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Journal of Food Science|November 16, 2018
Comparative Evaluation on the Quality and Shelf life of Atlantic Salmon (Salmo salar L.) Filets Using Microwave and Conventional Pasteurization in Combination with Novel Packaging MethodsJørgen Lerfall, Anita Nordeng Jakobsen, Dagbjørn Skipnes, et al.Journal of Food Science|December 1, 2024
Recyclable and non-recyclable packaging films with different barrier properties: Effect of processing and storage time on quality of mashed potato and ground carrotNusrat Sharmin, Bjørn Tore Rotabakk, Magnhild Seim Grøvlen, et al.Foods (Basel, Switzerland)|January 11, 2024
Extending the Shelf Life of Atlantic Salmon (Salmo salar) with Sub-Chilled Storage and Modified Atmosphere Packaging in Recyclable Mono-Material TraysSherry Stephanie Chan, Birgitte Moen, Trond Løvdal, et al.Food Chemistry|January 12, 2015
Pre-mortem stress and the subsequent effect on flesh quality of pre-rigor filleted Atlantic salmon (Salmo salar L.) during ice storageJørgen Lerfall, Bjørn Roth, Even Flønes Skare, et al.Food Chemistry|February 15, 2017
A comparative study of diploid versus triploid Atlantic salmon (Salmo salar L.). The effects of rearing temperatures (5, 10 and 15°C) on raw material characteristics and storage qualityJørgen Lerfall, Pål Rune Hasli, Even Flønes Skare, et al.Journal of Food Protection|September 8, 2025
Impact of Recyclable Packaging on Microwave-Treated Chicken Quality: A Comparison of PET vs PP with Modified AtmosphereSherry Stephanie Chan, Dagbjørn Skipnes, Magnhild Seim Grøvlen, et al.Comprehensive Reviews in Food Science and Food Safety|February 6, 2021
Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologiesJulie Nilsen-Nygaard, Estefanía Noriega Fernández, Tanja Radusin, et al.Pageof 2