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Rune Rødbotten

Showing results (1-10 of 13) with videos related to

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Meat Science|July 28, 2022
Meat consumption and consumer attitudes - A Norwegian perspectiveØydis Ueland, Rune Rødbotten, Paula Varela
Meat Science|February 11, 2014
Vitamin K2 in different bovine muscles and breedsRune Rødbotten, Thomas Gundersen, Cees Vermeer, et al.
Lipids in Health and Disease|May 11, 2013
Chicken meat nutritional value when feeding red palm oil, palm oil or rendered animal fat in combinations with linseed oil, rapeseed oil and two levels of seleniumNicole F Nyquist, Rune Rødbotten, Magny Thomassen, et al.
Journal of Agricultural and Food Chemistry|December 15, 2015
Formation of Malondialdehyde, 4-Hydroxynonenal, and 4-Hydroxyhexenal during in Vitro Digestion of Cooked Beef, Pork, Chicken, and SalmonChristina Steppeler, John-Erik Haugen, Rune Rødbotten, et al.
Meat Science|November 24, 2017
Can postmortem proteolysis explain tenderness differences in various bovine muscles?Eva Veiseth-Kent, Mona E Pedersen, Sissel B Rønning, et al.
Meat Science|October 11, 2011
The effect of technology information on consumer expectations and liking of beefLynn Van Wezemael, Øydis Ueland, Rune Rødbotten, et al.
Plos One|April 5, 2018
Vitamin K2 improves proliferation and migration of bovine skeletal muscle cells in vitroSissel Beate Rønning, Mona Elisabeth Pedersen, Ragnhild Stenberg Berg, et al.
Meat Science|April 27, 2010
Classification of different bovine muscles according to sensory characteristics and Warner Bratzler shear forceKjell Ivar Hildrum, Rune Rødbotten, Martin Høy, et al.
Foods (Basel, Switzerland)|May 14, 2022
In-Line Estimation of Fat Marbling in Whole Beef Striploins (<i>Longissimus lumborum</i>) by NIR Hyperspectral Imaging. A Closer Look at the Role of MyoglobinJens Petter Wold, Lars Erik Solberg, Mari Øvrum Gaarder, et al.
Food Research International (Ottawa, Ont.)|March 13, 2023
Levels of nitrate, nitrite and nitrosamines in model sausages during heat treatment and in vitro digestion - The impact of adding nitrite and spinach (Spinacia oleracea L.)Agnieszka A Niklas, Grethe Iren A Borge, Rune Rødbotten, et al.
Pageof 2

Showing results (1-10 of 13) with videos related to

Sort By:
Pageof 2
Meat Science|July 28, 2022
Meat consumption and consumer attitudes - A Norwegian perspectiveØydis Ueland, Rune Rødbotten, Paula Varela
Meat Science|February 11, 2014
Vitamin K2 in different bovine muscles and breedsRune Rødbotten, Thomas Gundersen, Cees Vermeer, et al.
Lipids in Health and Disease|May 11, 2013
Chicken meat nutritional value when feeding red palm oil, palm oil or rendered animal fat in combinations with linseed oil, rapeseed oil and two levels of seleniumNicole F Nyquist, Rune Rødbotten, Magny Thomassen, et al.
Journal of Agricultural and Food Chemistry|December 15, 2015
Formation of Malondialdehyde, 4-Hydroxynonenal, and 4-Hydroxyhexenal during in Vitro Digestion of Cooked Beef, Pork, Chicken, and SalmonChristina Steppeler, John-Erik Haugen, Rune Rødbotten, et al.
Meat Science|November 24, 2017
Can postmortem proteolysis explain tenderness differences in various bovine muscles?Eva Veiseth-Kent, Mona E Pedersen, Sissel B Rønning, et al.
Meat Science|October 11, 2011
The effect of technology information on consumer expectations and liking of beefLynn Van Wezemael, Øydis Ueland, Rune Rødbotten, et al.
Plos One|April 5, 2018
Vitamin K2 improves proliferation and migration of bovine skeletal muscle cells in vitroSissel Beate Rønning, Mona Elisabeth Pedersen, Ragnhild Stenberg Berg, et al.
Meat Science|April 27, 2010
Classification of different bovine muscles according to sensory characteristics and Warner Bratzler shear forceKjell Ivar Hildrum, Rune Rødbotten, Martin Høy, et al.
Foods (Basel, Switzerland)|May 14, 2022
In-Line Estimation of Fat Marbling in Whole Beef Striploins (<i>Longissimus lumborum</i>) by NIR Hyperspectral Imaging. A Closer Look at the Role of MyoglobinJens Petter Wold, Lars Erik Solberg, Mari Øvrum Gaarder, et al.
Food Research International (Ottawa, Ont.)|March 13, 2023
Levels of nitrate, nitrite and nitrosamines in model sausages during heat treatment and in vitro digestion - The impact of adding nitrite and spinach (Spinacia oleracea L.)Agnieszka A Niklas, Grethe Iren A Borge, Rune Rødbotten, et al.
Pageof 2