Authors: Mevik, BH Faergestad, EM Ellekjaer, MR Naes, T

Citation: Bh. Mevik et al., Using raw material measurements in robust process optimization, CHEM INTELL, 55(1-2), 2001, pp. 133-145

Authors: Baardseth, P Kvaal, K Lea, P Ellekjaer, MR Faergestad, EM

Citation: P. Baardseth et al., The effects of bread making process and wheat quality on French baguettes, J CEREAL SC, 32(1), 2000, pp. 73-87

Authors: Bjerke, F Naes, T Ellekjaer, MR

Citation: F. Bjerke et al., An application of projection design in product development, CHEM INTELL, 51(1), 2000, pp. 23-36

Authors: Karlsen, AM Aaby, K Sivertsen, H Baardseth, P Ellekjaer, MR

Citation: Am. Karlsen et al., Instrumental and sensory analysis of fresh Norwegian and imported apples, FOOD QUAL P, 10(4-5), 1999, pp. 305-314

Authors: Wendin, K Ellekjaer, MR Solheim, R

Citation: K. Wendin et al., Fat content and homogenization effects on flavour and texture of mayonnaise with added aroma, FOOD SCIENC, 32(6), 1999, pp. 377-383

Authors: Sahlstrom, S Nielsen, AO Faergestad, EM Lea, P Park, WJ Ellekjaer, MR

Citation: S. Sahlstrom et al., Effect of dough processing conditions and DATEM on Norwegian hearth bread prepared from frozen dough, CEREAL CHEM, 76(1), 1999, pp. 38-44