Torstein Skåra

Publications

• Rosnes, J.T., Skåra, T. and Skipnes, D. 2011. Recent Advanceds in Minimal Heat Processing of Fish: Effects on Microbiological Activity and Safety.
• Skipnes, D., Johnsen, S.O., Skåra, T. and Lekang, O.I. 2010. Use of residual acid phosphatase activity in heat processed Atlandtic cod (Gadus morhua) for estimating thermal load
• Altintzoglou, T., Schelvis, R., Carlehög, M., Sveinsdottir, K., Valsdottir, T., Martinsdóttir, E., Skåra, T. and Luten, J.B. 2010. Consumers’ Preference for an Innovative Seafood Product Concept tested in an In-home Real-life Situation.
• Altintzoglou, T., Einarsdóttir, G., Valsdóttir, T., Schelvis, R., Skåra, T. and Luten, J.B. 2010. A voice-of-consumer approach in development of new seafood product concepts.
• Altintzoglou, T., Einarsdottir, G., Valsdottir, T., Schelvis, R., Skåra, T. and Luten, J. 2010. A Voice-of-Consumer Approach in Development of New Seafood Consepts
• Johnsen, S.O., Jørgensen, K.B, Birkeland, S., Skipnes, D. and Skåra, T. 2009. The effects of phosphates and salt in ground raw and cooked farmed cod (Gadus morhua) muscle studied by the water holding capacity (WHC), and supported by 31P-NMR measurements
• Leadley, C., Shaw, H., Skara, T. and Watson, R. 2008. HPP studies on yield and quality in a range of seafood products
• Kleiberg, G.H. and Skara, T. 2008. Innovative and Safe Seafood –Processing and Hygiene
• Birkeland, S. and Skara, T. 2008. Cold smoking of Atlantic salmon (Salmo salar) fillets with smoke condensate - an alternative processing technology for the production of smoked salmon
• Skåra, T. and Sivertsvik, M. 2007. Retort pouch sealing quality
• Skåra, T. and Johnsen, S.O. 2007. Measurement of added phosphate composition and salt in farmed cod using P NMR, and their effects on water holding capacity (WHC) in ground raw and cooked muscle
• Skåra, T. 2007. High Pressure Processing of Fresh and Smoked Salmon
• Rosnes, JT., Sivertsvik, M. and Skåra, T. 2007. MA Packaging combined with other preserving factors
• Johnsen, S.O., Skipnes, D., Skara, T. and Hendrickx, M.E. 2007. Thermal Inactivation kinetics of acid phosphatase (ACP) in cod (Gadus morhua)
• Birkeland, S., Akse, L., Joensen, S., Tobiassen, T. and Skåra, T. 2007. Injection-Salting of pre-rigor Fillets of Atlantic salmon (Salmo salar).
• Birkeland, S., Akse, L., Joensen, S., Tobiassen, T. and Skara, T. 2007. Injection-Salting of pre rigor fillets of Atlantic Salmon (Salmo salar)
• Skåra, T., Sivertsvik, M. and T.O.B. 2006. Optimization of retort pouch packaging and processing
• Rosnes, J.T., Sivertsvik, M. and Skåra, T. 2006. Ozone - Possible Applications For Commercial Fish Processing
• Birkeland, S., Akse, L. and Skåra, T. 2006. Quality aspects of injection-salted and cold-smoked (pre-rigor) Atlantic salmon (Salmo salar) fillets
• Birkeland, S. and Skåra, T. 2006. Drench curing of Atlantic salmon (Salmo salar) fillets with smoke condensate - an alternative processing technology in the production of smoked products
• Sivertsvik, M., Esaiassen, M., Lorentzen, G. and Skåra, T. 2005. ConCod: Process development for convenience products from farmed cod
• Rørå, A.M.B., Birkeland, S., Hultmann, L., Rustad, T., Skåra, T. and Bjerkeng, B. 2005. Quality characteristics of farmed Atlantic salmon (Salmo salar) fed diets high in soybean or fish oil as affected by cold-smoking temperature.
• Rora, Amb., Birkeland, S., Hultmann, L., Rustad, T., Skara, T. and Bjerkeng, B. 2005. Quality characteristics of farmed Atlantic salmon (Salmo salar) fed diets high in soybean or fish oil as affected by cold-smoking temperature
• Birkeland, S., Sivertsvik, M., Nielsen, Hh. and Skara, T. 2005. Effects of brining conditions on weight gain in herring (Clupea harengus) fillets
• Birkeland, S. and Skåra, T. 2005. Investigation of polycyclic aromatic hydrocarbons in norwegian smoked fish products
• Skara, T., Sivertsvik, M. and Birkeland, S. 2004. Production of salmon oil from filleting byproducts - Effects of storage conditions on lipid oxidation and content of omega-3 polyunsaturated fatty acids
• Rørå, A.M.B., Birkeland, S., Hultmann, L., Rustad, T., Skåra, T. and Bjerkeng, B. 2004. Quality characteristics of farmed Atlantic salmon (Salmo salar) fed diets high in soybean or fish oil as affected by cold-smoking temperature
• Hultmann, L., Rørå, A.M.B., Steinsland, I., Skåra, T. and Rustad, T. 2004. Proteolytic activity and properties of protein in smoked salmon (Salmo salar) - effects of smoking temperature.
