Showing results (1-10 of 54) with videos related to
Sort By:
Pageof 6
Analytica Chimica Acta|July 4, 2007
Finding relevant spectral regions between spectroscopic techniques by use of cross model validation and partial least squares regressionFrank Westad, Nils Kristian Afseth, Rasmus BroApplied Spectroscopy|March 18, 2021
Assessment of Bulk Composition of Heterogeneous Food Matrices Using Raman SpectroscopyPetter Vejle Andersen, Jens Petter Wold, Nils Kristian AfsethJournal 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.Applied Spectroscopy|January 16, 2007
Raman spectra of biological samples: A study of preprocessing methodsNils Kristian Afseth, Vegard Herman Segtnan, Jens Petter WoldAnalytica 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 SegtnanMicrobial Cell Factories|September 12, 2014
Fourier transform infrared spectroscopy for the prediction of fatty acid profiles in Mucor fungi grown in media with different carbon sourcesVolha Shapaval, Nils Kristian Afseth, Gjermund Vogt, et al.The Analyst|July 8, 2017
Fourier-transform infrared spectroscopy for characterization of protein chain reductions in enzymatic reactionsUlrike Böcker, Sileshi Gizachew Wubshet, Diana Lindberg, et al.Applied Spectroscopy|February 1, 2014
A novel approach for subsurface through-skin analysis of salmon using spatially offset Raman spectroscopy (SORS)Nils Kristian Afseth, Matthew Bloomfield, Jens Petter Wold, 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.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.Pageof 6