved Nofima:

Fourier-transform infrared spectroscopy for monitoring proteolytic reactions using dry-films treated with trifluoroacetic acid

Kristoffersen, Kenneth Aase; van Amerongen, Aart; Böcker, Ulrike; Lindberg, Diana; Wubshet, Sileshi Gizachew; de Vogel-van den Bosch, Heleen; Horn, Svein Jarle; Afseth, Nils Kristian

2020

Vitenskapelig artikkel

Microdochium majus and other fungal pathogens associated with reduced gluten quality in wheat grain

Aamot, Heidi Udnes; Lysøe, Erik; Koga, Shiori; Nielsen, Katherine Ann Gredvig; Böcker, Ulrike; Brodal, Guro; Dill-Macky, Ruth; Uhlen, Anne Kjersti; Hofgaard, Ingerd Skow

2020

Vitenskapelig artikkel

Average molecular weight, degree of hydrolysis and dry-film FTIR fingerprint of milk protein hydrolysates: Intercorrelation and application in process monitoring.

Kristoffersen, Kenneth Aase; Afseth, Nils Kristian; Böcker, Ulrike; Lindberg, Diana; de Vogel-van den Bosch, Heleen; Ruud, Mari Linnea; Wubshet, Sileshi Gizachew

2020

Vitenskapelig artikkel

Environmental factors associated with glutenin polymer assembly during grain maturation

Koga, Shiori; Aamot, Heidi Udnes; Uhlen, Anne Kjersti; Seehusen, Till; Veiseth-Kent, Eva; Hofgaard, Ingerd Skow; Moldestad, Anette; Böcker, Ulrike

2020

Vitenskapelig artikkel

The use of Fourier‐transform infrared spectroscopy to characterize connective tissue components in skeletal muscle of Atlantic cod (Gadus morhua L.).

Sanden, Karen Wahlstrøm; Kohler, Achim; Afseth, Nils Kristian; Böcker, Ulrike; Rønning, Sissel Beate; Liland, Kristian Hovde; Pedersen, Mona Elisabeth

2019

Vitenskapelig artikkel

FTIR-based hierarchical modeling for prediction of average molecular weights of protein hydrolysates

Kristoffersen, Kenneth Aase; Liland, Kristian Hovde; Böcker, Ulrike; Wubshet, Sileshi Gizachew; Lindberg, Diana; Horn, Svein Jarle; Afseth, Nils Kristian

2019

Vitenskapelig artikkel

Chapter 8 - Bioanalytical Aspects in Enzymatic Protein Hydrolysis of By-Products

Wubshet, Sileshi Gizachew; Lindberg, Diana; Veiseth-Kent, Eva; Kristoffersen, Kenneth Aase; Böcker, Ulrike; Washburn, Kathryn E.; Afseth, Nils Kristian

2019

Vitenskapelig Kapittel/Artikkel/Konferanseartikkel

Combined magnetic ligand fishing and high-resolution inhibition profiling for identification of α-glucosidase inhibitory ligands: A new screening approach based on complimentary inhibition and affinity profiles

Wubshet, Sileshi Gizachew; Liu, Bingrui; Kongstad, Kenneth T.; Böcker, Ulrike; Petersen, Malene J.; Li, Tuo; Wang, Junru; Staerk, Dan

2019

Vitenskapelig artikkel

Raman spectroscopy for quantification of residual calcium and total ash in mechanically deboned chicken meat

Wubshet, Sileshi Gizachew; Wold, Jens Petter; Böcker, Ulrike; Sanden, Karen Wahlstrøm; Afseth, Nils Kristian

2019

Vitenskapelig artikkel

Feed-Forward Prediction of Product Qualities in Enzymatic Protein Hydrolysis of Poultry By-Products: a Spectroscopic Approach

Wubshet, Sileshi Gizachew; Wold, Jens Petter; Afseth, Nils Kristian; Böcker, Ulrike; Lindberg, Diana; Ihunegbo, Felicia Nkem; Måge, Ingrid

2018

Vitenskapelig artikkel

Quantification of 1,3-B-D-glucan from yeast added as a functional ingredient to bread

