M. Høy - Concepedia

Author

M. Høy

Nofima ORCID

Also Known As

Hoy, Michael, M HØY, M. Høy, M.L. Hoy

Publications

396

Citations

H-Index

Concepts

All Affiliations

Nofima Fafo Foundation Norwegian University of Life Sciences Animalia (Norway)Norwegian Veterinary Institute

About

M. Høy is an author at Nofima specializing in health sciences, food processing, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	147
2	Engineering	2	2	105
3	Microbiology	2	2	65
4	Nutrition	1	1	31
5	Biochemical Engineering	1	1	41

M. Høy

Publications

298

Citations

H-Index

Page 1

	Year	Citations
Changes in protein abundance between tender and tough meat from bovine Longissimus thoracis muscle assessed by isobaric Tag for Relative and Absolute Quantitation (iTRAQ) and 2-dimensional gel electrophoresis analysis1 Stefanía Guðrún Bjarnadóttir, Kristin Hollung, M. Høy, Journal of Animal Science	2011	87
Feasibility of NIR interactance hyperspectral imaging for on-line measurement of crude composition in vacuum packed dry-cured ham slices P. Gou, Eva Santos-Garcés, M. Høy, Meat Science On-line MeasurementEngineeringImaging SpectroscopySpectroscopySpectral Imaging	2013	64
Reduction of verotoxigenic Escherichia coli by process and recipe optimisation in dry-fermented sausages Even Heir, Askild Lorentz Holck, M.K. Omer, International Journal of Food Microbiology Verotoxigenic Escherichia ColiEngineeringFood FermentationHealth SciencesDry-fermented Sausages	2010	41
Season and ripening temperature influence fatty acid composition and sensory properties of semi-hard cheese during maturation Hilde Kraggerud, Siv Skeie, M. Høy, International Dairy Journal NutritionSensory PropertiesFood TextureFood ProcessingSemi-hard Cheese	2007	31
X‐ray images for the control of eye formation in cheese Hilde Kraggerud, Jens Petter Wold, M. Høy, International Journal of Dairy Technology Eye FormationOphthalmologyFood AnalysisEye TrackingFood Microbiology	2009	26
Determination of Sodium Chloride in Pork Meat by Computed Tomography at Different Voltages Torunn Thauland Håseth, M. Høy, Jørgen Kongsro, Journal of Food Science Animal PhysiologySodium ChlorideMeat PackagingHealth SciencesAnimal Science	2008	25
Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages Even Heir, Askild Lorentz Holck, M.K. Omer, Meat Science Food FermentationDry-fermented SausagesPost-processing TreatmentsFood MicrobiologyFood Processing	2013	24

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