Publikasjoner

Fluorescene emission measurements on sausage batter-on factors affecting the spectra

Meat Science, 2005
Vitenskapelig artikkel

Quality constraints of sausages : on their construction and how consumer acceptability limits are identified

Lebensmittel-Wissenschaft + Technologie, 2005
Vitenskapelig artikkel

Microstructure of heat processed whey protein food emulsions and growth of shear-induced cracks during cooling

Lebensmittel-Wissenschaft + Technologie, 2005
Vitenskapelig artikkel

In-line process and product control using spectroscopy and multivariate calibration

Journal of Quality Technology, 2005
Vitenskapelig artikkel

Raman and near-infrared spectroscopy for quantification of fat composition in a complex food model system

Applied Spectroscopy, 2005
Vitenskapelig artikkel

Flavonoids in Brassica Oleracea subspecies - storage, processing and rapid-sensor based analytical methods

2005
Faglig kapittel

Explorative Multifactor Approach for Investigating Global Survival Mechanisms of Campylobacter jejuni under Environmental Conditions

Applied and Environmental Microbiology, 2005
Vitenskapelig artikkel

Risk assessment of health hazards from 2-ethylhexanoic acid (2-EHA) migrated from lids used on glass containers of baby food

2005
Rapport

Changes in fatty acid composition and improved sensory quality of backfat and meat of pigs fed bacterial protein meal

Meat Science, 2005
Vitenskapelig artikkel

Resmoltification in wild, anadromous Arctic char (Salvelinus alpinus): a survey of osmoregulatory, metabolic, and endocrine changes preceding annual seawater migration

Canadian Journal of Fisheries and Aquatic Sciences, 2005
Vitenskapelig artikkel

Autoxidation of cod liver oil with tocopherol and ascorbyl palmitate

Journal of the American Oil Chemists Society, 2005
Vitenskapelig artikkel

Intensive rearing and welfare in juvenile Atlantic salmon

2005
Faglig kapittel

Detection and quantification of Shiga toxin-encoding genes in sheep faeces by real-time PCR

Molecular and Cellular Probes, 2005
Vitenskapelig artikkel

Influence of a malolactic starter on the quality of the cider produced on an industrial scale

European Food Research and Technology, 2005
Vitenskapelig artikkel

Technical note - The significance of chuck wall angles in the quantification of seam thickness in canned food

Packaging technology & science, 2005
Vitenskapelig artikkel

Effect of 18 : 1n-9, 20 : 5n-3, and 22 : 6n-3 on lipid accumulation and secretion by Atlantic salmon hepatocytes

Lipids, 2005
Vitenskapelig artikkel

Effect of dietary bacterial protein meal on fatty acid composition and sensory quality of backfat and meat of pigs

Meat Science, 2005
Vitenskapelig artikkel

Analysis of the early stages of lipid oxidation in freeze-stored pork back fat and mechanically recovered poultry meat

Journal of Agricultural and Food Chemistry, 2005
Vitenskapelig artikkel

Autoxidation of cod liver oil with tocopherol and ascorbyl palmitate

Journal of the American Oil Chemists Society, 2005
Vitenskapelig artikkel

The role of naturally occurring chlorophyll and porhhyrins in light-induced oxidation of dairy products. A study based on fluorescence spectroscopy and sensory analysis

International Dairy Journal, 2005
Vitenskapelig artikkel