Bjørg Egelandsdal

发表

Feasibility of Using Electrical Impedance Spectroscopy for Assessing Biological Cell Damage during Freezing and Thawing

Ørjan Grøttem Martinsen, Frøydis Bjerke, Sisay Mebre Abie, 2021, Sensors.

Characterization of partially N-acetylated chitosans by near infra-red spectroscopy

Bjørg Egelandsdal, Kjell M. Vårum, Marit R. Ellekj˦r, 1995 .

EVALUATION OF SCANNING ELECTRON MICROSCOPY IMAGES OF A MODEL DRESSING USING IMAGE FEATURE EXTRACTION TECHNIQUES AND PRINCIPAL COMPONENT ANALYSIS

Knut Kvaal, Jens Petter Wold, Frank Lundby, 2006 .

Diet and Physical Activity Apps: Perceived Effectiveness by App Users

Bjørg Egelandsdal, G. Amdam, B. Egelandsdal, 2016, JMIR mHealth and uHealth.

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

Marit Risberg Ellekjær, Bjørg Egelandsdal, B. Egelandsdal, 2004 .

Quantification of Connective Tissue (Hydroxyproline) in Ground Beef by Autofluorescence Spectroscopy

Jens Petter Wold, Frank Lundby, Bjørg Egelandsdal, 1999 .

Salt-induced changes in pork myofibrillar tissue investigated by FT-IR microspectroscopy and light microscopy.

Achim Kohler, Hanne Christine Bertram, Bjørg Egelandsdal, 2006, Journal of agricultural and food chemistry.

The importance of the recruitment method for androstenone sensitivity with respect to accurate sensory evaluation of androstenone tainted meat

Margrethe Hersleth, Kathrine Lunde, Bjørg Egelandsdal, 2010 .

The role of red and processed meat in colorectal cancer development: a perspective.

Jan Alexander, Knut Rudi, Gijs Kleter, 2014, Meat science.

Quantitative 23Na magnetic resonance imaging of model foods.

Bruce J Balcom, Emil Veliyulin, Florin Marica, 2009, Journal of agricultural and food chemistry.

Virtual dissection of lamb carcasses using computer tomography (CT) and its correlation to manual dissection

Knut Kvaal, Are H. Aastveit, J. Kongsro, 2008 .

Use of computed tomography to study raw ham properties and predict salt content and distribution during dry-cured ham production.

Bjørg Egelandsdal, O. Sørheim, B. Egelandsdal, 2012, Meat science.

Autofluorescence quantifies collagen in sausage batters with a large variation in myoglobin content.

Oyvind Langsrud, Frank Lundby, Bjørg Egelandsdal, 2005, Meat science.

Revealing Covariance Structures in Fourier Transform Infrared and Raman Microspectroscopy Spectra: A Study on Pork Muscle Fiber Tissue Subjected to Different Processing Parameters

Michel Manfait, Achim Kohler, Ganesh D Sockalingum, 2007, Applied spectroscopy.

Determination of Omega-6 and Omega-3 Fatty Acids in Pork Adipose Tissue with Nondestructive Raman and Fourier Transform Infrared Spectroscopy

Elling-Olav Rukke, Tomas Isaksson, Bjørg Egelandsdal, 2008, Applied spectroscopy.

PREDICTION OF POSTHARVEST MATURITY AND SIZE OF VICTORIA PLUMS BY VIBRATION RESPONSE

Frank Lundby, Bjørg Egelandsdal, G. B. Bengtsson, 2003 .

Modeling methods for crossed mixture experiments—a case study from sausage production

Tormod Næs, Bjørg Egelandsdal, T. Næs, 2003 .

Determination of C22:5 and C22:6 marine fatty acids in pork fat with Fourier transform mid-infrared spectroscopy.

Achim Kohler, Tomas Isaksson, Bjørg Egelandsdal, 2005, Meat science.