Effect of Freezing Temperature on the Color of Frozen Salmon von Ottestad, Silje, Enersen, Grethe, Wold, Jens Petter

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Efficient inhibition of acrylamide formation in French fries by dipping in lactic acid solution before and after par-frying in a two-step procedure von Slinde, Erik, Skrede, Anders, Enersen, Grethe, Baardseth, Pernille, Blom, Hans, W. Sundt, Thea, Skrede, Grete

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Sulphated glycosaminoglycans and proteoglycans in the developing vertebral column of juvenile Atlantic salmon (Salmo salar) von Hannesson, Kirsten O, Ytteborg, Elisabeth, Takle, Harald, Enersen, Grethe, Bæverfjord, Grete, Pedersen, Mona E

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Small leucine-rich proteoglycans in the vertebrae of Atlantic salmon Salmo salar von Pedersen, Mona Elisabeth, Ytteborg, Elisabeth, Kohler, Achim, Bæverfjord, Grete, Enersen, Grethe, Ruyter, Bente, Takle, Harald Rune, Hannesson, Kirsten O.

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Small leucine-rich proteoglycans in the vertebrae of Atlantic salmon Salmo salar von Pedersen, Mona Elisabeth, Ytteborg, Elisabeth, Kohler, Achim, Bæverfjord, Grete, Enersen, Grethe, Ruyter, Bente, Takle, Harald Rune, Hannesson, Kirsten O.

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Small leucine-rich proteoglycans in the vertebrae of Atlantic salmon Salmo salar von Pedersen, Mona E, Ytteborg, Elisabeth, Kohler, Achim, Baeverfjord, Grete, Enersen, Grethe, Ruyter, Bente, Takle, Harald, Hannesson, Kirsten O

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Matrilin-1 expression is increased in the vertebral column of Atlantic salmon (Salmo salar L.) individuals displaying spinal fusions von Pedersen, Mona E., Takle, Harald, Ytteborg, Elisabeth, Veiseth-Kent, Eva, Enersen, Grethe, Færgestad, Ellen, Baeverfjord, Grete, Hannesson, Kirsten O.

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Lumican is a major small leucine-rich proteoglycan (SLRP) in Atlantic cod (Gadus morhua L.) skeletal muscle von Tingbø, Monica G., Pedersen, Mona E., Kolset, Svein O., Enersen, Grethe, Hannesson, Kirsten O.

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Matrilin-1 in the vertebral column of salmon with deformities von Pedersen, Mona E., Veiseth, Eva, Takle, Harald, Ytteborg, Elisabeth, Baeverfjord, Grete, Enersen, Grethe, Hannesson, Kirsten O.

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Developing a color card for raw flesh of astaxanthin-fed salmon von Skrede, G. (Norwegian Food Research Institute, Osloveien, Aas, Norway), Risvik, E, Huber, M, Enersen, G, Blumlein, L

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Sulfated glycosaminoglycans in the extracellular matrix of muscle tissue in Atlantic cod ( Gadus morhua) and Spotted wolffish ( Anarhichas minor) von Tingbø, Monica G., Kolset, Svein O., Ofstad, Ragni, Enersen, Grethe, Hannesson, Kirsten O.

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An immunological study of glycosaminoglycans in the connective tissue of bovine and cod skeletal muscle von Hannesson, Kirsten O., Tingbø, Monica G., Olsen, Ragnar L., Enersen, Grethe, Bævre, Anne Birgit, Ofstad, Ragni

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Identification and distribution of heparan sulfate proteoglycans in the white muscle of Atlantic cod ( Gadus morhua) and spotted wolffish ( Anarhichas minor) von Tingbø, Monica G., Kolset, Svein O., Ofstad, Ragni, Enersen, Grethe, Hannesson, Kirsten O.

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REDUCTION OF ACRYLAMIDE FORMATION von ENERSEN, GRETHE, SKREDE, GRETE, SLINDE, ERIK, BAARDSETH, PERNILLE, SUNDT, THEA W, BLOM, HANS

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REDUKTION AF ACRYLAMIDDANNELSE von BLOM, Hans, SUNDT, Thea W, BAARDSETH, Pernille, SLINDE, Erik, ENERSEN, Grethe, SKREDE, Grete

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REDUCTION OF ACRYLAMIDE FORMATION von BLOM, Hans, SUNDT, Thea W, BAARDSETH, Pernille, SLINDE, Erik, ENERSEN, Grethe, SKREDE, Grete

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Heat processed whey-protein food emulsions and growth of shear-induced cracks during cooling von Ofstad, Ragni, Langsrud, Øyvind, Nyvold, Tone E., Enersen, Grethe, Høst, Vibeke, Pilman Willers, Ene, Nordvi, Berit, Egelandsdal, Bjørg

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Identification of fat, protein matrix, and water/starch on microscopy images of sausages by a principal component analysis-based segmentation scheme von Kohler, Achim, Høst, Vibeke, Enersen, Grethe, Ofstad, Ragni

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REDUCTION OF ACRYLAMIDE FORMATION von BLOM, Hans, SUNDT, Thea W, BAARDSETH, Pernille, SLINDE, Erik, ENERSEN, Grethe, SKREDE, Grete

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Influence of sugar on anthocyanin pigment stability in frozen strawberries von WROLSTAD, RONALD E., SKREDE, GRETE, LEA, PER, ENERSEN, GRETHE

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