Publikasjoner

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

Journal of Food Science, 1989
Vitenskapelig artikkel

Multivariabel kalibrering : sluttrapport for NTNF-prosjekt 0228.18325, 1986-1988

1989
Rapport

Physiological changes in blood and seminal plasma during the spawning period of maturing rainbow trout held under different temperature and salinity regimes, and the effect on survival of the broodstock and the eyed eggs

ICES Journal of Marine Science, 1988
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

Ascorbyl palmitate as a dietary vitamin C source for rainbow trout (Salmo gairdneri)

Aquaculture, 1988
Vitenskapelig artikkel

Studies on fatty acid a-oxidation in cucumber

Biochimica et Biophysica Acta, 1987
Vitenskapelig artikkel

The effect of a short time exposure to different temperature and salinity regimes on survival of maturing Atlantic salmon and eyed eggs, and changes in blood and seminal plasma during the spawning period

ICES Journal of Marine Science, 1986
Vitenskapelig artikkel

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

Food Chemistry, 1985
Vitenskapelig artikkel

Characteristics of a Vibrio sp. associated with the "Hitra disease" of Atlantic Salmon in Norwegian fish farms

Gyobyo kenkyu - Fish pathology, 1985
Vitenskapelig artikkel

Studies on the palmitoyl-CoA hydrolase activity in carrot

Journal of the Science of Food and Agriculture, 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

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

Food Chemistry, 1983
Vitenskapelig artikkel

Peroxidase and catalase activity in carrot

Food Chemistry, 1981
Vitenskapelig artikkel

Heat inactivation and pH optima of peroxidase and catalase in carrot, Swede and Brussels sprouts

Food Chemistry, 1980
Vitenskapelig artikkel