A K T Hemmingsen

Advances in superchilling of food – Process characteristics and product quality

O M Magnussen, Anders Haugland, A K T Hemmingsen et al. · Trends in Food Science & Technology · 2008 · 143 citations

Agricultural Economics, Product Quality, Food Engineering +7

Quality changes during superchilled storage of pork roast

Anne Sissel Duun, A K T Hemmingsen, Anders Haugland et al. · LWT · 2008 · 49 citations

Quality Changes, Meat Quality, Food Quality +3

Energy-Efficiency Technologies for Reduction of Offshore CO2 Emissions

Marit J. Mazzetti, Petter Nekså, Harald Taxt Walnum et al. · Oil and Gas Facilities · 2014 · 32 citations

Chemical Engineering, Greenhouse Gas Emission Reduction, Engineering +13

Water Adsorption in Feed Ingredients for Animal Pellets at Different Temperatures, Particle Size, and Ingredient Combinations

A K T Hemmingsen, A. M. Stevik, Ingrid Camilla Claussen et al. · Drying Technology · 2008 · 31 citations

Purification Method, Animal Pellets, Feed Ingredients +15

Relationship of Product Structure, Sorption Characteristics, and Freezing Point of Atmospheric Freeze-Dried Foods

Ingrid Camilla Claussen, Ingvald Str⊘mmen, A K T Hemmingsen et al. · Drying Technology · 2007 · 28 citations

Drying Process, Engineering, Atmospheric Freeze-dried Foods +17