Ragni Ofstad

发表

Water and salt distribution in Atlantic salmon (Salmo salar) studied by low-field 1H NMR, 1H and 23Na MRI and light microscopy: effects of raw material quality and brine salting.

Turid Rustad, Emil Veliyulin, Ulf Erikson, 2009, Journal of agricultural and food chemistry.

Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study.

Achim Kohler, Hanne Christine Bertram, H. J. Andersen, 2006, Journal of agricultural and food chemistry.

Analyzing Designed Experiments with Multiple Responses

Tormod Næs, T. Næs, Ø. Langsrud, 2007 .

Liquid-holding capacity and structural changes in comminuted salmon (Salmo salar) muscle as influenced by pH, salt and temperature

Anne-Marie Hermansson, Ragnar L. Olsen, R. L. Olsen, 1995 .

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.

Noncontact salt and fat distributional analysis in salted and smoked salmon fillets using X-ray computed tomography and NIR interactance imaging.

Achim Kohler, Jens Petter Wold, Frank Lundby, 2009, Journal of agricultural and food chemistry.

How is the Fish Meat Affected by Technological Processes

Jean-Pierre Renou, Loïc Foucat, Ragni Ofstad, 2008 .

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.

Myowater dynamics and protein secondary structural changes as affected by heating rate in three pork qualities: a combined FT-IR microspectroscopic and 1H NMR relaxometry study.

Achim Kohler, Hanne Christine Bertram, Zhiyun Wu, 2007, Journal of agricultural and food chemistry.

Liquid Holding Capacity and Structural Changes During Heating of Fish Muscle: Cod (Gadus morhua L.) and Salmon (Salmo salar)

Anne-Marie Hermansson, R. Ofstad, A. Hermansson, 1993 .

Influence of aging and salting on protein secondary structures and water distribution in uncooked and cooked pork. A combined FT-IR microspectroscopy and 1H NMR relaxometry study.

Achim Kohler, Hanne Christine Bertram, Zhiyun Wu, 2006, Journal of agricultural and food chemistry.

Changes in water-holding capacity of halibut muscle during cold storage

Ragnar L. Olsen, R. L. Olsen, R. Ofstad, 2003 .