Per Lea
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| Degree | M.Sc. |
|---|---|
| Position | Research Scientist, Statistician |
| per.lea@nofima.no | |
| Phone | +47 64970185 |
| Workplace | Ås |
Publications
- Hansen, A.Å., Rødbotten, M., Eie, T., Lea, P., Rudi, K. and Mørkøre, T. 2012. The Effect of Crowding Stress on Bacterial Growth and Sensory Properties of Chilled Atlantic Salmon Fillets
- Digre, H., Erikson, U., Skaret, J., Lea, P., Gallart-Jornet, L. and Misimi, E. 2011. Biochemical, physical and sensory quality of ice-stored Atlantic cod (Gadusmorhua) as affected by pre-slaughter stress, percussion stunning and AQUI-S™ anaesthesia.
- Veiseth-Kent, E., Hildrum, K.I., Ofstad, R., Rørå, M.B., Lea, P. and Rødbotten, M. 2010. The effect of postmortem processing treatments on quality attributes of raw Atlantic salmon (Salmo salar) measured by sensory and instrumental methods.
- Veiseth-Kent, E., Hildrum, J.I., Ofstad, R., Rørå, A.M.B., Lea, P. and Rødbotten, M. 2010. The effect of postmortem processing treatments on quality attributes of raw Atlantic salmon (Salmo salar) measured by sensory and instrumental methods.
- Rødbotten, M., Lea, P. and Ueland, Ø. 2009. Quality of raw salmon fillet as a predictor of cooked salmon quality.
- Bengtsson, G.B., Lea, P., Seljåsen, R., Berentsen, E., Nilsen, A.N., Bjerke, F. and Dragland, S. 2009. Effekt av jordart, gjødslingsnivå og sort på sensorisk kvalitet hos gulrot.
- Wold, A.-B., Rosenfeld, H.J., Lea, P. and Baugerød, H. 2006. The effect of CA and conventional storage on antioxidant activity and chemical composition in red and white cabbage (Brassica oleracea var. capitata L.) and Savoy (Brassica oleracea var. sabauda L.).
- Bitnes, J., Rødbotten, M., Lea, P., Ueland, Ø. and Martens, M. 2006. Effect of product knowledge on profiling performance comparing various sensory laboratories.
- Wold, A.-B., Hansen, M., Rosenfeld, H.J., Lea, P., Jeksrud, W., Baugerød, H. and Haffner, K. 2005. Antioxidant activity in broccoli cultivars (Brassica oleracea var. italica) as affected by storage conditions.
- Sørheim, O., Uglem, S., Lea, P., Claus, J.R. and Egelandsdal, B. 2005. Functional properties of pre-rigor, pre-salted ground beef chilled with solid carbon dioxide.
- Rødbotten, M., Martinsen, B.K., Rosenfeld, H.J., Lea, P. and Haffner, K. 2005. Quality of highbush blueberry (Vaccinium corymbosum L.) and bilberry (Vaccinium myrillus L.) jam.
- Larsen, H., Lea, P. and Rødbotten, M. 2005. Sensory changes in extruded oat stored under different packaging, light and temperature conditions.
- Julshamn, K., Lea, P. and Norli, H.S. 2005. Determination of sodium in foods by flame atomic absorption spectrometry after microwave digestion: NMKL interlaboratory study.
- Bitnes, J., Lea, P. and Martens, M. 2005. A study of sensory profiling performance comparing various sensory laboratories – a data analytical approach.
- Westad, F., Hersleth, M. and Lea, P. 2004. Strategies for consumer segmentation with applications on preference data.
- Sørheim, O., Wahlgren, M., Narum, B. and Lea, P. 2004. Effects of high oxygen packaging on tenderness and quality characteristics of beef longissimus muscles.
- Rørå, A.M.B., Rødbotten, M., Martens, H., Lea, P. and Hildrum, K.I. 2004. Sensorikk på pre-rigor filetert laks.
- Rødbotten, M., Kubberød, E., Lea, P. and Ueland, Ø. 2004. A sensory map of the meat universe.
- Lea, P., Nielsen, R.G., Appelbye, U., Valdimarsdottir, P. and Agerhem, H. 2004. SENSVAL: Reningslinjer for egenkontroll i sensoriske analyselaboratorier.
- Sørheim, O., Ofstad, R. and Lea, P. 2003. Effects of carbon dioxide on yield, texture and microstructure of cooked ground beef.
- Westad, F., Hersleth, M., Lea, P. and Martens, H. 2002. Variable selection in PCA in sensory descriptive and consumer data.
- Sørheim, O., Kjærnes, P.M., Sundell, H.A. and Lea, P. 2002. Shelf life of chicken fillets with cheese sauce stored in a low CO/high CO2 atmosphere.
- Rosenfeld, H.J., Aaby, K. and Lea, P. 2002. Influence of temperature and plant density on sensory quality and volatile terpenoids of the carrot root (Daucus carota L.).
- McEwan, J.A., Heiniö, R.-L., Hunter, E.A. and Lea, P. 2002. Proficiency testing for sensory ranking panels: measuring panel performance.
- Johansson, M.E., Bejerholm, C., Karlsson, A., Lea, P., Claudi-Magnussen, C., Møller, S. and Agerhem, H. 2002. Pork Flavour - Sensory profiling of pork of different qualities in Denmark and Sweden.
- Bryhni, E.A., Byrne, D.V., Rødbotten, M., Claudi-Magnussen, C., Agerhem, H., Johansson, M., Lea, P. and Martens, M. 2002. Consumer perceptions of pork in Denmark, Norway and Sweden.
