Torstein Skåra

发表

A phenomenological study of ripening of salted herring. Assessing homogeneity of data from different countries and laboratories

Rasmus Bro, Henrik Hauch Nielsen, Guðmundur Stefánsson, 2002 .

Food model systems with various (micro)structures leading to increased accuracy of mathematical models in predictive microbiology

Jan Van Impe, Torstein Skåra, Davy Verheyen, 2017 .

Proteolytic activity and properties of proteins in smoked salmon (Salmo salar)—effects of smoking temperature

Torstein Skåra, Turid Rustad, Ingelin Steinsland, 2004 .

A Voice-of-Consumer Approach in Development of New Seafood Product Concepts

Torstein Skåra, Rian Schelvis, Joop Luten, 2010 .

Estimation of surface temperature and thermal load in short-time heat treatment of surimi through reflectance spectroscopy and heat transfer modeling

Geert Gins, Jan Van Impe, Torstein Skåra, 2014 .

Effects of Brining Conditions on Weight Gain in Herring (Clupea harengus) Fillets

Henrik Hauch Nielsen, Torstein Skåra, H. Nielsen, 2005 .

Modeling‐assisted minimal heat processing of Atlantic cod (Gadus morhua)

Torstein Skåra, Karsten Heia, Izumi Sone, 2017 .

Combining MAP with other preservation techniques.

Torstein Skåra, Raija Ahvenainen, Jan Thomas Rosnes, 2003 .

In-Pack Surface Pasteurization of Capture-Based, Pre-Rigor Filleted Atlantic Cod (Gadus morhua)

Torstein Skåra, Karsten Heia, Izumi Sone, 2018, Journal of Aquatic Food Product Technology.

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

Torstein Skåra, T. Skåra, O. Lekang, 2011 .

Recent Advances in Minimal Heat Processing of Fish: Effects on Microbiological Activity and Safety

Torstein Skåra, Dagbjørn Skipnes, Jan Thomas Rosnes, 2011 .