Stiftelsen Norconserv

Alternate name: Norconserv Foundation

ROR: 02979rb23

OpenAlex ID: I4405279989

A review of modified atmosphere packaging of fish and fishery products – significance of microbial growth, activities and safety

2002 · Morten Sivertsvik, Willy K Jeksrud, et al. · International Journal of Food Science & Technology · 574

Effects of pre-, in-, or post-rigor filleting of live chilled Atlantic salmon

2001 · Per Olav Skjervold, Anna Maria Bencze Rørå, et al. · Aquaculture · 114

Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 2: Raw fish fillets

2003 · Morten Sivertsvik, Jan Thomas Rosnes, et al. · Journal of Food Engineering · 94

Solubility and absorption rate of carbon dioxide into non-respiring foods

2003 · Morten Sivertsvik, Willy K. Jeksrud, et al. · Journal of Food Engineering · 86

Proteolytic activity and properties of proteins in smoked salmon (Salmo salar)—effects of smoking temperature

2003 · Lisbeth Hultmann, Anna Maria Bencze Rørå, et al. · Food Chemistry · 64

Quality of Filleted Salmon in Various Retail Packages

1999 · KATI RANDELL, TAPANI HATTULA, et al. · Journal of Food Quality · 62

Slaughter quality and rigor contraction in farmed turbot (Scophthalmus maximus); a comparison between different stunning methods

2007 · Bjorn Roth, Albert Imsland, et al. · Aquaculture · 53

Safety evaluation of sous vide-processed ready meals

2002 · H. Nissen, J.T. Rosnes, et al. · Letters in Applied Microbiology · 53

Frozen Storage Quality of Rainbow Trout ( Oncorhynchus mykiss ) as Affected by Oxygen, Illumination, and Fillet Pigment

1995 · B. BJERKENG, G. JOHNSEN · Journal of Food Science · 48

Modified atmosphere packaging

2002 · M. Sivertsik, J.T. Rosnes, et al. · Elsevier eBooks · 46

Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 3: Cooked meat products

2004 · Morten Sivertsvik, Jens Stoumann Jensen · Journal of Food Engineering · 44

Effect of modified atmosphere packaging and superchilled storage on the shelf-life of farmed ready-to-cook spotted wolf-fish (Anarhichas minor)

2006 · J. T. Rosnes, G. H. Kleiberg, et al. · Packaging Technology and Science · 39

Quality of Whole Gutted Salmon in Various Bulk Packages

1999 · MORTEN SIVERTSVIK, JAN THOMAS ROSNES, et al. · Journal of Food Quality · 38

Active packaging in practice: fish

2003 · M. Sivertsvik · Elsevier eBooks · 32

Frozen herring as raw material for spice-salting

2000 · Gudmundur Stef�nsson, Henrik H Nielsen, et al. · Journal of the Science of Food and Agriculture · 32

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Differences in chewing sounds of dry-crisp snacks by multivariate data analysis

2003 · N De Belie, M Sivertsvik, et al. · Journal of Sound and Vibration · 27

Trace elements intake in the Faroe Islands III. Element concentrations in human organs in populations from Bergen (Norway) and the Faroe Islands

1989 · Kåre Julshamn, Knut-Jan Andersen, et al. · The Science of The Total Environment · 27

Product Yield and Gaping in Cold‐smoked Atlantic Salmon ( Salmo salar ) Fillets as Influenced by Different Injection‐salting Techniques

2003 · S. Birkeland, T. Skåra, et al. · Journal of Food Science · 26

Extractabilities of astaxanthin and protein from muscle tissue of Atlantic salmon (Salmo salar) as affected by brine concentration and pH

2003 · Sveinung Birkeland, Bjørn Bjerkeng · Food Chemistry · 20

Combining MAP with other preservation techniques

2003 · J.T. Rosnes, M. Sivertsvik, et al. · Elsevier eBooks · 18

An interlaboratory study to find an alternative to the MPN technique for enumerating Escherichia coli in shellfish

1998 · I.D Ogden, G.C Brown, et al. · International Journal of Food Microbiology · 14

Effects of Pre-, In-, and Post-Rigor Filleted Atlantic Salmon (Salmo salar)on Microbial Spoilage and Quality Characteristics During Chilled Storage

2003 · Jan Thomas Rosnes, Aase Vorre, et al. · Journal of Aquatic Food Product Technology · 13

Heat Transfer in Vacuum Packed Mussels (Mytilus edulis) During Thermal Processing

2002 · D. Skipnes, S. Øines, et al. · Journal of Aquatic Food Product Technology · 13

Rapid identification and classification of bacteria by 16S rDNA restriction fragment melting curve analyses (RFMCA)

2006 · K RUDI, G KLEIBERG, et al. · Food Microbiology · 10

A phenomenological study of ripening of salted herring. Assessing homogeneity of data from different countries and laboratories

2002 · Rasmus Bro, Henrik Hauch Nielsen, et al. · Journal of Chemometrics · 10

Works count: 29

Citation count: 3,031