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Showing results 1-44 of 44

2021
1 Rosnes, Jan Thomas; Kvammen, I.; Skuland, Aase Vorre.
Protein enriched fish product with marine hydrolysates processed for freezing and high pressure processing. Abstract and poster presentation at 34th EFFoST - European Federation of Food Science and Technology International Online Conference; 2021-11-01 - 2021-11-04
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2020
2 Rosnes, Jan Thomas; Skuland, Aase Vorre; Iversen, Stian Gjerstad.
Hvilken mat vil du trenge når du blir syk eller gammel?. Fra fjord til bord - Blogg - forskning.no 2020
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3 Rosnes, Jan Thomas; Østebrød, Therese Netland; Skuland, Aase Vorre.
Marine hydrolysates from by products used for protein enriched fish products. 34th EFFoST - European Federation of Food Science and Technology International Online Conference; 2020-11-10 - 2020-11-12
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2019
4 Hansen, Jorunn Sofie; Rosnes, Jan Thomas; Skuland, Aase Vorre; Øines, Sigurd; Solstad, Runar Gjerp; Kousoulaki, Katerina.
Technical and sensory properties of salmon burgers added soluble peptide-rich fish proteins. 49th Conference of the West European Fish Technologists Association – WEFTA; 2019-10-14 - 2019-10-18
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5 Løvdal, Trond; Skuland, Aase Vorre; Skipnes, Dagbjørn.
Reduction of salt and ascorbic acid in brines for sous vide potatoes – effects on sensory and microbiology. 33rd EFFoST International Conference 2019 - Sustainable Food Systems - Performing by Connecting; 2019-11-12 - 2019-11-14
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6 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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7 Rosnes, Jan Thomas; Austdal, Idunn; Skuland, Aase Vorre.
Personalized food for elderly people – use of marine hydrolysates for protein enriched salmon (Salmo salar) products. 33rd EFFoST International Conference 2019; 2019-11-12 - 2019-11-14
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8 Skuland, Aase Vorre.
Kompetanse-nettverk Nofima. Inspirasjonssamling for nye og unge bønder; 2019-11-07
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9 Skuland, Aase Vorre; Austdal, Idunn; Rosnes, Jan Thomas.
. Protein enrichment of salmon (Salmo salar) products – effects on sensory attributes. 33rd EFFoST International Conference 2019; 2019-11-12 - 2019-11-14
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2018
10 Rosnes, Jan Thomas; Skuland, Aase Vorre; Prabhu, Leena.
Personalized food for elderly people – protein enriched salmon (Salmo salar) products. 32nd EFFoST International Conference 2018; 2018-11-05 - 2018-11-08
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11 Skuland, Aase Vorre; Løvaas, André.
Lokalmat på Smiåkonferansen i dag. Nationen [Newspaper] 2018-03-06
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12 Skåra, Torstein; Sone, Izumi; Skuland, Aase Vorre.
Hot smoked Atlantic mackerel (Scomber scombrus) Effects of catch season, frozen storage time of raw material (fillets) and chilled storage time of finished product, on colour and sensory characteristics. Tromsø: Nofima AS 2018 (ISBN 978-82-8296-549-1) 13 p. Nofima rapportserie(13/2018)
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2017
13 Lerfall, Jørgen; Skuland, Aase Vorre; Skare, Even Flønes; Hasli, Pål Rune; Rotabakk, Bjørn Tore.
Quality characteristics and consumer acceptance of diploid and triploid cold smoked Atlantic salmon reared at 5, 10 and 15 C. Lebensmittel-Wissenschaft + Technologie 2017 ;Volume 85.(Part A) p. 45-51
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14 Rotabakk, Bjørn Tore; Skuland, Aase Vorre.
Effect of freezing and thawing of salted and smoked Atlantic salmon. 47th WEFTA Conference; 2017-10-10 - 2017-10-12
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15 Sone, Izumi; Skåra, Torstein; Skuland, Aase Vorre.
Utvikling og optimalisering av makrellfiletering. Tromsø: Nofima AS 2017 (ISBN 978-82-8296-456-2) 42 p. Nofima rapportserie(12/2017)
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16 Stormo, Svein Kristian; Skipnes, Dagbjørn; Sone, Izumi; Skuland, Aase Vorre; Heia, Karsten; Skåra, Torstein.
