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1

Never mind the gap: Formative assessment confronted with Dewey's and Gadamer's concept of experience

Egelandsdal, Kjetil, Riese, Hanne

Journal:

European Journal of Education

Year:

2020

File:

PDF, 425 KB

2020

2

Never mind the gap: Formative assessment confronted with Dewey's and Gadamer's concept of experience

Egelandsdal, Kjetil, Riese, Hanne

Journal:

European Journal of Education

Year:

2020

Language:

english

File:

PDF, 425 KB

english, 2020

3

Potential applications of gut microbiota to control human physiology

Umu, Özgün Candan Onarman, Oostindjer, Marije, Pope, Phillip B., Svihus, Birger, Egelandsdal, Bjørg, Nes, Ingolf F., Diep, Dzung B.

Journal:

Antonie van Leeuwenhoek

Year:

2013

Language:

english

File:

PDF, 399 KB

english, 2013

4

The potential for predicting purge in packaged meat using low field NMR

Zhu, Han, O’Farrell, Marion, Hansen, Eddy Walther, Andersen, Petter Vejle, Berg, Per, Egelandsdal, Bjørg

Journal:

Journal of Food Engineering

Year:

2017

Language:

english

File:

PDF, 846 KB

english, 2017

5

Identifying labelling and marketing advantages of nutrients in minced beef meat: A case study

Egelandsdal, Bjørg, Oostindjer, Marije, Hovland, Ellen-Margrethe, Okholm, Bolette, Saarem, Kristin, Bjerke, Frøydis, Ruud, Lene, Grabež, Vladana, Haug, Anna

Journal:

Year:

2020

Language:

english

File:

PDF, 2.14 MB

english, 2020

6

Physicochemical characterisation of restructured FenalÃ¥r and safety implications of salt and nitrite reduction

Coll-Brasas, E., Possas, A., Berg, P., GrabeÅ¾, V., Egelandsdal, B., Bover-Cid, S., Fulladosa, E.

Journal:

Year:

2021

File:

PDF, 1009 KB

2021

7

Liquid Loss as Effected byPost mortem Ultrastructural Changes in Fish Muscle: Cod (Gadus morhua L) and Salmon (Salmo salar)

Ofstad, Ragni, Egelandsdal, Bjørg, Kidman, Siw, Myklebust, Reidar, Olsen, Ragnar L, Hermansson, Anne-Marie

Journal:

Journal of the Science of Food and Agriculture

Year:

1996

Language:

english

File:

PDF, 1.24 MB

english, 1996

8

Computed Tomography for Quantitative Determination of Sodium Chloride in Ground Pork and Dry-Cured Hams

T.T. Håseth, B. Egelandsdal, F. Bjerke, O. Sørheim

Journal:

Journal of Food Science

Year:

2007

Language:

english

File:

PDF, 953 KB

english, 2007

9

Determination of Sodium Chloride in Pork Meat by Computed Tomography at Different Voltages

T.T. Håseth, M. Høy, J. Kongsro, A. Kohler, O. Sørheim, B. Egelandsdal

Journal:

Journal of Food Science

Year:

2008

Language:

english

File:

PDF, 213 KB

english, 2008

10

Clickers and formative feedback at university lectures

Egelandsdal, Kjetil, Krumsvik, Rune Johan

Journal:

Education and Information Technologies

Year:

2017

Language:

english

File:

PDF, 735 KB

english, 2017

11

Pig feeds rich in rapeseed products and organic selenium increased omega-3 fatty acids and selenium in pork meat and backfat

Gjerlaug-Enger, Eli, Haug, Anna, Gaarder, Mari, Ljøkjel, Kari, Stenseth, Ragna Sveipe, Sigfridson, Kerstin, Egelandsdal, Bjørg, Saarem, Kristin, Berg, Per

Journal:

Food Science & Nutrition

Year:

2015

Language:

english

File:

PDF, 91 KB

english, 2015

12

Feeding potentially health promoting nutrients to finishing bulls changes meat composition and allow for product health claims

Haug, Anna, Vhile, Stine Gregersen, Berg, Jan, Hove, Knut, Egelandsdal, Bjørg

Journal:

Year:

2018

Language:

english

File:

PDF, 320 KB

english, 2018

13

Replacing soybean meal with rapeseed meal and faba beans in a growing-finishing pig diet: Effect on growth performance, meat quality and metabolite changes

