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Journal of Agricultural and Food Chemistry|September 15, 2005
Analysis of early lipid oxidation in smoked, comminuted pork or poultry sausages with spicesElisabeth Olsen, Gjermund Vogt, Annette Veberg, et al.Analytical Methods : Advancing Methods and Applications|May 8, 2024
Determining monolignol oxifunctionalization by direct infusion electrospray ionization tandem mass spectrometryRannei Skaali, Hanne Devle, Katharina Ebner, et al.Food Science & Nutrition|September 29, 2022
Identification and quantification of lipids in wild and farmed Atlantic salmon (<i>Salmo salar</i>), and salmon feed by GC-MSEivind Molversmyr, Hanne Marie Devle, Carl Fredrik Naess-Andresen, et al.Asian-Australasian Journal of Animal Sciences|February 7, 2015
Ex vivo Digestion of Milk from Red Chittagong Cattle Focusing Proteolysis and LipolysisMohammad Ashiqul Islam, Dag Ekeberg, Elling-Olav Rukke, et al.Journal of Environmental Monitoring : JEM|July 9, 2004
Determination of CH4, CO2 and N2O in air samples and soil atmosphere by gas chromatography mass spectrometry, GC-MSDag Ekeberg, Gunnar Ogner, Monica Fongen, et al.ACS Omega|August 29, 2019
Characterization of Pseudo-Lignin from Steam Exploded BirchIda Aarum, Hanne Devle, Dag Ekeberg, et al.Journal of Food Science|September 5, 2014
Effect of intramuscular fat, breed, and age at slaughter on fatty acid composition in green hamsLinda Storrustløkken, Dag Ekeberg, Bjørg Egelandsdal, et al.Journal of Separation Science|November 3, 2009
A GC-magnetic sector MS method for identification and quantification of fatty acids in ewe milk by different acquisition modesHanne Devle, Elling-Olav Rukke, Carl Fredrik Naess-Andresen, et al.Journal of Lipids|April 24, 2018
Identification and Quantification of Fatty Acids in <i>T. viridissima</i>, <i>C. biguttulus</i>, and <i>C. brunneus</i> by GC-MSAlexander M Wathne, Hanne Devle, Carl Fredrik Naess-Andresen, et al.Journal of Agricultural and Food Chemistry|January 20, 2005
Analysis of the early stages of lipid oxidation in freeze-stored pork back fat and mechanically recovered poultry meatElisabeth Olsen, Gjermund Vogt, Dag Ekeberg, et al.Pageof 4