Torstein Skåra

Seaweed products for the future: Using current tools to develop a sustainable food industry

Marthe Jordbrekk Blikra, Themistoklis Altintzoglou, Trond Løvdal et al. · Trends in Food Science & Technology · 2021 · 142 citations

Engineering, Algal Biomass, Algal Cultivation +9

Fermented and ripened fish products in the northern European countries

Torstein Skåra, Lars Axelsson, Guðmundur Stefánsson et al. · Journal of Ethnic Foods · 2015 · 103 citations · Full text

Food Chemistry, Nutrition, Food Fermentation +11

Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) fillets

Sveinung Birkeland, Anna Maria Bencze Rørå, Torstein Skåra et al. · Food Research International · 2004 · 90 citations

Meat Packaging, Health Sciences, Raw Material Characteristics +5

Recent Advances in Minimal Heat Processing of Fish: Effects on Microbiological Activity and Safety

Jan Thomas Rosnes, Torstein Skåra, Dagbjørn Skipnes · Food and Bioprocess Technology · 2011 · 62 citations

Minimal Heat Processing, Microbiological Activity, Food Microbiology +8

Proteolytic activity and properties of proteins in smoked salmon (Salmo salar)—effects of smoking temperature

Lisbeth Hultmann, Anna Maria Bencze Rørå, Ingelin Steinsland et al. · Food Chemistry · 2003 · 62 citations

Food Chemistry, Protein Chemistry, Smoking Temperature +11