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1

Analyzing Designed Experiments with Multiple Responses

Langsrud, Øyvind, J⊘rgensen, Kjetil, Ofstad, Ragni, Næs, Tormod

Journal:

Journal of Applied Statistics

Year:

2007

Language:

english

File:

PDF, 226 KB

english, 2007

2

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

3

Characterising protein, salt and water interactions with combined vibrational spectroscopic techniques

Perisic, Nebojsa, Afseth, Nils Kristian, Ofstad, Ragni, Hassani, Sahar, Kohler, Achim

Journal:

Year:

2013

Language:

english

File:

PDF, 1.09 MB

english, 2013

4

Ultramicroscopical Structures and Liquid Loss in Heated Cod (Gadus morhuaL) and Salmon (Salmo salar) Muscle

Ofstad, Ragni, Kidman, Siw, Hermansson, Anne-Marie

Journal:

Journal of the Science of Food and Agriculture

Year:

1996

Language:

english

File:

PDF, 1.30 MB

english, 1996

5

Partial least squares evaluation of the influence of calcium and magnesium on functional properties of washed fish mince (surimi)

Terje Solberg, Elisabeth Grahl-Madsen, Bjørn Gundersen, Christel Solberg, Ragni Ofstad

Journal:

Chemometrics and Intelligent Laboratory Systems

Year:

1992

Language:

english

File:

PDF, 804 KB

english, 1992

6

The effect of postmortem processing treatments on quality attributes of raw Atlantic salmon (Salmo salar) measured by sensory and instrumental methods

Eva Veiseth-Kent, Kjell I. Hildrum, Ragni Ofstad, Mia B. Rørå, Per Lea, Marit Rødbotten

Journal:

Year:

2010

Language:

english

File:

PDF, 399 KB

english, 2010

7

Identification of fat, protein matrix, and water/starch on microscopy images of sausages by a principal component analysis-based segmentation scheme

Achim Kohler, Vibeke Høst, Grethe Enersen, Ragni Ofstad

Journal:

Year:

2003

Language:

english

File:

PDF, 397 KB

english, 2003

8

Stability of cod (Gadus morhua L.) surimi processed with CaCl2 and MgCl2 added to the wash water

RAGNI OFSTAD, ELISABETH GRAHL-MADSEN, BJØRN GUNDERSEN, KRISTIN LAURITZEN, TERJE SOLBERG, CHRISTEL SOLBERG

Journal:

International Journal of Food Science & Technology

Year:

1993

Language:

english

File:

PDF, 520 KB

english, 1993

9

BREAKDOWN OF LARGE PROTEOGLYCANS IN BOVINE INTRAMUSCULAR CONNECTNE TISSUE EARLY POSTMORTEM

KIRSTEN O. HANNESSON, MONA E. PEDERSEN, RAGNI OFSTAD, SVEIN O. KOLSET

Journal:

Journal of Muscle Foods

Year:

2003

Language:

english

File:

PDF, 961 KB

english, 2003

10

Electrophoretic study of myosin isoforms in white muscles of some teleost fishes

Iciar Martinez, Ragni Ofstad, Ragnar L. Olsen

Journal:

Comparative Biochemistry and Physiology Part B: Comparative Biochemistry

Year:

1990

Language:

english

File:

PDF, 661 KB

english, 1990

11

Comparison of myosin isoenzymes present in skeletal and cardiac muscles of the Arctic charr Salvelinus alpinus (L.) : Sequential expression of different myosin heavy chains during development of the fast white skeletal muscle

Iciar MARTINEZ, Jørgen S. CHRISTIANSEN, Ragni OFSTAD, Ragnar L. OLSEN

Journal:

Year:

1991

Language:

english

File:

PDF, 1.42 MB

english, 1991

12

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

13

Factors Influencing Liquid-holding Capacity and Structural Changes During Heating of Comminuted Cod (Gadus morhuaL.) Muscle

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

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

1996

Language:

english

File:

PDF, 1005 KB

english, 1996

14

Identification and distribution of heparan sulfate proteoglycans in the white muscle of Atlantic cod (Gadus morhua) and spotted wolffish (Anarhichas minor)

Monica G. Tingbø, Svein O. Kolset, Ragni Ofstad, Grethe Enersen, Kirsten O. Hannesson

