M. Høy

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 et al. · Journal of Animal Science · 2011 · 87 citations

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 et al. · Meat Science · 2013 · 64 citations

On-line Measurement, Engineering, Imaging Spectroscopy +11

Reduction of verotoxigenic Escherichia coli by process and recipe optimisation in dry-fermented sausages

Even Heir, Askild Lorentz Holck, M.K. Omer et al. · International Journal of Food Microbiology · 2010 · 41 citations

Verotoxigenic Escherichia Coli, Engineering, Food Fermentation +11

Season and ripening temperature influence fatty acid composition and sensory properties of semi-hard cheese during maturation

Hilde Kraggerud, Siv Skeie, M. Høy et al. · International Dairy Journal · 2007 · 31 citations

Nutrition, Sensory Properties, Food Texture +6

X‐ray images for the control of eye formation in cheese

Hilde Kraggerud, Jens Petter Wold, M. Høy et al. · International Journal of Dairy Technology · 2009 · 26 citations

Eye Formation, Ophthalmology, Food Analysis +9