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Publications by Mari Øvrum Gaarder

The Impact of Residual O2, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami

Journal of Food Quality

English

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Influences of Product Temperature on Emotional Responses To, and Sensory Attributes Of, Coffee and Green Tea Beverages

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Impact of Pulsed Light Treatments on Antioxidant Characteristics and Quality Attributes of Fresh-Cut Apples

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The Effect of Post-Harvest Treatments of Packaged "Kelsey" Plum Fruits With Oleic Acid Kept in Light, Dark or at Low Temperature

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Microbiological and Sensory Characteristics of Mould-Ripened Salami Under Different Packaging Conditions

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Impact of Diurnal Periodicity, Temperature, and Light on Sporulation ofBremia Lactucae

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Evaluation of Lactobacillus Sake Contamination in Vacuum-Packaged Sliced Cooked Meat Products by Ribotyping

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Probiotic Salami With Fat and Curing Salts Reduction: Physicochemical, Textural and Sensory Characteristics

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