279 results on '"Wold, Jens Petter"'
Search Results
2. Rapid and non-destructive quantification of meat content in the legs of live red king crab (Camtschaticus paralithodes) by near-infrared spectroscopy
3. Calibration transfer between different spectrometers by wavelength correspondence
4. Diagnosing the cage of covariance to increase understanding and robustness of spectroscopic calibration models
5. In-line Raman spectroscopy for characterization of an industrial poultry raw material stream
6. The role of biospectroscopy and chemometrics as enabling technologies for upcycling of raw materials from the food industry
7. Near infrared light penetration in watermelon related to internal quality evaluation
8. Prediction of chemical and sensory properties in strawberries using Raman spectroscopy
9. Raman spectroscopy and NIR hyperspectral imaging for in-line estimation of fatty acid features in salmon fillets
10. Robotic Raman Spectroscopy for Rapid Fatty Acid Measurement in Salmon Fillets
11. Cage of covariance in calibration modeling: Regressing multiple and strongly correlated response variables onto a low rank subspace of explanatory variables
12. In-line and non-destructive monitoring of core temperature in sausages during industrial heat treatment by NIR interaction spectroscopy
13. Non-destructive fluorescence spectroscopy combined with second-order calibration as a new strategy for the analysis of the illegal Sudan I dye in paprika powder
14. Characterization of wooden breast myopathy: a focus on syndecans and ECM remodeling
15. Non-destructive Raman spectroscopy as a tool for measuring ASTA color values and Sudan I content in paprika powder
16. In-line Raman spectroscopy for characterization of an industrial poultry raw material stream
17. Feed-Forward Prediction of Product Qualities in Enzymatic Protein Hydrolysis of Poultry By-products: a Spectroscopic Approach
18. Surface enhanced Raman spectroscopy of phenolic antioxidants: A systematic evaluation of ferulic acid, p-coumaric acid, caffeic acid and sinapic acid
19. In-Line Near-Infrared Spectroscopy Gives Rapid and Precise Assessment of Product Quality and Reveals Unknown Sources of Variation—A Case Study from Commercial Cheese Production
20. Calibration Transfer between Different Spectrometers by Wavelength Correspondence
21. Assessment of the action spectrum for photooxidation in full fat bovine milk
22. From multispectral imaging of autofluorescence to chemical and sensory images of lipid oxidation in cod caviar paste
23. Zrównoważona żywność – jakość „Od pola do stołu”
24. In-Line Estimation of Fat Marbling in Whole Beef Striploins (Longissimus lumborum) by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin
25. Raman and near Infrared Spectroscopy for Quantification of Fatty Acids in Muscle Tissue—A Salmon Case Study
26. Feasibility of In-Line Raman Spectroscopy for Quality Assessment in Food Industry: How Fast Can We Go?
27. Utvikling, kalibrering og verifisering av håndholdt vannmåler for klippfisk og saltfisk. Leveranse 4.2: Ferdig kalibrert håndholdt prototype instrument
28. Quantification of soluble solids and individual sugars in apples by Raman spectroscopy: A feasibility study
29. Evaluation of technologies for rapid determination of water in dried salted cod
30. Cage of covariance in calibration modeling:Regressing multiple and strongly correlated response variables onto a low rank subspace of explanatory variables
31. iPROCESS innovation - Innovative and Flexible Food Processing Technology in Norway
32. Rapid and non-invasive measurements of fat and pigment concentrations in live and slaughtered Atlantic salmon (Salmo salar L.)
33. Assessment of Bulk Composition of Heterogeneous Food Matrices Using Raman Spectroscopy
34. Optimization of Instrument Design for In-Line Monitoring of Dry Matter Content in Single Potatoes by NIR Interaction Spectroscopy
35. Raman, near-infrared and fluorescence spectroscopy for determination of collagen content in ground meat and poultry by-products
36. Untargeted classification for paprika powder authentication using visible – Near infrared spectroscopy (VIS-NIRS)
37. Prediction of water holding capacity and pH in porcine longissimus lumborum using Raman spectroscopy
38. iPROCESS innovation - Innovative and Flexible Food Processing Technology in Norway - 2020:00981 A
39. Front face fluorescence spectroscopy- A rapid method to detect early lipid oxidation in freeze stored minced turkey meat
40. The potential of Raman spectroscopy for characterisation of the fatty acid unsaturation of salmon
41. Contributor contact details
42. Color Quality of Salmon
43. Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances
44. NIR Spectroscopic Techniques for Quality and Process Control in the Meat Industry
45. Novel In-line NIR Solutions for Monitoring and Control of Complex Food Processes
46. Atlantic salmon average fat content estimated by near-infrared transmittance spectroscopy
47. Estimating dry matter and fat content in blocks of Swiss cheese during production using on-line near infrared spectroscopy
48. Raman spectroscopy for quantification of residual calcium and total ash in mechanically deboned chicken meat
49. Near-infrared spectroscopy detects woody breast syndrome in chicken fillets by the markers protein content and degree of water binding
50. Predicting post-mortem meat quality in porcine longissimus lumborum using Raman, near infrared and fluorescence spectroscopy
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.