Kohler A - Search Results

1

The use of Fourier-transform infrared spectroscopy to characterize connective tissue components in skeletal muscle of Atlantic cod (Gadus morhua L.).

Sanden KW, Kohler A, Afseth NK, Böcker U, Rønning SB, Liland KH, Pedersen ME. Sanden KW, et al. Among authors: kohler a. J Biophotonics. 2019 Sep;12(9):e201800436. doi: 10.1002/jbio.201800436. Epub 2019 Jul 1. J Biophotonics. 2019. PMID: 31162834 Free PMC article.

2

Monitoring of denaturation processes in aged beef loin by Fourier transform infrared microspectroscopy.

Kirschner C, Ofstad R, Skarpeid HJ, Høst V, Kohler A. Kirschner C, et al. Among authors: kohler a. J Agric Food Chem. 2004 Jun 16;52(12):3920-9. doi: 10.1021/jf0306136. J Agric Food Chem. 2004. PMID: 15186118

3

Fourier transform infrared and raman spectroscopy for characterization of Listeria monocytogenes strains.

Oust A, Møretrø T, Naterstad K, Sockalingum GD, Adt I, Manfait M, Kohler A. Oust A, et al. Among authors: kohler a. Appl Environ Microbiol. 2006 Jan;72(1):228-32. doi: 10.1128/AEM.72.1.228-232.2006. Appl Environ Microbiol. 2006. PMID: 16391047 Free PMC article.

4

Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study.

Bertram HC, Kohler A, Böcker U, Ofstad R, Andersen HJ. Bertram HC, et al. Among authors: kohler a. J Agric Food Chem. 2006 Mar 8;54(5):1740-6. doi: 10.1021/jf0514726. J Agric Food Chem. 2006. PMID: 16506827

5

Salt-induced changes in pork myofibrillar tissue investigated by FT-IR microspectroscopy and light microscopy.

Böcker U, Ofstad R, Bertram HC, Egelandsdal B, Kohler A. Böcker U, et al. Among authors: kohler a. J Agric Food Chem. 2006 Sep 6;54(18):6733-40. doi: 10.1021/jf060178q. J Agric Food Chem. 2006. PMID: 16939333

6

Influence of aging and salting on protein secondary structures and water distribution in uncooked and cooked pork. A combined FT-IR microspectroscopy and 1H NMR relaxometry study.

Wu Z, Bertram HC, Kohler A, Böcker U, Ofstad R, Andersen HJ. Wu Z, et al. Among authors: kohler a. J Agric Food Chem. 2006 Nov 1;54(22):8589-97. doi: 10.1021/jf061576w. J Agric Food Chem. 2006. PMID: 17061838

7

Myowater dynamics and protein secondary structural changes as affected by heating rate in three pork qualities: a combined FT-IR microspectroscopic and 1H NMR relaxometry study.

Wu Z, Bertram HC, Böcker U, Ofstad R, Kohler A. Wu Z, et al. Among authors: kohler a. J Agric Food Chem. 2007 May 16;55(10):3990-7. doi: 10.1021/jf070019m. Epub 2007 Apr 24. J Agric Food Chem. 2007. PMID: 17451251

8

Revealing covariance structures in fourier transform infrared and Raman microspectroscopy spectra: a study on pork muscle fiber tissue subjected to different processing parameters.

Böcker U, Ofstad R, Wu Z, Bertram HC, Sockalingum GD, Manfait M, Egelandsdal B, Kohler A. Böcker U, et al. Among authors: kohler a. Appl Spectrosc. 2007 Oct;61(10):1032-9. doi: 10.1366/000370207782217707. Appl Spectrosc. 2007. PMID: 17958951

9

Effects of brine salting with regard to raw material variation of Atlantic salmon (Salmo salar) muscle investigated by Fourier transform infrared microspectroscopy.

Böcker U, Kohler A, Aursand IG, Ofstad R. Böcker U, et al. Among authors: kohler a. J Agric Food Chem. 2008 Jul 9;56(13):5129-37. doi: 10.1021/jf703678z. Epub 2008 Jun 10. J Agric Food Chem. 2008. PMID: 18540610

10

Reducing inter-replicate variation in fourier transform infrared spectroscopy by extended multiplicative signal correction.

Kohler A, Böcker U, Warringer J, Blomberg A, Omholt SW, Stark E, Martens H. Kohler A, et al. Appl Spectrosc. 2009 Mar;63(3):296-305. doi: 10.1366/000370209787598906. Appl Spectrosc. 2009. PMID: 19281645

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