Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Ellen Mosleth Færgestad"'
Publikováno v:
Aquaculture. 309:272-279
Crowding is a well-known stressor for fish and may, depending on its severity and duration, induce several physiological changes to the organisms. The present work aimed to identify changes in muscle and blood plasma proteomes of Atlantic salmon indu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2122f0d6d15b5ad71f2fe0fd2369569
https://doi.org/10.1016/j.aquaculture.2010.09.028
https://doi.org/10.1016/j.aquaculture.2010.09.028
Autor:
Solve Sæbø, Harald Martens, John Wyller, Julia Isaeva, Ellen Mosleth Færgestad, Rasmus Bro, Kristian Hovde Liland
Publikováno v:
Journal of Chemometrics. 24:626-634
In the area of systems biology, increasingly complex models are developed to approximate biological processes. The complexity makes it difficult to derive the properties of such models analytically. An alternative to analytical considerations is to u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::504adf3a9a674cee4df26782e4a1dcc4
https://doi.org/10.1002/cem.1348
https://doi.org/10.1002/cem.1348
Publikováno v:
Chemometrics and Intelligent Laboratory Systems. 96:172-181
Analysing experimental design data is usually performed by analysis of variance (ANOVA). In situations where the higher orders of interactions hold the most relevant information, generalised multiplicative analysis of variance (GEMANOVA), which is ba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bedcc4fae63e10f142fa3aa09f0bd101
https://doi.org/10.1016/j.chemolab.2009.01.007
https://doi.org/10.1016/j.chemolab.2009.01.007
Autor:
Svein Halvor Knutsen, Ellen Mosleth Færgestad, Anne Kjersti Uhlen, H.H.R. Olsen, A.K. Holtekjølen
Publikováno v:
LWT - Food Science and Technology. 41:2085-2091
In the present study, water absorption capacity (WAC) and the resulting baking performance of different barley–wheat flour blends were investigated by baking breads containing 40% barley flour. The different barley varieties varied in polysaccharid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0ad93857540cfd614a4d9651fba703a
https://doi.org/10.1016/j.lwt.2007.12.010
https://doi.org/10.1016/j.lwt.2007.12.010
Publikováno v:
Meat Science. 77:97-104
The proteome is expressed from the genome, influenced by environmental and processing conditions, and can be seen as the molecular link between the genome and the functional quality characteristics of the meat. In contrast to traditional biochemical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4294648c108945192fbfa643edff9486
https://doi.org/10.1016/j.meatsci.2007.03.018
https://doi.org/10.1016/j.meatsci.2007.03.018
Publikováno v:
Animal Feed Science and Technology. 130:3-22
Eight 2-row barley cultivars (waxy, normal and high amylose) were grown in controlled environment chambers at 9, 12, 15, 18 and 21 ◦ C until maturity. The flour samples were analysed for total starch content, mixed-linked -glucan content (total, so
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::11091f1a4255179ad49ba1cbb1a5a51e
https://doi.org/10.1016/j.anifeedsci.2006.01.014
https://doi.org/10.1016/j.anifeedsci.2006.01.014
Autor:
G. Dingstad, R Bjerke, Ellen Mosleth Færgestad, K.M. Tronsmo, E.M. Magnus, Pernille Baardseth, Anette Aamodt
Publikováno v:
Journal of Food Science. 69:524-535
The present study investigates the effect of flour and dough characteristics on the baking performance of hearth loaves, which are proved and baked without a tin. A number of experiments were performed at different scales. The most significant and co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f2f3d30baed8bdc51e9f0c95ae32c1b
https://doi.org/10.1111/j.1365-2621.2004.tb13646.x
https://doi.org/10.1111/j.1365-2621.2004.tb13646.x
Publikováno v:
Cereal Chemistry, 6, 81, 722-734
The effect of protein quality, protein content, bran addition, diacetyl tartaric acid ester of monoglycerides (DATEM), proving time, and their interaction on hearth bread characteristics were studied by size-exclusion fast protein liquid chromatograp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfa3e544b50d6ade82b581cd724d9383
https://doi.org/10.1094/cchem.2004.81.6.722
https://doi.org/10.1094/cchem.2004.81.6.722
Publikováno v:
LWT - Food Science and Technology. 37:527-538
Mathematical programming is an optimization technique, which can be used to simultaneously ensure several qualities of a product (cost, chemical composition, product characteristics, etc.). This requires mathematical models for the qualities, and esp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aae1013b00a254614fd2c7136ea7df0d
https://doi.org/10.1016/j.lwt.2003.12.002
https://doi.org/10.1016/j.lwt.2003.12.002
Autor:
E.M. Magnus, Anne-Kjersti Uhlen, Nina Solheim Flaete, Harald Martens, Kristin Hollung, Ellen Mosleth Færgestad
Publikováno v:
Journal of the Science of Food and Agriculture. 84:877-886
The storage protein composition from the Glu-1, Glu-3 and Gli-1 loci encoding high and low molecular weight glutenin subunits (HMW-GS and LMW-GS) and gliadins, respectively, was determined on 30 wheat (T aestivum L) genotypes from three growing seaso
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::163addf6a0c74aba1cb58580d710295f
https://doi.org/10.1002/jsfa.1615
https://doi.org/10.1002/jsfa.1615