Journal:

Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology

Year:

2006

Language:

english

File:

PDF, 684 KB

english, 2006

15

An immunological study of glycosaminoglycans in the connective tissue of bovine and cod skeletal muscle

Kirsten O. Hannesson, Monica G. Tingbø, Ragnar L. Olsen, Grethe Enersen, Anne Birgit Bævre, Ragni Ofstad

Journal:

Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology

Year:

2007

Language:

english

File:

PDF, 1.04 MB

english, 2007

16

Sulfated glycosaminoglycans in the extracellular matrix of muscle tissue in Atlantic cod (Gadus morhua) and Spotted wolffish (Anarhichas minor)

Monica G. Tingbø, Svein O. Kolset, Ragni Ofstad, Grethe Enersen, Kirsten O. Hannesson

Journal:

Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology

Year:

2005

Language:

english

File:

PDF, 756 KB

english, 2005

17

Development of a novel, fermented and dried saithe and salmon product

Berit Nordvi, Bjørg Egelandsdal, Øyvind Langsrud, Ragni Ofstad, Erik Slinde

Journal:

Innovative Food Science & Emerging Technologies

Year:

2007

Language:

english

File:

PDF, 312 KB

english, 2007

18

Heat processed whey-protein food emulsions and growth of shear-induced cracks during cooling

Ragni Ofstad, Øyvind Langsrud, Tone E. Nyvold, Grethe Enersen, Vibeke Høst, Ene Pilman Willers, Berit Nordvi, Bjørg Egelandsdal

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2005

Language:

english

File:

PDF, 426 KB

english, 2005

19

Effects of carbon dioxide on yield, texture and microstructure of cooked ground beef

Oddvin Sørheim, Ragni Ofstad, Per Lea

Journal:

Year:

2004

Language:

english

File:

PDF, 417 KB

english, 2004

20

Post-mortem structural characteristics and water-holding capacity in Atlantic halibut muscle

Gunn Berit Olsson, Ragnar L. Olsen, Ragni Ofstad

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2003

Language:

english

File:

PDF, 4.78 MB

english, 2003

21

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

Gunn Berit Olsson, Ragni Ofstad, Jørgen B. Lødemel, Ragnar L. Olsen

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2003

Language:

english

File:

PDF, 189 KB

english, 2003

22

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

Ragni Ofstad, Siw Kidman, Reider Myklebust, Ragnar L. Olsen, Anne-Marie Hermansson

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

1995

Language:

english

File:

PDF, 15.53 MB

english, 1995

23

Seasonal variations in chemical and sensory characteristics of farmed and wild Atlantic halibut (Hippoglossus hippoglossus)

Gunn Berit Olsson, Ragnar L Olsen, Mats Carlehög, Ragni Ofstad

Journal:

Year:

2003

Language:

english

File:

PDF, 159 KB

english, 2003

24

Characterizing salt substitution in beef meat processing by vibrational spectroscopy and sensory analysis

Perisic, Nebojsa, Afseth, Nils Kristian, Ofstad, Ragni, Narum, Bjørg, Kohler, Achim

Journal:

Year:

2013

Language:

english

File:

PDF, 2.17 MB

english, 2013

25

Monitoring Protein Structural Changes and Hydration in Bovine Meat Tissue Due to Salt Substitutes by Fourier Transform Infrared (FTIR) Microspectroscopy

Perisic, Nebojsa, Afseth, Nils Kristian, Ofstad, Ragni, Kohler, Achim

Journal:

Journal of Agricultural and Food Chemistry

Year:

2011

Language:

english

File:

PDF, 3.01 MB

english, 2011

26

Salt-Induced Changes in Pork Myofibrillar Tissue Investigated by FT-IR Microspectroscopy and Light Microscopy

Böcker, Ulrike, Ofstad, Ragni, Bertram, Hanne Christine, Egelandsdal, Bjørg, Kohler, Achim

Journal:

Journal of Agricultural and Food Chemistry

Year:

2006

Language:

english

File:

PDF, 390 KB

english, 2006

27

Noncontact Salt and Fat Distributional Analysis in Salted and Smoked Salmon Fillets Using X-ray Computed Tomography and NIR Interactance Imaging

