| Raman spectra of biological samples: A study of preprocessing methods NK Afseth, VH Segtnan, JP Wold Applied spectroscopy 60 (12), 1358-1367, 2006 | 241 | 2006 |
| Front-face fluorescence spectroscopy: A new tool for control in the wine industry D Airado-Rodríguez, I Durán-Merás, T Galeano-Díaz, JP Wold Journal of Food Composition and Analysis 24 (2), 257-264, 2011 | 167 | 2011 |
| Rapid and non-invasive measurements of fat and pigment concentrations in live and slaughtered Atlantic salmon (Salmo salar L.) A Folkestad, JP Wold, KA Rørvik, J Tschudi, KH Haugholt, K Kolstad, ... Aquaculture 280 (1-4), 129-135, 2008 | 164 | 2008 |
| Effect of dietary selenium and omega-3 fatty acids on muscle composition and quality in broilers A Haug, S Eich-Greatorex, A Bernhoft, JP Wold, H Hetland, ... Lipids in Health and Disease 6, 1-9, 2007 | 151 | 2007 |
| High-speed assessment of fat and water content distribution in fish fillets using online imaging spectroscopy G ElMasry, JP Wold Journal of agricultural and food chemistry 56 (17), 7672-7677, 2008 | 147 | 2008 |
| Usefulness of fluorescence excitation− emission matrices in combination with PARAFAC, as fingerprints of red wines D Airado-Rodríguez, T Galeano-Díaz, I Durán-Merás, JP Wold Journal of agricultural and food chemistry 57 (5), 1711-1720, 2009 | 142 | 2009 |
| Atlantic salmon average fat content estimated by near‐infrared transmittance spectroscopy JP WOLD, T JAKOBSEN, L KRANE Journal of food science 61 (1), 74-77, 1996 | 125 | 1996 |
| Surface enhanced Raman spectroscopy of phenolic antioxidants: A systematic evaluation of ferulic acid, p-coumaric acid, caffeic acid and sinapic acid I Aguilar-Hernández, NK Afseth, T López-Luke, FF Contreras-Torres, ... Vibrational Spectroscopy 89, 113-122, 2017 | 123 | 2017 |
| The role of naturally occurring chlorophyll and porphyrins in light-induced oxidation of dairy products. A study based on fluorescence spectroscopy and sensory analysis JP Wold, A Veberg, A Nilsen, V Iani, P Juzenas, J Moan International Dairy Journal 15 (4), 343-353, 2005 | 121 | 2005 |
| Detection of Nematodes in Cod (Gadus morhua) Fillets by Imaging Spectroscopy K Heia, AH Sivertsen, SK Stormo, E Elvevoll, JP Wold, H Nilsen Journal of food science 72 (1), E011-E015, 2007 | 119 | 2007 |
| Rapid on-line detection and grading of wooden breast myopathy in chicken fillets by near-infrared spectroscopy JP Wold, E Veiseth-Kent, V Høst, A Løvland PLoS One 12 (3), e0173384, 2017 | 116 | 2017 |
| Nondestructive measurement of light-induced oxidation in dairy products by fluorescence spectroscopy and imaging JP Wold, K Jørgensen, F Lundby Journal of Dairy Science 85 (7), 1693-1704, 2002 | 116 | 2002 |
| The potential of Raman spectroscopy for characterisation of the fatty acid unsaturation of salmon NK Afseth, JP Wold, VH Segtnan Analytica Chimica Acta 572 (1), 85-92, 2006 | 115 | 2006 |
| Classification of different bovine muscles according to sensory characteristics and Warner Bratzler shear force KI Hildrum, R Rødbotten, M Høy, J Berg, B Narum, JP Wold Meat Science 83 (2), 302-307, 2009 | 112 | 2009 |
| Measurement of lipid oxidation and porphyrins in high oxygen modified atmosphere and vacuum-packed minced turkey and pork meat by fluorescence spectra and images A Veberg, O Sørheim, J Moan, V Iani, P Juzenas, AN Nilsen, JP Wold Meat Science 73 (3), 511-520, 2006 | 102 | 2006 |
| Non‐destructive determination of fat and moisture in whole Atlantic salmon by near‐infrared diffuse spectroscopy JP WOLD, T ISAKSSON Journal of food science 62 (4), 734-736, 1997 | 98 | 1997 |
| Non-contact transflectance near infrared imaging for representative on-line sampling of dried salted coalfish (bacalao) JP Wold, IR Johansen, KH Haugholt, J Tschudi, J Thielemann, ... Journal of Near Infrared Spectroscopy 14 (1), 59-66, 2006 | 95 | 2006 |
| Quantification of connective tissue (hydroxyproline) in ground beef by autofluorescence spectroscopy JP Wold, F Lundby, B Egelandsdal Journal of Food Science 64 (3), 377-383, 1999 | 93 | 1999 |
| On-line determination and control of fat content in batches of beef trimmings by NIR imaging spectroscopy JP Wold, M O'Farrell, M Høy, J Tschudi Meat science 89 (3), 317-324, 2011 | 90 | 2011 |
| Raman and near-infrared spectroscopy for quantification of fat composition in a complex food model system NK Afseth, VH Segtnan, BJ Marquardt, JP Wold Applied spectroscopy 59 (11), 1324-1332, 2005 | 87 | 2005 |
