P. Lea

发表

Preference for tomatoes, affected by sensory attributes and information about growth conditions

L. Johansson, Å. Haglund, Lars A. Berglund, 1999 .

The effect of crowding stress on bacterial growth and sensory properties of chilled Atlantic salmon fillets.

T. Mørkøre, K. Rudi, P. Lea, 2012, Journal of food science.

Evaluation of carrot varieties for production of deep fried carrot chips - II. Sensory aspects

E. Slinde, P. Lea, P. Baardseth, 1995 .

The effect of temperature on sensory quality, chemical composition and growth of carrots (Daucus carota L.) I. Constant diurnal temperature

P. Lea, H. Rosenfeld, R. Samuelsen, 1998 .

The effect of temperature on sensory quality, chemical composition and growth of carrots (Daucus carota L.). III. Different diurnal temperature amplitudes

P. Lea, H. Rosenfeld, R. Samuelsen, 1999 .

Sensory and surface-active properties of protein hydrolysates based on Atlantic salmon (Salmo salar) by-products

P. Lea, T. Aspevik, Å. Oterhals, 2016 .

Relative Influence of Low-voltage Electrical Stimulation, Chilling Rate and Ageing Time on Tenderness of M. longissimus dorsi of Norwegian Cattle

P. Lea, R. Rødbotten, K. I. Hildrum, 2001 .

Biochemical, physical and sensory quality of ice-stored Atlantic cod (Gadus morhua) as affected by pre-slaughter stress, percussion stunning and AQUI-S™ anaesthesia

P. Lea, J. Skaret, E. Misimi, 2011 .

Extrusion of barley and oat improves the bioaccessibility of dietary phenolic acids in growing pigs.

A. Kohler, A. S. Hole, N. P. Kjos, 2013, Journal of agricultural and food chemistry.

Determination of arsenic in seafood by electrothermal atomic absorption spectrometry after microwave digestion: NMKL collaborative study.

K. Julshamn, P. Lea, A. Thorlacius, 2000, Journal of AOAC International.

Antioxidant capacity and colour of strawberry jam as influenced by cultivar and storage conditions

R. Blomhoff, P. Lea, T. Wicklund, 2005 .

Effects of carbon dioxide on yield, texture and microstructure of cooked ground beef.

R. Ofstad, O. Sørheim, P. Lea, 2004, Meat science.

The effect of temperature on sensory quality, chemical composition and growth of carrots (Daucus carota L.). IL Constant diurnal temperatures under different seasonal light regimes

P. Lea, H. Rosenfeld, R. Samuelsen, 1998 .

Survival and growth of Escherichia coli O157:H7, Yersinia enterocolitica and Salmonella enteritidis on decontaminated and untreated meat.

H. Nissen, P. Lea, T. Maugesten, 2001, Meat science.

Storage of fresh-cut swede and turnip in modified atmosphere: effects on vitamin C, sugars, glucosinolates and sensory attributes

G. Bengtsson, P. Lea, J. Skaret, 2016 .

Storage of fresh-cut swede and turnip: Effect of temperature, including sub-zero temperature, and packaging material on sensory attributes, sugars and glucosinolates

G. Bengtsson, P. Lea, A. Wold, 2016 .

Color Stability of Strawberry and Blackcurrant Syrups

Per Lea, R. Wrolstad, P. Lea, 1992 .

Effects of genotype, soil type, year and fertilisation on sensory and morphological attributes of carrots (Daucus carota L.).

R. Seljåsen, G. Bengtsson, P. Lea, 2012, Journal of the science of food and agriculture.

Effects of temperature and photoperiod on sensory quality and contents of glucosinolates, flavonols and vitamin C in broccoli florets.

R. Seljåsen, G. Bengtsson, P. Lea, 2015, Food chemistry.

Temperature and light conditions at different latitudes affect sensory quality of broccoli florets (Brassica oleracea L. var. italica).

R. Seljåsen, G. Bengtsson, P. Lea, 2017, Journal of the science of food and agriculture.

Influence of field attack by carrot psyllid (Trioza apicalis Förster) on sensory quality, antioxidant capacity and content of terpenes, falcarindiol and 6-methoxymellein of carrots (Daucus carota L.).

G. Vogt, R. Seljåsen, G. Bengtsson, 2013, Journal of agricultural and food chemistry.

Influence of Sugar on Anthocyanin Pigment Stability in Frozen Strawberries

R. Wrolstad, P. Lea, G. Enersen, 1990 .

Quality of raw salmon fillet as a predictor of cooked salmon quality

Ø. Ueland, P. Lea, M. Rødbotten, 2009 .

