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Effect of different modified atmospheric packaging (MAP) gaseous combinations on Campylobacter and the shelf-life of chilled poultry fillets

Food microbiology, 2014-12, Vol.44, p.196-203

2014

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Effect of Modified Atmosphere Packaging and Superchilled Storage on the Microbial and Sensory Quality of Atlantic Salmon (Salmo salar) Fillets

Journal of food science, 2003-05, Vol.68 (4), p.1467-1472

2003

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Buckling capacity of simulated patch corroded tubular columns - laboratory tests

IOP conference series. Materials Science and Engineering, 2019-11, Vol.700 (1), p.12029

2019

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Optimization of Heat Processing of Farmed Atlantic Cod (Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture

Journal of aquatic food product technology, 2011-07, Vol.20 (3), p.331-340

2011

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Effects of Soluble Gas Stabilisation, Modified Atmosphere, Gas to Product Volume Ratio and Storage on the Microbiological and Sensory Characteristics of Ready-to-Eat Shrimp (Pandalus borealis)

Food science and technology international, 2006-10, Vol.12 (5), p.445-454

2006

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The optimized modified atmosphere for packaging of pre- rigor filleted farmed cod ( Gadus morhua) is 63 ml/100 ml oxygen and 37 ml/100 ml carbon dioxide

Food science & technology, 2007-04, Vol.40 (3), p.430-438

Sivertsvik, Morten

2007

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Volumetric method to determine carbon dioxide solubility and absorption rate in foods packaged in flexible or semi rigid package

Journal of food engineering, 2007-09, Vol.82 (1), p.43-50

2007

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Production of salmon oil from filleting byproducts--effects of storage conditions on lipid oxidation and content of omega-3 polyunsaturated fatty acids

Journal of food science, 2004-10, Vol.69 (8), p.E417-E421

2004

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Differences in chewing sounds of dry-crisp snacks by multivariate data analysis

Journal of sound and vibration, 2003-09, Vol.266 (3), p.625-643

2003

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Enhancement of Modified Atmosphere Packaged Farmed Atlantic Halibut (Hippoglossus Hippoglossus) Fillet Quality by Soluble Gas Stabilization

Food science and technology international, 2008-04, Vol.14 (2), p.179-186

2008

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Effect of modified atmosphere packaging and superchilled storage on the shelf-life of farmed ready-to-cook spotted wolf-fish (Anarhichas minor)

Packaging technology & science, 2006-11, Vol.19 (6), p.325-333

2006

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A review of modified atmosphere packaging of fish and fishery products - significance of microbial growth, activities and safety

International journal of food science & technology, 2002-02, Vol.37 (2), p.107-127

2002

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Characterisation of the bacterial flora of modified atmosphere packaged farmed Atlantic cod ( Gadus morhua) by PCR-DGGE of conserved 16S rRNA gene regions

International journal of food microbiology, 2007-06, Vol.117 (1), p.68-75

2007

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Technical note - effects of seaming conditions on external and internal double-seam characteristics in round metal cans

Packaging technology & science, 2005-09, Vol.18 (5), p.279-283

2005

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Characterisation of the dominant bacterial population in modified atmosphere packaged farmed halibut (Hippoglossus hippoglossus) based on 16S rDNA-DGGE

Food microbiology, 2007-06, Vol.24 (4), p.362-371

2007

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Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 2: Raw fish fillets

Journal of food engineering, 2004-08, Vol.63 (4), p.451-458

2004

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Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 3: Cooked meat products

Journal of food engineering, 2005-10, Vol.70 (4), p.499-505

2005

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Technical note - the significance of chuck wall angles in the quantification of seam thickness in canned food

Packaging technology & science, 2005-03, Vol.18 (2), p.53-57

2005

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Solubility and absorption rate of carbon dioxide into non-respiring foods. 3. Cooked meat products

Journal of food engineering, 2005, Vol.70, p.499-505

2005

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Effect of modified atmosphere packaging and soluble gas stabilization on the shelf life of skinless chicken breast fillets

Journal of food science, 2006-03, Vol.71 (2), p.S124-S131

2006

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Solubility and absorption rate of carbon dioxide into non-respiring foods: Part 1: Development and validation of experimental apparatus using a manometric method