Modeling-assisted minimal heat processing of Atlantic cod (Gadus morhua). Journal of food process engineering 2017 ;Volume 40:e12555.(6) p. -
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2016
17 Hersleth, Stine Alm; Skuland, Aase Vorre; Martinsen, Berit Karoline.
Hjelper lokale bærprodusenter. Næringsnytte 2016 ;Volume 6. p. 36-37
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18 Lorentzen, Grete Elisabeth; Rotabakk, Bjørn Tore; Olsen, Stein Harris; Skuland, Aase Vorre; Siikavuopio, Sten Ivar.
Shelf life of snow crab clusters (Chioneocetes opilio) stored at 0 and 4 °C. Food Control 2016 ;Volume 59. p. 454-460
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19 Roos, Gun; Hansen, Kai Victor; Skuland, Aase Vorre.
Consumers, Norwegian food and belonging: a qualitative study. British Food Journal 2016 ;Volume 118.(10) p. 2359-2371
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20 Rotabakk, Bjørn Tore; Skuland, Aase Vorre; Skare, Even Flønes; Hasli, Pål Rune; Lerfall, Jørgen.
Consumer test for smoked salmon from diploid and triploid Atlantic salmon (Salmo salar). 46th WEFTA meeting; 2016-10-12 - 2016-10-14
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2015
21 Altintzoglou, Themistoklis; Skuland, Aase Vorre; Carlehög, Mats; Sone, Izumi; Heide, Morten; Honkanen, Pirjo.
Providing a food choice option increases children’s liking of fish as part of a meal. Food Quality and Preference 2015 ;Volume 39. p. 117-123
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22 Helland, Merete Hagen; Skuland, Aase Vorre.
Cola og skolebolle...eller salat til lunsj i videregående skole?. Nettverksamling for kantineansatte; 2015-06-09 - 2015-06-09
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23 Olsen, Nina Veflen; Altintzoglou, Themistoklis; Almli, Valerie Lengard; Hersleth, Margrethe; Skuland, Aase Vorre; Honkanen, Pirjo.
Dish composition: children’s mental representation and expected liking. British Food Journal 2015 ;Volume 117.(9) p. 2361-2371
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24 Roos, Gun; Hansen, Håvard; Hansen, Kai Victor; Skuland, Aase Vorre.
What is Norwegian Food to Norwegian consumers? A study of food, nationhood and the marketplace. 2nd Norwegian Food Market Research Conference; 2015-11-04 - 2015-11-05
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25 Skuland, Aase Vorre.
Kvalitet trumfer norsk vare. Næringsnytte 2015 ;Volume 5. p. 8-
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2014
26 Altintzoglou, Themistoklis; Skuland, Aase Vorre; Carlehög, Mats; Sone, Izumi; Heide, Morten; Honkanen, Pirjo.
I chose it, therefore I like it; cognitive dissonance increases liking of fish by Norwegian children. A Sense of Life; Sixth European Conference on Sensory Consumer Research; 2014-09-07 - 2014-09-10
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27 Kramer, Lene; Skipnes, Dagbjørn; Sone, Izumi; Stormo, Svein Kristian; Skuland, Aase Vorre.
Minimal processing of cod results in a prolonged shelf life than unprocessed and less quality change than pasteurized.. WEFTA; 2014-06-09 - 2014-06-11
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28 Lorentzen, Grete Elisabeth; Skuland, Aase Vorre; Sone, Izumi; Johansen, Jørn-Owe; Rotabakk, Bjørn Tore.
Determination of the shelf life of cluster of the red king crab (Paralithodes camtschaticus) during chilled storage. Food Control 2014 ;Volume 42. p. 207-213
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29 Onozaka, Yuko; Melbye, Elisabeth Lind; Skuland, Aase Vorre; Hansen, Håvard.
Consumer Intentions to Buy Front-of-Pack Nutrition Labeled Food Products: The Moderating Effects of Personality Differences. Journal of Food Products Marketing 2014 ;Volume 20.(4) p. 390-407
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30 Roth, Bjørn; Kramer, Lene; Skuland, Aase Vorre; Løvdal, Trond; Øines, Sigurd; Foss, Atle; Imsland, Albert.
The shelf life of farmed turbot (Scophthalmus maximus). Journal of Food Science 2014 ;Volume 79.(8) p. S1568-S1574
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31 Skuland, Aase Vorre.
