Jørgen Lerfall

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 13

Top Venues

Foods (Basel, Switzerland)

Journal of food science

Comprehensive reviews in food science and food safety

PloS one

Norwegian University of Science and Technology

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Norwegian University of Science and Technology Jan 01 2016

Norway

Research Division Leader/Associate Professor :: Department of Biotechnology and Food Science

Sør-Trøndelag University College Jun 01 2011 - Dec 31 2015

Norway

Associate Professor :: Department of Food Technology

Publications

Jørgen Lerfall, Emma Vangen, Bjørn Tore Rotabakk
The quality of frozen-thawed Atlantic salmon (Salmo salar L.) fillets as affected by sub-chilling before freezing. Journal of the science of food and agriculture (2024)
Bjørn Tore Rotabakk, Elena Marie Rognstad, Anita Nordeng Jakobsen, Jørgen Lerfall
The Potential of Soluble Gas Stabilization (SGS) Technology in a Simulated Post-Frying Cooling Step of Commercial Fish Cakes. Foods (Basel, Switzerland) 12 (14) (2023)
Sunniva Hoel, Jørgen Lerfall, Anita Nordeng Jakobsen
Growth and Spoilage Potential of an Aeromonas salmonicida Strain in Refrigerated Atlantic Cod ( Gadus morhua ) Stored under Various Modified Atmospheres. Foods (Basel, Switzerland) 11 (18) (2022)
Anita Nordeng Jakobsen, Lisa Gabrielsen, Elena Marie Johnsen, Bjørn Tore Rotabakk, Jørgen Lerfall
Application of soluble gas stabilization technology on ready-to-eat pre-rigor filleted Atlantic salmon (Salmo salar L.). Journal of food science 87 (6) (2022)
Lene Waldenstrøm, Marte Berg Wahlgren, Åse Strand, Jørgen Lerfall, Mari Øvrum Gaarder
Norwegian Consumers' Skepticism towards Smoke-Flavoring of Salmon-Is It for Real? Foods (Basel, Switzerland) 11 (14) (2022)
Simen Sørbø, Jørgen Lerfall
Effect of edible coating and modified atmosphere packaging on the microbiological and physicochemical stability of retail maki sushi. Journal of food science 87 (3) (2022)
Jelena Stupar, Ingunn Grimsbo Holøymoen, Sunniva Hoel, Jørgen Lerfall, Turid Rustad, Anita Nordeng Jakobsen
Diversity and Antimicrobial Activity towards Listeria spp. and Escherichia coli among Lactic Acid Bacteria Isolated from Ready-to-Eat Seafood. Foods (Basel, Switzerland) 10 (2) (2021)
Imen Hamed, Anita Nordeng Jakobsen, Jørgen Lerfall
Sustainable edible packaging systems based on active compounds from food processing byproducts: A review. Comprehensive reviews in food science and food safety 21 (1) (2021)
Nanna Abel, Bjørn Tore Rotabakk, Jørgen Lerfall
Mild processing of seafood-A review. Comprehensive reviews in food science and food safety 21 (1) (2021)
Sherry Stephanie Chan, Bjørn Roth, Flemming Jessen, Anita Nordeng Jakobsen, Jørgen Lerfall
Water holding properties of Atlantic salmon. Comprehensive reviews in food science and food safety (2021)
Neil Anders, Ida Eide, Jørgen Lerfall, Bjørn Roth, Michael Breen
Physiological and flesh quality consequences of pre-mortem crowding stress in Atlantic mackerel (Scomber scombrus). PloS one 15 (2) (2020)
Nanna Abel, Bjørn Tore Rotabakk, Turid Rustad, Vidar B Ahlsen, Jørgen Lerfall
Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere. Journal of food science 84 (12) (2019)
Jørgen Lerfall, Anita Nordeng Jakobsen, Dagbjørn Skipnes, Lene Waldenstrøm, Sunniva Hoel, Bjørn Tore Rotabakk
Comparative Evaluation on the Quality and Shelf life of Atlantic Salmon (Salmo salar L.) Filets Using Microwave and Conventional Pasteurization in Combination with Novel Packaging Methods. Journal of food science 83 (12) (2018)

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Publication Activity (10 Years)

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Jørgen Lerfall