Ellen Mosleth Færgestad

Publikasjoner

• Pedersen, M.E., Takle, H., Ytteborg, E., Veiseth-Kent, E., Enersen, G., Færgestad, E.M., Baeverfjord, G. og Hannesson, K.O. 2011. Matrilin-1 expression is increased in the vertebral column of Atlantic salmon (Salmo salar L.) individuals displaying spinal fusions.
• Moldestad, A., Færgestad, E.M., Hoel, B., Skjelvåg, A.O. og Uhlen, A.K. 2011. Effect of temperature variation during grain filling on wheat gluten resistance.
• Mehmeti, I., Jönsson, M., Færgestad, E.M., Mathiesen, G., Nes, I.F. og Holo, H. 2011. Transcriptome, proteome and metabolite analysis of a lactate dehydrogenase-negative mutant of Enterococcus faecalis V583 .
• Hollung, K., Færgestad, E.M. og Veiseth-Kent, E. 2011. Changes in protein composition related to tenderness in bovine longissimus thoracis muscle.
• Færgestad, E.M., Øyås, J., Kohler, A., Berg, T. og Næs, T. 2011. The use of spectroscopic measurements from full scale industrial production to achieve stable end product quality.
• Færgestad, E.M., Rye, M.B., Nhek, S., Hollung, K. og Grove, H. 2011. The use of chemometrics to analyse protein patterns from gel electrophoresis.
• Veiseth-Kent, E., Grove, H., Færgestad, E.M. og Fjæra, S.O. 2010. Changes in muscle and blood plasma proteomes of Atlantic salmon (Salmo salar) induced by crowding.
• Isaeva, J., Sæbø, S., Wyller, J.A., Liland, K.H., Færgestad, E.M., Bro, R. og Martens, H. 2010. Using GEMANOVA to explore the pattern generating properties of the Delta-Notch model.
• Bøhle, L.A., Færgestad, E.M., Veiseth-kent, E., Steinmoen, H., Nes, I.F., Eijsink, V.G. og Mathisen, G. 2010. Identification of proteins related to the stress response in Enterococcus faecalis V583 caused by bovine bile.
• Bull, V.H., Færgestad, E.M., Strozynski, M. og Thiede, B. 2010. Temporal proteome profiling of taxol-induced mitotic arrest and apoptosis.
• Bjarnadóttir, S.G., Hollung, K., Færgestad, E.M. og Veiseth-Kent, E. 2010. Proteome Changes in Bovine Longissimus Thoracis Muscle during the First 48 h Postmortem: Shifts in Energy Status and Myofibrillar Stability.
• Moldestad, A., Færgestad, E.M., Hoel, B. og Uhlen, A.K. 2009. Effect of temperature conditions during grain development on wheat gluten resistance.
• Liland, K.H. og Færgestad, E.M. 2009. Testing effects of experimental design factors using multi-way analysis.
• Grove, H., Hollung, K., Moldestad, A., Færgestad, E.M. og Uhlen, A.K. 2009. Proteome Changes in Wheat Subjected to Different Nitrogen and Sulfur Fertilizations.
• Grove, H., Færgestad, E.M., Hollung, K. og Martens, H. 2009. Improved dynamic range of protein quantification in silver-stained gels by modelling gel images over time.
• Færgestad, E.M., Moldestad, A., Hoel, B., Skjelvåg, A.O., Luciano, G. og Uhlen, A.K. 2009. Effects of environmental conditions during grain development on wheat gluten resistance.
• Daszykowski, M., Færgestad, E.M., Grove, H., Martens, H. og Walczak, B. 2009. Matching 2D gel electrophoresis images with Matlab ‘Image Processing Toolbox’.
• Holtekjølen, A.K., Olsen, H.H.R., Færgestad, E.M., Uhlen, A.K. og Knutsen, S.H. 2008. Variations in water absorption capacity and baking performance of barley varieties with different polysaccharide content and composition.
• Hollung, K., Grove, H., Færgestad, E.M., Sidhu, M.S. og Berg, P. 2008. Comparison of muscle proteome profile in pure breeds of Norwegian Landrace and Duroc at three different ages.
• Hollung, K., Grove, H., Færgestad, E.M., Sidhu, M.S. og Berg, P. 2008. Comparison of muscle proteome profile in Norwegian Landrace, Duroc and Hampshire at three different ages.
• Grove, H., Jørgensen, B.M., Jessen, F., Søndergaard, I., Jacobsen, S., Hollung, K., Indahl, U.G. og Færgestad, E.M. 2008. Combination of statistical approaches for analysis of 2-DE data gives complementary results.
