KU Leuven; Faculteit Ingenieurswetenschappen; Departement Chemische Ingenieurstechnieken, meer
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| A1 publicaties (5) [show] |
- Skåra, T.; Cappuyns, A.M.; Van Derlinden, E.; Rosnes, J.T.; Valdramidis, V.P.; Van Impe, J.F.M. (2012). Growth kinetics of Listeria isolated from Salmon and Salmon processing environment: single strains versus cocktails. J. Food Prot. 75(7): 1227-1235. dx.doi.org/10.4315/0362-028X.JFP-11-536, meer
 Skåra, T.; Cappuyns, A.M.; Van Derlinden, E.; Rosnes, J.T.; Valdramidis, V.P.; Van Impe, J.F.M. (2011). Quantifying the combined effect of salt and temperature on the growth of Listeria strains isolated from salmon and salmon processing environments. Procedia Food Science 1: 1001-1006. https://dx.doi.org/10.1016/j.profoo.2011.09.150, meer- Skipnes, D.; Johnsen, S.O.; Skåra, T.; Sivertsvik, M.; Lekang, O. (2011). Optimization of heat processing of farmed Atlantic cod (Gadus morhua) muscle with respect to cook loss, water holding capacity, color, and texture. J. Aquat. Food Prod. Technol. 20(3): 331-340. dx.doi.org/10.1080/10498850.2011.571808, meer
- Johnsen, S.O.; Skipnes, D.; Skåra, T.; Hendrickx, M.E. (2007). Thermal inactivation kinetics of acid phosphatase (ACP) in cod (Gadus morhua). Eur. Food Res. Technol. 224(3): 315-320. https://dx.doi.org/10.1007/s00217-006-0433-7, meer
- Stefansson, G.; Nielsen, H.H.; Skåra, T.; Schubring, R.; Oehlenschläger, J.; Luten, J.; Derrick, S.; Gudmundsdóttir, G. (2000). Frozen herring as raw material for spice-salting. J. Sci. Food Agric. 80: 1319-1324, meer
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| Abstracts (2) [show] |
- Birkeland, S.; Skåra, T. (2005). Investigation of polycyclic aromatic hydrocarbons in Norwegian smoked fish products, in: Abstracts of the 35th WEFTA meeting 19-22 September 2005, Antwerp, Belgium. pp. 119, meer
- Sivertsvik, M.; Esaiassen, M.; Lorentzen, G.; Skåra, T. (2005). Process development for convenience products from farmed cod, in: Abstracts of the 35th WEFTA meeting 19-22 September 2005, Antwerp, Belgium. pp. 47, meer
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