CHANGES IN SUCROSE, FRUCTOSE AND GLUCOSE CONTENT OF FROZEN STRAWBERRIES WITH THAWING = MODIFICATION DES TENEURS EN SACCHAROSE, FRUCTOSE ET GLUCOSE LORS DE LA DECONGELATION DES FRAISES SURGELEESSKREDE G.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 4; PP. 1094-1100; 4 P.; BIBL. 10 REF.; 1 FIG./3 TABL.Article

ENZYMIC STARCH-DEGRADING ABILITY OF MEAT AND BLOOD PLASMA IN PRODUCTS AFTER PROCESSING = APTITUDE DE LA VIANDE ET DU PLASMA SANGUIN A LA DEGRADATION ENZYMATIQUE DE L'AMIDON DANS LES PRODUITS CARNES APRES TRAITEMENTSKREDE G.1983; FOOD CHEMISTRY; ISSN 0308-8146; GBR; DA. 1983; VOL. 12; NO 1; PP. 15-24; BIBL. 10 REF.; 2 FIG./2 TABL.Article

QUALITY CHARACTERISATION OF STRAWBERRIES FOR INDUSTRIAL JAM PRODUCTIONSKREDE G.1982; J. SCI. FOOD AGRIC.; ISSN 0022-5142; GBR; DA. 1982; VOL. 33; NO 1; PP. 48-54; BIBL. 13 REF.Article

Color quality of blackcurrant syrups during storage evaluated by hunter L', á, b' values = Evaluation, au moyen des indices colorimétriques de Hunter L', á, b' de la qualité de la couleur des sirops de cassis au cours du stockageSKREDE, G.Journal of food science. 1985, Vol 50, Num 2, pp 514-525, issn 0022-1147, 5 p.Article

Kvalitetsendringer ved kjølelagring av jordbaer = Changement dans la qualité des fraises durant un entreposage au froid = Quality changes during cold storage of strawberriesSKREDE, G.1984, Vol 35, Num 2, pp 75-83Article

Instrumental colour analysis of farmed and wild Atlantic salmon when raw, baked and smoked = Analyse instrumentale de la couleur de saumons de l'Atlantique sauvages ou d'élevage, à l'état cru, cuits au four ou fumésSKREDE, G; STOREBAKKEN, T.Aquaculture (Amsterdam). 1986, Vol 53, Num 3-4, pp 279-286, issn 0044-8486Article

Evaluation of carrot varieties for production of deep fried carrot chips-IV. The influence of growing environment on carrot raw materialROSENFELD, H. J; BAARDSETH, P; SKREDE, G et al.Food research international. 1997, Vol 30, Num 8, pp 611-618, issn 0963-9969Article

Quantitative determination of myoglobin and haemoglobin in beef by high-performance liquid chromatographyEELINGRATH, I. M; IVERSEN, A; SKREDE, G et al.Meat science. 1990, Vol 28, Num 4, pp 313-320, issn 0309-1740Article

Visual color deterioration in blackcurrant syrup predicted by different instrumental variables = Détermination, par différentes techniques instrumentales, de la dégradation de la couleur des sirops de cassisSKREDE, G; NAES, T; MARTENS, M et al.Journal of food science. 1983, Vol 48, Num 6, pp 1745-1749, issn 0022-1147Article

Color evaluation in raw, baked and smoked flesh of rainbow (Onchorhynchus mykiss) fed astaxanthin or canthaxanthinSKREDE, G; STOREBAKKEN, T; NAES, T et al.Journal of food science. 1990, Vol 55, Num 6, pp 1574-1578, issn 0022-1147, 5 p.Article

Effects of enzymic starch degradation during storage of cooked beef sausages = Effet de la dégradation enzymatique de l'amidon au cours de l'entreposage de saucisses de boeuf cuitesSKREDE, G; JARMUND, T; RISVIK, E et al.Food chemistry. 1987, Vol 25, Num 1, pp 73-82, issn 0308-8146Article

Lactic acid fermentation of wheat and barley whole meal flours improves digestibility of nutrients and energy in Atlantic salmon (Salmo salar L.) dietsSKREDE, G; STOREBAKKEN, T; SKREDE, A et al.Aquaculture (Amsterdam). 2002, Vol 210, Num 1-4, pp 305-321, issn 0044-8486Article

Diary ingredients effects on sausage sensory properties studies by principal component analysisBAARDSETH, P; NAES, T; MIELNIK, J et al.Journal of food science. 1992, Vol 57, Num 4, pp 822-828, issn 0022-1147Article

Sorbitol as a sweetener in the diet of insulin-dependent diabetesVAALER, S; BJØRNEKLETT, A; JELLING, I et al.Acta medica Scandinavica. 1987, Vol 221, Num 2, pp 165-170, issn 0001-6101Article

Evaluation of carrot varieties for production of deep-fried carrot chips-I. Chemical aspectsBAARDSETH, P; ROSENFELD, H. J; SUNDT, T. W et al.Food research international. 1995, Vol 28, Num 3, pp 195-200, issn 0963-9969Article

Evaluation of carrot varieties for production of deep fried carrot chips - II. Sensory aspectsBAARDSETH, P; ROSENFELD, H. J; SUNDT, T. W et al.Food research international. 1995, Vol 28, Num 6, pp 513-520, issn 0963-9969, 7 p.Article

Developing a color card for raw flesh of astaxanthin-fed salmonSKREDE, G; RISVIK, E; HUBER, M et al.Journal of food science. 1990, Vol 55, Num 2, pp 361-363, issn 0022-1147Article

A comparison of CIE (1976) L a b values obtained from two different instruments on several food commodities = Comparaison des indices colorimétriques L, a et b (CIE, 1976) obtenus au moyen de deux appareils différents, pour plusieurs produits alimentairesBAARDSETH, P; SKREDE, G; NAES, T et al.Journal of food science. 1988, Vol 53, Num 6, pp 1737-1742, issn 0022-1147Article

Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method : Collaborative studyJUNGMIN LEE; DURST, Robert W; KUPINA, S et al.Journal of AOAC International. 2005, Vol 88, Num 5, pp 1269-1278, issn 1060-3271, 10 p.Article

Effect of lactic acid fermentation of wheat and barley whole meal flour on carbohydrate composition and digestibility in mink (Mustela vison)SKREDE, G; SAHLSTRØM, S; SKREDE, A et al.Animal feed science and technology. 2001, Vol 90, Num 3-4, pp 199-212, issn 0377-8401Article

Rapid analysis of 6-methoxymellein in carrots by boiling water extraction, solid phase extraction and HPLCSELJASEN, R; BENGTSSON, G. B; SKREDE, G et al.Food chemistry. 2000, Vol 70, Num 3, pp 397-401, issn 0308-8146Article