Jens Petter Wold

Publikasjoner

• Heia, K., Sivertsen, A.H., Wold, J.P., Ottestad, S., Böcker, U., Carlehög, M., Altintzoglou, T., Sone, I. og Gundersen, B. 2012. Automatisk kvalitetsdifferensiering av laksefilet.
• Wold, J.P., O'Farrel, M., Høy, M. og Tschudi, J. 2011. On-line determination and control of fat content in batches of beef trimmings by NIR imaging spectroscopy.
• O´Farrell, M., Bakke, K.A. H., Tschudi, J. og Wold, J.P. 2011. Near-Infrared (NIR) Interactance System for Non-Contact Monitoring of the Temperature Profile of Baked Liver Pâte
• Ottestad, S., Sørheim, O., Heia, K., Skaret, J. og Wold, J.P. 2011. Effects of Storage Atmosphere and Heme State on the Color and Visible Reflectance Spectra of Salmon (Salmo salar) Fillets
• Ottestad, S., Enersen, G. og Wold, J.P. 2011. Effect of Freezing Temperature on the Color of Frozen Salmon.
• Intawiwat, N., Dahl, A.V., Pettersen, M.K., Skaret, J., Rukke, E.O. og Wold, J.P. 2011. Effect of different wavelength of light on the formation of photo-oxidation in Gouda-like cheese
• Heia, K., Ottestad, S., Sivertsen, A.H. og Wold, J.P. 2011. Opplevd farge og fargeutvikling i laks.
• Airado-Rodriguez, D., Intawiwat, N., Skaret, J. og Wold, J.P. 2011. Effect of Naturally Occurring Tetrapyrroles on Photooxidation in Cow’s Milk.
• Airado-Rodriguez, D., Durán-Merás, I., Galeano-Díaz, T. og Wold, J.P. 2011. Front-face fluorescence spectroscopy: A new tool for control in the wine industry.
• Wold, J.P., Kermit, M. og Woll, A. 2010. Rapid Nondestructive Determination of Edible Meat Content in Crabs (Cancer Pagurus) by Near-Infrared Imaging Spectroscopy.
• O´Farrell, M., Wold, J.P., Høy, M., Tschudi, J. og Schulerud, H. 2010. On-line fat content classification of inhomogeneous pork trimmings using multispectral near infrared interactance imaging.
• Ottestad, S., Isaksson, T., Saeys, W. og Wold, J.P. 2010. Scattering correction by use of a priori information.
• Moorby, J.M., Fraser, M.D., Parveen, I., Lee, M.R.F. og Wold, J.P. 2010. Comparison of 2 high-throughput spectral techniques to predict differences in diet composition of grazing sheep and cattle.
• Lee, M.R.F., Theobald, V.J., Ougham, H.J., Dahl, A.V., Lundby, F., Scollan, N.D. og Wold, J.P. 2010. Natural faecal fluorophores and the potential of chlorophyll based markers to optimise fluorescence as a real-time solution for the detection of faecal contamination on carcasses.
• Intawiwat, N., Pettersen, M.K., Rukke, E.O., Meier, M.A., Vogt, G., Dahl, A.V., Skaret, J., Keller, D. og Wold, J.P. 2010. Effect of different colored filters on photooxidation in pasteurized milk.
• Intawiwat, N., Dahl, A.V., Pettersen, M.K., Skaret, J. og Wold, J.P. 2010. Effect of light of different colors on photooxidation in cheese.
• Intawiwat, N., Dahl, A.V., Pettersen, M.K., Skaret, J. og Wold, J.P. 2010. Effect of light of different colors on photooxidation in cheese.
• Segtnan, V.H., Høy, M., Lundby, F., Narum, B. og Wold, J.P. 2009. Fat distributional analysis in salmon fillets using non-contact near infrared interactance imaging: A sampling and calibration strategy.
• Ottestad, S., Høy, M., Stevik, A. og Wold, J.P. 2009. Prediction of ice fraction and fat content in super-chilled salmon by non-contact interactance near infrared imaging.
• Kraggerud, H., Wold, J.P., Høy, M. og Abrahamsen, R.K. 2009. X-ray images for the control of eye formation in cheese.
• Hildrum, K.I., Rødbotten, R., Høy, M., Berg, J., Narum, B. og Wold, J.P. 2009. Classification of different bovine muscles according to sensory characteristics and Warner Bratzler shear force.
• Heia, K., Wold, J.P. og Afseth, N.K. 2009. Status på instrumentering for objektiv kvalitetsdifferensiering av lakseprodukter.
