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Chicken fillets subjected to UV‐C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality

Journal of food safety, 2018-02, Vol.38 (1), p.e12421-n/a

2018

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Formation of Malondialdehyde, 4‑Hydroxynonenal, and 4‑Hydroxyhexenal during in Vitro Digestion of Cooked Beef, Pork, Chicken, and Salmon

Journal of agricultural and food chemistry, 2016-01, Vol.64 (2), p.487-496

2016

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Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality

Food science & technology, 2021-05, Vol.143, p.111115, Article 111115

2021

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Feasibility of on/at Line Methods to Determine Boar Taint and Boar Taint Compounds: An Overview

Animals (Basel), 2020-10, Vol.10 (10), p.1886

2020

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Biodegradable Active Packaging as an Alternative to Conventional Packaging: A Case Study with Chicken Fillets

Foods, 2021-05, Vol.10 (5), p.1126

2021

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Threshold Detection of Boar Taint Chemicals Using Parasitic Wasps

Journal of food science, 2012-10, Vol.77 (10), p.S356-S361

2012

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Boar Taint Detection Using Parasitoid Biosensors

Journal of food science, 2011-01, Vol.76 (1), p.S41-S47

2011

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CO2 packaging increases shelf life through reduction of off-odor production by CO2 tolerant bacteria in addition to growth inhibition of the spoilage bacteriota

Food control, 2023-02, Vol.144, p.109390, Article 109390

2023

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Temperature Dependence of Atmospheric Concentrations of Semivolatile Organic Compounds

Environmental science & technology, 1998-04, Vol.32 (8), p.1013-1021

1998

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Controlled Release of Volatile Antimicrobial Compounds from Mesoporous Silica Nanocarriers for Active Food Packaging Applications

International journal of molecular sciences, 2022-06, Vol.23 (13), p.7032

2022

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Oxidized Dietary Oil, High in Omega-3 and Omega-6 Polyunsaturated Fatty Acids, Induces Antioxidant Responses in a Human Intestinal HT29 Cell Line

Nutrients, 2022-12, Vol.14 (24), p.5341

2022

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Volatile compounds suitable for rapid detection as quality indicators of cold smoked salmon (Salmo salar)

Food chemistry, 2008-07, Vol.109 (1), p.184-195

2008

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Monitoring of warmed-over flavour in pork using the electronic nose – correlation to sensory attributes and secondary lipid oxidation products

Meat science, 2008-12, Vol.80 (4), p.1254-1263

2008

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Oxidised fish oil does not influence established markers of oxidative stress in healthy human subjects: a randomised controlled trial

British journal of nutrition, 2012-07, Vol.108 (2), p.315-326

2012

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Effects of Environmental Factors on Edible Oil Quality of Organically Grown Camelina sativa

Journal of agricultural and food chemistry, 2013-04, Vol.61 (13), p.3179-3185

2013

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Rest Plant Materials with Natural Antioxidants Increase the Oxidative Stability of Omega-3-Rich Norwegian Cold Pressed Camelina sativa Oil

ACS food science & technology, 2021-05, Vol.1 (4), p.529-537

2021

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Application of an electronic nose for measurements of boar taint in entire male pigs

Meat science, 2006-11, Vol.74 (3), p.564-577

2006

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A calibration method for handling the temporal drift of solid state gas-sensors

Analytica chimica acta, 2000-02, Vol.407 (1), p.23-39

2000

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Detection of rancidity in freeze stored turkey meat using a commercial gas-sensor array system

Sensors and actuators. B, Chemical, 2006-07, Vol.116 (1), p.78-84

2006

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Recalibration of a gas-sensor array system related to sensor replacement

Analytica chimica acta, 2004-06, Vol.512 (2), p.199-206

2004

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Electronic nose and artificial neural network

Meat science, 1998, Vol.49, p.S273-S286

1998

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Standardization methods for handling instrument related signal shift in gas-sensor array measurement data

Analytica chimica acta, 2002-11, Vol.472 (1), p.99-111

2002

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Lipid Oxidation in Herring Fillets (Clupea harengus) during Ice Storage Measured by a Commercial Hybrid Gas-Sensor Array System

Journal of agricultural and food chemistry, 2003-01, Vol.51 (3), p.752-759

2003

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Hexachlorocyclohexanes in Air in Southern Norway. Temporal Variation, Source Allocation, and Temperature Dependence

Environmental science & technology, 1998-01, Vol.32 (2), p.217-224

1998

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Chicken fillets subjected to UV‐C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality

Applying genetic technologies to combat infectious diseases in aquaculture

Formation of Malondialdehyde, 4‑Hydroxynonenal, and 4‑Hydroxyhexenal during in Vitro Digestion of Cooked Beef, Pork, Chicken, and Salmon

Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality

Feasibility of on/at Line Methods to Determine Boar Taint and Boar Taint Compounds: An Overview

Biodegradable Active Packaging as an Alternative to Conventional Packaging: A Case Study with Chicken Fillets

Threshold Detection of Boar Taint Chemicals Using Parasitic Wasps

Boar Taint Detection Using Parasitoid Biosensors

CO2 packaging increases shelf life through reduction of off-odor production by CO2 tolerant bacteria in addition to growth inhibition of the spoilage bacteriota

Temperature Dependence of Atmospheric Concentrations of Semivolatile Organic Compounds

Controlled Release of Volatile Antimicrobial Compounds from Mesoporous Silica Nanocarriers for Active Food Packaging Applications

Oxidized Dietary Oil, High in Omega-3 and Omega-6 Polyunsaturated Fatty Acids, Induces Antioxidant Responses in a Human Intestinal HT29 Cell Line

Volatile compounds suitable for rapid detection as quality indicators of cold smoked salmon (Salmo salar)

Monitoring of warmed-over flavour in pork using the electronic nose – correlation to sensory attributes and secondary lipid oxidation products

Oxidised fish oil does not influence established markers of oxidative stress in healthy human subjects: a randomised controlled trial

Effects of Environmental Factors on Edible Oil Quality of Organically Grown Camelina sativa

Rest Plant Materials with Natural Antioxidants Increase the Oxidative Stability of Omega-3-Rich Norwegian Cold Pressed Camelina sativa Oil

Application of an electronic nose for measurements of boar taint in entire male pigs

A calibration method for handling the temporal drift of solid state gas-sensors

Detection of rancidity in freeze stored turkey meat using a commercial gas-sensor array system

Recalibration of a gas-sensor array system related to sensor replacement

Electronic nose and artificial neural network

Standardization methods for handling instrument related signal shift in gas-sensor array measurement data

Lipid Oxidation in Herring Fillets (Clupea harengus) during Ice Storage Measured by a Commercial Hybrid Gas-Sensor Array System

Hexachlorocyclohexanes in Air in Southern Norway. Temporal Variation, Source Allocation, and Temperature Dependence

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