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Showing results 1-41 of 41

2019
1 Altintzoglou, Themistoklis; Blikra, Marthe Jordbrekk; Ageeva, Tatiana Nikolaevna; Cordeiro, Cheryl Marie; Govaerts, Florent; Iversen, Stian Gjerstad; James, Philip; Løvdal, Trond; Noriega Fernández, Estefanía; Rognså, Guro Helgesdotter; Sone, Izumi; Stormo, Svein Kristian; Wang, Xinxin; Skipnes, Dagbjørn.
Sustainable seaweed value creation: The TastyKelp Project. 49th Conference of the West European Fish Technologists Association - WEFTA; 2019-10-14 - 2019-10-18
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2 Sone, Izumi.
Investigating various packaging solutions to improve storage stability of frozen Atlantic mackerel fillets. 49th Conference of the West European Fish Technologists Association – WEFTA; 2019-10-14 - 2019-10-18
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3 Sone, Izumi; Skåra, Torstein; Olsen, Stein Harris.
Factors influencing post-mortem quality, safety and storage stability of mackerel species: a review.. European Food Research and Technology 2019 ;Volume 245.(4) p. 775-791
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4 Vaka, Mette Risa; Sone, Izumi; Álvarez, Rebecka García; Walsh, James Leon; Prabhu, Leena; Sivertsvik, Morten; Noriega Fernández, Estefanía.
Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves. Foods 2019 ;Volume 8.(12) p. 1-16
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2018
5 Altintzoglou, Themistoklis; Sone, Izumi; Voldnes, Gøril; Nøstvold, Bjørg Helen; Sogn-Grundvåg, Geir.
Hybrid Surveys: A Method for the Effective Use of Open-Ended Questions in Quantitative Food Choice Surveys. Journal of International Food & Agribusiness Marketing 2018 ;Volume 30.(1) p. 49-60
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6 Karlsdóttir, Magnea Guðrún; Sveinsdottir, Hildur I.; Stefansson, Gudmundur; Larsson, Karin; Undeland, Ingrid; Sone, Izumi; Skåra, Torstein.
Improved quality and value of Nordic mackerel products for the global market. The effects of catching method and season, filleting and processing on the storage stability of frozen Atlantic mackerel product. Reykjavik, Island: Matis 2018
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7 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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8 Stormo, Svein Kristian; Skåra, Torstein; Skipnes, Dagbjørn; Sone, Izumi; Carlehög, Mats; Heia, Karsten; Skjelvareid, Martin Hansen.
In-Pack Surface Pasteurization of Capture-Based, Pre-Rigor Filleted Atlantic Cod (Gadus morhua). Journal of Aquatic Food Product Technology 2018 ;Volume 27.(7) p. 783-794
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2017
9 Altintzoglou, Themistoklis; Sone, Izumi; Voldnes, Gøril; Nøstvold, Bjørg Helen; Sogn-Grundvåg, Geir.
Do Japanese consumers evaluate the quality of packed mackerel fillets?. 47th WEFTA Conference; 2017-10-09 - 2017-10-12
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10 Altintzoglou, Themistoklis; Sone, Izumi; Voldnes, Gøril; Nøstvold, Bjørg Helen; Sogn-Grundvåg, Geir.
Hybrid surveys; a method for the effective use of open-ended questions in quantitative surveys. International Food Marketing Research Symposium; 2017-06-15 - 2017-06-16
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11 Sone, Izumi; Blikra, Marthe Jordbrekk; Schulz, Jörn; Feyissa, Aberham H..
OPTIMAL – Developing a decision support tool for optimization of process and product quality. Tromsø: Norima AS 2017 (ISBN 978-82-8296-484-5) 22 p. Nofima rapportserie(4/2017)
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12 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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13 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
14 Altintzoglou, Themistoklis; Nøstvold, Bjørg Helen; Sogn-Grundvåg, Geir; Sone, Izumi; Voldnes, Gøril.
From Norwegian production to Japanese consumption; quality ques as elements for market orientation in the mackerel value chain (work in progress). 4th Nordic Conference on Consumer Research; 2016-05-18 - 2016-05-19
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15 Altintzoglou, Themistoklis; Nøstvold, Bjørg Helen; Sogn-Grundvåg, Geir; Sone, Izumi; Voldnes, Gøril.
Hybrid surveys; a method for the effective use of open-ended questions in quantitative surveys. A Sense of Time; Seventh European Conference on Sensory and Consumer Research; 2016-09-11 - 2016-09-14
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16 Christensen, Line Bach; Sone, Izumi; Hansen, Jorunn Sofie.
Ikke én dråpe å miste - Kvalitet på farseprodukter. Norsk Sjømat 2016 (2) p. 26-28
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17 Pleym, Ingelinn Eskildsen; Sone, Izumi.
Ja takk til hospitering. Næringsnytte 2016 ;Volume 6. p. 12-
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18 Sone, Izumi.
