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1

Satisfaction of life in the Nordic countries: who is living unhappy?

by Skåra, Niklas
Published 2019

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Master Thesis
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2

Cold Smoking of Atlantic Salmon ( Salmo salar) Fillets with Smoke Condensate—an Alternative Processing Technology for the Production of Smoked Salmon

by Birkeland, S., Skåra, T.
Published in Journal of Food Science (2008)

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3

Production of Salmon Oil from Filleting Byproducts—Effects of Storage Conditions on Lipid Oxidation and Content of ω‐3 Polyunsaturated Fatty Acids

by Skåra, T., Sivertsvik, M., Birkeland, S.
Published in Journal of Food Science (2004)

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4

How to limit cook loss when preparing cod (Gadus morhua): The constraints of temperature and time

by Stormo, Svein Kristian, Skåra, Torstein
Published in International Journal of Gastronomy and Food Science (2023)

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5

Thermal inactivation kinetics of acid phosphatase (ACP) in cod (Gadus Morhua)

by Johnsen, S O, Skipnes, D, Skara, T, Hendrickx, Marc
Published 2007

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6

The Influence of Potential Pre-Treatment and Processing Parameters on General Proteolytic Activity Characteristics in Atlantic Salmon ( Salmo salar ), Studied in a Model System

by Olsen, S.O., Steinsb⊘, E.E., Skåra, T.
Published in Journal of Aquatic Food Product Technology (2002)

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7

Product Yield and Gaping in Cold‐smoked Atlantic Salmon ( Salmo salar) Fillets as Influenced by Different Injection‐salting Techniques

by Birkeland, S., Skåra, T., Bjerkeng, B., Rørå, A.M.B.
Published in Journal of Food Science (2003)

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8

Thaw rigor in Atlantic salmon (Salmo salar) fillets, as affected by thawing rate and frozen storage time

by Rotabakk, Bjørn Tore, Stien, Lars Helge, Skåra, Torstein
Published in LWT (2022)

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9

Tining av fryst laks, effekt av fryselagringstid og tineregime

by Rotabakk, Bjørn Tore, Stien, Lars Helge, Skåra, Torstein
Published 2021

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Report
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10

Tining av fryst laks, effekt av fryselagringstid og tineregime

by Rotabakk, Bjørn Tore, Stien, Lars Helge, Skåra, Torstein
Published 2021

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Report
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11

Thaw rigor in Atlantic salmon (Salmo salar) fillets, as affected by thawing rate and frozen storage time

by Rotabakk, Bjørn Tore, Stien, Lars Helge, Skåra, Torstein
Published in LWT (2022)

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12

Thaw rigor in Atlantic salmon (Salmo salar) fillets, as affected by thawing rate and frozen storage time

by Rotabakk, Bjørn Tore, Stien, Lars Helge, Skåra, Torstein
Published in LWT (2022)

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13

Optimization of Heat Processing of Farmed Atlantic Cod ( Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture

by Skipnes, D., Johnsen, S. O., Skåra, T., Sivertsvik, M., Lekang, O.
Published in Journal of Aquatic Food Product Technology (2011)

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14

Thermal Inactivation kinetics of acid phosphatase (ACP) in cod (Gadus morhua)

by Johnsen, Sissel O., Skipnes, Dagbjørn, Skåra, Torstein, Hendrickx, Marc E.
Published in European Food Research and Technology (2006)

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15

Fermented and ripened fish products in the northern European countries

by Torstein Skåra, Lars Axelsson, Gudmundur Stefánsson, Bo Ekstrand, Helge Hagen
Published in Journal of Ethnic Foods (2015)

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16

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 31 P‐NMR Measurements

by Johnsen, S.O., Jørgensen, K.B., Birkeland, S., Skipnes, D., Skåra, T.
Published in Journal of Food Science (2009)

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17

Optimisation of heat processing of farmed Atlantic cod (Gadus morhua) muscle with respect to cook loss, water holding capacity, color and texture

by Skipnes, D., Johnsen, S. O., Skara, Torstein, Sivertsvik, M., Lekang, O.
Published 2011

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18

Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) fillets

by Birkeland, Sveinung, Bencze Rørå, Anna Maria, Skåra, Torstein, Bjerkeng, Bjørn
Published in Food Research International (2004)

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19

Injection‐Salting of pre rigor Fillets of Atlantic Salmon ( Salmo salar)

by Birkeland, Sveinung, Akse, Leif, Joensen, Sjurdur, Tobiassen, Torbjørn, Skåra, Torstein
Published in Journal of Food Science (2007)

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20

A voice-of-consumer approach in development of new seafood product concepts

by Altintzoglou, T., Einarsdóttir, G., Valsdóttir, T., Schelvis, R., Skåra, T., Luten, J.B.
Published in Journal of Aquatic Food Product Technology (2010)

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