GrabeÅ¾, Vladana, Egelandsdal, BjÃ¸rg, Kjos, Nils Petter, HÃ¥kenÃ¥sen, Ingrid Marie, Mydland, Liv Torunn, Vik, Jon Olav, Hallenstvedt, Elin, Devle, Hanne, Ãverland, Margareth

Journal:

Year:

2020

File:

PDF, 2.38 MB

2020

14

Dynamic rheological measurements on heat-induced myosin gels: An evaluation of the method's suitability for the filamentous gels

Bjorg Egelandsdal, Kristen Fretheim, Ole Harbitz

Journal:

Journal of the Science of Food and Agriculture

Year:

1986

Language:

english

File:

PDF, 640 KB

english, 1986

15

Dynamic rheological measurements on heat-induced myosin gels: Effect of ionic strength, protein concentration and addition of adenosine triphosphate or pyrophosphate

Bjorg Egelandsdal, Kristen Fretheim, Kunihiko Samejima

Journal:

Journal of the Science of Food and Agriculture

Year:

1986

Language:

english

File:

PDF, 713 KB

english, 1986

16

Myosins from red and white bovine muscles: Differences measured by turbidimetric, calorimetric and rheological techniques

Bjorg Egelandsdal, Berit K Martinsen, Kristen Fretheim, Marianne Pettersen, Ole Harbitz

Journal:

Journal of the Science of Food and Agriculture

Year:

1994

Language:

english

File:

PDF, 966 KB

english, 1994

17

The denaturing action of lysophosphatidylcholine as studied by calorimetric and rheological techniques

B. Egelandsdal, K. Fretheim, O. Harbitz

Journal:

Chemistry and Physics of Lipids

Year:

1991

Language:

english

File:

PDF, 411 KB

english, 1991

18

Slow lowering of pH induces gel formation of myosin

K. Fretheim, B. Egelandsdal, O. Harbitz, K. Samejima

Journal:

Year:

1985

Language:

english

File:

PDF, 506 KB

english, 1985

19

Myosins from red and white bovine muscles: Part 1—Gel strength (elasticity) and water-holding capacity of heat-induced gels

K. Fretheim, K. Samejima, B. Egelandsdal

Journal:

Year:

1986

Language:

english

File:

PDF, 651 KB

english, 1986

20

Factors affecting solubilisation and oxidation of proteins during equine metmyoglobin-mediated lipid oxidation in extensively washed cod muscle

B. Egelandsdal, L.P. Ren, Y.S. Gong, M. Greaser, M.P. Richards

Journal:

Year:

2010

Language:

english

File:

PDF, 582 KB

english, 2010

21

Calibration models for lamb carcass composition analysis using Computerized Tomography (CT) imaging

J. Johansen, B. Egelandsdal, M. Røe, K. Kvaal, A.H. Aastveit

Journal:

Chemometrics and Intelligent Laboratory Systems

Year:

2007

Language:

english

File:

PDF, 1.26 MB

english, 2007

22

Oxidation progress in an emulsion made from metmyoglobin and different triacylglycerols

Jon Volden, Milena Bjelanovic, Gjermund Vogt, Erik Slinde, Morten Skaugen, Berit Nordvi, Bjørg Egelandsdal

Journal:

Year:

2011

Language:

english

File:

PDF, 569 KB

english, 2011

23

Modeling methods for crossed mixture experiments—a case study from sausage production

Gunvor Dingstad, Bjørg Egelandsdal, Tormod Næs

Journal:

Chemometrics and Intelligent Laboratory Systems

Year:

2003

Language:

english

File:

PDF, 662 KB

english, 2003

24

Evaluation of scanning electron microscopy images of a model dressing using image feature extraction techniques and principal component analysis

Bjørg Egelandsdal, Kirsti F. Christiansen, Vibeke Høst, Frank Lundby, Jens Petter Wold, Knut Kvaal

Journal:

Year:

1999

Language:

english

File:

PDF, 2.47 MB

english, 1999

25

Immunological monitoring in patients with end-stage renal disease

Wayne C. Waltzer, Radoslav J. Bachvaroff, Audrey P. Raisbeck, Bjorg Egelandsdal, Christopher Pullis, Liling Shen, Felix T. Rapaport

Journal:

