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Jens Petter Wold

Showing results (1-10 of 56) with videos related to

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Journal of Agricultural and Food Chemistry|July 29, 2008
High-speed assessment of fat and water content distribution in fish fillets using online imaging spectroscopyGamal ElMasry, Jens Petter Wold
Journal of Agricultural and Food Chemistry|January 9, 2003
Fluorescence of muscle and connective tissue from cod and salmonCharlotte M Andersen, Jens Petter Wold
Journal of Food Science|March 16, 2012
Effect of freezing temperature on the color of frozen salmonSilje Ottestad, Grethe Enersen, Jens Petter Wold
Applied Spectroscopy|July 10, 2010
Rapid nondestructive determination of edible meat content in crabs (Cancer pagurus) by near-infrared imaging spectroscopyJens Petter Wold, Martin Kermit, Astrid Woll
Applied Spectroscopy|June 4, 2016
Chemical Imaging of Heterogeneous Muscle Foods Using Near-Infrared Hyperspectral Imaging in Transmission ModeJens Petter Wold, Martin Kermit, Vegard Herman Segtnan
Journal of Agricultural and Food Chemistry|April 9, 2010
Assessment of the quality attributes of cod caviar paste by means of front-face fluorescence spectroscopyDiego Airado-Rodríguez, Josefine Skaret, Jens Petter Wold
Food Chemistry|February 28, 2015
Assessment of the action spectrum for photooxidation in full fat bovine milkJens Petter Wold, Josefine Skaret, Trine Kastrup Dalsgaard
Applied Spectroscopy|July 16, 2010
Scattering correction by use of a priori informationSilje Ottestad, Tomas Isaksson, Wouter Saeys, et al.
Meat Science|November 22, 2016
Analyzing pH-induced changes in a myofibril model system with vibrational and fluorescence spectroscopyPetter Vejle Andersen, Eva Veiseth-Kent, Jens Petter Wold
Analytica Chimica Acta|August 29, 2007
The potential of Raman spectroscopy for characterisation of the fatty acid unsaturation of salmonNils Kristian Afseth, Jens Petter Wold, Vegard Herman Segtnan
Pageof 6

Showing results (1-10 of 56) with videos related to

Sort By:
Pageof 6
Journal of Agricultural and Food Chemistry|July 29, 2008
High-speed assessment of fat and water content distribution in fish fillets using online imaging spectroscopyGamal ElMasry, Jens Petter Wold
Journal of Agricultural and Food Chemistry|January 9, 2003
Fluorescence of muscle and connective tissue from cod and salmonCharlotte M Andersen, Jens Petter Wold
Journal of Food Science|March 16, 2012
Effect of freezing temperature on the color of frozen salmonSilje Ottestad, Grethe Enersen, Jens Petter Wold
Applied Spectroscopy|July 10, 2010
Rapid nondestructive determination of edible meat content in crabs (Cancer pagurus) by near-infrared imaging spectroscopyJens Petter Wold, Martin Kermit, Astrid Woll
Applied Spectroscopy|June 4, 2016
Chemical Imaging of Heterogeneous Muscle Foods Using Near-Infrared Hyperspectral Imaging in Transmission ModeJens Petter Wold, Martin Kermit, Vegard Herman Segtnan
Journal of Agricultural and Food Chemistry|April 9, 2010
Assessment of the quality attributes of cod caviar paste by means of front-face fluorescence spectroscopyDiego Airado-Rodríguez, Josefine Skaret, Jens Petter Wold
Food Chemistry|February 28, 2015
Assessment of the action spectrum for photooxidation in full fat bovine milkJens Petter Wold, Josefine Skaret, Trine Kastrup Dalsgaard
Applied Spectroscopy|July 16, 2010
Scattering correction by use of a priori informationSilje Ottestad, Tomas Isaksson, Wouter Saeys, et al.
Meat Science|November 22, 2016
Analyzing pH-induced changes in a myofibril model system with vibrational and fluorescence spectroscopyPetter Vejle Andersen, Eva Veiseth-Kent, Jens Petter Wold
Analytica Chimica Acta|August 29, 2007
The potential of Raman spectroscopy for characterisation of the fatty acid unsaturation of salmonNils Kristian Afseth, Jens Petter Wold, Vegard Herman Segtnan
Pageof 6