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Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|March 21, 2015
Muscle temperature at the point of filleting--Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmonJørgen Lerfall, Bjørn Tore Rotabakk
Foods (Basel, Switzerland)|October 14, 2023
Combining High-Pressure Processing and Supercritical Carbon Dioxide for Inactivation of <i>Listeria innocua</i>Bjørn Tore Rotabakk, Tone Mari Rode
Comprehensive Reviews in Food Science and Food Safety|December 16, 2021
Mild processing of seafood-A reviewNanna Abel, Bjørn Tore Rotabakk, Jørgen Lerfall
Journal of the Science of Food and Agriculture|June 6, 2024
The quality of frozen-thawed Atlantic salmon (Salmo salar L.) fillets as affected by sub-chilling before freezingJørgen Lerfall, Emma Vangen, Bjørn Tore Rotabakk
Food Technology and Biotechnology|September 20, 2018
Effect of Season, Location, Filleting Regime and Storage on Water-Holding Properties of Farmed Atlantic Salmon (<i>Salmo salar</i> L.)Bjørn Tore Rotabakk, Gaute Lunde Melberg, Jørgen Lerfall
Journal of Food Science|April 3, 2014
Effect of blood removal protocol and superchilling on quality parameters of prerigor filleted farmed Atlantic cod (Gadus morhua)Bjørn Tore Rotabakk, Hogne Bleie, Lars Helge Stien, et al.
Foods (Basel, Switzerland)|July 29, 2023
The Potential of Soluble Gas Stabilization (SGS) Technology in a Simulated Post-Frying Cooling Step of Commercial Fish CakesBjørn Tore Rotabakk, Elena Marie Rognstad, Anita Nordeng Jakobsen, et al.
Scientific Reports|July 8, 2025
Sub-chilling methods for Atlantic salmon with 7 days in refrigerated seawater and subsequent sub-chilled storageSherry Stephanie Chan, Bjørn Tore Rotabakk, Trond Løvdal, et al.
Journal of Food Science|November 12, 2019
Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified AtmosphereNanna Abel, Bjørn Tore Rotabakk, Turid Rustad, et al.
Journal of Food Science|May 13, 2022
Application of soluble gas stabilization technology on ready-to-eat pre-rigor filleted Atlantic salmon (Salmo salar L.)Anita Nordeng Jakobsen, Lisa Gabrielsen, Elena Marie Johnsen, et al.
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