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2021 | 2 |
2022 | 3 |
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Page 1
Norwegian Consumers' Skepticism towards Smoke-Flavoring of Salmon-Is It for Real?
Foods. 2022 Jul 21;11(14):2170. doi: 10.3390/foods11142170.
Foods. 2022.
PMID: 35885413
Free PMC article.
Microbial Safety and Sensory Analyses of Cold-Smoked Salmon Produced with Sodium-Reduced Mineral Salts and Organic Acid Salts.
Heir E, Jacobsen M, Gaarder MØ, Berget I, Dalgaard P, Jensen MR, Holck AL.
Heir E, et al. Among authors: gaarder mo.
Foods. 2022 May 19;11(10):1483. doi: 10.3390/foods11101483.
Foods. 2022.
PMID: 35627053
Free PMC article.
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In-Line Estimation of Fat Marbling in Whole Beef Striploins (Longissimus lumborum) by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin.
Wold JP, Solberg LE, Gaarder MØ, Carlehøg M, Sanden KW, Rødbotten R.
Wold JP, et al. Among authors: gaarder mo.
Foods. 2022 Apr 22;11(9):1219. doi: 10.3390/foods11091219.
Foods. 2022.
PMID: 35563942
Free PMC article.
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Sensory methodology in product optimization of cold smoked Atlantic salmon (Salmo salar L.) processed with atomized purified condensed smoke.
Waldenstrøm L, Gaarder MØ, Lerfall J.
Waldenstrøm L, et al. Among authors: gaarder mo.
J Food Sci. 2021 Oct;86(10):4650-4667. doi: 10.1111/1750-3841.15915. Epub 2021 Sep 21.
J Food Sci. 2021.
PMID: 34549434
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High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae.
Hansen AÅ, Langsrud S, Berget I, Gaarder MØ, Moen B.
Hansen AÅ, et al. Among authors: gaarder mo.
Foods. 2021 Jul 29;10(8):1754. doi: 10.3390/foods10081754.
Foods. 2021.
PMID: 34441531
Free PMC article.
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