• Airado-Rodriguez, D., Galeano-Díaz, T., Durán-Merás, I. og Wold, J.P. 2009. Usefullness of fluorescence excitation emission matrices in combination with parafac, as fingerprints of red wines.
• Wold, J.P., Veberg, A., Lundby, F., Nilsen, A.N., Juzeniene, A. og Moan, J. 2008. Effect of oxygen concentration on photo-oxidation and photosensitizer bleaching in butter.
• Segtnan, V.H., Høy, M., Sørheim, O., Kohler, A., Lundby, F., Wold, J.P. og Ofstad, R. 2008. Noncontact Salt and Fat Distributional Analysis in Salted and Smoked Salmon Fillets Using X-ray Computed Tomography and NIR Interactance Imaging.
• Intawiwat, N., Pettersen, M.K., Prentout, A., Keller, D. og Wold, J.P. 2008. Effect of light on photo oxidation and quality of UHT milk.
• Hildrum, K.I., Narum, B., Rødbotten, R., Segtnan, V.H., Gustafsson, J., Berg, J. og Wold, J.P. 2008. Sensory muscle profiling of beef muscles.
• Folkestad, A., Wold, J.P., Rørvik, K.-A., Tshudi, J., Haugholt, K.H., Kolstad, K. og Mørkøre, T. 2008. Rapid and non-invasive measurements of fat and pigment concentrations in live and slaughtered Atlantic salmon (Salmo salar L.).
• Folkestad, A., Kolstad, K., Wold, J.P., Rørvik, K.A., Tschudi, J. og Haugholt, K.H. 2008. Rapid and non-invasive measurements of fat and pigment concentrations in live and slaughtered Atlantic salmon (Salmo salar L.).
• ElMasry, G. og Wold, J.P. 2008. High-speed assessment of fat and water content distribution in fish fillets using on-line imaging spectroscopy.
• Andersen, C.M., Wold, J.P. og Engelsen, S.B. 2008. Chapter 15: Autofluorescence Spectroscopy in Food Analysis.
• Wold, J.P. og Lundby, F. 2007. Approximate non-destructive quantification of porphyrins in butter by front face fluorescence spectroscopy.
• Segtnan, V.H., Hildrum, K.I. og Wold, J.P. 2007. New methods for analysis of factors affecting meat eating quality (Chapter 21).
• 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.
• Martens, H., Kohler, A., Afseth, N.K., Wold, J.P., Hersleth, M., Berget, I., Ådnøy, T., Skaugen, M., Isaksson, T., Vegarud, G., Criscione, A., Mevik, B.-H., Frøst, M.B., Randby, Å.T., Prestløkken, E., Berg, P., Kent, M., Lien, S. og Omholt, S.W. 2007. High-throughput measurements for functional genomics of milk.
• Heia, K., Sivertsen, A.H., Stormo, S.K., Elvevoll, E.O., Wold, J.P. og Nilsen, H. 2007. Detection of Nematodes in Cod (Gadus morhua) Fillets by Imaging Spectroscopy.
• Haug, A., Eich-Greatorex, S., Bernhoft, A., Wold, J.P., Hetland, H., Christophersen, O.A. og Sogn, T. 2007. Effect of dietary selenium and omega-3 fatty acids on muscle composition and quality in broilers.
• 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.
• Eie, T., Larsen, H., Sørheim, O., Pettersen, M.K., Hansen, A.Å., Wold, J.P., Naterstad, K. og Mielnik, M. 2007. New technologies for extending shelf life.
• Dahl, T., Tomic, O., Wold, J.P. og Næs, T. 2007. Some new tools for visualising multi-way sensory data.
• Baardseth, P., Veberg, A., Tomic, O., Wold, J.P., Augestad, M. og Eie, T. 2007. The effect of light of different wavelength on photo-oxidation in ice-cream.
• Afseth, N.K., Segtnan, V.H., Wold, J.P. og Marquardt, B.J. 2007. A chromatographic approach for fluorescence reduction in liquid Raman analysis.
• Wold, J.P., Johansen, I.-R., Haugholt, K.H., Tschudi, J., Thielemann, J., Segtnan, V.H., Narum, B. og Wold, E. 2006. Non-contact transflectance NIR imaging for representative on-line sampling of dried salted coalfish (bacalao).
• Wold, J.P., Bro, R., Veberg, A., Lundby, F., Nilsen, A.N. og Moan, J. 2006. Active photosensitizers in butter detected by fluorescence spectroscopy and multivariate curve resolution.
