Jorun Øyaas

Acceptance of calorie-reduced yoghurt: Effects of sensory characteristics and product information

Susanne Bølling Johansen, Tormod Næs, Jorun Øyaas et al. · Food Quality and Preference · 2009 · 117 citations

Agriculture, Food Science, Nutrition +15

The effective diffusion coefficient and the distribution constant for small molecules in calcium‐alginate gel beads

Jorun Øyaas, Ivar Storrø, Hallvard F. Svendsen et al. · Biotechnology and Bioengineering · 1995 · 106 citations

Engineering, Biochemistry, Biological Transport Phenomena +15

Effects of milk protein polymorphism and composition, casein micelle size and salt distribution on the milk coagulation properties in Norwegian Red cattle

Isaya Appelesy Ketto, Tim Martin Knutsen, Jorun Øyaas et al. · International Dairy Journal · 2016 · 99 citations

Agriculture, Dairy Science, Food Science +15

Improvement of the quality of low-fat cheese using a two-step strategy

Siv Skeie, G.M. Alseth, Hilde Marit Østlie et al. · International Dairy Journal · 2013 · 26 citations · Full text

Agriculture, Dairy Science, Food Science +14

Variation of terpenes in milk and cultured cream from Norwegian alpine rangeland-fed and in-door fed cows

Grethe Iren A. Borge, Ellen Sandberg, Jorun Øyaas et al. · Food Chemistry · 2015 · 22 citations · Full text

Agriculture, Animal Sciences, Dairy Science +9