Publications

Ingrid Måge

Dahl, T. and Næs, T. (2004). Outlier and group detection in sensory analysis using hierarchical clustering and the procrustes distance. Food Quality and Preference. 15, 3, 195-208.

Bjerke, F. Aastveit, A., Stroup, W. and Næs, T. (2004). Design and analysis of storing experiments. A case study. Quality Engineering, 16, 4, 591-611.

Næs, T. and Nyvold, T.(2004) Creative design. Food Quality and Preference. 2, 97-104.

Kaasen, A. Næs, T. and Haugen, G. (2004) What influence the number of gemeprost pessaries in second trimester pregnancy terminations? Acta Obstetrica et Gynecologica Scandinavica. (in press)

Jørgensen, K. and Næs, T. (2004). A design and analysis strategy for situations with uncontrolled raw material variation. J. Chemometrics, 18, 45-52.

Ulf Indahl and Tormod Næs (2004). A variable selection strategy for supervised classification with continuous spectroscopic data. Journal of Chemometrics, 18, 53-61.

Berget, I. and Næs, T. (2004). Properties of prediction sorting. J. Chemometrics, 18, 92-102.

Berget, I. and Næs, T.(2004). Using unclassified observations for improving classifiers. Journal of Chemometrics, 18, 103-111.

Sahni, N.S. Aastveit, A., Næs, T. (2004). In-line process and product control using spectroscopy and multivariate calibration. J. Qual. Techn. 37, 1, 1-20.

Dingstad, G. Kubberød, E. Næs, T. and Egelandsdal. B. (2004). Construction of quality constraints of sensory attributes in frankfurter type sausages, to be applied in optimisation model. Food science and Technology (LWT). (in press).

Jørgensen, K., Segtnan, V., Thyholt, K. and Næs, T. (2004). A comparison of methods for analysing regression models with both spectral and designed variables. J. Chemometrics, 18, 10, 451-464.

Saiz-Abajo, M. Mevik, B-H., Segtnan, V. and Næs, T. (2004). Ensemble methods and data augmentation by noise addition applied to the analysis of spectroscopic data. Analytica Chimica Acta. 533/2, 147-159.


Henriksen, H., Næs, T, Rødbotten, M and Aastveit, A. (2004). Prediction of impotant sulphite pulp poperties from near infrared spectra: a feasibility study and comparison of methods. Journal of NIR Spectroscopy. 12, 279-285.

Henriksen, H.C., Næs, T., Rødbotten, R. and Aastveit, A. (2005). Simultaneous modelling of process variables and raw material properties as measured by NIR. A case study from cellulose production. Chemometrics and intelligent laboratory systems (in press).

Måge, I. and Næs, T. (2005). Split-plot design for mixture experiments with process variables. A comparison of design strategies. Chemometrics and intelligent laboratory systems. (in press)

Bjørkestøl, K. and Næs, T (2005). A discussion of alternative ways of modelling and interpreting mixture data. Quality Engineering. (in press).

Hersleth, M., Ueland, , Allain, H. and Næs, T. (2005). Consumer acceptance of cheese, influence of different testing conditions. Food Quality and Preference. 16, 103-110.

Hersleth, M. , Ilsemng, M.A., Martens, M, Næs, T. (2005). Perception of cheese: A comparison of quality scoring., descriptive analysis and consumer responses. Journal of Food Quality (in press)


Veberg, A., Vogt, G., Wold, J.P. (2005). Fluorescence in aldehyde model systems related to lipid oxidation. Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology. In press


Isaksson, T. Methods to extract exclusively linear relationships in general
two-dimensional correlation spectroscopy (2DCOS). Vibrational Spectroscopy
p. 251 – 259, Vol.36, No. 2, 2004.

Singh, N.S., Isaksson, T and Naes, T. In-line near infrared spectroscopy
for use in product and process monitoring in the food industry. Journal of
Near Infrared Spectroscopy p. 77 – 83, Vol. 12, No. 2, 2004.

Pripp, A.H., Isaksson, T., Stepaniak, L. and Sørhaug, T. Quantitative
structure-activity relationship Modelling of ACE-inhibitory peptides
derived from milk proteins. European Food Research and Technology p. 579 –
583, Vol. 219, No. 6, 2004.

Flaateen, A., Bryhni, E.A., Kohler, A., Egelandsdal, B. And Isaksson, T.
Determination of C22:5 and C22:6 marine fatty acids in pork fat with
Fourier tranform mid-infrared spectroscopy. Meat Science p. 433 – 440, Vol.
69, 2005.

Singh, N.S., Isaksson, T and Naes, T. Comparison of methods for transfer of
calibration models in near-infrared spectroscopy: A case study based on
correcting pathlength differences using fiber-optic transmittance probes in
in-line near-infrared spectroscopy. Applied Spectroscopy p. – , Vol. , (in
press 2005).

Segtnan, V.H. Mevik, B.H., Isaksson, T. and Næs, T. Low-cost approaches to
robust temperature compensation in near infrared calibration and prediction
situations. Applied Spectroscopy (in press 2005).

Pripp, A.H., Skeie, S., Borge, G.I., Isaksson, T. and Sørhaug, T.
Multivariate modelling of relationships between proteolysis and sensory
quality of Präst cheese. International Dairy Journal (in press 2005).

Skeie, S., Feten, G., Almøy, T. and Isaksson, T. The use of NIR to predict
selected amino acids during cheese ripening.
International Dairy (in press 2005).

V.H. Segtnan and T. Isaksson (2004). Temperature, sample and time dependent structural characteristics of gelatine gels studied by near infrared spectroscopy. Food Hydrocolloids 18 (1), 1-11.

B.H. Mevik, V.H. Segtnan and T. Næs (2004). Ensemble methods and partial least squares regression. Journal of Chemometrics 18 (11), 498-507.




Updated: 19.06.05
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