Ulrike Böcker

Publikasjoner

• Afseth, N.K., Böcker, U. . Raman and Infrared imaging of food. In: Raman, Infrared, and Near-Infrared Chemical Imaging, Slobodan Sasic and Yukihiro Ozaki John Wiley & Sons, Inc.
• Carton, I., Böcker, U., Ofstad, R., Sørheim, O., Kohler, A. 2009. Monitoring Secondary Structural Changes in Salted and Smoked Salmon Muscle Myofiber Proteins by FT-IR Microspectroscopy. Journal of Agricultural and Food Chemistry, Vol 57, pp 3563-3570.
• Böcker, U., Kohler, A., Aursand, I.G., Ofstad, R. 2008. Effects of brine salting with regard to raw material variation of Atlantic salmon (Salmo salar) muscle investigated by Fourier Transform Infrared microspectroscopy. Journal of Agricultural and Food Chemistry, Vol 56, 13, pp 5129-5137.
• Böcker, U. 2008. Fourier-transform infrared microspectroscopy of muscle food - process-related changes in secondary structure of myofibrillar proteins and their relationships to meat functional properties. PhD thesis 2007:34, Norwegian University of Life Sciences
• Aursand, I.G., Veliyulin, E., Böcker, U., Ofstad, R., Rustad, T., Erikson, U. 2009. Water and salt distribution in Atlantic salmon (Salmo salar) studied by low-field 1H NMR, 1H and 23Na MRI and light microscopy: Effects of raw material quality and brine salting. Journal of Agricultural and Food Chemistry, Vol 57, pp 46-54.
• Sanden, K.W., Lepetit, J., Narum, B., Böcker, U., Ofstad, R., Kohler, A. 2008. Investigating muscle fibre properties by FTIR microspectroscopy and micro tensile tests. Proc. ICOMST 2008, Cape Town, South Africa,
• Kohler, A., Böcker, U., Warringer, J., Blomberg, A., Omholt, S.W., Stark, E., Martens, H. 2009. Reducing Inter-replicate Variation in Fourier Transform Infrared Spectroscopy by Extended Multiplicative Signal Correction. Applied Spectroscopy, Vol 63, Number 3, pp 296-305.
• Wu, Z., Bertram, H.C., Böcker, U., Ofstad, R., Kohler, A. 2007. Myowater dynamics and protein secondary structural changes as affected by heating rate in three pork qualities: A combined FT-IR microspectroscopic and 1H NMR relaxometry study. Journal of Agricultural and Food Chemistry, Vol 10, pp 3990-3997.
• Ofstad, R., Bertram, H.C., Böcker, U., Andersen, H.J., Kohler, A. 2006. FT-IR microscopy as tool to investigate protein secondary structural changes of muscle tissue in industrial processes like heat treatment. Proc. 52nd international Congress of Meat Science and Technology, 2006, Wageningen, The Netherlands, pp . 639-640.
• Wu, Z., Bertram, H.C., Kohler, A., Böcker, U., Ofstad, R., Andersen, H.J. 2007. Influence of aging and salting on protein secondary structures and water distribution in uncooked and cooked pork. A combined FT-IR microspectroscopy and 1H NMR relaxometry study. Journal of Agricultural and Food Chemistry, Vol 54, No 22, pp 8589-8597.
• Böcker, U., Ofstad, R., Bertram, H.C., Egelandsdal, B., Kohler, A. 2006. Salt-induced changes in pork myofibrillar tissue investigated by FT-IR microspectroscopy and light microscopy. Journal of Agricultural and Food Chemistry, Vol 54, Issue 18,, pp 6733-6740.
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