Rieder, Anne; Ballance, Simon; Böcker, Ulrike; Knutsen, Svein Halvor

2018

Vitenskapelig artikkel

Fourier-transform infrared spectroscopy for characterization of protein chain reductions in enzymatic reactions

Böcker, Ulrike; Wubshet, Sileshi Gizachew; Lindberg, Diana; Afseth, Nils Kristian

2017

Vitenskapelig artikkel

FTIR as a rapid tool for monitoring molecular weight distribution during enzymatic protein hydrolysis of food processing by-products

Wubshet, Sileshi Gizachew; Måge, Ingrid; Böcker, Ulrike; Lindberg, Diana; Knutsen, Svein Halvor; Rieder, Anne; Airado-Rodriguez, Diego; Afseth, Nils Kristian

2017

Vitenskapelig artikkel

Polymerisation of gluten proteins in developing wheat grain as affected by desiccation

Koga, Shiori; Böcker, Ulrike; Wieser, H; Koehler, P; Uhlen, Anne Kjersti; Moldestad, Anette Aamodt

2017

Vitenskapelig artikkel

Investigating environmental factors that cause extreme gluten quality deficiency in winter wheat (Triticum aestivum L.)

Koga, Shiori; Böcker, Ulrike; Uhlen, Anne Kjersti; Hoel, Bernt; Moldestad, Anette Aamodt

2016

Vitenskapelig artikkel

Effect of sodium bicarbonate and varying concentrations of sodium chloride in brine on the liquid retention of fish (Pollachius virens L.) muscle

Åsli, Magnus; Ofstad, Ragni; Böcker, Ulrike; Jessen, Flemming; Einen, Olai; Mørkøre, Turid

2016

Vitenskapelig artikkel

Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition

Koga, Shiori; Böcker, Ulrike; Moldestad, Anette Aamodt; Tosi, Paola; Shewry, Peter R.; Mosleth, Ellen Færgestad; Uhlen, Anne Kjersti

2016

Vitenskapelig artikkel

Influence of temperature on the composition and polymerization of gluten proteins during grain filling in spring wheat (Triticum aestivum L.)

Koga, Shiori; Böcker, Ulrike; Moldestad, Anette Aamodt; Tosi, Paola; Shewry, Peter R.; Mosleth, Ellen Færgestad; Uhlen, Anne Kjersti

2015

Vitenskapelig artikkel

Variation in gluten quality parameters of spring wheat varieties of different origin grown in contrasting environments

Uhlen, Anne Kjersti; Dieseth, Jon Arne; Koga, Shiori; Böcker, Ulrike; Hoel, Bernt; Anderson, James A; Moldestad, Anette Aamodt

2015

Vitenskapelig artikkel

High-Throughput Biochemical Fingerprinting of Saccharomyces cerevisiae by Fourier Transform Infrared Spectroscopy

Kohler, Achim; Böcker, Ulrike; Shapaval, Volha; Forsmark, Annabelle; Andersson, Mats; Warringer, Jonas; Martens, Harald; Omholt, Stig William; Blomberg, Anders

2015

Vitenskapelig artikkel

Årets hvete - Kvalitet 2014

Uhlen, Anne Kjersti; Hoel, Bernt; Böcker, Ulrike; Moldestad, Anette Aamodt

2014

Populærvitenskapelig artikkel

Temperature variations during grain filling obtained in growth tunnel experiments and its influence on protein content, polymer build-up and gluten viscoelastic properties in wheat

Moldestad, Anette Aamodt; Hoel, Bernt; Böcker, Ulrike; Koga, Shiori; Mosleth, Ellen Færgestad; Uhlen, Anne Kjersti

2014

Vitenskapelig artikkel

Automatisk kvalitetsdifferensiering av laksefilet

Heia, Karsten; Sivertsen, Agnar Holten; Wold, Jens Petter; Ottestad, Silje; Böcker, Ulrike; Carlehög, Mats; Altintzoglou, Themistoklis; Sone, Izumi; Gundersen, Bjørn

2012

Nofima rapportserie

Raman and Infrared Imaging of Foods

Afseth, Nils Kristian; Böcker, Ulrike

2010

Vitenskapelig Kapittel/Artikkel/Konferanseartikkel

A high-throughput microcultivation protocol for FTIR spectroscopic characterization and identification of fungi

Shapaval, Volha; Møretrø, Trond; Suso, Henri-Pierre; Åsli, Anette Wold; Schmitt, Jurgen; Lillehaug, Dag; Martens, Harald; Böcker, Ulrike; Kohler, Achim

2010

Vitenskapelig artikkel

Water and salt distribution in Atlantic salmon (Salmo salar) studied by low-field NMR T2 relaxation, 1H/23Na MR imaging and light microscopy - Effects of raw material quality and brine salting.

