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

Rosenfeld, Hans J; Baardseth, Pernille; Skrede, Grete (1997)

Beinhelse og fosforbehov i laks: Sluttrapport

Fjelldal, Per Gunnar; Albrektsen, Sissel; Witten, Eckhard; Fontanillas, Ramon; Nankervis, Leo; Thomsen, Tårn Helgøy; Breck, Olav (2014)

Multivariate feature extraction from textural images of bread

Kvaal, Knut; Wold, Jens Petter; Indahl, Ulf Geir; Baardseth, Pernille; Næs, Tormod (1998)

Rapid control of smoked Atlantic salmon (Salmo salar) quality by electronic nose: Correlation with classical evaluation methods

Haugen, John-Erik; Chanie, Eric; Westad, Frank Ove; Jónsdóttir, R.; Bazzo, Sandrine; Labreche, Said; Marcq, Pauline; Lundby, Frank; Olafsdottir, Gudrun (2006)

Cigarette smoking may reduce plasma leptin concentration via catecholamines

Reseland, Janne E.; Mundal, HH; Hollung, Kristin; Haugen, Fred; Zahid, N; Anderssen, Sigmund A.; Drevon, Christian A. (2005)

Organic seafood – Principles, markets and perspectives

Toften, Kjell (2008)

HPLC preparation of fish waste hydrolysate fractions. Effect on guinea pig ileum and ace activity

Bordenave, Stephanie; Fruitier, Ingrid; Ballandier, Isabelle; Sannier, Frederic; Gildberg, Asbjørn; Batista, Irineu; Piot, Jean-Marie (2002)

Quantifying uncertainty in foraminifera classification: How deep learning methods compare to human experts

Martinsen, Iver; Sørensen, Steffen Aagaard; Sarmiento, Samuel Ortega; Godtliebsen, Fred; Hernandez, Miguel Angel Tejedor; Myrvoll-Nilsen, Eirik (2025)

Heat-induced reduction of deoxynivalenol and its modified forms during flaking and cooking of oat

Hole, Anastasia s.; Rud, Ida; Sahlstrøm, Stefan; Ivanova, Lada; Eriksen, Gunnar Sundstøl; Divon, Hege (2021)

Chemometrics in foodomics: Handling data structures from multiple analytical platforms

Skov, T.; Honoré, Anders H.; Jensen, Henrik Max; Næs, Tormod; Engelsen, Søren B. (2014)

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