The effect of postmortem processing treatments on quality attributes of raw Atlantic salmon (Salmo salar) measured by sensory and instrumental methods

R. Ofstad, P. Lea, K. I. Hildrum, 2010 .

Consumer perceptions of pork in Denmark, Norway and Sweden

D. V. Byrne, M. Martens, P. Lea, 2002 .

Sensory quality of marinated frozen stored chicken thighs as affected by dietary fish fat and vitamin E

A. Nilsson, P. Lea, M. Mielnik, 2002 .

STRUCTURE AND SOLUBILITY OF COLLAGEN AND GLYCOSAMINOGLYCANS IN TWO BOVINE MUSCLES WITH DIFFERENT TEXTURAL PROPERTIES

P. Lea, S. O. Kolset, M. Pedersen, 2001 .

Influence of beef carcass stretching and chilling rate on tenderness of m. longissimus dorsi.

O. Sørheim, P. Lea, K. I. Hildrum, 2001, Meat science.

Functional properties of pre-rigor, pre-salted ground beef chilled with solid carbon dioxide.

O. Sørheim, B. Egelandsdal, P. Lea, 2006, Meat science.

Effects of modified atmosphere storage on colour and microbiological shelf life of normal and pale, soft and exudative pork.

O. Sørheim, H. Nissen, P. Lea, 1997, Meat science.

Pork loins stored in carbon dioxide: colour and microbiological shelf life

H. J. Andersen, O. Sørheim, H. Nissen, 1995 .

A sensory map of the meat universe. Sensory profile of meat from 15 species.

P. Lea, M. Rødbotten, Ò. Ueland, 2004, Meat science.

Proficiency testing for sensory profile panels: measuring panel performance

Jean A. McEwan, Raija-Liisa Heiniö, E.Anthony Hunter, 2002 .

Influence of packaging materials and temperature on the glycoalkaloid content of potato tubers

H. A. Sundell, P. Lea, H. Rosenfeld, 1995 .

A cross-cultural study of preference for apple juice with different sugar and acid contents

Tormod Næs, Per Lea, Marit Rødbotten, 2009 .

Influence of starch granule size distribution on bread characteristics

Karin Autio, Stefan Sahlstrøm, K. Autio, 1998 .

Determination of sodium in foods by flame atomic absorption spectrometry after microwave digestion: NMKL interlaboratory study.

H. S. Norli, K. Julshamn, P. Lea, 2005, Journal of AOAC International.

Effect of dough processing conditions and DATEM on Norwegian hearth bread prepared from frozen dough

A. Nielsen, P. Lea, E. Færgestad, 1999 .

Sensory changes in extruded oat stored under different packaging, light and temperature conditions

P. Lea, M. Rødbotten, H. Larsen, 2005 .

Evaluation of gastric processing and duodenal digestion of starch in six cereal meals on the associated glycaemic response using an adult fasted dynamic gastric model

P. Lea, R. Faulks, S. Ballance, 2013, European Journal of Nutrition.

Influence of temperature and plant density on sensory quality and volatile terpenoids of carrot (Daucus carota L.) root

P. Lea, K. Aaby, H. Rosenfeld, 2002 .

The Effects of Bread Making Process and Wheat Quality on French Baguettes

Knut Kvaal, Marit Risberg Ellekjær, Ellen Mosleth Færgestad, 2000 .

Barley bread with normal and low content of salt; sensory profile and consumer preference in five European countries

O. Tomic, P. Lea, S. Grimsby, 2015 .

Effects of soil type and fertilization on yield, chemical parameters, sensory quality and consumer preference of swede (Brassica napus L. ssp. rapifera)

G. Borge, G. Bengtsson, P. Lea, 2018 .

Relationship between physical and chemical characteristics of carrots grown at northern latitudes

P. Lea, H. Rosenfeld, R. Samuelsen, 1998 .

Flavor Release of the Tomato Flavor Enhancer, 2-Isobutylthiazole, from Whey Protein Stabilized Model Dressings

J. Haugen, B. Egelandsdal, P. Lea, 2011, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Effect of Transport Packaging and Repackaging into Modified Atmosphere on Shelf Life and Quality of Thawed Atlantic Cod Loins

Per Lea, Marit Kvalvåg Pettersen, Marit Rødbotten, 2015 .

Measuring validity in sensory analysis

Tormod Næs, Per Lea, Marit Rødbotten, 1995 .

Near Infrared Reflectance Spectroscopy in the Prediction of Sensory Properties of Beef

T. Isaksson, T. Næs, T. Isaksson, 1995 .

Variable selection in PCA in sensory descriptive and consumer data

Harald Martens, Frank Westad, Per Lea, 2003 .

Extrusion of barley and oat improves the bioaccessibility of dietary phenolic acids in growing pigs.

A. Kohler, N. P. Kjos, P. Lea, 2013, Journal of agricultural and food chemistry.

Strategies for consumer segmentation with applications on preference data

Frank Westad, Margrethe Hersleth, Per Lea, 2004 .

EFFECT OF PRODUCT KNOWLEDGE ON PROFILING PERFORMANCE COMPARING VARIOUS SENSORY LABORATORIES

M. Martens, Ø. Ueland, P. Lea, 2007 .