Journal of food engineering, 2004-02, Vol.61 (3), p.449-458

2004

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Microflora Assessments Using PCR-Denaturing Gradient Gel Electrophoresis of Ozone-Treated and Modified-Atmosphere-Packaged Farmed Cod Fillets

Journal of food protection, 2007-11, Vol.70 (11), p.2460-2465

2007

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A mathematical method for determining equilibrium gas composition in modified atmosphere packaging and soluble gas stabilization systems for non-respiring foods

Journal of food engineering, 2008-04, Vol.85 (4), p.479-490

2008

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Pre-rigor filleting and brining of farmed cod: Influence on quality and storage stability

Food science & technology, 2008-05, Vol.41 (4), p.724-729

2008

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Corrigendum to “Volumetric method to determine carbon dioxide solubility and absorption rate in foods packaged in flexible or semi rigid package” [Journal of Food Engineering 82 (2007) 43–50]

Journal of food engineering, 2008-02, Vol.84 (3), p.499-499

2008

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Effect of different modified atmospheric packaging (MAP) gaseous combinations on Campylobacter and the shelf-life of chilled poultry fillets

Effect of Modified Atmosphere Packaging and Superchilled Storage on the Microbial and Sensory Quality of Atlantic Salmon (Salmo salar) Fillets

Buckling capacity of simulated patch corroded tubular columns - laboratory tests

Optimization of Heat Processing of Farmed Atlantic Cod (Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture

Effects of Soluble Gas Stabilisation, Modified Atmosphere, Gas to Product Volume Ratio and Storage on the Microbiological and Sensory Characteristics of Ready-to-Eat Shrimp (Pandalus borealis)

The optimized modified atmosphere for packaging of pre- rigor filleted farmed cod ( Gadus morhua) is 63 ml/100 ml oxygen and 37 ml/100 ml carbon dioxide

Volumetric method to determine carbon dioxide solubility and absorption rate in foods packaged in flexible or semi rigid package

Production of salmon oil from filleting byproducts--effects of storage conditions on lipid oxidation and content of omega-3 polyunsaturated fatty acids

Differences in chewing sounds of dry-crisp snacks by multivariate data analysis

Enhancement of Modified Atmosphere Packaged Farmed Atlantic Halibut (Hippoglossus Hippoglossus) Fillet Quality by Soluble Gas Stabilization

Effect of modified atmosphere packaging and superchilled storage on the shelf-life of farmed ready-to-cook spotted wolf-fish (Anarhichas minor)

A review of modified atmosphere packaging of fish and fishery products - significance of microbial growth, activities and safety

Characterisation of the bacterial flora of modified atmosphere packaged farmed Atlantic cod ( Gadus morhua) by PCR-DGGE of conserved 16S rRNA gene regions

Technical note - effects of seaming conditions on external and internal double-seam characteristics in round metal cans

Characterisation of the dominant bacterial population in modified atmosphere packaged farmed halibut (Hippoglossus hippoglossus) based on 16S rDNA-DGGE

Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 2: Raw fish fillets

Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 3: Cooked meat products

Technical note - the significance of chuck wall angles in the quantification of seam thickness in canned food

Solubility and absorption rate of carbon dioxide into non-respiring foods. 3. Cooked meat products

Effect of modified atmosphere packaging and soluble gas stabilization on the shelf life of skinless chicken breast fillets

Solubility and absorption rate of carbon dioxide into non-respiring foods: Part 1: Development and validation of experimental apparatus using a manometric method

Microflora Assessments Using PCR-Denaturing Gradient Gel Electrophoresis of Ozone-Treated and Modified-Atmosphere-Packaged Farmed Cod Fillets

A mathematical method for determining equilibrium gas composition in modified atmosphere packaging and soluble gas stabilization systems for non-respiring foods

Pre-rigor filleting and brining of farmed cod: Influence on quality and storage stability

Corrigendum to “Volumetric method to determine carbon dioxide solubility and absorption rate in foods packaged in flexible or semi rigid package” [Journal of Food Engineering 82 (2007) 43–50]

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