I. Sone

发表

Spectral changes in fillet of Atlantic salmon as affected by freshness loss and spoilage during cold storage.

I. Sone, Izumi Sone, 2012 .

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

Torstein Skåra, Karsten Heia, Izumi Sone, 2017 .

Factors influencing post-mortem quality, safety and storage stability of mackerel species: a review

T. Skåra, S. Olsen, I. Sone, 2019, European Food Research and Technology.

Innovative Ultrasound-Assisted Approaches towards Reduction of Heavy Metals and Iodine in Macroalgal Biomass

I. Álvarez, G. Cebrián, L. Astráin-Redín, 2021, Foods.

Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage.

Gudmundur Stefánsson, T. Skåra, S. Arason, 2020, Food chemistry.

OPTIMAL – Developing a decision support tool for optimization of process and product quality

Izumi Sone, Marthe J. Blikra, Jörn Schulz, 2017 .

A consumer preference study of raw Norwegian rainbow trout (Oncorhynchus mykiss) as sashimi with focus on young adults in Japan.

R. Nortvedt, I. Sone, Izumi Sone, 2009 .

Effect of citric acid and plasma activated water on the functional properties of sodium alginate for potential food packaging applications

N. Sharmin, J. Walsh, M. Sivertsvik, 2021 .

Impact of Plasma-Activated Water Treatment on Quality and Shelf-Life of Fresh Spinach Leaves Evaluated by Comprehensive Metabolomic Analysis

C. Fæste, O. D. Rangel-Huerta, S. Uhlig, 2021, Foods.

Hybrid Surveys: A Method for the Effective Use of Open-Ended Questions in Quantitative Food Choice Surveys

Bjørg Helen Nøstvold, Gøril Voldnes, T. Altintzoglou, 2018 .

Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions

Gudmundur Stefánsson, T. Skåra, I. Undeland, 2020, European Food Research and Technology.

Synthesis of Sodium Alginate–Silver Nanocomposites Using Plasma Activated Water and Cold Atmospheric Plasma Treatment

N. Sharmin, C. Pang, J. Walsh, 2021, Nanomaterials.

Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies.

N. Sharmin, B. T. Rotabakk, M. K. Pettersen, 2021, Comprehensive reviews in food science and food safety.

Gelation and network structure of acidified milk gel investigated at different length scales with and without addition of iota-carrageenan

S. Matsukawa, Lester C. Geonzon, I. Sone, 2022, Food Hydrocolloids.

Combined Effect of Citric Acid and Polyphenol-Rich Grape Seed Extract towards Bioactive Smart Food Packaging Systems

N. Sharmin, M. Sivertsvik, I. Sone, 2023, Polymers.

Potential of innovative pre-treatment technologies for the revalorisation of residual materials from the chicken industry through enzymatic hydrolysis

T. Rustad, I. Sone, E. N. Fernandez, 2020 .

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.

Classification of fresh Atlantic salmon (Salmo salar L.) fillets stored under different atmospheres by hyperspectral imaging

Karsten Heia, Izumi Sone, Agnar Holten Sivertsen, 2012 .

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

J. Walsh, M. Sivertsvik, I. Sone, 2019, Foods.

Providing a food choice option increases children’s liking of fish as part of a meal

M. Heide, T. Altintzoglou, Aase Vorre Skuland, 2015 .

Determination of the shelf life of cluster of the red king crab (Paralithodes camtschaticus) during chilled storage

B. T. Rotabakk, Aase Vorre Skuland, I. Sone, 2014 .