• Veberg, A., Sørheim, O., Moan, J., Iani, V., Juzenas, P., Nilsen, A.N. og Wold, J.P. 2006. Measurement of lipid oxidation and porphyrins in high oxygen modified atmosphere and vacuum packed minced turkey and pork meat by fluorescence spectra and images.
• Veberg, A., Olsen, E., Vogt, G., Mielnik, M., Nilsen, A.N. og Wold, J.P. 2006. Front face fluorescence spectroscopy, a rapid method to detect early lipid oxidation in freeze stored minced turkey meat.
• Veberg, A., Olsen, E., Nilsen, A.N. og Wold, J.P. 2006. Front face fluorescence measurement of photosensitizers and lipid oxidation products during photooxidation of butter.
• Skrede, G. og Wold, J.P. 2006. Color quality of salmon.
• Sivertsen, A.H., Lauritzsen, K., Veberg, A. og Wold, J.P. 2006. Rapid assessment of lipid oxidation in cliff-fish from saithe by fluorescence spectroscopy.
• Sivertsen, A., Lauritzsen, K., Veberg, A. og Wold, J.P. 2006. Rapid assessment of storage quality of cliff-fish from saithe by fluorescence spectroscopy.
• Heia, K., Sivertsen, A.H., Stormo, S.K., Elvevoll, E., Wold, J.P. og Nilsen, H. 2006. Detection of nematodes in cod (Gadus morhua) fillets by imaging spectroscopy.
• Eie, T., Larsen, H., Sørheim, O., Pettersen, M.K., Hansen, A.Å., Wold, J.P., Naterstad, K. og Mielnik, M. 2006. New technologies for extending shelf life.
• Afseth, N.K., Wold, J.P. og Segtnan, V.H. 2006. The potential of raman spectroscopy for characterization of the fatty acid unsaturation of salmon.
• Afseth, N.K., Segtnan, V.H. og Wold, J.P. 2006. Raman spectra of biological samples: A study of preprocessing methods.
• Wold, J.P., Veberg, A., Lundby, F. og Nilsen, A.N. 2005. Influence of storage time and color of light on photooxidation in cheese. A study based on sensory analysis and fluorescence spectroscopy.
• Veberg, A., Vogt, G. og Wold, J.P. 2005. Fluorescence in aldehyde model systems related to lipid oxidation.
• Hildrum, K.I., Wold, J.P., Renou, J.-P., Segtnan, V.H. og Dufour, E. 2005. New spectroscopic techniques for on-line monitoring of meat quality.
• Haugen, J.-E., Lundby, F., Wold, J.P. og Veberg, A. 2005. Detection of rancidity in stored turkey meat using a commercial gas-sensor array system.
• Haugen, J.-E., Lundby, F., Wold, J.P. og Veberg, A. 2005. Detection of rancidity in freeze stored turkey meat using a commercial gas-sensor array system.
• Eie, T., Veberg, A., Tomic, O., Augestad, M. og Wold, J.P. 2005. The effect of packaging material colour and light exposure on the quality of vanilla ice-cream.
• Andersen, C.M., Wold, J.P. og Mortensen, G. 2005. Light-induced changes in semi-hard cheese determined by fluorescence spectroscopy and chemometrics.
• Afseth, N.K., Segtnan, V.H., Marquardt, B. og Wold, J.P. 2005. Raman and near-infrared spectroscopy for quantification of fat composition in a complex food model system.
• Wold, J.P., Veberg, A., Nilsen, A.N., Iani, V., Juzenas, P. og Moan, J. 2004. The role of naturally occurring chlorophyll and porphyrins in light-induced oxidation of dairy products. A study based on fluorescence spectroscopy and sensory analysis.
• Wold, J.P., Marquardt, B.J., Dable, B.K., Robb, D. og Hatlen, B. 2004. Rapid quantification of carotenoids and fat in Atlantic Salmon (Salmo salar L.) by raman spectroscopy and chemometrics.
• Heia, K., Nilsen, H., Sivertsen, A.H. og Wold, J.P. 2004. Nematode detection in cod fillets based on imaging spectroscopy.
• Wold, J.P., Marquardt, B.J., Dable, B.K., Robb, D. og Hatlen, B. 2003. Rapid quantification of carotenoids and fat in Atlantic salmon (Salmo salar L.) by raman spectroscopy and chemometrics.
