Grete Skrede

Publications

• Skrede, G., Martinsen, B.K., Wold, A.-B., Birkeland, S.-E. and Aaby, K. 2011. Variation in quality parameters between and within 14 Nordic tree fruit and berry species.
• Baardseth, P., Bjerke, F., Martinsen, B.K. and Skrede, G. 2010. 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.
• Mielnik, M., Adeline, D. and Skrede, G. 2008. The ability of berry juices to prevent lipid oxidation in turkey breast meat.
• Eyob, S., Martinsen, B.K., Tsegaye, A., Appelgren, M. and Skrede, G. 2008. Antioxidant and antimicrobial activities of extract and essential oil of korarima (Aframomum corrorima (Braun) P.C.M. Jansen).
• Skrede, A., Sahlstrøm, S., Ahlstrøm, Ø., Connor, K.H. and Skrede, G. 2007. Effects of lactic acid fermentation and gamma irradiation of barley on antinutrient contents and nutrient digestibility in mink (Mustela vison) with and without dietary enzyme supplement.
• Jordheim, M., Aaby, K., Fossen, T., Skrede, G. and Andersen, Ø.M. 2007. Molar absorptivities and reducing capacity of pyranoanthocyanins and other anthocyanins.
• Aaby, K., Wrolstad, R.E., Ekeberg, D. and Skrede, G. 2007. Polyphenol composition and antioxidant activity in strawberry purees; impact of achene level and storage.
• Skrede, G. and Wold, J.P. 2006. Color quality of salmon.
• Mielnik, M., Sem, S., Egelandsdal, B. and Skrede, G. 2006. By-products from herbs essential oil production as ingredient in marinade for turkey thighs.
• Aaby, K., Martinsen, B.K., Wrolstad, R.E. and Skrede, G. 2006. Polyphenol composition and antioxidant activity in strawberry puree; development during storage.
• Mielnik, M., Olsen, E., Vogt, G., Adeline, D. and Skrede, G. 2005. Grape seed extract as antioxidant in cooked, cold stored turkey meat.
• Baardseth, P., Blom, H., Skrede, G., Mydland, L.T., Skrede, A. and Slinde, E. 2005. Lactic acid fermentation reduces acrylamide formation and other Maillard reactions in French fries.
• Aaby, K., Skrede, G. and Wrolstad, R.E. 2005. Phenolic composition and antioxidant activities in flesh and achenes of strawberries (Fragaria ananassa).
• van der Sluis, A.A., Dekker, M., Skrede, G. and Jongen, W.M.F. 2004. Activity and concentration of polyphenolic antioxidants in apple juice. 2. Effect of novel production methods.
• Skrede, G., Larsen, V.B., Aaby, K., Jørgensen, A.S. and Birkeland, S.-E. 2004. Antioxidative properties of commercial fruit/berry preparations and stability of bilberry and black currant extracts in milk products.
• Pettersen, M.K., Mielnik, M., Eie, T., Skrede, G. and Nilsson, A. 2004. Lipid oxidation in frozen mechanically deboned turkey meat as affected by packaging parameters and storage conditions.
• Mielnik, M., Sem, S., Egelandsdal, B. and Skrede, G. 2004. Decoctions of Norwegian herbs stabilise marinated turkey thighs.
• Borge, G.I., Wold, A.-B., Martinsen, B.K., Volden, J., Wicklund, T., Hvattum, E., Skrede, G., Haffner, K. and Bengtsson, G.B. 2004. Kale - an excellent source for polyphenols and antioxidants.
• Aaby, K., Skrede, G. and Hvattum, E. 2004. Analysis of flavonoids and other phenolic compounds using high-performance liquid chromatography with coulometric array detection: Relationship to antioxidant activity.
• Skrede, G., Herstad, O., Sahlstrøm, S., Holck, A.L., Slinde, E. and Skrede, A. 2003. Effects of lactic acid fermentation on wheat and barley carbohydrate composition and production performance in the chicken.
• Mielnik, M. and Skrede, G. 2003. Antioxidative properties of grape seed extract in cooked turkey meat.
• van der Sluis, A.A., Dekker, M., Skrede, G. and Jongen, W.M.F. 2002. Activity and concentration of polyphenolic antioxidants in apple juice. 1. Effect of existing production methods.
• Skrede, G., Storebakken, T., Skrede, A., Sahlstrøm, S., Sørensen, M., Shearer, K.D. and Slinde, E. 2002. Lactic acid fermentation of wheat and barley whole meal flours improves digestibility of nutrients and energy in Atlantic salmon (Salmo salar L.) diets.
• Mielnik, M., Aaby, K., Solgaard, K. and Skrede, G. 2002. Oxidative stability of frozen stored mechanically deboned meat (MDTM) effected by commercial antioxidants.
• Mielnik, M., Aaby, K. and Skrede, G. 2002. Commercial antioxidants control lipid oxidation in mechanically deboned turkey meat.
• Haffner, K., Rosenfeld, H.J., Finstad, M.B. and Skrede, G. 2002. Colour of raspberry jam as influenced by cultivar, temperature and light during storage.
• Skrede, G., Storebakken, T., Skrede, A., Sahlström, S., Sørensen, M., Shearer, K.D. and Slinde, E. 2001. Lactic acid fermentation of wheat and barley whole meal flours improves digestibility of nutrients and energy in Atlantic salmon (Salmo salar L.) diets.
• Skrede, G., Sahlström, S., Skrede, A., Holck, A.L. and Slinde, E. 2001. Effect of lactic acid fermentation of wheat and barley whole meal flour on carbohydrate composition and digestibility in mink (Mustela vision).
