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2020
1 Rotabakk, Bjørn Tore; Heia, Karsten; Rode, Tone Mari; Lian, Federico; Lorentzen, Grete Elisabeth.
Developing a chromatic value for determining melanosis of high pressure processed snow crab (Chionoecetes opilio) clusters by digital imaging. Food Control 2020 ;Volume 114. p. 1-4
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2019
2 Joensen, Sjúrður; Hansen, Anlaug Ådland; Rotabakk, Bjørn Tore; Ageeva, Tatiana Nikolaevna; Martinsen, Gustav; Heia, Karsten; Carlehög, Mats; Rode, Tone Mari.
Holdbarheten på tørrfisk og utvannet tørrfisk. Tørrfiskkonferansen 2019; 2019-05-24
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3 Joensen, Sjúrður; Rotabakk, Bjørn Tore; Hansen, Anlaug Ådland; Ageeva, Tatiana Nikolaevna; Rode, Tone Mari; Martinsen, Gustav.
Holdbarhet på produkter av bløytet-, fryst- og tint tørrfisk. Faglig sluttrapport. Tromsø: Nofima AS 2019 (ISBN 978-82-8296-616-0) 30 p. Nofima rapportserie(38/2019)
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4 McLeod, Anette; Holck, Askild Lorentz; Axelsson, Lars; Heir, Even; Rode, Tone Mari; Måge, Ingrid.
Overlevelse av EHEC i salamipølse. Lunsjsseminar for sykehusansatte; 2019-05-08
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5 McLeod, Anette; Holck, Askild Lorentz; Axelsson, Lars; Heir, Even; Rode, Tone Mari; Måge, Ingrid; Wold Åsli, Anette; Drømtorp, Signe; Berg, Janina; Jensen, Merete Rusås; Johannessen, Tom Chr..
Patogener i matprodukter. Forskningslunsj - Intern Presentasjon av Anette McLeod for sin avdeling på Sykehuset Østfold, Kalnes; 2019-05-08 - 2019-05-08
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6 Rode, Tone Mari; Rotabakk, Bjørn Tore.
Lyst på saltfisk eller klippfisk til middag i dag?. Fra fjord til bord - Blogg - forskning.no 2019
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7 Rode, Tone Mari; Rotabakk, Bjørn Tore; Skuland, Aase Vorre; Øverby, Lene; Sørheim, Oddvin.
Framtidens konsumprodukter fra norsk salt- og klippfisk - H02. Pakketeknologi og holdbarhet. Tromsø: Nofima AS 2019 (ISBN 978-82-8296-580-4) 28 p. Nofima rapportserie(3/2019)
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8 Rotabakk, Bjørn Tore; Heia, Karsten; Rode, Tone Mari; Lorentzen, Grete Elisabeth.
Melanosis of snow crab (Chionoecetes opilio) as an effect of high pressure processing. 49th Conference of the West European Fish Technologists Association – WEFTA; 2019-10-14 - 2019-10-18
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2018
9 Aaby, Kjersti; Grimsbo, Ingunn Haugland; Hovda, Maria Befring; Rode, Tone Mari.
Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice. Food Chemistry 2018 ;Volume 260. p. 115-123
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2017
10 Christensen, Line Bach; Hovda, Maria Befring; Rode, Tone Mari.
Quality changes in high pressure processed cod, salmon and mackerel during storage. Food Control 2017 ;Volume 72, Part A. p. 90-96
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11 Holck, Askild Lorentz; Axelsson, Lars; McLeod, Anette; Rode, Tone Mari; Heir, Even.
Health and safety considerations of fermented sausages. Journal of Food Quality 2017 ;Volume 2017. p. 1-25
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12 Rode, Tone Mari.
Høytrykksprosessering – et nytt industrieventyr i Rogaland?. 10 år med NCE Culinology – Faglig oppsummering og avslutningsfeiring; 2017-05-23
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13 Rode, Tone Mari; McLeod, Anette; Måge, Ingrid; Heir, Even; Axelsson, Lars; Holck, Askild Lorentz.
Survival of Five Strains of Shiga Toxigenic Escherichia coli in a Sausage Fermentation Model and Subsequent Sensitivity to Stress from Gastric Acid and Intestinal Fluid. International Journal of Microbiology 2017 ;Volume 2017. p. -
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14 Rosnes, Jan Thomas; Rode, Tone Mari; Ludvigsen, Elisabeth Cecilie.
Inactivation of Clostridium sporogenes spores at 91-97 oC at different salt concentrations in laboratory and simulated food matrixes. 31st International Conference; 2017-11-13 - 2017-11-16
NOFIMA UIS Untitled
 
2016
15 Aaby, Kjersti; Rode, Tone Mari.
Effect of high pressure Processing and heat treatment on Chemical composition and sensory quality of strawberry puree. 2nd Euro-Mediterranean Symposium on Fruit and Vegetable Processing; 2016-04-04 - 2016-04-06
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16 Ates, Mehmet Baris; Rode, Tone Mari; Skipnes, Dagbjørn; Lekang, Odd Ivar.
