Frank Lundby

Determination of total fat and moisture content in meat using low field NMR

Geir Humborstad Sørland, Per Larsen, Frank Lundby et al. · Meat Science · 2003 · 123 citations

Total Fat, Moisture Content, Food Analysis +7

Nondestructive Measurement of Light-induced Oxidation in Dairy Products by Fluorescence Spectroscopy and Imaging

Jens Petter Wold, Kjetil Nordbø Jørgensen, Frank Lundby · Journal of Dairy Science · 2002 · 96 citations · Full text

Prediction of Microbial and Sensory Quality of Cold Smoked Atlantic Salmon ( <i>Salmo salar</i> ) by Electronic Nose

G. Ólafsdóttir, Eric Chanie, Frank Westad et al. · Journal of Food Science · 2005 · 80 citations

Rapid control of smoked Atlantic salmon (Salmo salar) quality by electronic nose: Correlation with classical evaluation methods

John Erik Haugen, Eric Chanie, Frank Westad et al. · Sensors and Actuators B Chemical · 2006 · 73 citations

Rapid Control, Electronic Nose, Atlantic Salmon

Quantification of Connective Tissue (Hydroxyproline) in Ground Beef by Autofluorescence Spectroscopy

Jens Petter Wold, Frank Lundby, Bjørg Egelandsdal · Journal of Food Science · 1999 · 72 citations

Engineering, Autofluorescence Spectroscopy, Food Analysis +21