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Community Mental Health Journal|January 1, 1976
Social class and group therapy in a working class populationP Wold, J StegerPlant Physiology|February 1, 1988
Temperature-induced reversals of rotation in phycomycesM P Wold, R I GamowJournal of Dairy Science|August 31, 2002
Nondestructive measurement of light-induced oxidation in dairy products by fluorescence spectroscopy and imagingJ P Wold, K Jørgensen, F LundbyMeat Science|June 4, 2011
On-line determination and control of fat content in batches of beef trimmings by NIR imaging spectroscopyJ P Wold, M O'Farrell, M Høy, et al.Journal of Dairy Science|April 14, 2007
Front-face fluorescence measurement of photosensitizers and lipid oxidation products during the photooxidation of butterA Veberg, E Olsen, A N Nilsen, et al.Applied Spectroscopy|December 1, 2005
Raman and near-infrared spectroscopy for quantification of fat composition in a complex food model systemN K Afseth, V H Segtnan, B J Marquardt, et al.Journal of Dairy Science|September 24, 2013
Minimizing photooxidation in pasteurized milk by optimizing light transmission properties of green polyethylene filmsN Intawiwat, J P Wold, J Skaret, et al.Journal of Agricultural and Food Chemistry|December 21, 2006
Active photosensitizers in butter detected by fluorescence spectroscopy and multivariate curve resolutionJ P Wold, R Bro, A Veberg, et al.Talanta|April 30, 2013
Determining quality of caviar from Caspian Sea based on Raman spectroscopy and using artificial neural networksH Mohamadi Monavar, N K Afseth, J Lozano, et al.Meat Science|June 11, 2013
Feasibility of NIR interactance hyperspectral imaging for on-line measurement of crude composition in vacuum packed dry-cured ham slicesP Gou, E Santos-Garcés, M Høy, et al.Pageof 2