Kristine S. Myhrer

Meat analogues from a faba bean concentrate can be generated by high moisture extrusion

Cátia Saldanha do Carmo, Svein Halvor Knutsen, Giulia Malizia et al. · Future Foods · 2021 · 167 citations · Full text

Nutrition, Engineering, Food Analysis +24

Meat replacer? No thanks! The clash between naturalness and processing: An explorative study of the perception of plant-based foods

Paula Varela, Gaëlle Arvisenet, Antje Gonera et al. · Appetite · 2021 · 127 citations · Full text

Chicken fillets subjected to UV‐C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality

Anette McLeod, Kristian Hovde Liland, John‐Erik Haugen et al. · Journal of Food Safety · 2017 · 84 citations · Full text

Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer

Anna Dysvik, Sabina Leanti La Rosa, Kristian Hovde Liland et al. · Frontiers in Microbiology · 2020 · 69 citations · Full text

Pre-fermentation with lactic acid bacteria in sour beer production

Anna Dysvik, Kristian Hovde Liland, Kristine S. Myhrer et al. · Journal of the Institute of Brewing · 2019 · 47 citations · Full text

Sour Beer, Food Fermentation, Volatile Compounds +14