- Sørheim, O., Lea, P., Nissen, H. and Nesbakken, T. 2001. Effects of a high CO2/low CO atmosphere on colour and yield of cooked ground beef patties.
- Rødbotten, R., Lea, P. and Hildrum, K.I. 2001. Relative influence of low-voltage electrical stimulation, chilling rate and ageing time on tenderness of M. longissimus dorsi of Norwegian Cattle.
- Julshamn, K., Thorlacius, A. and Lea, P. 2001. Determination of arsenic in seafood by electrothermal atomic absorption spectrometry after microwave digestion.
- Eggen, K.H., Pedersen, M.E., Lea, P. and Kolset, S.O. 2001. Structure and solubility of collagen and glycosaminoglycans in two bovine muscles with different textural properties.
- Sørheim, O., Idland, J., Halvorsen, E.C., Frøystein, T., Lea, P. and Hildrum, K.I. 2000. Influence of beef carcass stretching and chilling rate on tenderness of M. longissimus dorsi.
- Sørheim, O., Idland, J., Frøystein, T., Lea, P. and Hildrum, K.I. 2000. Combined effects of aitch bone suspension and chilling rate on the tenderness of beef muscles.
- Nissen, H., Maugesten, T. and Lea, P. 2000. Survival and growth of Escherichia coli O157:H7, Yersinia enterocolitica and Salmonella enteritidis on decontaminated and untreated meat.
- Mielnik, M., Herstad, O., Lea, P., Nordal, J. and Nilsson, A. 2000. Sensory quality of marinated frozen stored chicken thighs as affected by dietary fish fat and vitamin E.
- Baardseth, P., Kvaal, K., Lea, P., Ellekjær, M.R. and Færgestad, E.M. 2000. The effects of bread making process and wheat quality on French baguettes.
- Rosenfeld, H.J., Samuelsen, R.T. and Lea, P. 1999. The effect of temperature on sensory quality, chemical composition and growth of carrots (Daucus carota L.). III Different diurnal temperature amplitudes.
- Nissen, H., Maugesten, T. and Lea, P. 1999. Survival and growth of Escherichia coli O157:H7 on decontaminated and untreated beef.
- Sahlström, S., Nielsen, A.O., Færgestad, E.M., Park, W.J., Lea, P. and Ellekjær, M.R. 1998. Effect of dough processing conditions and DATEM on Norwegian hearth bread prepared from frozen dough
- Sahlström, S., Bråthen, E., Lea, P. and Autio, K. 1998. Influence of starch granule size distribution on bread characteristics.
- Rosenfeld, H.J., Samuelsen, R.T. and Lea, P. 1998. The effect of temperature on sensory quality, chemical composition and growth of carrots (Daucus carota L.). II Constant diurnal temperatures under different seasonal light regimes.
- Johansson, L., Haglund, Å., Berglund, L., Lea, P. and Risvik, E. 1998. Preference for tomatoes, affected by sensory attributes and information about growth conditions.
- Sørheim, O., Erlandsen, T., Nissen, H., Lea, P. and Høyem, T. 1997. Effects of modified atmosphere storage on colour and microbiological shelf life of normal and pale, soft and exudative pork.
- Rosenfeld, H.J., Samuelsen, R.T. and Lea, P. 1997. Relationship between physical and chemical quality characteristics of carrots grown at northern latitudes.
- Rosenfeld, H.J., Samuelsen, R.T. and Lea, P. 1997. The effect of temperature on sensory quality, chemical composition and growth of carrots (Daucus carota L.). I. Constant diurnal temperature.
- Lea, P., Næs, T. and Rødbotten, M. 1997. Analysis of Variance for Sensory Data.
- Berg, E.W., Døving, K.B., Hauge, B., Kjeilen, T.E., Lea, P., Ludvigsen, E.G., Rødbotten, M., Skorbakk, O.I., Solem, S. and Solheim, R. 1997. Sensorisk analyse - Bedømmelse av næringsmidler.
- Hildrum, K.I., Isaksson, T., Næs, T., Nilsen, B.N., Rødbotten, M. and Lea, P. 1996. Near infrared reflectance spectroscopy in the prediction of sensory properties of beef.
- Baardseth, P., Rosenfeld, H.J., Sundt, T.W., Skrede, G., Lea, P. and Slinde, E. 1996. Evaluation of carrot varieties for production of deep fried carrot chips: II. Sensory aspects.
- Sørheim, O., Grini, J.Aa., Nissen, H., Andersen, H.J. and Lea, P. 1995. Pork loins stored in carbon dioxide - Colour and microbiological shelf life.
- Rosenfeld, H.J., Sundell, H.A., Lea, P. and Ringstad, M. 1995. Influence of packaging materials and temperature on the glycoalkaloid content of potato tubers.
- Lea, P., Rødbotten, M. and Næs, T. 1995. Measuring validity in sensory analysis.
- Baardseth, P., Rosenfeld, H.J., Sundt, T.W., Skrede, G., Lea, P. and Slinde, E. 1995. Evaluation of carrot varieties for production of deep-fried carrot chips - I. Chemical aspects.
- Skrede, G., Wrolstad, R.E., Lea, P. and Enersen, G. 1992. Color stability of strawberry and blackcurrant syrups
- Lea, P., Næs, T. and Rødbotten, M. 1991. Variansanalyse for sensoriske data.
- Lea, P. 1991. Multiple Confusions
- Wrolstad, R.E., Skrede, G., Lea, P. and Enersen, G. 1990. Influence of sugar on anthocyanin pigment stability in frozen strawberries
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