• Haffner, K., Rosenfeld, H.J., Skrede, G. and Wang, L. 2001. Quality of red raspberry (Rubus idaeus L.) cultivars after storage in controlled and normal atmosphere.
• Aaby, K., Haffner, K. and Skrede, G. 2001. Aroma quality of Gravenstein apples influenced by regular and controlled atmosphere storage.
• Skrede, G. and Wrolstad, R.E. 2000. Flavonoids and other polyphenolics in grapes and other berry fruit.
• Haffner, K., Jeksrud, W., Rosenfeld, H.J., Tengesdal, G. and Skrede, G. 2000. Farbveränderungen im fruchtfleisch von vier apfelsorten vor und nach trocknungsprozessen.
• Skrede, G., Wrolstad, R.E. and Durst, R.W. 1999. Changes in anthocyanins and polyphenolics during juice prosessing of highbush blueberries (Vaccinium corymbosum L.)
• Seljåsen, R., Skrede, G. and Hoftun, H. 1999. Chlorophylls, carotenoids and flavonoids: Vegetable constituents with a positive role in cancer, cardiovascular and viral diseases.
• Seljåsen, R., Bengtsson, G.B., Skrede, G. and Vogt, G. 1999. Rapid analysis of 6-methoxymellein in carrots by boiling water extraction, solid phase extraction and HPLC.
• Rosenfeld, H.J., Baardseth, P. and Skrede, G. 1998. Evaluation of carrot varieties for production of deep fried carrot chips - IV. The influence of growing environment on carrot raw material.
• Skrede, G., Nilsson, A., Baardseth, P., Rosenfeld, H.J., Enersen, G. and Slinde, E. 1997. Evaluation of carrot varieties for production of deep fried carrot chips - III. Carotenoids.
• Skrede, G. and Einen, O. 1997. Astaxanthin and fat contents of raw salmon (Salmo salar L.) affect instrumental color of raw fish and sensory color of smoked fish.
• Einen, O. and Skrede, G. 1997. Quality characteristics in raw and smoked fillets of Atlantic salmon (Salmo salar) fed high energy diets.
• Einen, O. and Skrede, G. 1997. Quality characteristics in raw and smoked fillets of Atlantic salmon (Salmo salar) fed high energy diets.
• Einen, O. and Skrede, G. 1996. Quality characteristics in raw and smoked fillets of Atlantic salmon (Salmo salar) fed high energy diets.
• 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.
• 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.
• Slinde, E., Skrede, G., Aukrust, T.W., Blom, H. and Baardseth, P. 1993. Lactic acid fermentation influence on sugar content and colour of deep fried fermented carrot chips.
• Skrede, G., Wrolstad, R.E., Lea, P. and Enersen, G. 1992. Color stability of strawberry and blackcurrant syrups
• Baardseth, P., Næs, T., Mielnik, J., Skrede, G., Hølland, S. and Eide, O. 1992. Dairy ingredients effects on sausage sensory properties studied by principal component analysis.
• Wrolstad, R.E., Skrede, G., Lea, P. and Enersen, G. 1990. Influence of sugar on anthocyanin pigment stability in frozen strawberries
• Skrede, G., Storebakken, T. and Næs, T. 1990. Color Evaluation in Raw, Baked and Smoked Flesh of Rainbow trout Fed Astaxanthin or Canthaxanthin.
• Skrede, G., Storebakken, T. and Næs, T. 1990. Color evaluation in raw baked and smoked flesh of rainbow trout (Onchorynchus mykiss) fed astaxanthin or canthaxanthin
• Skrede, G., Risvik, E., Huber, M., Enersen, G. and Blümlein, L. 1990. Developing a color card for raw flesh of astaxanthin-fed salmon.
• Oellingrath, I.M., Iversen, A. and Skrede, G. 1990. Quantitative determination of myoglobin and haemoglobin in beef by high performance liquid chromatography
• Skrede, G. 1989. Comparison of various types of starches when used in meat sausages
• Baardseth, P., Skrede, G., Næss, T., Thomassen, M.S., Iversen, A. and Kaaber, L. 1988. A comparison of CIE (1976) L*, a*, b* values obtained from two different instruments on several feed commodities.
• Baardseth, P., Skrede, G., Næss, T., Thomassen, M.S., Iversen, A. and Kaaber, L. 1988. Comparison of CIE (1976) L*, a*, b* values obtained from two different instruments on several feed commodities.
• Baardseth, P., Skrede, G., Næs, T., Tomassen, M.S., Iversen, A. and Kaaber, L. 1988. A comparison of CIE (1976) L*a*b* values obtained from two different instruments on several food commodities
• Vaaler, S., Bjørneklett, A., Jelling, I., Skrede, G., Jervell, J., Fausa, O. and Hansen, K.F. 1987. Sorbitol as sweetener in the diet for insuling-dependent diabetes
• Skrede, G., Jarmund, T. and Risvik, E. 1987. Effects of enzymic starch degradation during storage of cooked beef sausages.
• Skrede, G. and Storebakken, T. 1986. Characteristics of color in raw, baked and smoked wild and pen-reared Atlantic salmon.
• Skrede, G. and Storebakken, T. 1986. Instrumental colour analysis of farmed and wild Atlantic salmon when raw, baked and smoked.
• Aaby, K., Mazur, S., Nes, A. and Skrede, G. . Phenolic compounds in strawberry (Fragaria x ananassa Duch.) fruits: Composition in 27 cultivars and changes during ripening.