Publikasjoner

The effects of stress and storage temperature on the colour and texture of pre-rigor filleted farmed cod (Gadus morhua L.)

Aquaculture Research, 2005
Vitenskapelig artikkel

Effect of temperature and time on the formation of acrylamide in starch-based and cereal model systems, flat breads and bread

Food Chemistry, 2005
Vitenskapelig artikkel

Genetic causes of variation in beef tenderness- preliminary results

?, 2005
Vitenskapelig artikkel

Quality of highbush blueberry (Vaccinium corymbosum L.) and bilberry (Vaccinium myrtillus L.) jam

International Journal of Fruit Science, 2005
Fagartikkel

Elektrisk stimulering av kjøtt - garantert mørt?

?, 2005
Fagartikkel

Identification of stress sensitive genes in hyperthermic Atlantic salmon (Salmo salar) embryos by RAP-PCR

Fish Physiology & Biochemistry, 2005
Vitenskapelig artikkel

Molecular characterization and expression of two cyp19 (P450 aromatase) genes in embryos, larvae, and adults of Atlantic halibut (Hippoglossus hippoglossus)

Molecular Reproduction and Development, 2005
Vitenskapelig artikkel

The effect of heat and cold exposure on HSP70 expression and development of deformities during embryogenesis of Atlantic salmon (Salmo salar)

Aquaculture, 2005
Vitenskapelig artikkel

Determination of C22:5 and C22:6 marine fatty acids in pork fat with Fourier transform mid-infrared spectroscopy

Meat Science, 2005
Vitenskapelig artikkel

Oxidative stability of cream cheese stored in thermoformed trays as affected by packaging material, drawing depth and light

International Dairy Journal, 2005
Vitenskapelig artikkel

Sulfated glycosaminoglycans in the extracellular matrix of muscle tissue in Atlantic cod (Gadus morhua) and Spotted wolffish (Anarhichas minor)

Comparative Biochemistry and Physiology - Part B: Biochemistry & Molecular Biology, 2005
Vitenskapelig artikkel

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