• Sidhu, M.S., Hollung, K., Færgestad, E.M., Langsrud, Ø. og Berg, P. 2007. Effects of breed and age at slaughter on carcass traits and on pork quality.
• Rye, M., Færgestad, E.M., Martens, H., Wold, J.P. og Alsberg, B.K. 2007. An improved pixel-based approach for analysing images in two-dimensional gel electrophoresis.
• Rye, M., Færgestad, E.M. og Alsberg, B.K. 2007. A new method for assigning common spot boundaries in multiple two-dimensional gel electrophoresis.
• Mihailova, A., Karaszewski, B., Færgestad, E.M., Hauser, R., Nyka, W.M., Lundanes, E. og Greibrokk, T. 2007. Two dimensional LC-MS/MS in detection of peptides in hypothalamus of the rat subjected to hypoxic stress.
• Jia, X., Ekman, M., Grove, H., Færgestad, E.M., Aass, L., Hildrum, K.I. og Hollung, K. 2007. Proteome changes in bovine Longissimus thoracis muscle during the early post mortem storage period.
• Hollung, K., Veiseth-Kent, E., Jia, X. og Færgestad, E.M. 2007. Chapter 5: Proteomics.
• Hollung, K., Veiseth, E., Jia, X., Færgestad, E.M. og Hildrum, K.I. 2007. Application of proteomics to understand the molecular mechanisms behind meat quality.
• Færgestad, E.M., Rye, M., Walczak, B., Gidskehaug, L.H., Grove, H., Jia, X., Hollung, K., Indahl, U.G., Westad, F., van den Berg, F., Wold, J.P. og Martens, H. 2007. PNM-hased analysis of multiple images for the identification changes: A novel approach applied to unravel proteome patters of 2-D electrophoresis gel images.
• Færgestad, E.M., Langsrud, Ø., Høy, M., Hollung, K., Sæbø, S., Liland, K.H., Kohler, A., Giskehaug, L., Almergren, J., Anderssen, E. og Martens, H. 2007. Analysis of megavariate data in functional genomics.
• Jacobsen, S., Grove, H., Jensen, K.N., Sørensen, H.A., Jessen, F., Hollung, K., Uhlen, A.K., Jørgensen, B.M., Færgestad, E.M. og Søndergaard, I. 2006. Multivariate analysis of 2-DE protein patterns – Practical approaches
• Grove, H., Hollung, K., Uhlen, A.K., Martens, H. og Færgestad, E.M. 2006. Challenges related to analysis of protein spot volumes from two-dimensional gel electrophoresis (2-DE) as revealed by replicate gels.
• Anker-Nilssen, K., Færgestad, E.M., Sahlström, S. og Uhlen, A.K. 2006. Interaction between barley cultivars and growth temperature on starch degradation properties measured in vitro.
• Færgestad, E.M., Tronsmo, K., Aamodt, A., Bjerke, F., Magnus, E.M., Dingstad, G.I. og Baardseth, P. 2004. Effects of protein size distribution and dough rheology on hearth bread characteristics baked at different processes and scales.
• Flæte, N.E.S., Hollung, K., Ruud, L., Sogn, T., Færgestad, E.M., Skarpeid, H.-J., Magnus, E.M. og Uhlen, A.K. 2004. Combined nitrogen and sulphur fertilisation and its effect on wheat quality and protein composition measured by SE-FPLC and proteomics.
• Aamodt, A., Magnus, E.M., Hollung, K., Uhlen, A.K. og Færgestad, E.M. 2004. Dough and hearth bread characteristics influenced by protein composition, protein content, DATEM and their interactions.
• Aamodt, A., Magnus, E.M. og Færgestad, E.M. 2004. Effect of protein quality, protein content, bran addition, DATEM, proving time and their interaction on hearth bread.
• Aamodt, A., Magnus, E.M. og Færgestad, E.M. 2004. Hearth bread characteristics: Effect of protein quality, protein content, wholemeal flour, DATEM, proving time and their interactions.
• Tronsmo, K., Magnus, E.M., Færgestad, E.M. og Schofield, J.D. 2003. Relationships between gluten rheological properties and hearth loaf characteristics.
• Tronsmo, K., Magnus, E.M., Baardseth, P., Schofield, J.D., Aamodt, A. og Færgestad, E.M. 2003. Comparison of small and large deformation rheological properties of wheat dough and gluten.
• Dingstad, G.I., Egelandsdal, B., Mevik, B.-H. og Færgestad, E.M. 2003. Modelling and optimisation of quality and costs on empirical data of hearth bread.
