검색결과 : 15건
| No. | Article |
|---|---|
| 1 |
The influence of lipid composition, storage temperature, and modified atmospheric gas combinations on the solubility of CO2 in a seafood model product Abel N, Rotabakk BT, Rustad T, Lerfall J Journal of Food Engineering, 216, 151, 2018 |
| 2 |
Determination of apparent diffusion coefficient in balls made from haddock mince during brining Andreetta-Gorelkina IV, Gorelkin IV, Rustad T Journal of Food Engineering, 175, 8, 2016 |
| 3 |
The Mycobacterium tuberculosis regulatory network and hypoxia Galagan JE, Minch K, Peterson M, Lyubetskaya A, Azizi E, Sweet L, Gomes A, Rustad T, Dolganov G, Glotova I, Abeel T, Mahwinney C, Kennedy AD, Allard R, Brabant W, Krueger A, Jaini S, Honda B, Yu WH, Hickey MJ, Zucker J, Garay C, Weiner B, Sisk P, Stolte C, Winkler JK, Van de Peer Y, Iazzetti P, Camacho D, Dreyfuss J, Liu Y, Dorhoi A, Mollenkopf HJ, Drogaris P, Lamontagne J, Zhou YY, Piquenot J, Park ST, Raman S, Kaufmann SHE, Mohney RP, Chelsky D, Moody DB, Sherman DR, Schoolnik GK Nature, 499(7457), 178, 2013 |
| 4 |
Mathematical modelling of mixing of salt in minced meat by bowl-cutter Vodyanova IV, Storro I, Olsen A, Rustad T Journal of Food Engineering, 112(3), 144, 2012 |
| 5 |
The effects of pre-salting methods on water distribution and protein denaturation of dry salted and rehydrated cod - A low-field NMR study Gudjonsdottir M, Arason S, Rustad T Journal of Food Engineering, 104(1), 23, 2011 |
| 6 |
Superchilling of food: A review Kaale LD, Eikevik TM, Rustad T, Kolsaker K Journal of Food Engineering, 107(2), 141, 2011 |
| 7 |
Ice fraction assessment by near-infrared spectroscopy enhancing automated superchilling process lines Stevik AM, Duun AS, Rustad T, O'Farrell M, Schulerud H, Ottestad S Journal of Food Engineering, 100(1), 169, 2010 |
| 8 |
Functional, bioactive and antioxidative properties of hydrolysates obtained from cod (Gadus morhua) backbones Slizyte R, Mozuraityte R, Martinez-Alvarez O, Falch E, Fouchereau-Peron M, Rustad T Process Biochemistry, 44(6), 668, 2009 |
| 9 |
A comparative study of brine salting of Atlantic cod (Gadus morhua) and Atlantic salmon (Salmo salar) Gallart-Jornet L, Barat JM, Rustad T, Erikson U, Escriche I, Fito P Journal of Food Engineering, 79(1), 261, 2007 |
| 10 |
Influence of brine concentration on Atlantic salmon fillet salting Gallart-Jornet L, Barat JM, Rustad T, Erikson U, Escriche I, Fito P Journal of Food Engineering, 80(1), 267, 2007 |