Kristine S. Myhrer - Concepedia

Author

Kristine S. Myhrer

Nofima ORCID

Also Known As

Kristine Myhrer Svartebekk, Kristine S. Myhrer, Kristine Svartebekk Myhrer, Myhrer, Kristine S.

Publications

559

Citations

H-Index

Concepts

All Affiliations

Nofima Norwegian University of Life Sciences KU Leuven

About

Kristine S. Myhrer is an author at Nofima specializing in biochemical engineering, nutrition, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	2	2	214
2	Education	1	1	29
3	Engineering	1	1	167
4	Medicine	1	1	47
5	Public Health	1	1	29

Kristine S. Myhrer

Publications

550

Citations

H-Index

Page 1

	Year	Citations
Meat analogues from a faba bean concentrate can be generated by high moisture extrusion Cátia Saldanha do Carmo, Svein Halvor Knutsen, Giulia Malizia, Future Foods NutritionEngineeringFood AnalysisFood BiophysicsAgricultural Economics	2021	167
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, Appetite	2021	127
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, Journal of Food Safety	2017	84
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, Frontiers in Microbiology	2020	69
Pre-fermentation with lactic acid bacteria in sour beer production Anna Dysvik, Kristian Hovde Liland, Kristine S. Myhrer, Journal of the Institute of Brewing Sour BeerFood FermentationVolatile CompoundsFood AnalysisLactic Acid Bacteria	2019	47
Listening to children voices in early stages of new product development through co-creation – Creative focus group and online platform Martina Galler, Kristine S. Myhrer, Gastón Ares, Food Research International Children VoicesEducationEarly Childhood EducationCommunicationFood Choice	2022	29
Secondary Lactic Acid Bacteria Fermentation with Wood-Derived Xylooligosaccharides as a Tool To Expedite Sour Beer Production Anna Dysvik, Sabina Leanti La Rosa, Fanny Buffetto, Journal of Agricultural and Food Chemistry	2019	27

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