Search Results - Rødbotten, R.

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  1. 1
    Prediction of beef quality attributes from early post mortem near infrared reflectance spectra

    Prediction of beef quality attributes from early post mortem near infrared reflectance spectra by Rødbotten, R, Nilsen, B.N, Hildrum, K.I

    Published in Food chemistry
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  2. 2
    Effect of varying ratios of n-6 and n-3 on selenium content in broiler breast muscle

    Effect of varying ratios of n-6 and n-3 on selenium content in broiler breast muscle by Nyquist, N. F, Biltvedt, L. M, Rødbotten, R, Mielnik, M, Thomassen, M, Svihus, B, Haug, A

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  3. 3
    Effect of kiwi fruit powder in tenderizing M. Triceps brachii from mature cows

    Effect of kiwi fruit powder in tenderizing M. Triceps brachii from mature cows by Rødbotten, R., Solgaard, K., Johannessen, T.C.

    Published in Meat science
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  4. 4
    Proteolytic Effects of Marinades Containing Actinidin

    Proteolytic Effects of Marinades Containing Actinidin by Rødbotten, R., Magliano, I., Høst, V., Veiseth-Kent, E.

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  5. 5
    Prediction of beef quality attributes from early post mortem near infrared reflectance spectra: New developments in guaranteeing the optimal sensory quality of meat

    Prediction of beef quality attributes from early post mortem near infrared reflectance spectra: New developments in guaranteeing the optimal sensory quality of meat by RØDBOTTEN, R, NILSEN, B. N, HILDRUM, K. I

    Published in Food chemistry
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  6. 6
    Simultaneous modelling of process variables and raw material properties as measured by NIR. A case study from cellulose production

    Simultaneous modelling of process variables and raw material properties as measured by NIR. A case study from cellulose production by Henriksen, Heidi Cecilie, Næs, Tormod, Rødbotten, Rune, Aastveit, Are

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  7. 7
    Prediction of Important Sulphite Pulp Properties from near Infrared Spectra: A Feasibility Study and Comparison of Methods

    Prediction of Important Sulphite Pulp Properties from near Infrared Spectra: A Feasibility Study and Comparison of Methods by Henriksen, Heidi Cecilie, Næs, Tormod, Rødbotten, Rune, Aastveit, Are

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  8. 8
    Prediction and Classification of Tenderness in Beef from Non-Invasive Diode Array Detected NIR Spectra

    Prediction and Classification of Tenderness in Beef from Non-Invasive Diode Array Detected NIR Spectra by Rødbotten, Rune, Mevik, Bjørn-Helge, Hildrum, Kjell Ivar

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  9. 9
    Relative Influence of Low-voltage Electrical Stimulation, Chilling Rate and Ageing Time on Tenderness of M. longissimus dorsi of Norwegian Cattle

    Relative Influence of Low-voltage Electrical Stimulation, Chilling Rate and Ageing Time on Tenderness of M. longissimus dorsi of Norwegian Cattle by Rødbotten, Rune, Lea, Per, Hildrum, Kjell Ivar

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  10. 10
    The effect of adding eggshell membrane to emulsified meat models in terms of structure, water-holding, and texture

    The effect of adding eggshell membrane to emulsified meat models in terms of structure, water-holding, and texture by Rødbotten, Rune, Böcker, Ulrike, Høst, Vibeke, Dankel, Katinka R., Sanden, Karen Wahlstrøm, Pedersen, Mona E., Ofstad, Ragni

    Published in Applied Food Research
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  11. 11
    Increased broiler muscle carnosine and anserine following histidine supplementation of commercial broiler feed concentrate

    Increased broiler muscle carnosine and anserine following histidine supplementation of commercial broiler feed concentrate by Haug, Anna, Rødbotten, Rune, Mydland, Liv Torunn, Christophersen, Olav Albert

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  12. 12
    Sensory profiling of carrots from northern latitudes

    Sensory profiling of carrots from northern latitudes by Rosenfeld, Hans J., Risvik, Einar, Samuelsen, Ragnar T., Rødbotten, Marit

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