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Journal of Agricultural and Food Chemistry|August 12, 2011
Monitoring protein structural changes and hydration in bovine meat tissue due to salt substitutes by Fourier transform infrared (FTIR) microspectroscopyNebojsa Perisic, Nils Kristian Afseth, Ragni Ofstad, et al.Journal of Agricultural and Food Chemistry|March 12, 2013
FTIR imaging for structural analysis of frankfurter sausages subjected to salt reduction and salt substitutionNebojsa Perisic, Nils Kristian Afseth, Ragni Ofstad, et al.Meat Science|June 26, 2013
Characterizing salt substitution in beef meat processing by vibrational spectroscopy and sensory analysisNebojsa Perisic, Nils Kristian Afseth, Ragni Ofstad, et al.Food Chemistry|December 26, 2012
Characterising protein, salt and water interactions with combined vibrational spectroscopic techniquesNebojsa Perisic, Nils Kristian Afseth, Ragni Ofstad, et al.Fish & Shellfish Immunology|December 3, 2014
Difference in skin immune responses to infection with salmon louse (Lepeophtheirus salmonis) in Atlantic salmon (Salmo salar L.) of families selected for resistance and susceptibilityHelle Holm, Nina Santi, Sissel Kjøglum, et al.Pageof 1