Segtnan, Vegard H., Høy, Martin, Sørheim, Oddvin, Kohler, Achim, Lundby, Frank, Wold, Jens Petter, Ofstad, Ragni

Journal:

Journal of Agricultural and Food Chemistry

Year:

2009

Language:

english

File:

PDF, 2.29 MB

english, 2009

28

Heat-Induced Changes in Myofibrillar Protein Structures and Myowater of Two Pork Qualities. A Combined FT-IR Spectroscopy and Low-Field NMR Relaxometry Study

Bertram, Hanne Christine, Kohler, Achim, Böcker, Ulrike, Ofstad, Ragni, Andersen, Henrik J.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2006

Language:

english

File:

PDF, 352 KB

english, 2006

29

FTIR Imaging for Structural Analysis of Frankfurter Sausages Subjected to Salt Reduction and Salt Substitution

Perisic, Nebojsa, Afseth, Nils Kristian, Ofstad, Ragni, Scheel, Jan, Kohler, Achim

Journal:

Journal of Agricultural and Food Chemistry

Year:

2013

Language:

english

File:

PDF, 3.10 MB

english, 2013

30

Monitoring Secondary Structural Changes in Salted and Smoked Salmon Muscle Myofiber Proteins by FT-IR Microspectroscopy

Carton, Izaskun, Böcker, Ulrike, Ofstad, Ragni, Sørheim, Oddvin, Kohler, Achim

Journal:

Journal of Agricultural and Food Chemistry

Year:

2009

Language:

english

File:

PDF, 2.71 MB

english, 2009

31

Myowater Dynamics and Protein Secondary Structural Changes As Affected by Heating Rate in Three Pork Qualities: A Combined FT-IR Microspectroscopic and 1 H NMR Relaxometry Study

Wu, Zhiyun, Bertram, Hanne Christine, Böcker, Ulrike, Ofstad, Ragni, Kohler, Achim

Journal:

Journal of Agricultural and Food Chemistry

Year:

2007

Language:

english

File:

PDF, 149 KB

english, 2007

32

Effects of Brine Salting with Regard to Raw Material Variation of Atlantic Salmon ( Salmo salar ) Muscle Investigated by Fourier Transform Infrared Microspectroscopy

Böcker, Ulrike, Kohler, Achim, Aursand, Ida G., Ofstad, Ragni

Journal:

Journal of Agricultural and Food Chemistry

Year:

2008

Language:

english

File:

PDF, 4.86 MB

english, 2008

33

Water and Salt Distribution in Atlantic Salmon ( Salmo salar ) Studied by Low-Field 1 H NMR, 1 H and 23 Na MRI and Light Microscopy: Effects of Raw Material Quality and Brine Salting

Aursand, Ida G., Veliyulin, Emil, Böcker, Ulrike, Ofstad, Ragni, Rustad, Turid, Erikson, Ulf

Journal:

Journal of Agricultural and Food Chemistry

Year:

2009

Language:

english

File:

PDF, 4.79 MB

english, 2009

34

Influence of Aging and Salting on Protein Secondary Structures and Water Distribution in Uncooked and Cooked Pork. A Combined FT-IR Microspectroscopy and 1 H NMR Relaxometry Study

Wu, Zhiyun, Bertram, Hanne Christine, Kohler, Achim, Böcker, Ulrike, Ofstad, Ragni, Andersen, Henrik J.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2006

Language:

english

File:

PDF, 282 KB

english, 2006

35

Effect of sodium bicarbonate and varying concentrations of sodium chloride in brine on the liquid retention of fish ( Pollachius virens L.) muscle

Åsli, Magnus, Ofstad, Ragni, Böcker, Ulrike, Jessen, Flemming, Einen, Olai, Mørkøre, Turid

Journal:

Journal of the Science of Food and Agriculture

Year:

2016

Language:

english

File:

PDF, 574 KB

english, 2016

36

Near-infrared spectroscopy detects woody breast syndrome in chicken fillets by the markers protein content and degree of water binding

Wold, Jens Petter, Måge, Ingrid, Løvland, Atle, Sanden, Karen Wahlstrøm, Ofstad, Ragni

Journal:

Poultry Science

Year:

2018

Language:

english

File:

PDF, 567 KB

english, 2018