Modeling of Listeria monocytogenes inactivation by combined high-pressure and mild-temperature treatments in model soup. European Food Research and Technology 2016 ;Volume 242.(2) p. 279-287
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17 Ates, Mehmet Baris; Rode, Tone Mari; Skipnes, Dagbjørn; Lekang, Odd Ivar.
Survival of sublethally injured Listeria in model soup after nonisothermal heat and high-pressure treatments. European Food Research and Technology 2016 ;Volume 243.(6) p. 1083-1090
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18 Ates, Mehmet Baris; Skipnes, Dagbjørn; Rode, Tone Mari; Lekang, Odd Ivar.
Comparison of spore inactivation with novel agitating retort, static retort and combined high pressure-temperature treatments. Food Control 2016 ;Volume 60. p. 484-492
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19 Rode, Tone Mari.
Bedre matkvalitet med kontroll over sporene. Temadag «Matnyttig om matkvalitet»; 2016-04-27
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20 Rode, Tone Mari; Hovda, Maria Befring.
High pressure processing extend the shelf life of fresh salmon, cod and mackerel. Food Control 2016 ;Volume 70. p. 242-248
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2015
21 Ates, Mehmet Baris.
Investigating the effects of novel heat and high pressure processing on Listeria and Bacillus inactivation in a model food. Ås: Department of Mathematical Sciences and Technology Faculty of Environmental Science and Technology, Norwegian University of Life Sciences 2015 (ISBN 978-82-575-1301-6) 121 p. Philosophiae Doctor (PhD) Thesis(2015-62)
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22 Rode, Tone Mari; Hovda, Maria Befring.
Effect of high pressure processing on shelf life and quality of salmon, cod and mackerel. International Nonthermal Processing Workshop; 2015-11-11 - 2015-11-12
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23 Rode, Tone Mari; Hovda, Maria Befring.
Effect of high pressure processing on shelf life and quality of salmon, cod and mackerel. International Nonthermal Processing Workshop; 2015-11-11 - 2015-11-12
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24 Rode, Tone Mari; Hovda, Maria Befring; Rotabakk, Bjørn Tore.
Favourable effects of soluble gas stabilisation and modified atmosphere for supressing regrowth of high pressure treated Listeria innocua. Food Control 2015 ;Volume 51. p. 108-113
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2014
25 Ates, Mehmet Baris; Rode, Tone Mari; Skipnes, Dagbjørn; Lekang, Odd Ivar.
Investigation of combined high pressure and mild temperature effects on Listeria inactivation in fish soup. Food Micro Conference; 2014-09-01 - 2014-09-04
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26 Ates, Mehmet Baris; Skipnes, Dagbjørn; Rode, Tone Mari; Lekang, Odd-Ivar.
Comparison of bacterial inactivation with novel agitating retort and static retort after mild heat treatments. Food Control 2014 ;Volume 43. p. 150-154
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27 Hovda, Maria Befring; Vangdal, Eivind; Rode, Tone Mari.
Økt utnyttelse av plommer, søtkirsebær og bringebær med høytrykksprosessering. Tromsø: Nofima 2014 (ISBN 978-82-8296-188-2) 24 p. Nofima rapportserie(20/2014)
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28 Langsrud, Solveig; Heir, Even; Rode, Tone Mari.
Survival of Shiga toxin-producing Escherichia coli and Stx bacteriophages in moisture enhanced beef. Meat Science 2014 ;Volume 97.(3) p. 339-346
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29 Nilsen, Heidi; Grimsmo, Leif; Lorentzen, Grete Elisabeth; Rode, Tone Mari; Salomonsen, Cecilie.
Teknologiutvikling i rekenæringen. Sluttrapport. Tromsø: Nofima 2014 (ISBN 978-82-8296-162-2) 7 p. Nofima rapportserie(7/2014)
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30 Rode, Tone Mari; Bergslien, Helge.
Super holdbarhet og god smak. Matindustrien 2014 (6) p. 42-43
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31 Rode, Tone Mari; Løvdal, Trond; Rosnes, Jan Thomas; Skipnes, Dagbjørn.
Inactivation of Bacillus subtilis spores in liver pate using strategies with double heat treatment and high pressure processing. EFFoST Conference; 2014-11-25 - 2014-11-28
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32 Rode, Tone Mari; Nilsen, Heidi.
Teknologiutvikling for økt lønnsomhet i rekenæringen. Høytrykksprosessering som metode for tining og modning av fryste reker (AP4). Tromsø: Nofima 2014 (ISBN 978-82-8296-152-3) 19 p. Nofima rapportserie(2/2014)
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33 ; Heggernes, Tine Bergitte.
