Publikasjoner

Like mye kalorier - ulik vekt

Næringsnytte, 2014
Fagartikkel

Gasspute gir bedre holdbarhet

Næringsnytte, 2014
Fagartikkel

Poteten - ingen varm potet

Næringsnytte, 2014
Fagartikkel

Vekk med solsmaken!

Næringsnytte, 2014
Fagartikkel

Matplantenes avanserte biologi

Næringsnytte, 2014
Fagartikkel

Growth temperature affects sensory quality and contents of glucosinolates, vitamin C and sugars in swede roots (Brassica napus L. ssp. rapifera Metzg.)

Food Chemistry, 2016
Vitenskapelig artikkel

Forsket frem en sunnere juice

Næringsnytte, 2014
Fagartikkel

Non-contact transflectance near infrared imaging for representative on-line sampling of dried salted coalfish (bacalao)

Journal of Near Infrared Spectroscopy, 2006
Vitenskapelig artikkel

Survival and recovery of longlin- and pot-caught cod (Gadus morhua) for use in capture-based aquaculture (CBA)

Fisheries Research, 2015
Vitenskapelig artikkel

The relationship between fatty acid profiles in milk identified by Fourier transform infrared spectroscopy and onset of luteal activity in Norwegian dairy cattle

Journal of Dairy Science (JDS), 2015
Vitenskapelig artikkel

Emulsions from a culinary perspective – the case of hollandaise sauce and its derivatives

2014
Doktorgradsavhandling

Vibrational microspectroscopy enables chemical characterization of single pollen grains as well as comparative analysis of plant species based on pollen ultrastructure

Planta, 2015
Vitenskapelig artikkel

A Multiscale Vibrational Spectroscopic Approach for Identification and Biochemical Characterization of Pollen

PLOS ONE, 2015
Vitenskapelig artikkel

Whole grain consumption increases gastrointestinal content of sulfate-conjugated oxylipins in pigs - a multicompartmental metabolomics study

Journal of Proteome Research, 2015
Vitenskapelig artikkel

Consumer perception of food-beverage pairings: the influence of unity in variety and balance

International Journal of Gastronomy and Food Science, 2015
Vitenskapelig artikkel

Special issue title: "Food, emotions and food choice"

Food Research International, 2015
Leder

Methods for a deeper understanding of the sensory perception of fruit fillings

Food Hydrocolloids, 2015
Vitenskapelig artikkel

Relating dynamic perception of reformulated cheese pies to consumers' expectations of satiating ability

Food Research International, 2015
Vitenskapelig artikkel

Social media, new digital technologies and their potential application in sensory and consumer research

Current Opinion in Food Science, 2015
Vitenskapelig artikkel

Sequence analysis of bitter taste receptor gene repertoires in different ruminant species

PLOS ONE, 2015
Vitenskapelig artikkel