Journal of Clinical Immunology

Year:

1984

Language:

english

File:

PDF, 494 KB

english, 1984

26

On the relationship between swelling of myofibrils and their suspension rheology

J. R. Mitchell, B. Egelandsdal

Journal:

Rheologica Acta

Year:

1989

Language:

english

File:

PDF, 1.07 MB

english, 1989

27

Oxidative Stability of Polyunsaturated Edible Oils Mixed With Microcrystalline Cellulose

Linda C. Saga, Elling-Olav Rukke, Kristian Hovde Liland, Bente Kirkhus, Bjørg Egelandsdal, Jan Karlsen, Jon Volden

Journal:

Journal of the American Oil Chemists' Society

Year:

2011

Language:

english

File:

PDF, 586 KB

english, 2011

28

Characterization of partially N-acetylated chitosans by near infra-red spectroscopy

Kjell M. Vårum, Bjørg Egelandsdal, Marit R. Ellekj˦r

Journal:

Carbohydrate Polymers

Year:

1995

Language:

english

File:

PDF, 648 KB

english, 1995

29

Virtual dissection of lamb carcasses using computer tomography (CT) and its correlation to manual dissection

J. Kongsro, M. Røe, A.H. Aastveit, K. Kvaal, B. Egelandsdal

Journal:

Journal of Food Engineering

Year:

2008

Language:

english

File:

PDF, 413 KB

english, 2008

30

HEAT-INDUCED GELLING IN SOLUTIONS OF OVALBUMIN

BJØRG EGELANDSDAL

Journal:

Journal of Food Science

Year:

1980

Language:

english

File:

PDF, 616 KB

english, 1980

31

A Comparison Between Ovalbumin Gels Formed by Heat and by Guanidinium Hydrochloride Denaturation

Journal:

Journal of Food Science

Year:

1984

Language:

english

File:

PDF, 522 KB

english, 1984

32

Fatty Acid Salts and Analogs Reduce Thermal Stability and Improve Gel Formability of Myosin

B. EGELANDSDAL, K. FRETHEIM, O. HARBITZ

Journal:

Journal of Food Science

Year:

1985

Language:

english

File:

PDF, 497 KB

english, 1985

33

Heat Gelation Properties and Protein Extractability of Beef Myofibrils

K. SAMEJIMA, B. EGELANDSDAL, K. FRETHEIM

Journal:

Journal of Food Science

Year:

1985

Language:

english

File:

PDF, 483 KB

english, 1985

34

Autofluorescence Spectra as Related to Tensile Properties for Perimysium from Bovine Masseter

BJØRG EGELANDSDAL, KNUT KVAAL, TOMAS ISAKSSON

Journal:

Journal of Food Science

Year:

1996

Language:

english

File:

PDF, 343 KB

english, 1996

35

Quantification of Connective Tissue (Hydroxyproline) in Ground Beef by Autofluorescence Spectroscopy

J. P. Wold, F. Lundby, B. Egelandsdal

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 145 KB

english, 1999

36

LOW DEFORMATION AND WATER HOLDING MEASUREMENTS OF WHOLE AND COMMINUTED MEAT ORIGINATING FROM TWO MUSCLES OF DIFFERENT FIBRE TYPE COMPOSITION

CHRISTINE MEYER, BJØRG EGELANDSDAL

Journal:

Journal of Texture Studies

Year:

1992

Language:

english

File:

PDF, 1004 KB

english, 1992

37

Control of Lightness and Firmness of Cold and Reheated Frankfurter-Type Sausages Using Different Spectroscopic Methods Applied to Raw Batter

B. Egelandsdal, G.I. Dingstad, G. Tøgersen, K.I. Hildrum

Journal:

Journal of Food Science

Year:

2007

Language:

english

File:

PDF, 279 KB

english, 2007

38

Characterization of Volatile Compounds in a Fermented and Dried Fish Product during Cold Storage

B. Nordvi, Ø. Langsrud, B. Egelandsdal, E. Slinde, G. Vogt, M. Gutierrez, E. Olsen

Journal:

Journal of Food Science

Year:

2007

Language:

english

File:

PDF, 159 KB

english, 2007

39

Nondestructive Analysis of Salt, Water, and Protein in Dried Salted Cod using Computed Tomography

T.T. Håseth, M. Høy, B. Egelandsdal, O. Sørheim

Journal:

Journal of Food Science

Year:

2009

Language:

english

File:

PDF, 299 KB

english, 2009

40

Oxygen Consumption Rate of Permeabilized Cells and Isolated Mitochondria from Pork M. Masseter and Liver Examined Fresh and after Freeze-Thawing at Different pH Values

Vinh T. Phung, Elise Sælid, Bjørg Egelandsdal, Jon Volden, Erik Slinde

Journal:

Journal of Food Science

Year:

2011

Language:

english

File:

PDF, 309 KB

english, 2011

41

Mercury Distribution and Lipid Oxidation in Fish Muscle: Effects of Washing and Isoelectric Protein Precipitation

Gong, Yuansheng, Krabbenhoft, David P., Ren, Liping, Egelandsdal, Bjørg, Richards, Mark P.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2011

Language:

english

File:

PDF, 2.53 MB

english, 2011

42

Hydrolyzed whey proteins as emulsifiers and stabilizers in high-pressure processed dressings

Kirsti Forstrom Christiansen, Gerd Vegarud, Thor Langsrud, Marit Risberg Ellekjaer, Bjorg Egelandsdal

Journal:

Food Hydrocolloids

Year:

2004

Language:

english

File:

PDF, 442 KB

english, 2004

43

Microstructure and sensory properties of high pressure processed dressings stabilized by different whey proteins

K.F. Christiansen, T. Krekling, A. Kohler, G. Vegarud, T. Langsrud, B. Egelandsdal

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 433 KB

english, 2006

44

Estimating significant causes of variation in emulsions’ droplet size distributions obtained by the electrical sensing zone and laser low angle light scattering techniques

B Egelandsdal, Ø Langsrud, T Nyvold, P.K Sontum, C Sørensen, G Enersen, S Hølland, R Ofstad

Journal:

Food Hydrocolloids

Year:

2001

Language:

english

File:

PDF, 426 KB

english, 2001

45

The Major Histocompatibility Complex (HLA) as a Genetic Marker in Human Craniofacial Anomalies

Felix T. Rapaport, Fritz H. Bach, Radoslav J. Bachvaroff, Joseph G. McCarthy, Audrey P. Raisbeck, Bjorg Egelandsdal, John Marquis Converse

Journal:

Tissue Antigens

Year:

1979

Language:

english

File:

PDF, 782 KB

english, 1979

46

Effect of alkylation with different sized substituents on the conformation of ovomucoid, lysozyme and ovotransferrin

KRISTEN FRETHEIM, BJØRG EGELANDSDAL, OLE HARBITZ

Journal:

Chemical Biology & Drug Design

Year:

1985

Language:

english

File:

PDF, 456 KB

english, 1985

47

Conformation and structure of mildly heat-treated ovalbumin in dilute solutions and gel formation at higher protein concentrations

BJØRG EGELANDSDAL

Journal:

Chemical Biology & Drug Design

Year:

1986

Language:

english

File:

PDF, 619 KB

english, 1986

48

Quantification of Intramuscular Fat Content in Beef by Combining Autofluorescence Spectra and Autofluorescence Images

Wold, Jens Petter, Kvaal, Knut, Egelandsdal, Bjorg

Journal:

Applied Spectroscopy

Year:

1999

Language:

english

File:

PDF, 348 KB

english, 1999

49

Revealing Covariance Structures in Fourier Transform Infrared and Raman Microspectroscopy Spectra: A Study on Pork Muscle Fiber Tissue Subjected to Different Processing Parameters

Ofstad, Ragni, Wu, Zhiyun, Bertram, Hanne Christine, Sockalingum, Ganesh D., Manfait, Michel, Egelandsdal, Bjørg, Kohler, Achim, Böcker, Ulrike

Journal:

Applied Spectroscopy

Year:

2007

Language:

english

File:

PDF, 258 KB

english, 2007

50

Determination of Omega-6 and Omega-3 Fatty Acids in Pork Adipose Tissue with Nondestructive Raman and Fourier Transform Infrared Spectroscopy

Olsen, Elisabeth Fjærvoll, Rukke, Elling-Olav, Egelandsdal, Bjørg, Isaksson, Tomas

Journal:

Applied Spectroscopy

Year:

2008

Language:

english

File:

PDF, 534 KB

english, 2008