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| Showing results 1-13 of 13 |
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2019
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| 1. | Hansen, Jorunn Sofie; Rosnes, Jan Thomas; Skuland, Aase Vorre; Øines, Sigurd; Solstad, Runar Gjerp; Kousoulaki, Katerina. Technical and sensory properties of salmon burgers added soluble peptide-rich fish proteins. 49th Conference of the West European Fish Technologists Association – WEFTA; 2019-10-14 - 2019-10-18 NOFIMA |
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| 2. | Øines, Sigurd. Stillehavsøsters som råstoff for bearbeidede produkter. Tromsø: Nofima AS 2019 (ISBN 978-82-8296-583-5) 18 p. Nofima rapportserie(6/2019) NOFIMA |
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2017
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| 3. | Øines, Sigurd. Forhatt delikatesse inntar kysten. Forskning.no 2017 NOFIMA |
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2016
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| 4. | Erdogdu, Ferruh; Tutar, Mustafa; Øines, Sigurd; Barreno, Igor; Skipnes, Dagbjørn. Determining the optimal shaking rate of a reciprocal agitation sterilization system for liquid foods: A computational approach with experimental validation. Food and Bioproducts Processing 2016 ;Volume 100.(Part B) p. 512-524 NOFIMA |
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| 5. | Skipnes, Dagbjørn; Erdogdu, Ferruh; Tutar, Mustafa; Øines, Sigurd; Barreno, Igor; Løvdal, Trond. Optimization of a thermal process with reciprocal agitation by computational modelling. FOODSIM; 2016-04-06 NOFIMA |
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2015
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| 6. | Erdogdu, Ferruh; Tutar, Mustafa; Barreno, Igor; Skipnes, Dagbjørn; Øines, Sigurd; Løvdal, Trond. Computational modelling of reciprocal agitation retort process for canned liquid foods. 29th EFFoST International Conference – Food Science and Innovation; 2015-11-10 - 2015-11-12 NOFIMA |
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2014
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| 7. | Roth, Bjørn; Kramer, Lene; Skuland, Aase Vorre; Løvdal, Trond; Øines, Sigurd; Foss, Atle; Imsland, Albert. The shelf life of farmed turbot (Scophthalmus maximus). Journal of Food Science 2014 ;Volume 79.(8) p. S1568-S1574 UiB UIS NOFIMA AKVAPLAN |
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| 8. | Øines, Sigurd. Tekstur og teksturmåling. Mat til institusjonssektoren - Struktur i varmebehandlet mat; 2014-09-16 NOFIMA |
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2010
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| 9. | Roth, Bjørn; Øines, Sigurd. Stunning and killing of edible crabs (Cancer pagurus). Animal Welfare 2010 ;Volume 19.(3) p. 287-294 UiB NOFIMA |
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| 10. | Øines, Sigurd; Skuland, Aase Vorre. Dramatisk tidsbesparelse og forbedring av produktkvalitet for varmebehandlet mat med Shaka-varmebehandling.Fiskesuppe og risgrøt som modellprodukter. Tromsø: Nofima AS 2010 (ISBN 978-82-7251-789-1) 17 p. Nofima rapportserie(25/2010) NOFIMA |
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2008
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| 11. | Roth, Bjørn; Øines, Sigurd; Rotabakk, Bjørn Tore; Birkeland, Sveinung. Using electricity as a tool in quality studies of Atlantic salmon. European Food Research and Technology 2008 ;Volume 227.(2) p. 571-577 UiB NOFIMA |
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2006
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| 12. | Rosnes, Jan Thomas; Kleiberg, Gro haugvaldstad; Sivertsvik, Morten; Øines, Sigurd; Prante, Per Henrik; Lunestad, Bjørn Tore; Lorentzen, Grete Elisabeth. Microbial growth in modified atmosphere packaged blue mussels (Mytilus edulis). I: Molluscan Shellfish Safety - Proceedings of the 5th International Conference on Molluscan Shellfish Safety, Galway, Ireland, 14-18 June 2004. Rinville, Oranmore, Galway, Ireland: The Marine Institute 2006 ISBN 1-902895-33-9. p. 451-459 NOFIMA HAVFORSK |
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2002
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| 13. | Skipnes, Dagbjørn; Øines, Sigurd; Rosnes, Jan Thomas; Skåra, Torstein. Heat transfer in vacuum packed mussels (Mytilus edulis) during thermal processing. Journal of Aquatic Food Product Technology 2002 ;Volume 11.(3/4) p. 5-20 NOFIMA |
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