S. Ottestad

发表

Ice fraction assessment by near-infrared spectroscopy enhancing automated superchilling process lines

Turid Rustad, Helene Schulerud, Astrid Myckland Stevik, 2010 .

Scattering Correction by Use of a Priori Information

T. Isaksson, W. Saeys, J. Wold, 2010, Applied spectroscopy.

Effect of varying optical properties on the modeling of astaxanthin concentration in salmon by visible spectroscopy

T. Isaksson, J. Wold, S. Ottestad, 2012 .

Effects of storage atmosphere and heme state on the color and visible reflectance spectra of salmon ( Salmo salar ) fillets.

K. Heia, O. Sørheim, J. Wold, 2011, Journal of agricultural and food chemistry.

Effect of freezing temperature on the color of frozen salmon.

J. Wold, S. Ottestad, G. Enersen, 2011, Journal of food science.

Prediction of Ice Fraction and Fat Content in Super-Chilled Salmon by Non-Contact Interactance near Infrared Imaging

Jens Petter Wold, J. Wold, M. Høy, 2009 .

Sugar Kelp (Saccharina latissima) Seaweed Added to a Growing-Finishing Lamb Diet Has a Positive Effect on Quality Traits and on Mineral Content of Meat

P. Berg, B. Egelandsdal, H. Devle, 2023, Foods.

In-line and non-destructive monitoring of core temperature in sausages during industrial heat treatment by NIR interaction spectroscopy

Jon Tschudi, Jens Petter Wold, Marion O'Farrell, 2020 .

Online NIR Multispectral Imaging using Non-Contact Interactance for Fish and Meat Quality Measurements

J. Wold, H. Schulerud, M. O'Farrell, 2010 .