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Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae

Qazi, Muhammad Waqas; Raymundo, Anabela (2022)

Nye matvarer fra lam og sau

Hersleth, Margrethe (2014)

Reduserer saltet i maten

Veiseth-Kent, Eva; Hersleth, Margrethe (2014)

Effect of amino acid, pH and mineral salts on glass transition and ﬂow behaviour of soy protein concentrate

Ahmad, Rafiq; Samuelsen, Tor Andreas; Garvik, Anne B.; Oterhals, Åge (2018)

Sorting in combination with quality scoring: A tool for industry professionals to identify drivers of wine quality rapidly

Nieuwoudt, Helene H.; Næs, Tormod (2018)

Product and Process Improvement Using Mixture-Process Variable Methods and Robust Optimization Techniques

Sahni, Narinder Singh; Piepel, Greg F.; Næs, Tormod (2009)

Chronic fast food intake promotes diet-induced obesity and cecal microbiota changes compared to a homemade healthy meal in C57BL/6J mice

Rud, Ida; Holm, Jacob Bak; Måge, Ingrid; Kleiveland, Charlotte Ramstad; Tzimorotas, Dimitrios; Lea, Tor Erling; Kristiansen, Karsten; Madsen, Lise; Liaset, Bjørn (2017)

Konservering av utvannet tørrfisk.Effekt av kaliumsorbat og sitronsyre på holdbarhet og kvalitet på utvannet tørrfisk

Herland, Hilde; Joensen, Sjurdur; Eilertsen, Guro; Gundersen, Bjørn (2011)

Resistance to quaternary ammonium compounds in food-related bacteria

Sidhu, Maan Singh; Sørum, Henning; Holck, Askild Lorentz (2002)

Hvor kommer maten fra?

Karlsen, Kine Mari; Donnelly, Kathryn Anne-Marie; Dreyer, Bent (2009)

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