Publications by authors named "Per Lea"

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Temperature and light conditions at different latitudes affect sensory quality of broccoli florets (Brassica oleracea L. var. italica).
Tor J Johansen, Jørgen Ab Mølmann, Gunnar B Bengtsson, Monica Schreiner, Pablo Velasco, Per Lea

J Sci Food Agric· August 2017

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Effects of temperature and photoperiod on sensory quality and contents of glucosinolates, flavonols and vitamin C in broccoli florets.
Jørgen A B Mølmann, Anne L H Steindal, Gunnar B Bengtsson, Randi Seljåsen, Per Lea

Food Chem· April 2015

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Evaluation of gastric processing and duodenal digestion of starch in six cereal meals on the associated glycaemic response using an adult fasted dynamic gastric model.
Simon Ballance, Stefan Sahlstrøm, Per Lea, Nina E Nagy, Petter V Andersen

Eur J Nutr· March 2013

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Extrusion of barley and oat improves the bioaccessibility of dietary phenolic acids in growing pigs.
Anastasia S Hole, Nils Petter Kjos, Stine Grimmer, Achim Kohler, Per Lea

J Agric Food Chem· March 2013

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Influence of field attack by carrot psyllid (Trioza apicalis Förster) on sensory quality, antioxidant capacity and content of terpenes, falcarindiol and 6-methoxymellein of carrots (Daucus carota L.).
Randi Seljåsen, Gjermund Vogt, Elisabeth Olsen, Per Lea, Lars Arne Høgetveit

J Agric Food Chem· March 2013

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Effects of genotype, soil type, year and fertilisation on sensory and morphological attributes of carrots (Daucus carota L.).
Randi Seljåsen, Per Lea, Torfinn Torp, Hugh Riley, Erling Berentsen

J Sci Food Agric· June 2012

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The effect of crowding stress on bacterial growth and sensory properties of chilled Atlantic salmon fillets.
Anlaug Ådland Hansen, Marit Rødbotten, Thomas Eie, Per Lea, Knut Rudi

J Food Sci· January 2012

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Functional properties of pre-rigor, pre-salted ground beef chilled with solid carbon dioxide.
Oddvin Sørheim, Solveig Uglem, Per Lea, James R Claus, Bjørg Egelandsdal

Meat Sci· July 2006

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Determination of sodium in foods by flame atomic absorption spectrometry after microwave digestion: NMKL interlaboratory study.
Kaare Julshamn, Per Lea, Hilde Skaar Norli

J AOAC Int· October 2005

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A sensory map of the meat universe. Sensory profile of meat from 15 species.
Marit Rødbotten, Elin Kubberød, Per Lea, Oydis Ueland

Meat Sci· September 2004

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Effects of carbon dioxide on yield, texture and microstructure of cooked ground beef.
Oddvin Sørheim, Ragni Ofstad, Per Lea

Meat Sci· June 2004

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