Grape seed extract as antioxidant in cooked, cold stored turkey meat von Mielnik, M.B., Olsen, E., Vogt, G., Adeline, D., Skrede, G.

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Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method : Collaborative study von JUNGMIN LEE, DURST, Robert W, KUPINA, S, MARTIN, S. K, MARTINSEN, B. K, MILLER, T. C, PAQUETTE, F, RYABKOVA, A, SKREDE, G, TRENN, U, WIGHTMAN, J. D, WROLSTAD, Ronald E, BARNES, K. W, EISELE, T, GIUSTI, M. M, HACHE, J, HOFSOMMER, H, KOSWIG, S, KRUEGER, D. A

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Changes in Anthocyanins and Polyphenolics During Juice Processing of Highbush Blueberries (Vaccinium corymbosum L.) von Skrede, G., Wrolstad, R.E., Durst, R.W.

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Characterization of Phenolic Compounds in Strawberry (Fragaria × ananassa) Fruits by Different HPLC Detectors and Contribution of Individual Compounds to Total Antioxidant Capacity... von Aaby, Kjersti, Ekeberg, Dag, Skrede, Grete

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Phenolic Composition and Antioxidant Activities in Flesh and Achenes of Strawberries (Fragaria ananassa) von Aaby, Kjersti, Skrede, Grete, Wrolstad, Ronald E

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Effects of lactic acid fermentation on wheat and barley carbohydrate composition and production performance in the chicken von Skrede, G, Herstad, O, Sahlstrøm, S, Holck, A, Slinde, E, Skrede, A

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Antioxidative properties of commercial fruit preparations and stability of bilberry and black currant extracts in milk products von Skrede, G, Bryhn Larsen, V, Aaby, K, Skivik Jorgensen, A, Birkeland, S.E

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Quality characteristics in raw and smoked fillets of Atlantic salmon, Salmo salar, fed high-energy diets von Einen, O, Skrede, G

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Polyphenol Composition and Antioxidant Activity in Strawberry Purees; Impact of Achene Level and Storage von Aaby, Kjersti, Wrolstad, Ronald E, Ekeberg, Dag, Skrede, Grete

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Antioxidant and antimicrobial activities of extract and essential oil of korarima (Aframomum corrorima (Braun) P.C.M. Jansen) von Eyob, S, Martinsen, B K, Tsegave, A, Appelgren, M, Skrede, G

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Lactic acid fermentation of wheat and barley whole meal flours improves digestibility of nutrients and energy in Atlantic salmon ( Salmo salar L.) diets von Skrede, G, Storebakken, T, Skrede, A, Sahlstrøm, S, Sørensen, M, Shearer, K.D, Slinde, E

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Lipid oxidation in frozen, mechanically deboned turkey meat as affected by packaging parameters and storage conditions von Pettersen, M.K, Mielnik, M.B, Eie, T, Skrede, G, Nilsson, A

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Aroma Quality of Gravenstein Apples Influenced By Regular and Controlled Atmosphere Storage von Aaby, K., Haffner, K., Skrede, G.

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Analysis of Flavonoids and Other Phenolic Compounds Using High-Performance Liquid Chromatography with Coulometric Array Detection:  Relationship to Antioxidant Activity von Aaby, Kjersti, Hvattum, Erlend, Skrede, Grete

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Effect of lactic acid fermentation of wheat and barley whole meal flour on carbohydrate composition and digestibility in mink ( Mustela vison) von Skrede, G, Sahlstrøm, S, Skrede, A, Holck, A, Slinde, E

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Activity and Concentration of Polyphenolic Antioxidants in Apple Juice. 1. Effect of Existing Production Methods von van der Sluis, Addie A, Dekker, Matthijs, Skrede, Grete, Jongen, Wim M. F

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Lactic acid fermentation reduces acrylamide formation and other Maillard reactions in french fries von Baardseth, P, Blom, H, Skrede, G, Mydland, L.T, Skrede, A, Slinde, E

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Commercial antioxidants control lipid oxidation in mechanically deboned turkey meat von Mielnik, Maria B., Aaby, Kjersti, Skrede, Grete

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Color stability of strawberry and blackcurrant syrups von SKREDE, G., WROLSTAD, R.E., LEA, P., ENERSEN, G.

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By-products from herbs essential oil production as ingredient in marinade for turkey thighs von Mielnik, Maria B., Sem, Signe, Egelandsdal, Bjørg, Skrede, Grete

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