Makrell superior. NOR-Fishing 2016; 2016-08-16
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2015
19 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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20 Stormo, Svein Kristian; Skipnes, Dagbjørn; Sone, Izumi; Heia, Karsten; Kramer, Lene; Skåra, Torstein.
Heat processing of pre-rigor Atlantic cod (Gadus morhua). TAFT 2015 5th Trans-Atlantic Fisheries Technology conference (45th WEFTA meeting; 2015-10-12 - 2015-10-15
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2014
21 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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22 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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23 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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24 Skipnes, Dagbjørn; Sone, Izumi.
Numerical gastronomy for optimising heat treatment of fish products. WEFTA; 2014-06-09 - 2014-06-11
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25 Sone, Izumi; Skipnes, Dagbjørn; Rotabakk, Bjørn Tore.
Protein thermal stability and water holding capacity of turbot (Scophthalmus maximus) and herring (Clupea harengus) during thermal treatment - Providing information for process optimization. 44th WEFTA meeting; 2014-06-09 - 2014-06-11
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2013
26 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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27 Heide, Morten; Voldnes, Gøril; Sogn-Grundvåg, Geir; Sone, Izumi.
Nye sildeprodukter til Tyskland og Ukraina. En markedsvurdering. Tromsø: Nofima 2013 (ISBN 978-82-8296-129-5) 17 p. Nofima rapportserie(42/2013)
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28 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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29 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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30 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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31 Roth, Bjørn; Heia, Karsten; Skåra, Torstein; Sone, Izumi; Birkeland, Sveinung; Jakobsen, Ronny Andre; Evensen, Tor Hatten; Akse, Leif.
Kvalitetsavvik sildefilet. Sluttrapport. Tromsø: Nofima 2013 (ISBN 978-82-8296-127-1) 35 p. Nofima rapportserie(41/2013)
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2012
32 Sone, Izumi.
Spectral changes in fillet of Atlantic salmon as affected by freshness loss and spoilage during cold storage. Tromsø: Universitetet I Tromsø 2012 (ISBN 978-82-8266-043-3) 60 p.
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33 Heia, Karsten; Sivertsen, Agnar Holten; Wold, Jens Petter; Ottestad, Silje; Böcker, Ulrike; Carlehög, Mats; Altintzoglou, Themistoklis; Sone, Izumi; Gundersen, Bjørn.
Automatisk kvalitetsdifferensiering av laksefilet. Tromsø: Nofima AS 2012 (ISBN 978-82-7251-960-4) 24 p. Nofima rapportserie(7/2012)
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34 Sone, Izumi; Olsen, Ragnar Ludvig; Heia, Karsten.
Effects of heme oxidation states on spectral variations of Atlantic slmon (Salmo salar L.) during cold storage. TAFT; 2012-10-30 - 2012-11-02
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35 Sone, Izumi; Olsen, Ragnar Ludvig; Heia, Karsten.
Spectral Changes of Atlantic Salmon (Salmo solar L.) Muscle during Cold Storage As Affected by the Oxidation State of Heme. Journal of Agricultural and Food Chemistry 2012 ;Volume 60.(38) p. 9719-9726
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36 Sone, Izumi; Olsen, Ragnar Ludvig; Sivertsen, Agnar Holten; Eilertsen, Guro; Heia, Karsten.
Classification of fresh Atlantic salmon (Salmo salar L.) fillets stored under different atmospheres by hyperspectral imaging. Journal of Food Engineering 2012 ;Volume 109.(3) p. 482-489
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2011
37 Sone, Izumi; Olsen, Ragnar Ludvig; Dahl, Reidun Wenche; Heia, Karsten.
Visible/Near-Infrared Spectroscopy Detects Autolytic Changes during Storage of Atlantic Salmon (Salmo salar L.). Journal of Food Science 2011 ;Volume 76.(3) p. S203-S209
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38 Sone, Izumi; Olsen, Ragnar Ludvig; Sivertsen, Agnar Holten; Eilertsen, Guro; Heia, Karsten.
Classification of fresh Atlantic salmon according to the type of atmosphere packaging used during storage. 15th. International Conference on Near infrared Spectroscopy; 2011-05-16 - 2011-05-20
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39 Sone, Izumi; Olsen, Ragnar Ludvig; Sivertsen, Agnar Holten; Eilertsen, Guro; Heia, Karsten.
Use of hyperspectral imaging for classifying fresh salmon (Salmo salar L.)according to the type packaging used during storage. 41th. WEFTA 2011 Conference, Chalmers; 2011-09-27 - 2011-09-30
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2010
40 Sone, Izumi; Olsen, Ragnar Ludvig; Dahl, Reidun Wenche; Heia, Karsten.
Spectroscopic study of freshness loss and spoilage of Atlantic salmon (Salmo salar L.). WEFTA Conference; 2010-10-04 - 2010-10-07
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2009
41 Sone, Izumi; Nortvedt, Ragnar.
A consumer preference study of raw Norwegian rainbow trout (Oncorhynchus mykiss) as sashimi with focus on young adults in Japan. International journal of food science & technology 2009 ;Volume 44.(10) p. 2055-2061
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