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The use of experimental design in the development of new products

The international journal of quality science, 1998-09, Vol.3 (3), p.254-274

1998

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Assessment of sensory quality of meat sausages using near infrared spectroscopy

Journal of food science, 1994-05, Vol.59 (3), p.456-464

1994

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Assessment of maximum cooking temperatures in previously heat treated beef. Part 1: Near infrared spectroscopy

Journal of the science of food and agriculture, 1992, Vol.59 (3), p.335-343

1992

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Hydrolyzed whey proteins as emulsifiers and stabilizers in high-pressure processed dressings

Food hydrocolloids, 2004, Vol.18 (5), p.757-767

2004

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Milk proteins affect yield and sensory quality of cooked sausages

Journal of food science, 1996-05, Vol.61 (3), p.660-666

1996

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Low-fat mayonnaise: influences of fat content, aroma compounds and thickeners

Food hydrocolloids, 1997, Vol.11 (1), p.87-99

1997

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Assessment of maximum cooking temperatures of previously heat treated beef. part 2: Differential scanning calorimetry

Journal of the science of food and agriculture, 1992, Vol.60 (2), p.255-261

Ellekjaer, M R

1992

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Instrumental and sensory analysis of fresh Norwegian and imported apples

Food quality and preference, 1999, Vol.10 (4), p.305-314

1999

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Identifying significant effects in fractional factorial experiments

Journal of chemometrics, 1994-05, Vol.8 (3), p.205-219

1994

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Fat Content and Homogenization Effects on Flavour and Texture of Mayonnaise with Added Aroma

Food science & technology, 1999-09, Vol.32 (6), p.377-383

1999

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ANALYSIS OF UNREPLICATED SPLIT-PLOT EXPERIMENTS WITH MLTLTIPLE RESPONSES

Quality engineering, 1997-09, Vol.10 (1), p.25-36

1997

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42. Computer-aided product development in the food industry

Food quality and preference, 1996-07, Vol.7 (3), p.319-319

1996

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The Relation between SEP and Confidence Intervals

NIR news, 1992-12, Vol.3 (6), p.6-7

1992

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Using raw material measurements in robust process optimization

Chemometrics and intelligent laboratory systems, 2001-01, Vol.55 (1), p.133-145

2001

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Rapid assessment of relevant quality parameters of meat products using near-infrared spectroscopy

Ellekjaer, Marit Risberg

1993

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An application of projection design in product development

Chemometrics and intelligent laboratory systems, 2000-05, Vol.51 (1), p.23-36

2000

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Meat Speciation by near Infrared Reflectance Spectroscopy on Dry Extract

Journal of near infrared spectroscopy (United Kingdom), 1997-10, Vol.5 (4), p.195-208

1997

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Sensory quality of low-fat sausages affected by fat substitutes

Food quality and preference, 1993, Vol.4 (3), p.127-131

1993

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Detecting Non-Bovine Meat in Beef Patties by Dry Extract Spectroscopy by Infrared Reflection—A Preliminary Model Study

Journal of near infrared spectroscopy (United Kingdom), 1998-01, Vol.6 (A), p.A361-A362

1998

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Cross-Validation and Leverage-Correction Revisited

NIR news, 1993-02, Vol.4 (1), p.8-9

1993

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The use of experimental design in the development of new products

Assessment of sensory quality of meat sausages using near infrared spectroscopy

Assessment of maximum cooking temperatures in previously heat treated beef. Part 1: Near infrared spectroscopy

Hydrolyzed whey proteins as emulsifiers and stabilizers in high-pressure processed dressings

Milk proteins affect yield and sensory quality of cooked sausages

Low-fat mayonnaise: influences of fat content, aroma compounds and thickeners

Assessment of maximum cooking temperatures of previously heat treated beef. part 2: Differential scanning calorimetry

Instrumental and sensory analysis of fresh Norwegian and imported apples

Identifying significant effects in fractional factorial experiments

Fat Content and Homogenization Effects on Flavour and Texture of Mayonnaise with Added Aroma

ANALYSIS OF UNREPLICATED SPLIT-PLOT EXPERIMENTS WITH MLTLTIPLE RESPONSES

42. Computer-aided product development in the food industry

The Relation between SEP and Confidence Intervals

Using raw material measurements in robust process optimization

Rapid assessment of relevant quality parameters of meat products using near-infrared spectroscopy

An application of projection design in product development

Meat Speciation by near Infrared Reflectance Spectroscopy on Dry Extract

Sensory quality of low-fat sausages affected by fat substitutes

Detecting Non-Bovine Meat in Beef Patties by Dry Extract Spectroscopy by Infrared Reflection—A Preliminary Model Study

Cross-Validation and Leverage-Correction Revisited

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