• Berget, I., Aamodt, A., Færgestad, E.M. og Næs, T. 2003. Optimal sorting of raw materials for use in different products.
• Aamodt, A., Magnus, E.M. og Færgestad, E.M. 2003. Effect of flour quality, ascorbic acid and DATEM on dough rheological parameters and hearth loaves characteristics.
• Uhlen, A.K., Sahlström, S., Magnus, E.M., Færgestad, E.M., Dieseth, J.A. og Ringlund, K. 2002. Influence of genotype and protein level on the baking quality of hearth bread.
• Tronsmo, K., Færgestad, E.M., Schofield, J.D. og Magnus, E.M. 2002. Wheat protein quality in relation to baking performance evaluated by the Chorleywood bread process and a hearth bread baking test.
• Magnus, E.M., Tronsmo, K., Longva, Å. og Færgestad, E.M. 2002. Relationships of some functional properties of gluten and baking quality.
• Færgestad, E.M., Flæte, N.E.S., Uhlen, A.K., Magnus, E.M., Hollung, K. og Martens, H. 2002. Relationship between storage protein composition, protein content, growing season and protein quality of bread wheat flours.
• Tronsmo, K., Færgestad, E.M., Longva, Å., Schofield, J.D. og Magnus, E.M. 2001. A study of how size distribution of gluten proteins, surface properties of gluten and dough mixing properties relate to baking properties of wheat flours.
• Aamodt, A., Færgestad, E.M. og Magnus, E.M. 2001. The influence of flour, DATEM, ascorbic acid and their interactions on dough and hearth bread.
• Tronsmo, K., Færgestad, E.M., Magnus, E.M. og Schofield, J.D. 2000. Gluten quality vs quantity: rheology as the arbiter.
• Marit Risberg Ellekjær 2000. Using raw material measurements in robust process optimization.
• Marit Risberg Ellekjær 2000. The effects of bread making process and wheat quality on French baguettes.
• Magnus, E.M., Færgestad, E.M., Bråthen, E., Sahlström, S. og Vogt, G. 2000. Effects of flour compositions, dough rheological properties, and baking process on hearth loaf properties studied by multivariate statistical methods.
• Færgestad, E.M., Molteberg, E.L. og Magnus, E.M. 2000. Interrelationship of protein, composition, protein level, baking process and the characteristics of hearth bread and pan bread.
• Færgestad, E.M., Baardseth, P., Bjerke, F., Molteberg, E.L., Uhlen, A.K., Tronsmo, K., Aamodt, A. og Magnus, E.M. 2000. Effects of protein quality and protein content on the characteristics of hearth bread.
• Næs, T., Bjerke, F. og Færgestad, E.M. 1999. A comparison of design and analysis techniques for mixtures.
• Færgestad, E.M., Næs, T., Sahlström, S. og Magnus, E.M. 1999. Influence of Flour Quality and Baking Process on Hearth Bread Characteristics Using Gentle Mixing
• Næs, T., Færgestad, E.M. og Cornell, J. 1998. A comparison of methods for analyzing data from a three component mixture experiment in the presence of variation created by two process variables.
• Marit Risberg Ellekjær 1998. Effect of dough processing conditions and DATEM on Norwegian hearth bread prepared from frozen dough
• Marit Risberg Ellekjær 1997. Effects of wheat variety and processing conditions in experimental bread baking studied by uni- and multivariate analyses.
• Green, L.S., Færgestad, E.M., Poole, A. og Chandler, P.M. 1997. Grain development mutants of barley: alpha-amylase production during grain maturation and its relation to endogenous gibberellin content.
• Lookhart, G.L., Martin, M.L., Mosleth, E., Uhlen, A.K. og Hoseney, R.C. 1994. Comparison of High-Molecular-Weight Subunits of Glutenin and Baking Performance of Flours Varying in Bread-Making Quality.
• Sahlström, S., Mosleth, E., Bævre, A.B., Gloria, H. og Fayard, G. 1993. Influence of starch, gluten proteins and extraction rate on bread and pasta quality.
• Lookhart, G.L., Martin, M.L., Mosleth, E., Uhlen, A.K. og Hoseney, R.C. 1993. Comparison of High-Molecular-Weight Subunits of Glutenin and Baking Performance of Flours Varying in Bread-Making Quality
• Mosleth, E. og Uhlen, A.K. 1990. Identification of quality-related gliadins and prediction of breadmaking quality of wheat from the electrophoretic patterns of gliadins and high molecular weight subunits of glutenin