Publikasjoner

Beinhelse og fosforbehov i laks: Sluttrapport

2014
Rapport

Multivariate feature extraction from textural images of bread

Chemometrics and Intelligent Laboratory Systems, 1998
Vitenskapelig artikkel

Evaluation of carrot varieties for production of deep fried carrot chips: 4. The influence of growing temperature on the sensory quality and chemical composition

Food Research International, 1997
Vitenskapelig artikkel

Evalution of carrot varieties for production of deep fried carrot chips: 3. Carotenoids

Food Research International, 1997
Vitenskapelig artikkel

Milk proteins affect yield and sensory quality of cooked sausages

Journal of Food Science, 1996
Vitenskapelig artikkel

Dairy ingredients effects on sausage sensory properties studied by principal component analysis

Journal of Food Science, 1992
Vitenskapelig artikkel

Multivariate Techniques in the Analysis of Meat Quality

Meat Science, 1996
Vitenskapelig artikkel

Evaluation of carrot varieties for production of deep fried carrot chips: 1. Chemical aspects

Food Research International, 1995
Vitenskapelig artikkel

Evaluation of carrot varieties for production of deep fried carrot chips: 2. Sensory aspects

Food Research International, 1995
Vitenskapelig artikkel

«Vinn-vinn»: Samarbeid og utvikling i kystturismen. Forskningsglimt 1/2014

2014
Rapport

Roll-in shortenings effects on Danish pastries sensory properties studied by principal component analysis

Lebensmittel-Wissenschaft + Technologie, 1995
Vitenskapelig artikkel

Lactic acid fermentation influence on sugar content and color of deep fried carrot chips

Food Research International, 1993
Vitenskapelig artikkel

Effects of margarine enriched with plant sterol esters from rapeseed and tall oils on markers of endothelial function, inflammation and hemostasis

Scandinavian Journal of Clinical and Laboratory Investigation, 2015
Vitenskapelig artikkel

Effect of ethylene, free fatty acid, and some enzyme systems on chlorophyll degradation

Journal of Food Science, 1989
Vitenskapelig artikkel

The effect of lipid-degrading enzyme activities on quality of blanched and unblanched frozen stored cauliflower estimated by sensory and instrumental analysis

Food Chemistry, 1989
Vitenskapelig artikkel

A comparison of CIE (1976) L*a*b* values obtained from two different instruments on several commodities

Journal of Food Science, 1988
Vitenskapelig artikkel

Studies on fatty acid a-oxidation in cucumber

Biochimica et Biophysica Acta, 1987
Vitenskapelig artikkel

Subcellular distribution of palmitoyl-CoA hydrolase activity in carrot. An enzyme releasing free fatty acids

Food Chemistry, 1985
Vitenskapelig artikkel

Effect of ascorbat on a hypotenically isolated mitochondrial fraction during ageing of Swede (Brassica napus var. napobrassica L)

Food Chemistry, 1983
Vitenskapelig artikkel

Peroxidase, catalase and palmitoyl-CoA hydrolase activity in blanched carrot cubes after storage at 20⁰C

Journal of the Science of Food and Agriculture, 1983
Vitenskapelig artikkel