S. Birkeland

发表

Study of the quality characteristics in cold-smoked salmon (Salmo salar) originating from pre- or post-rigor raw material.

S. Birkeland, L. Akse, 2010, Journal of food science.

Effect of high pressure processing on astaxanthin stability

J. Lerfall, S. Birkeland, 2014 .

Quality assessment of Atlantic cod (Gadus morhua) caught by longlining and trawling at the same time and location

B. T. Rotabakk, D. Skipnes, S. Birkeland, 2011 .

Effect of pancreas disease (PD) on quality attributes of raw and smoked fillets of Atlantic salmon (Salmo salar L.)

J. Lerfall, T. Mørkøre, P. Dalgaard, 2012 .

Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) fillets

T. Skåra, B. Bjerkeng, S. Birkeland, 2004 .

Product Yield and Gaping in Cold‐smoked Atlantic Salmon (Salmo salar) Fillets as Influenced by Different Injection‐salting Techniques

T. Skåra, B. Bjerkeng, S. Birkeland, 2003 .

Production of Salmon Oil from Filleting Byproducts—Effects of Storage Conditions on Lipid Oxidation and Content of ω-3 Polyunsaturated Fatty Acids

T. Skåra, M. Sivertsvik, S. Birkeland, 2004 .

Effects of Additives and Packaging Method on Quality and Microbiological Characteristics in Mild Thermal Processed Fish Mince

B. T. Rotabakk, S. Birkeland, 2014 .

Enhancement of Modified Atmosphere Packaged Farmed Atlantic Halibut (Hippoglossus Hippoglossus) Fillet Quality by Soluble Gas Stabilization

O. Lekang, B. T. Rotabakk, M. Sivertsvik, 2008 .

The Effect of K-Lactate Salt and Liquid Smoke on Bacterial Growth in a Model System

T. Løvdal, S. Birkeland, A. Saha, 2017 .

Effect of Modified Atmosphere Packaging and Soluble Gas Stabilization on the Shelf Life of Skinless Chicken Breast Fillets

B. T. Rotabakk, W. K. Jeksrud, M. Sivertsvik, 2006 .

Microbiological Quality of Desalted Cod in Consumer Packages—Effects of Storage Atmospheres and Pretreatments

B. T. Rotabakk, M. Sivertsvik, S. Birkeland, 2009 .

Effects of Soluble Gas Stabilisation, Modified Atmosphere, Gas to Product Volume Ratio and Storage on the Microbiological and Sensory Characteristics of Ready-to-Eat Shrimp (Pandalus borealis)

M. Sivertsvik, S. Birkeland, 2006 .

Extractabilities of astaxanthin and protein from muscle tissue of Atlantic salmon (Salmo salar) as affected by brine concentration and pH

B. Bjerkeng, S. Birkeland, 2004 .

Effects of phosphates and salt in ground raw and cooked farmed cod (Gadus morhua) muscle studied by the water holding capacity (WHC), and supported by P-NMR measurements.

T. Skåra, D. Skipnes, S. Johnsen, 2009, Journal of food science.

Technical note – the significance of chuck wall angles in the quantification of seam thickness in canned food

Å. Vågane, S. Birkeland, E. Wasbø, 2005 .

Effects of Salt-curing Procedure and Smoking Temperature on Astaxanthin Stability in Smoked Salmon

B. Bjerkeng, S. Birkeland, I. Haarstad, 2004 .

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

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

Quality characteristics of farmed Atlantic salmon (Salmo salar) fed diets high in soybean or fish oil as affected by cold-smoking temperature

T. Skåra, T. Rustad, B. Bjerkeng, 2005 .

Quality of raw and smoked fillets from clinically healthy Atlantic salmon, Salmo salar L., following an outbreak of pancreas disease (PD).

T. Mørkøre, P. Dalgaard, J. Wiik-Nielsen, 2012, Journal of fish diseases.

Stunning, pre slaughter and filleting conditions of Atlantic salmon and subsequent effect on flesh quality on fresh and smoked fillets

B. Roth, S. Birkeland, F. Oyarzun, 2009 .

Using electricity as a tool in quality studies of Atlantic salmon

B. Roth, S. Øines, B. T. Rotabakk, 2008 .

The quality of cold-smoked Atlantic salmon (Salmo salar) as affected by salting method, time and temperature

B. Bjerkeng, S. Birkeland, 2005 .

Original article The quality of cold-smoked Atlantic salmon (Salmo salar) as affected by salting method, time and temperature

B. Bjerkeng, S. Birkeland, 2005 .

Cold smoking of Atlantic salmon (Salmo salar) fillets with smoke condensate--an alternative processing technology for the production of smoked salmon.

T. Skåra, S. Birkeland, 2008, Journal of food science.

Salting method affects the retention of carotenoids in the fillet surface of cold‐smoked Atlantic salmon (Salmo salar L.)

J. Lerfall, S. Birkeland, L. Akse, 2011 .

Injection-salting of pre rigor fillets of Atlantic salmon (Salmo salar).

T. Skåra, S. Birkeland, L. Akse, 2007, Journal of food science.

Effect of Transport Packaging and Repackaging into Modified Atmosphere on Shelf Life and Quality of Thawed Atlantic Cod Loins

Per Lea, Marit Kvalvåg Pettersen, Marit Rødbotten, 2015 .

Injection-salting and cold-smoking of farmed atlantic cod (Gadus morhua L.) and Atlantic salmon (Salmo salar L.) at different stages of Rigor Mortis: effect on physical properties.

S. Birkeland, L. Akse, T. Tobiassen, 2008, Journal of food science.