Aursand, Ida Grong; Axelson, David; Veliyulin, Emil; Rustad, Turid; Böcker, Ulrike; Ofstad, Ragni; Erikson, Ulf Gøran

2009

Vitenskapelig artikkel

Monitoring Secondary Structural Changes in Salted and Smoked Salmon Muscle Myofiber Proteins by FT-IR Microspectroscopy

Carton, Izaskun; Böcker, Ulrike; Ofstad, Ragni; Sørheim, Oddvin; Kohler, Achim

2009

Vitenskapelig artikkel

Reducing Inter-replicate Variation in Fourier Transform Infrared Spectroscopy by Extended Multiplicative Signal Correction

Kohler, Achim; Böcker, Ulrike; Warringer, Jonas; Blomberg, A; Omholt, Stig W; Stark, Eran; Martens, Harald

2009

Vitenskapelig artikkel

Fourier-transform infrared microspectroscopy of muscle food-process-related changes in secondary structure of myofibrillar proteins and their relationships to meat functional properties

Böcker, Ulrike

2008

Doktorgradsavhandling

Effects of brine salting with regard to raw material variation of Atlantic salmon (Salmo salar) muscle investigated by Fourier transform infrared microspectroscopy

Böcker, Ulrike; Kohler, Achim; Aursand, Ida G.; Ofstad, Ragni

2008

Vitenskapelig artikkel

Revealing covariance structures in FT-IR and Raman microspectroscopy spectra - A study on pork muscle fiber tissue subjected to different processing parameters

Böcker, Ulrike; Ofstad, Ragni; Wu, Zhiyun; Bertram, Hanne Christine; Sockalingum, Ganesh Dhruvananda; Manfait, Michel; Egelandsdal, Bjørg; Kohler, Achim

2007

Vitenskapelig artikkel

Myowater dynamics and protein secondary structural changes as affected by heating rate in three pork qualities: A combined FT-IR microspectroscopic and 1H NMR relaxometry study

Wu, Zhiyun; Bertram, Hanne Christine; Böcker, Ulrike; Ofstad, Ragni; Kohler, Achim

2007

Vitenskapelig artikkel

Revealing covariance structures in Fourier transform infrared and Raman microspectroscopy spectra: A study on pork muscle fiber tissue subjected to different processing parameters

Böcker, Ulrike; Ofstad, Ragni; Wu, Zhiyun; Bertram, Hanne; Sockalingum, Ganesh D.; Manfait, Michel; Egelandsdal, Bjørg; Kohler, Achim

2007

Vitenskapelig artikkel

Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study

Bertram, Hanne Christine; Kohler, Achim; Böcker, Ulrike; Ofstad, Ragni; Andersen, HJ

2006

Vitenskapelig artikkel

Influence of aging and salting on protein secondary structures and water distribution in uncooked and cooked pork. A combined FT-IR microspectroscopy and H-1 NMR relaxometry study

Wu, Zhiyun; Bertram, Hanne Christine; Kohler, Achim; Böcker, Ulrike; Ofstad, Ragni; Andersen, Henrik J.

2006

Vitenskapelig artikkel

Salt-induced changes in pork myofibrillar tissue investigated by FT-IR microspectroscopy and light microscopy

Böcker, Ulrike; Ofstad, Ragni; Bertram, Hanne; Egelandsdal, Bjørg; Kohler, Achim

2006

Vitenskapelig artikkel

FoodSMaCK

1. januar 2017 – 31. desember 2020

En målsetting for norsk matindustri er lønnsom produksjon av bærekraftig og sunn mat som appellerer til forbrukerne. FoodSMaCK er et tverrfaglig forskningsprogram som adresserer disse behovene.