• Hultmann, L., Rora, Amb., Steinsland, I., Skara, T. and Rustad, T. 2004. Proteolytic activity and properties of proteins in smoked salmon (Salmo salar) - effects of smoking temperature
• Birkeland, S., Rørå, A.M.B., Skåra, T. and Bjerkeng, B. 2004. Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) fillets.
• Birkeland, S., Rora, Amb., Skara, T. and Bjerkeng, B. 2004. Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) fillets
• Skipnes, D., Skåra, T., L.F. and Øines, S. 2003. Radio-Frequency Heating of Minimally Processed Fish Products - Possible Quality Improvements by Rapid Heating
• Rosnes, J.T., Sivertsvik, M. and Skåra, T. 2003. Combining MAP with other preservation techniques
• Birkeland, S., Skåra, T., Bjerkeng, B. and Rørå, A.M.B. 2003. Effects of Injection-salting Parameters on Product Yields and Fillet Gaping During Cold Smoking of Atlantic Salmon (Salmo salar) Fillets
• Birkeland, S., Skåra, T., Bjerkeng, B. and Rørå, A.M.B. 2003. Product yield and gaping in cold-smoked Atlantic Salmon (Salmo salar) fillets as infulenced by different injection-salting techniques.
• Birkeland, S., Skara, T., Bjerkeng, B. and Rora, Amb. 2003. Product yield and gaping in cold-smoked Atlantic salmon (Salmo salar) fillets as influenced by different injection-salting techniques
• Birkeland, S., Rørå, A.M.B., Bjerkeng, B. and Skåra, T. 2003. Interactions between smoking procedure and raw material of farmed Atlantic salmon (Salmo salar).
• Birkeland, S. and Skåra, T. 2003. Effects of processing method and raw material characteristics on quality parameters of cold-smoked Atlantic salmon (Salmo salar)
• Skåra, T., Rosnes, J.T. and Sivertsvik, M. 2002. Safe and sound: minimally processed fish products
• Skipnes, D., Øines, S., Rosnes, J.T. and Skåra, T. 2002. Heat transfer in vacuum packed mussels (Mytilus edulis) during thermal processing
• Olsen, S.O., Steinsbø, E.E. and Skåra, T. 2002. The influence of potential pre-treatment and processing parameters on general proteolytic activity characteristics in Atlantic salmon (Salmo salar), studied in a model system
• Olsen, S.O. and Skåra, T. 2002. Proteolytic enzymes in salmon - effects of temperature and salt conc. on activity
• Bro, R., Nielsen, Hh., Stefansson, G. and Skara, T. 2002. A phenomenological study of ripening of salted herring. Assessing homogeneity of data from different countries and laboratories
• Birkeland, S., Skåra, T. and Rørå, M.B. 2002. Aspects of injection salting of Atlantic salmon (Salmo salar) fillets
• Birkeland, S., Skåra, T. and Rørå, A.M.B. 2002. Aspects of injection salting of salmon (Salmo salar) fillets.
• Skipnes, D., S.O.E., Rosnes, J.T. and Skåra, T. 2001. Heat transfer in vacuum packed mussels (Mytilus edulis) during thermal processing
• S.O.O.: E.E.S. and Skåra, T. 2001. The influence of potential pre-treatment and processing parameters on general proteolytic activity characteristics in Atlantic salmon (Salmo salar), studied in a model system
• Varmbo,G., Skåra, T., Olsen, S.O. and Sivertsvik, M. 2000. Modelling of Water Holding Capacity (WHC) in Ground Atlantic Salmon (Salmo salar), as affected by Heat, pH, and Salt Content
• Stefansson, G., Nielsen, Hh., Skara, T., Schubring, R., Oehlenschlager, J., Luten, J., Derrick, S. and Gudmundsdottir, G. 2000. Frozen herring as raw material for spice-salting
• Skåra, T. and Cripps, S. 1997. Upgrading of waste from salmon slaughteries using a three phase separation process.
• Olsen, S.O. and Skåra, T. 1997. Chemical changes during ripening of North Sea Herring