Ragni Ofstad

Heat-Induced Changes in Myofibrillar Protein Structures and Myowater of Two Pork Qualities. A Combined FT-IR Spectroscopy and Low-Field NMR Relaxometry Study

Hanne Christine Bertram, Achim Köhler, Ulrike Böcker et al. · Journal of Agricultural and Food Chemistry · 2006 · 152 citations

Food Biophysics, Meat Quality, Food Chemistry +18

Effects of −1.5°C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage

D. Bahuaud, Turid Mørkøre, Øyvind Langsrud et al. · Food Chemistry · 2008 · 151 citations

Animal Physiology, Muscle Histology, Physiology +2

Liquid Loss as Effected byPost mortem Ultrastructural Changes in Fish Muscle: Cod (Gadus morhua L) and Salmon (Salmo salar)

Ragni Ofstad, Bjørg Egelandsdal, Siw Kidman et al. · Journal of the Science of Food and Agriculture · 1996 · 141 citations

Nutrition, Muscle Function, Gadus Morhua L +22

Muscle structure responses and lysosomal cathepsins B and L in farmed Atlantic salmon (Salmo salar L.) pre- and post-rigor fillets exposed to short and long-term crowding stress

D. Bahuaud, Turid Mørkøre, Tone‐Kari Østbye et al. · Food Chemistry · 2009 · 141 citations

Biology, Animal Physiology, Animal Performance +10

Liquid Holding Capacity and Structural Changes During Heating of Fish Muscle: Cod (Gadus morhua L.) and Salmon (Salmo salar)

Ragni Ofstad, Siw Kidman, R. Myklebust et al. · Digital Commons - USU (Utah State University) · 1993 · 132 citations · Full text