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Pernille Baardseth

Observed names: P BAARDSETH, P Baardseth, P. BAARDSETH, P. Baardseth, PERNILLE BAARDSETH
OpenAlex ID: A5007535026
Comparison of Small and Large Deformation Rheological Properties of Wheat Dough and Gluten
2003 · Kari M. Tronsmo, Ellen M. Magnus, et al. · Cereal Chemistry · 131
Lactic Acid Fermentation Reduces Acrylamide Formation and Other Maillard Reactions in French Fries
2006 · Pernille Baardseth, Hans Blom, et al. · Journal of Food Science · 81
Instrumental and sensory analysis of fresh Norwegian and imported apples
1999 · Anna Maria Karlsen, Kjersti Aaby, et al. · Food Quality and Preference · 76
Effect of selected antioxidants on the stability of dehydrated mashed potatoes
1989 · Pernille Baardseth · Food Additives & Contaminants · 76
The Effects of Bread Making Process and Wheat Quality on French Baguettes
2000 · P. Baardseth, K. Kvaal, et al. · Journal of Cereal Science · 72
Multivariate techniques in the analysis of meat quality
1996 · T. N˦s, P. Baardseth, et al. · Meat Science · 69
Vitamin C, total phenolics and antioxidative activity in tip‐cut green beans (Phaseolus vulgaris) and swede rods (Brassica napus var. napobrassica) processed by methods used in catering
2010 · Pernille Baardseth, Frøydis Bjerke, et al. · Journal of the Science of Food and Agriculture · 58
A Comparison of CIE (1976) L*a*b* Values Obtained from Two Different Instruments on Several Food Commodities
1988 · P. BAARDSETH, G. SKREDE, et al. · Journal of Food Science · 47
Rapid Assessment of Rancidity in Complex Meat Products by Front Face Fluorescence Spectroscopy
2002 · J.P. Wold, M. Mielnik, et al. · Journal of Food Science · 44
Evaluation of carrot varieties for production of deep fried carrot chips—III. Carotenoids
1997 · G. Skrede, A. Nilsson, et al. · Food Research International · 40
Evaluation of carrot varieties for production of deep-fried carrot chips — I. Chemical aspects
1995 · P. Baardseth, H.J. Rosenfeld, et al. · Food Research International · 40
Multivariate feature extraction from textural images of bread
1998 · Knut Kvaal, Jens Petter Wold, et al. · Chemometrics and Intelligent Laboratory Systems · 38
Dairy Ingredients effects on sausage sensory properties studied by principal component analysis
1992 · P. BAARDSETH, T. NAES, et al. · Journal of Food Science · 34
Milk Proteins Affect Yield and Sensory Quality of Cooked Sausages
1996 · MARIT RISBERG ELLEKJÆR, TORMOD NÆS, et al. · Journal of Food Science · 32
Evaluation of carrot varieties for production of deep fried carrot chips — II. Sensory aspects
1995 · P. Baardseth, H.J. Rosenfeld, et al. · Food Research International · 26
Quality changes of frozen vegetables
1978 · P. Baardseth · Food Chemistry · 25
Effect of Ethylene, Free Fatty Acid, and Some Enzyme Systems on Chlorophyll Degradation
1989 · P. BAARDSETH, J. H. VON ELBE · Journal of Food Science · 23
Using Cumulative Ranks to Detect Individual Differences in Sensory Profiling
1994 · TORMOD NAES, DAVID HIRST, et al. · Journal of Sensory Studies · 22
Evaluation of carrot varieties for production of deep fried carrot chips—IV. The influence of growing environment on carrot raw material
1997 · H.J. Rosenfeld, P. Baardseth, et al. · Food Research International · 21
Innovation/technology transfer to food SMEs
1999 · Pernille Baardseth, G. Akervold Dalen, et al. · Trends in Food Science & Technology · 20
Roll-in shortenings effects on Danish pastries sensory properties studied by principal component analysis
1995 · Pernille Baardseth, Tormod N˦s, et al. · LWT · 16
Lactic acid fermentation influence on sugar content and colour of deep-fried carrot chips
1993 · E. Slinde, G. Skrede, et al. · Food Research International · 15
Content of some organic acids in cloudberry (Rubus chamaemorus L.)
1978 · Pernille Baardseth, Hellmut Russwurm · Food Chemistry · 15
Studies on fatty acid α-oxidation in cucumber
1987 · Pernille Baardseth, Erik Slinde, et al. · Biochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism · 14
Peroxidase, catalase and palmitoyl‐CoA hydrolase activity in blanched carrot cubes after storage at −20°C
1983 · Pernille Baardseth, Erik Slinde · Journal of the Science of Food and Agriculture · 12
Works count: 43
Citation count: 1,116
H-index: 20
I10-index: 27
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