Per Lea

Publikasjoner

• Hansen, A.Å., Rødbotten, M., Eie, T., Lea, P., Rudi, K. og Mørkøre, T. 2012. The Effect of Crowding Stress on Bacterial Growth and Sensory Properties of Chilled Atlantic Salmon Fillets
• Digre, H., Erikson, U., Skaret, J., Lea, P., Gallart-Jornet, L. og Misimi, E. 2011. Biochemical, physical and sensory quality of ice-stored Atlantic cod (Gadusmorhua) as affected by pre-slaughter stress, percussion stunning and AQUI-S™ anaesthesia.
• Veiseth-Kent, E., Hildrum, K.I., Ofstad, R., Rørå, M.B., Lea, P. og Rødbotten, M. 2010. The effect of postmortem processing treatments on quality attributes of raw Atlantic salmon (Salmo salar) measured by sensory and instrumental methods.
• Veiseth-Kent, E., Hildrum, J.I., Ofstad, R., Rørå, A.M.B., Lea, P. og Rødbotten, M. 2010. The effect of postmortem processing treatments on quality attributes of raw Atlantic salmon (Salmo salar) measured by sensory and instrumental methods.
• Rødbotten, M., Lea, P. og Ueland, Ø. 2009. Quality of raw salmon fillet as a predictor of cooked salmon quality.
• Bengtsson, G.B., Lea, P., Seljåsen, R., Berentsen, E., Nilsen, A.N., Bjerke, F. og Dragland, S. 2009. Effekt av jordart, gjødslingsnivå og sort på sensorisk kvalitet hos gulrot.
• Wold, A.-B., Rosenfeld, H.J., Lea, P. og Baugerød, H. 2006. The effect of CA and conventional storage on antioxidant activity and chemical composition in red and white cabbage (Brassica oleracea var. capitata L.) and Savoy (Brassica oleracea var. sabauda L.).
• Bitnes, J., Rødbotten, M., Lea, P., Ueland, Ø. og Martens, M. 2006. Effect of product knowledge on profiling performance comparing various sensory laboratories.
• Wold, A.-B., Hansen, M., Rosenfeld, H.J., Lea, P., Jeksrud, W., Baugerød, H. og Haffner, K. 2005. Antioxidant activity in broccoli cultivars (Brassica oleracea var. italica) as affected by storage conditions.
• Sørheim, O., Uglem, S., Lea, P., Claus, J.R. og Egelandsdal, B. 2005. Functional properties of pre-rigor, pre-salted ground beef chilled with solid carbon dioxide.
• Rødbotten, M., Martinsen, B.K., Rosenfeld, H.J., Lea, P. og Haffner, K. 2005. Quality of highbush blueberry (Vaccinium corymbosum L.) and bilberry (Vaccinium myrillus L.) jam.
• Larsen, H., Lea, P. og Rødbotten, M. 2005. Sensory changes in extruded oat stored under different packaging, light and temperature conditions.
• Julshamn, K., Lea, P. og Norli, H.S. 2005. Determination of sodium in foods by flame atomic absorption spectrometry after microwave digestion: NMKL interlaboratory study.
• Bitnes, J., Lea, P. og Martens, M. 2005. A study of sensory profiling performance comparing various sensory laboratories – a data analytical approach.
• Westad, F., Hersleth, M. og Lea, P. 2004. Strategies for consumer segmentation with applications on preference data.
• Sørheim, O., Wahlgren, M., Narum, B. og Lea, P. 2004. Effects of high oxygen packaging on tenderness and quality characteristics of beef longissimus muscles.
• Rørå, A.M.B., Rødbotten, M., Martens, H., Lea, P. og Hildrum, K.I. 2004. Sensorikk på pre-rigor filetert laks.
• Rødbotten, M., Kubberød, E., Lea, P. og Ueland, Ø. 2004. A sensory map of the meat universe.
• Lea, P., Nielsen, R.G., Appelbye, U., Valdimarsdottir, P. og Agerhem, H. 2004. SENSVAL: Reningslinjer for egenkontroll i sensoriske analyselaboratorier.
• Sørheim, O., Ofstad, R. og Lea, P. 2003. Effects of carbon dioxide on yield, texture and microstructure of cooked ground beef.
• Westad, F., Hersleth, M., Lea, P. og Martens, H. 2002. Variable selection in PCA in sensory descriptive and consumer data.
• Sørheim, O., Kjærnes, P.M., Sundell, H.A. og Lea, P. 2002. Shelf life of chicken fillets with cheese sauce stored in a low CO/high CO2 atmosphere.
• Rosenfeld, H.J., Aaby, K. og Lea, P. 2002. Influence of temperature and plant density on sensory quality and volatile terpenoids of the carrot root (Daucus carota L.).
• McEwan, J.A., Heiniö, R.-L., Hunter, E.A. og Lea, P. 2002. Proficiency testing for sensory ranking panels: measuring panel performance.
• Johansson, M.E., Bejerholm, C., Karlsson, A., Lea, P., Claudi-Magnussen, C., Møller, S. og Agerhem, H. 2002. Pork Flavour - Sensory profiling of pork of different qualities in Denmark and Sweden.
• Bryhni, E.A., Byrne, D.V., Rødbotten, M., Claudi-Magnussen, C., Agerhem, H., Johansson, M., Lea, P. og Martens, M. 2002. Consumer perceptions of pork in Denmark, Norway and Sweden.
