Dagbjørn Skipnes

发表

Optimisation of thermal processing of fresh farmed cod

Dagbjørn Skipnes, 2011 .

Kinetics of heat denaturation of proteins from farmed Atlantic cod (Gadus morhua)

Ann Van Loey, Marc Hendrickx, Iesel Van der Plancken, 2008 .

Model for heat and mass transport during cooking of cod loin in a convection oven

Marthe J. Blikra, Aberham Hailu Feyissa, Dagbjørn Skipnes, 2019, Food Control.

Estimation of surface temperature and thermal load in short-time heat treatment of surimi through reflectance spectroscopy and heat transfer modeling

Geert Gins, Jan Van Impe, Torstein Skåra, 2014 .

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

Torstein Skåra, Karsten Heia, Izumi Sone, 2017 .

A method for characterising cook loss and water holding capacity in heat treated cod (Gadus morhua) muscle

Marc Hendrickx, Dagbjørn Skipnes, M. Hendrickx, 2007 .

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.

Comparative Evaluation on the Quality and Shelf life of Atlantic Salmon (Salmo salar L.) Filets Using Microwave and Conventional Pasteurization in Combination with Novel Packaging Methods.

Dagbjørn Skipnes, Lene Waldenstrøm, J. Lerfall, 2018, Journal of food science.

Endpoint temperature of heat-treated surimi can be measured by visible spectroscopy

Karsten Heia, Agnar Holten Sivertsen, Dagbjørn Skipnes, 2012 .

Recent Advances in Minimal Heat Processing of Fish: Effects on Microbiological Activity and Safety

Torstein Skåra, Dagbjørn Skipnes, Jan Thomas Rosnes, 2011 .