Søkeresultater for «» | Side 6

Grunnkurs i sensorisk analyse

Forbedre ditt produkt og maksimer lønnsomheten med smart sensorikk

15.10.2026 - 15.10.2026 • Nofima Ås, Osloveien 1, 1433 Ås

Photon transport and sampling regimes in NIR interaction spectroscopy of layered, structurally evolving samples

Vraalstad, Vilde; O'Farrell, Marion; Tschudi, Jon; Wold, Jens Petter (2026)

Stable antioxidant activity of maral root, rose root, and oregano extracts and their application in alginate-based coatings for extending the shelf life of red bell peppers

Sharmin, Nusrat; Böcker, Ulrike; Slimestad, Rune (2026)

Skadde proteiner kan varsle muskelsykdom hos kylling

Forskere har funnet en nøkkel til hvorfor noen kyllinger får hard brystmuskel med mye bindevev. En spesiell gruppe proteiner viser seg å styre mye av det som går galt.

Chapter 12 – Conjoint analysis in sensory and consumer science: Principles, applications and future perspectives

Almli, Valerie Lengard; Næs, Tormod (2026)

Methods in Consumer Research, Volume 1 : Theoretical and Practical aspects

Ares, Gastón; Varela, Paula (2026)

Hot water outperforms UV-C and commercial cleaning agents and disinfectants in reducing Listeria monocytogenes on woven conveyor belts

Møretrø, Trond; Heir, Even; Maugesten, Tove; Rip, Diane; Corbett, Kyle; Fox, Edward M.; Teixeira, Paula; Langsrud, Solveig (2026)

Increased sodium content after saltwater washing did not compromise the attenuation of blood pressure increase by cod backbone proteins in obese Zucker fa/fa rats

Rimmen, Eira Victoria; Oterhals, Åge; Aspevik, Tone; O'Keeffe, Maria; Mjøs, Svein Are; Kaminska, Marta; Karlsen, Tine Veronica; Skogstrand, Trude; Halstensen, Alfred; Gudbrandsen, Oddrun Anita (2026)

Deacetylation of β-Mannans by Two Complementary Carbohydrate Esterases from the Human Gut Microbe Bacteroides cellulosilyticus

Lindstad, Lars Jordhøy; Mrozek, Pascal Michael; Boehlich, Gordon Jacob; Leivers, Shaun Allan; Pope, Phillip; Rosa, Sabina Leanti La; Westereng, Bjørge (2026)

«Subkjøling» forlenger holdbarhet på kveite

Endring i kjølemetode kan holde kveite fersk og god i mange flere dager.

Forskningsområde (31)