• Sørheim, O., Lea, P., Nissen, H. og Nesbakken, T. 2001. Effects of a high CO2/low CO atmosphere on colour and yield of cooked ground beef patties.
• Rødbotten, R., Lea, P. og Hildrum, K.I. 2001. Relative influence of low-voltage electrical stimulation, chilling rate and ageing time on tenderness of M. longissimus dorsi of Norwegian Cattle.
• Julshamn, K., Thorlacius, A. og Lea, P. 2001. Determination of arsenic in seafood by electrothermal atomic absorption spectrometry after microwave digestion.
• Eggen, K.H., Pedersen, M.E., Lea, P. og Kolset, S.O. 2001. Structure and solubility of collagen and glycosaminoglycans in two bovine muscles with different textural properties.
• Sørheim, O., Idland, J., Halvorsen, E.C., Frøystein, T., Lea, P. og Hildrum, K.I. 2000. Influence of beef carcass stretching and chilling rate on tenderness of M. longissimus dorsi.
• Sørheim, O., Idland, J., Frøystein, T., Lea, P. og Hildrum, K.I. 2000. Combined effects of aitch bone suspension and chilling rate on the tenderness of beef muscles.
• Nissen, H., Maugesten, T. og Lea, P. 2000. Survival and growth of Escherichia coli O157:H7, Yersinia enterocolitica and Salmonella enteritidis on decontaminated and untreated meat.
• Mielnik, M., Herstad, O., Lea, P., Nordal, J. og Nilsson, A. 2000. Sensory quality of marinated frozen stored chicken thighs as affected by dietary fish fat and vitamin E.
• Baardseth, P., Kvaal, K., Lea, P., Ellekjær, M.R. og Færgestad, E.M. 2000. The effects of bread making process and wheat quality on French baguettes.
• Rosenfeld, H.J., Samuelsen, R.T. og Lea, P. 1999. The effect of temperature on sensory quality, chemical composition and growth of carrots (Daucus carota L.). III Different diurnal temperature amplitudes.
• Nissen, H., Maugesten, T. og Lea, P. 1999. Survival and growth of Escherichia coli O157:H7 on decontaminated and untreated beef.
• Sahlström, S., Nielsen, A.O., Færgestad, E.M., Park, W.J., Lea, P. og Ellekjær, M.R. 1998. Effect of dough processing conditions and DATEM on Norwegian hearth bread prepared from frozen dough
• Sahlström, S., Bråthen, E., Lea, P. og Autio, K. 1998. Influence of starch granule size distribution on bread characteristics.
• Rosenfeld, H.J., Samuelsen, R.T. og Lea, P. 1998. The effect of temperature on sensory quality, chemical composition and growth of carrots (Daucus carota L.). II Constant diurnal temperatures under different seasonal light regimes.
• Johansson, L., Haglund, Å., Berglund, L., Lea, P. og Risvik, E. 1998. Preference for tomatoes, affected by sensory attributes and information about growth conditions.
• Sørheim, O., Erlandsen, T., Nissen, H., Lea, P. og Høyem, T. 1997. Effects of modified atmosphere storage on colour and microbiological shelf life of normal and pale, soft and exudative pork.
• Rosenfeld, H.J., Samuelsen, R.T. og Lea, P. 1997. Relationship between physical and chemical quality characteristics of carrots grown at northern latitudes.
• Rosenfeld, H.J., Samuelsen, R.T. og Lea, P. 1997. The effect of temperature on sensory quality, chemical composition and growth of carrots (Daucus carota L.). I. Constant diurnal temperature.
• Lea, P., Næs, T. og Rødbotten, M. 1997. Analysis of Variance for Sensory Data.
• Berg, E.W., Døving, K.B., Hauge, B., Kjeilen, T.E., Lea, P., Ludvigsen, E.G., Rødbotten, M., Skorbakk, O.I., Solem, S. og Solheim, R. 1997. Sensorisk analyse - Bedømmelse av næringsmidler.
• Hildrum, K.I., Isaksson, T., Næs, T., Nilsen, B.N., Rødbotten, M. og Lea, P. 1996. Near infrared reflectance spectroscopy in the prediction of sensory properties of beef.
• Baardseth, P., Rosenfeld, H.J., Sundt, T.W., Skrede, G., Lea, P. og Slinde, E. 1996. Evaluation of carrot varieties for production of deep fried carrot chips: II. Sensory aspects.
• Sørheim, O., Grini, J.Aa., Nissen, H., Andersen, H.J. og Lea, P. 1995. Pork loins stored in carbon dioxide - Colour and microbiological shelf life.
• Rosenfeld, H.J., Sundell, H.A., Lea, P. og Ringstad, M. 1995. Influence of packaging materials and temperature on the glycoalkaloid content of potato tubers.
• Lea, P., Rødbotten, M. og Næs, T. 1995. Measuring validity in sensory analysis.
• Baardseth, P., Rosenfeld, H.J., Sundt, T.W., Skrede, G., Lea, P. og Slinde, E. 1995. Evaluation of carrot varieties for production of deep-fried carrot chips - I. Chemical aspects.
• Skrede, G., Wrolstad, R.E., Lea, P. og Enersen, G. 1992. Color stability of strawberry and blackcurrant syrups
• Lea, P., Næs, T. og Rødbotten, M. 1991. Variansanalyse for sensoriske data.
• Lea, P. 1991. Multiple Confusions
• Wrolstad, R.E., Skrede, G., Lea, P. og Enersen, G. 1990. Influence of sugar on anthocyanin pigment stability in frozen strawberries