Grete Skrede

发表

A Comparison of CIE (1976) L*a*b* Values Obtained from Two Different Instruments on Several Food Commodities

Tormod Næs, Pernille Baardseth, T. Næs, 1988 .

Analysis of flavonoids and other phenolic compounds using high-performance liquid chromatography with coulometric array detection: relationship to antioxidant activity.

Grete Skrede, K. Aaby, Kjersti Aaby, 2004, Journal of agricultural and food chemistry.

Dairy Ingredients effects on sausage sensory properties studied by principal component analysis

Tormod Næs, O. Eide, Pernille Baardseth, 1992 .

Color Stability of Strawberry and Blackcurrant Syrups

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

Quality of red raspberry Rubus idaeus L. cultivars after storage in controlled and normal atmospheres

Hans J. Rosenfeld, Grete Skrede, Karin Haffner, 2002 .

Phenolic compounds in strawberry (Fragaria x ananassa Duch.) fruits: Composition in 27 cultivars and changes during ripening.

Grete Skrede, K. Aaby, Kjersti Aaby, 2012, Food chemistry.

Developing a Color Card for Raw Flesh of Astaxanthin-fed Salmon

Einar Risvik, Marcel Huber, E. Risvik, 1990 .

Color Quality of Blackcurrant Syrups During Storage Evaluated by Hunter L', a', b'Values

Grete Skrede, G. Skrede, 2006 .

Instrumental colour analysis of farmed and wild Atlantic salmon when raw, baked and smoked

T. Storebakken, Grete Skrede, Trond Storebakken, 1986 .

Changes in anthocyanins and polyphenolics during juice processing of Highbush blueberries (Vaccinium corymbosum L.)

R. Durst, R. Wrolstad, Grete Skrede, 2000 .

Color Evaluation in Raw, Baked and Smoked Flesh of Rainbow Trout (Onchorhynchus mykiss) Fed Astaxanthin or Canthaxanthin

Tormod Næs, T. Næs, T. Storebakken, 1990 .