Studying the effect of High pressure processing on Listeria monocytogenes in food and developing a model to suppress its resistance. Trondheim: NTNU 2014 0 p.
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2013
34 Ates, Mehmet Baris; Skipnes, Dagbjørn; Rode, Tone Mari; Lekang, Odd Ivar.
Food safety investigation in Shaka process: Thermal inactivation of Listeria in fish soup. IFTPS Conference 2013; 2013-03-05 - 2015-03-08
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35 Heir, Even; Holck, Askild Lorentz; Omer, Mohammed K.; Alvseike, Ole; Måge, Ingrid; Høy, Martin; Rode, Tone Mari; Sidhu, Maan Singh; Axelsson, Lars.
Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages. Meat Science 2013 ;Volume 94.(1) p. 47-54
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36 Hovda, Maria Befring; Rode, Tone Mari.
Høytrykksprosessering for økt kvalitet av sjømat?. Norsk Fiskeoppdrett 2013 ;Volume 38. Suppl. nf Xpert, desember p. 29-32
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37 Rode, Tone Mari.
Høytrykksprosessering kombinert med varmebehandling. Utstyr til varmebehandling; 2013-10-15
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38 Rode, Tone Mari; Hovda, Maria Befring; Rotabakk, Bjørn Tore.
Effect of high pressure processing and CO2 on growth of Listeria in fish soup. EFFOST annual meeting; 2013-09-12 - 2013-09-15
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2012
39 Lorentzen, Grete Elisabeth; Rode, Tone Mari; Grimsmo, Leif; Nilsen, Heidi.
Teknologiutvikling for økt lønnsomhet i rekenæringen. Oversikt og status fra tidligere FoU arbeid med fokus på økt utbytte og kvalitet ved produksjon av pillede reker. Tromsø: Nofima AS 2012 (ISBN 978-82-7251-990-1) 15 p. Nofima rapportserie(20/2012)
OCEAN NOFIMA Untitled
 
40 Rode, Tone Mari.
High Pressure Processing of Fish. 23rd International ICFMH Symposium FoodMicro 2012; 2012-09-03 - 2012-09-07
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41 Rode, Tone Mari.
Høytrykksprosessering kombinert med varmebehandling. Hva kan vi vinne? Kjøtt og fisk. Forum for varmebehandling; 2012-10-31
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42 Rode, Tone Mari; Holck, Askild lorentz; Axelsson, Lars; Høy, Martin; Heir, Even.
Shiga toxigenic Escherichia coli show strain dependent reductions under dry-fermented sausage production and post-processing conditions. International journal of food microbiology 2012 ;Volume 155.(3) p. 227-233
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43 Rode, Tone Mari; Hovda, Maria Befring.
Høytrykksprosessering av sjømat. Litteraturgjennomgang. Stavanger: Nofima 2012 (ISBN 978-82-8296-034-2) 72 p. Nofima rapportserie(39/2012)
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44 Rode, Tone Mari; Møretrø, Trond; Langsrud, Solveig; Holck, Askild lorentz.
Responses of Staphylococcus Aureus to Environmental Stresses. I: Stress Response of Foodborne Microorganisms. Nova Science Publishers, Inc. 2012 ISBN 978-1-61122-810-6. p. 509-546
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2011
45 Holck, Askild lorentz; Axelsson, Lars; Rode, Tone Mari; Høy, Martin; Måge, Ingrid; Alvseike, Ole; L'Abée-Lund, Trine; Omer, MK; Granum, Per Einar; Heir, Even.
Reduction of verotoxigenic Escherichia coli in production of fermented sausages. Meat Science 2011 ;Volume 89.(3) Suppl. SI| p. 286-295
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46 Hovda, Maria Befring; Rode, Tone Mari.
Bruk av høytrykk i kombinasjon med andre prosesser. Workshop høytrykksprosessering; 2011-01-19 - 2011-01-19
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47 Rode, Tone Mari.
Anvendelse av høytrykksprosessering – for alle typer matvarer?. Workshop høytrykksprosessering; 2011-01-19 - 2011-01-19
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48 Rode, Tone Mari; Axelsson, Lars; Granum, Per Einar; Heir, Even; Holck, Askild lorentz; L'Abée-Lund, Trine.
High Stability of Stx2 Phage in Food and under Food-Processing Conditions. Applied and Environmental Microbiology 2011 ;Volume 77.(15) p. 5336-5341
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49 Rode, Tone Mari; Skipnes, Dagbjørn; Hovda, Maria Befring.
High pressure processing of seafood. iFood; 2011-10-11 - 2011-10-14
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2010
50 Rode, Tone Mari.
Enhanced safety of Norwegian type dry-fermented sausage with focus on enterohemorrhagic Escherichia coli (EHEC). Workshop FermSafe; 2010-11-10
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