Sensorisk test: Hvordan oppleves tekstur etter varmebehandling, praktisk betydning for smak?. Mat til institusjonssektoren - Struktur i varmebehandlet mat; 2014-09-16
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2013
32 Altintzoglou, Themistoklis; Skuland, Aase vorre; Carlehög, Mats; Sone, Izumi; Heide, Morten; Honkanen, Pirjo.
The effect of choice possibility on the evaluation of fish by Norwegian children. 43rd WEFTA Conference; 2013-10-09 - 2013-10-11
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33 Lorentzen, Grete Elisabeth; Skuland, Aase vorre; Sone, Izumi; Johansen, Jørn-Owe; Rotabakk, Bjørn T.
Bestemmelse av holdbarhet på kjølt cluster av kongekrabbe. Tromsø: Nofima 2013 (ISBN 978-82-8296-085-4) 36 p. Nofima rapportserie(21/2013)
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34 Lorentzen, Grete Elisabeth; Skuland, Aase vorre; Sone, Izumi; Johansen, Jørn-Owe; Rotabakk, Bjørn Tore.
Bestemmelse av holdbarhet på kokt kjølt cluster av kongekrabbe. FHF-møte i faggruppen for skalldyr; 2013-05-22
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35 Lorentzen, Grete Elisabeth; Skuland, Aase Vorre; Sone, Izumi; Johnsen, Jørn-Owe; Rotabakk, Bjørn Tore.
Clusters of red king crab (Paralithodes camtschaticus) – a determination of its shelf life. 43rd WEFTA Conference; 2013-10-09 - 2013-10-11
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36 Myhrer, Kristine S.; Carlehög, Mats; Skuland, Aase Vorre.
Søt, salt og sur smakslab. nofima.no [Internet] 2013-11-01
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2012
37 Altintzoglou, Themistoklis; Olsen, Nina Veflen; Hersleth, Margrethe; Skuland, Aase Vorre; Honkanen, Pirjo.
Norwegian children’s associations to different meals based on meat, fish and vegetables; an explorative study. A Sense of Inspiration; Fifth European Conference on Sensory Consumer Research; 2012-10-09 - 2012-10-12
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2011
38 Hansen, Kai Victor; Kraggerud, Hilde; Vorre, Aase.
Metodeutvikling for måltidsopplevelse - Sluttrapport. Stavanger: NCE Culinology 2011 28 p.
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2010
39 Øines, Sigurd; Skuland, Aase Vorre.
Dramatisk tidsbesparelse og forbedring av produktkvalitet for varmebehandlet mat med Shaka-varmebehandling.Fiskesuppe og risgrøt som modellprodukter. Tromsø: Nofima AS 2010 (ISBN 978-82-7251-789-1) 17 p. Nofima rapportserie(25/2010)
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2004
40 Aaraas, Ragnhild; Hernar, I.J; Vorre, Aase; Bergslien, Helge; Lunestad, Bjørn-Tore; Skeie, Siv B.; Slinde, Erik; Mortensen, Stein.
Sensory, Histological, and Bacteriological Changes in Flat Oysters, Ostrea edulis L., during Different Storage Conditions. Journal of Food Science 2004 ;Volume 69.(6) p. 205-210
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2003
41 Rosnes, Jan Thomas; Vorre, Aase; Folkvord, Lindis; Hovda, Margrethe; Fjæra, Svein Olav; Skjervold, Per Olav.
Effects of pre-, in- and post-rigor filleted Atlantic salmon (Salmo salar)on microbial spoilage and quality characteristics during chilled storage. Journal of Aquatic Food Product Technology 2003 ;Volume 12.(2) p. 17-31
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2001
42 Skjervold, Per Olav; Rørå, Anna Maria Bencze; Fjæra, Svein Olav; Vegusdal, Anne; Vorre, Aase; Einen, Olai.
Effects of pre-, in-, or post-rigor filleting of live chilled Atlantic salmon. Aquaculture 2001 ;Volume 194.(3-4) p. 315-326
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43 Skjervold, Per Olav; Rørå, Anna Maria Bencze; Fjæra, Svein Olav; Vegusdal, Anne; Vorre, Aase; Einen, Olai.
Effects of pre-, in- or post-rigor filleting of live chilled Atlantic salmon. ? 2001 ;Volume 194.(03.apr) p. 315-326
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1999
44 Rosnes, Jan Thomas; Vorre, Aase; Folkvord, Lindis; Hovda, Margrethe; Fjæra, Svein Olav; Skjervold, Per Olav.
Microbiological quality of pre- and post-rigor processed salmon (Salmo salar). WEFTA-meeting in Tessaloniki, Greece; 1999-10-10 - 1999-10-14
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