On-line determination and control of fat content in batches of beef trimmings by NIR imaging spectroscopy von Wold, J.P., O'Farrell, M., Høy, M., Tschudi, J.

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Measurement of lipid oxidation and porphyrins in high oxygen modified atmosphere and vacuum-packed minced turkey and pork meat by fluorescence spectra and images von Veberg, A., Sørheim, O., Moan, J., Iani, V., Juzenas, P., Nilsen, A.N., Wold, J.P.

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Nondestructive Measurement of Light-induced Oxidation in Dairy Products by Fluorescence Spectroscopy and Imaging von Wold, J.P., Jørgensen, K., Lundby, F.

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Effect of different colored filters on photooxidation in pasteurized milk von Intawiwat, N., Pettersen, M.K., Rukke, E.O., Meier, M.A., Vogt, G., Dahl, A.V., Skaret, J., Keller, D., Wold, J.P.

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Raman and Near-Infrared Spectroscopy for Quantification of Fat Composition in a Complex Food Model System von Afseth, N. K., Segtnan, V. H., Marquardt, B. J., Wold, J. P.

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Natural faecal fluorophores and the potential of chlorophyll based markers to optimise fluorescence as a real-time solution for the detection of faecal contamination on carcasses von Lee, M.R.F., Theobald, V.J., Ougham, H.J., Dahl, A. Veberg, Lundby, F., Scollan, N.D., Wold, J-P.

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Active Photosensitizers in Butter Detected by Fluorescence Spectroscopy and Multivariate Curve Resolution von Wold, J. P, Bro, R, Veberg, A, Lundby, F, Nilsen, A. N, Moan, J

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Fluorescence in aldehyde model systems related to lipid oxidation von Veberg, A., Vogt, G., Wold, J.P.

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Front-Face Fluorescence Measurement of Photosensitizers and Lipid Oxidation Products During the Photooxidation of Butter von Veberg, A., Olsen, E., Nilsen, A.N., Wold, J.P.

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Development of Intrinsic Fluorescent Multispectral Imagery Specific for Fat, Connective Tissue, and Myofibers in Meat von Skjervold, P.O, Taylor, R.G, Wold, J.P, Berge, P, Abouelkaram, S, Culioli, J, Dufour, E

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Feasibility of NIR interactance hyperspectral imaging for on-line measurement of crude composition in vacuum packed dry-cured ham slices von Gou, P., Santos-Garcés, E., Høy, M., Wold, J.P., Liland, K.H., Fulladosa, E.

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Comparison of 2 high-throughput spectral techniques to predict differences in diet composition of grazing sheep and cattle von Moorby, J.M, Fraser, M.D, Parveen, I, Lee, M.R.F, Wold, J.P

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Quantification of connective tissue (hydroxyproline) in ground beef by autofluorescence spectroscopy von Wold, J.P, Lundby, F, Egelandsdal, B

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X-ray images for the control of eye formation in cheese von KRAGGERUD, H, WOLD, J.P, HØY, M, ABRAHAMSEN, R.K

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Determining quality of caviar from Caspian Sea based on Raman spectroscopy and using artificial neural networks von Mohamadi Monavar, H., Afseth, N.K., Lozano, J., Alimardani, R., Omid, M., Wold, J.P.

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On-line sorting of meat trimmings into targeted fat categories von Måge, I., Wold, J.P., Bjerke, F., Segtnan, V.

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Nondestructive Assessment of Lipid Oxidation in Minced Poultry Meat by Autofluorescence Spectroscopy von Wold, J.P., Mielnik, M.

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Minimizing photooxidation in pasteurized milk by optimizing light transmission properties of green polyethylene films von Intawiwat, N., Wold, J.P., Skaret, J., Rukke, E.O., Pettersen, M.K.

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Rapid Assessment of Rancidity in Complex Meat Products by Front Face Fluorescence Spectroscopy von Wold, J.P, Mielnik, M, Pettersen, M.K, Aaby, K, Baardseth, P

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Mapping Lipid Oxidation in Chicken Meat by Multispectral Imaging of Autofluorescence von Wold, J. P., Kvaal, K.

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