| Fermented and ripened fish products in the northern European countries T Skåra, L Axelsson, G Stefánsson, B Ekstrand, H Hagen Journal of Ethnic Foods 2 (1), 18-24, 2015 | 128 | 2015 |
| Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) fillets S Birkeland, AMB Rørå, T Skåra, B Bjerkeng Food Research International 37 (3), 273-286, 2004 | 117 | 2004 |
| Proteolytic activity and properties of proteins in smoked salmon (Salmo salar)—effects of smoking temperature L Hultmann, AMB Rørå, I Steinsland, T Skåra, T Rustad Food Chemistry 85 (3), 377-387, 2004 | 94 | 2004 |
| Seaweed products for the future: Using current tools to develop a sustainable food industry MJ Blikra, T Altintzoglou, T Løvdal, G Rognså, D Skipnes, T Skåra, ... Trends in Food Science & Technology 118, 765-776, 2021 | 75 | 2021 |
| Recent advances in minimal heat processing of fish: effects on microbiological activity and safety JT Rosnes, T Skåra, D Skipnes Food and bioprocess technology 4, 833-848, 2011 | 73 | 2011 |
| Optimization of Heat Processing of Farmed Atlantic Cod (Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture D Skipnes, SO Johnsen, T Skåra, M Sivertsvik, O Lekang Journal of Aquatic Food Product Technology 20 (3), 331-340, 2011 | 65 | 2011 |
| Product Yield and Gaping in Cold‐smoked Atlantic Salmon (Salmo salar) Fillets as Influenced by Different Injection‐salting Techniques S Birkeland, T Skåra, B Bjerkeng, AMB Rørå Journal of Food Science 68 (5), 1743-1748, 2003 | 54 | 2003 |
| Factors influencing post-mortem quality, safety and storage stability of mackerel species: a review I Sone, T Skåra, SH Olsen European Food Research and Technology 245, 775-791, 2019 | 44 | 2019 |
| Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage HI Sveinsdóttir, MG Karlsdóttir, S Arason, G Stefánsson, I Sone, T Skåra, ... Food Chemistry 321, 126744, 2020 | 43 | 2020 |
| Frozen herring as raw material for spice‐salting G Stefánsson, HH Nielsen, T Skåra, R Schubring, J Oehlenschläger, ... Journal of the Science of Food and Agriculture 80 (9), 1319-1324, 2000 | 41 | 2000 |
| The structure and properties of myofibrillar proteins in beef, poultry and fish T Skaara, JM Regenstein Journal of Muscle Foods 1 (4), 269-291, 1990 | 41 | 1990 |
| Injection‐Salting of pre rigor Fillets of Atlantic Salmon (Salmo salar) S Birkeland, L Akse, S Joensen, T Tobiassen, T Skåra Journal of food science 72 (1), E029-E035, 2007 | 38 | 2007 |
| Quality characteristics of farmed Atlantic salmon (Salmo salar) fed diets high in soybean or fish oil as affected by cold-smoking temperature AMB Rørå, S Birkeland, L Hultmann, T Rustad, T Skåra, B Bjerkeng LWT-Food Science and Technology 38 (3), 201-211, 2005 | 38 | 2005 |
| Cold Smoking of Atlantic Salmon (Salmo salar) Fillets with Smoke Condensate—an Alternative Processing Technology for the Production of Smoked Salmon S Birkeland, T Skåra Journal of Food Science 73 (6), S326-S332, 2008 | 36 | 2008 |
| A voice-of-consumer approach in development of new seafood product concepts T Altintzoglou, G Einarsdottir, T Valsdottir, R Schelvis, T Skåra, J Luten Journal of Aquatic Food Product Technology 19 (2), 130-145, 2010 | 34 | 2010 |
| Effects of brining conditions on weight gain in herring (Clupea harengus) fillets S Birkeland, M Sivertsvik, HH Nielsen, T Skåra Journal of food science 70 (7), e418-e424, 2005 | 33 | 2005 |
| Effect of food microstructure on growth dynamics of Listeria monocytogenes in fish-based model systems D Verheyen, A Bolívar, F Pérez-Rodríguez, M Baka, T Skåra, JF Van Impe International journal of food microbiology 283, 7-13, 2018 | 32 | 2018 |
| Production of Salmon Oil from Filleting Byproducts—Effects of Storage Conditions on Lipid Oxidation and Content of ω‐3 Polyunsaturated Fatty Acids T Skåra, M Sivertsvik, S Birkeland Journal of food science 69 (8), E417-E421, 2004 | 29 | 2004 |
| Food microstructure and fat content affect growth morphology, growth kinetics, and preferred phase for cell growth of Listeria monocytogenes in Fish-based model systems D Verheyen, XM Xu, M Govaert, M Baka, T Skåra, JF Van Impe Applied and environmental microbiology 85 (16), e00707-19, 2019 | 28 | 2019 |
| Emerging methods and principles in food contact surface decontamination/prevention T Skåra, JT Rosnes Innovation and future trends in food manufacturing and supply chain …, 2016 | 27 | 2016 |
Jan Van ImpeKU LeuvenVerified email at kuleuven.be