• Tomic, O. og Wold, J.P. 2003. Rapid analysis and information fusion for quantification of intramuscular fat content.
• Marquardt, B.J. og Wold, J.P. 2003. Raman analysis of fish: A potential method for rapid quality screening.
• Egelandsdal, B., Erikson, U., Nilsen, H., Arason, S., Nilsen, B.N., Solgaard, K. og Wold, J.P. 2003. On Estimating the Water Content of Commercial Dried Salted Fish.
• Egelandsdal, B., Erikson, B., Nilsen, U., Arason, H., Nilsen, S., Nilsen, B.N., Solgaard, K. og Wold, J.P. 2003. On estimating the water content of dried salted fish.
• Wold, J.P., Jørgensen, K. og Lundby, F. 2002. Non-destructive measurement of light-induced oxidation in dairy products by fluorescence spectroscopy and imaging.
• Skjervold, P.O., Wold, J.P., Taylor, R.G., Berge, P., Abouelkaram, S., Culioli, J. og Dufour, E. 2002. Development of intrinsic fluorescence multispectral imagery specific for fat, connective tissue and myofibers in meat.
• Egelandsdal, B., Roaldset, O.F., Lundby, F., Lindemann, C., Solhaugen, M. og Wold, J.P. 2002. Estimating the connective tissue content of comminuted commercial beef and pork grades using two differet autofluorescence methods.
• Andersen, C.M. og Wold, J.P. 2002. On the fluorescence of muscle and connective tissue from cod and salmon.
• Wold, J.P., Westad, F. og Heia, K. 2001. Automatisk påvisning av parasitter i torskefileter ved bruk av SIMCA klassifisering i multispektrale bilder i det synlige og nær-infrarøde området
• Wold, J.P., Westad, F. og Heia, K. 2001. Detection of parasites in cod fillets by using SIMCA classification in multispectral images in the visible and NIR region.
• Wold, J.P., Mielnik, M., Pettersen, M.K., Aaby, K. og Baardseth, P. 2001. Rapid assessment of rancidity in complex meat products by front face fluorescence spectroscopy.
• Egelandsdal, B., Wold, J.P., Sponnich, A., Neegård, S. og Hildrum, K.I. 2001. On attempts to measure the tenderness of Longissimus dorsi muscles using fluorescence emission spectra.
• Wold, J.P., Kvaal, K. og Heia, K. 2000. Spectral imaging of foods.
• Wold, J.P. og Kvaal, K. 2000. Mapping lipid oxidation in chicken meat by multispectral imaging of autofluorescence.
• Wold, J.P. 2000. Rapid quality assessment of meat and fish by using near-infrared spectroscopy autofluorescence spectroscopy and image analysis.
• Wold, J.P., Lundby, F. og Egelandsdal, B. 1999. Quantification of connective tissue (hydroxyproline) in ground beef by autofluorescence spectroscopy.
• Wold, J.P. og Mielnik, M. 1999. Nondestructive assessment of lipid oxidation in minced poultry meat by autofluorescence spectroscopy.
• Mielnik, M., Wold, J.P. og Overrein, B. 1999. Rapid determination of lipid oxidation in mechanically deboned turkey meat by autofluorescence spectroscopy.
• Egelandsdal, B., Christiansen, K.F., Høst, V., Lundby, F., Wold, J.P. og Kvaal, K. 1999. Evaluation of scanning electron microscopy images of a model dressing using image feature extraction techniques and principal component analysis.
• Wold, J.P., Kvaal, K. og Egelandsdal, B. 1998. Quantification of intramuscular fat content in beef by combining autofluorescence spectra and autofluorescence images.
• Sigernes, F., Heia, K., Wold, J.P., Eilertsen, G., Sørensen, N.K. og Esaiassen, M. 1998. Assessment of fish (cod) freshness by VIS/NIR spectroscopy.
• Kvaal, K., Wold, J.P., Indahl, U.G., Baardseth, P. og Næs, T. 1998. Multivariate feature extraction from textural images of bread.
• Wold, J.P., Egelandsdal, B. og Kvaal, K. 1997. Rapid determination of connective tissue content in Longissimus dorsi muscles by macroscopic fluorescence emission spectroscopy.
• Wold, J.P. og Isaksson, T. 1997. Non-destructive determination of fat and moisture in whole Atlantic salmon by near-infrared diffuse spectroscopy.
• Wold, J.P., Jakobsen, T. og Krane, L. 1996. Atlantic salmon average fat content estimated by near-infrared transmittance spectroscopy.