| Effects of− 1.5 C super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor fillets: Cathepsin activity, muscle histology, texture and liquid leakage D Bahuaud, T Mørkøre, Ø Langsrud, K Sinnes, E Veiseth, R Ofstad, ... Food chemistry 111 (2), 329-339, 2008 | 217 | 2008 |
| Liquid holding capacity and structural changes during heating of fish muscle: cod (Gadus morhua L.) and salmon (Salmo salar) R Ofstad, S Kidman, R Myklebust, AM Hermansson Food structure 12 (2), 4, 1993 | 196 | 1993 |
| Liquid Loss as Effected by Post mortem Ultrastructural Changes in Fish Muscle: Cod (Gadus morhuaL) and Salmon (Salmo salar) R Ofstad, B Egelandsdal, S Kidman, R Myklebust, RL Olsen, ... Journal of the Science of Food and Agriculture 71 (3), 301-312, 1996 | 184 | 1996 |
| Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study HC Bertram, A Kohler, U Böcker, R Ofstad, HJ Andersen Journal of Agricultural and Food Chemistry 54 (5), 1740-1746, 2006 | 180 | 2006 |
| Muscle structure responses and lysosomal cathepsins B and L in farmed Atlantic salmon (Salmo salar L.) pre-and post-rigor fillets exposed to short and long-term crowding stress D Bahuaud, T Mørkøre, TK Østbye, E Veiseth-Kent, MS Thomassen, ... Food Chemistry 118 (3), 602-615, 2010 | 164 | 2010 |
| Polyunsaturated fat and fish oil in diets for growing-finishing pigs: effects on fatty acid composition and meat, fat, and sausage quality EA Bryhni, NP Kjos, R Ofstad, M Hunt Meat Science 62 (1), 1-8, 2002 | 150 | 2002 |
| Seasonal variations in chemical and sensory characteristics of farmed and wild Atlantic halibut (Hippoglossus hippoglossus) GB Olsson, RL Olsen, M Carlehög, R Ofstad Aquaculture 217 (1-4), 191-205, 2003 | 144 | 2003 |
| Water and Salt Distribution in Atlantic Salmon (Salmo salar) Studied by Low-Field 1H NMR, 1H and 23Na MRI and Light Microscopy: Effects of Raw Material … IG Aursand, E Veliyulin, U Böcker, R Ofstad, T Rustad, U Erikson Journal of Agricultural and Food Chemistry 57 (1), 46-54, 2009 | 122 | 2009 |
| Changes in water-holding capacity of halibut muscle during cold storage GB Olsson, R Ofstad, JB Lødemel, RL Olsen LWT-Food Science and technology 36 (8), 771-778, 2003 | 120 | 2003 |
| Influence of aging and salting on protein secondary structures and water distribution in uncooked and cooked pork. A combined FT-IR microspectroscopy and 1H NMR relaxometry study Z Wu, HC Bertram, A Kohler, U Böcker, R Ofstad, HJ Andersen Journal of Agricultural and Food Chemistry 54 (22), 8589-8597, 2006 | 111 | 2006 |
| Revealing covariance structures in Fourier transform infrared and Raman microspectroscopy spectra: A study on pork muscle fiber tissue subjected to different processing parameters U Böcker, R Ofstad, Z Wu, HC Bertram, GD Sockalingum, M Manfait, ... Applied Spectroscopy 61 (10), 1032-1039, 2007 | 95 | 2007 |
| Liquid-holding capacity and structural changes in comminuted salmon (Salmo salar) muscle as influenced by pH, salt and temperature R Ofstad, S Kidman, R Myklebust, RL Olsen, AM Hermansson LWT-Food Science and Technology 28 (3), 329-339, 1995 | 95 | 1995 |
| Monitoring protein structural changes and hydration in bovine meat tissue due to salt substitutes by Fourier transform infrared (FTIR) microspectroscopy N Perisic, NK Afseth, R Ofstad, A Kohler Journal of agricultural and food chemistry 59 (18), 10052-10061, 2011 | 93 | 2011 |
| Monitoring of denaturation processes in aged beef loin by Fourier transform infrared microspectroscopy C Kirschner, R Ofstad, HJ Skarpeid, V Høst, A Kohler Journal of agricultural and food chemistry 52 (12), 3920-3929, 2004 | 91 | 2004 |
| Multivariate image analysis of a set of FTIR microspectroscopy images of aged bovine muscle tissue combining image and design information A Kohler, D Bertrand, H Martens, K Hannesson, C Kirschner, R Ofstad Analytical and Bioanalytical Chemistry 389, 1143-1153, 2007 | 86 | 2007 |
| Post-mortem structural characteristics and water-holding capacity in Atlantic halibut muscle GB Olsson, RL Olsen, R Ofstad LWT-Food Science and Technology 36 (1), 125-133, 2003 | 84 | 2003 |
| Effects of carbon dioxide on yield, texture and microstructure of cooked ground beef O Sørheim, R Ofstad, P Lea Meat Science 67 (2), 231-236, 2004 | 79 | 2004 |
| Salt-induced changes in pork myofibrillar tissue investigated by FT-IR microspectroscopy and light microscopy U Böcker, R Ofstad, HC Bertram, B Egelandsdal, A Kohler Journal of Agricultural and food chemistry 54 (18), 6733-6740, 2006 | 77 | 2006 |
| Comparison of myosin isoenzymes present in skeletal and cardiac muscles of the Arctic charr Salvelinus alpinus (L.) Sequential expression of different myosin … I Martinez, JS Christiansen, R Ofstad, RL Olsen European Journal of Biochemistry 195 (3), 743-753, 1991 | 73 | 1991 |
| Noncontact salt and fat distributional analysis in salted and smoked salmon fillets using X-ray computed tomography and NIR interactance imaging VH Segtnan, M Høy, O Sørheim, A Kohler, F Lundby, JP Wold, R Ofstad Journal of Agricultural and Food Chemistry 57 (5), 1705-1710, 2009 | 71 | 2009 |
