A Kohler

Summary

Affiliation: Norwegian Food Research Institute
Country: Norway

Publications

  1. ncbi FT-IR microspectroscopy: a promising method for the rapid identification of Listeria species
    Astrid Oust Janbu
    FEMS Microbiol Lett 278:164-70. 2008
  2. ncbi Image analysis of particle dispersions in microscopy images of cryo-sectioned sausages
    A Kohler
    MATFORSK, Norwegian Food Research Institute, As, Norway
    Scanning 23:165-74. 2001
  3. ncbi Identification of fat, protein matrix, and water/starch on microscopy images of sausages by a principal component analysis-based segmentation scheme
    Achim Kohler
    Norwegian Food Research Institute, MATFORSK, Osloveien 1, Norway
    Scanning 25:109-15. 2003
  4. ncbi Multivariate image analysis of a set of FTIR microspectroscopy images of aged bovine muscle tissue combining image and design information
    A Kohler
    Center for Biospectroscopy and Data Modelling, Norwegian Food Research Institute, MATFORSK, Osloveien 1, 1430, As, Norway
    Anal Bioanal Chem 389:1143-53. 2007
  5. ncbi Extended multiplicative signal correction as a tool for separation and characterization of physical and chemical information in Fourier transform infrared microscopy images of cryo-sections of beef loin
    A Kohler
    Centre for Biospectroscopy and Data Modelling, Norwegian Food Research Institute, MATFORSK, Osloveien 1, N 1430 As, Norway
    Appl Spectrosc 59:707-16. 2005
  6. ncbi Monitoring of denaturation processes in aged beef loin by Fourier transform infrared microspectroscopy
    C Kirschner
    MATFORSK, Norwegian Food Research Institute, Osloveien 1, N 1430 As, Norway
    J Agric Food Chem 52:3920-9. 2004
  7. doi Monitoring secondary structural changes in salted and smoked salmon muscle myofiber proteins by FT-IR microspectroscopy
    Izaskun Carton
    Matforsk AS, Nofima Food, and Centre for Biospectroscopy and Data Modelling, Osloveien 1, N 1430 As, Norway
    J Agric Food Chem 57:3563-70. 2009
  8. doi Determination of sodium chloride in pork meat by computed tomography at different voltages
    T T Håseth
    Nofima Food Matforsk AS, Osloveien 1, N 1430 As, Norway
    J Food Sci 73:E333-9. 2008
  9. ncbi Revealing covariance structures in fourier transform infrared and Raman microspectroscopy spectra: a study on pork muscle fiber tissue subjected to different processing parameters
    Ulrike Böcker
    Centre for Biospectroscopy and Data Modelling, Matforsk AS, Norwegian Food Research Institute, Osloveien 1, N 1430 As, Norway
    Appl Spectrosc 61:1032-9. 2007
  10. ncbi Salt-induced changes in pork myofibrillar tissue investigated by FT-IR microspectroscopy and light microscopy
    Ulrike Böcker
    Centre for Biospectroscopy and Data Modelling, Matforsk AS, Norwegian Food Research Institute, Osloveien 1, N 1430 As, Norway
    J Agric Food Chem 54:6733-40. 2006

Collaborators

Detail Information

Publications27

  1. ncbi FT-IR microspectroscopy: a promising method for the rapid identification of Listeria species
    Astrid Oust Janbu
    FEMS Microbiol Lett 278:164-70. 2008
    ..The results show that FT-IR microspectroscopy has potential as a rapid screening method for Listeria, which is especially valuable for the food industry...
  2. ncbi Image analysis of particle dispersions in microscopy images of cryo-sectioned sausages
    A Kohler
    MATFORSK, Norwegian Food Research Institute, As, Norway
    Scanning 23:165-74. 2001
    ..Partial least square regression (PLS) shows that there is a correlation between the variables gained with both methods and the fat content...
  3. ncbi Identification of fat, protein matrix, and water/starch on microscopy images of sausages by a principal component analysis-based segmentation scheme
    Achim Kohler
    Norwegian Food Research Institute, MATFORSK, Osloveien 1, Norway
    Scanning 25:109-15. 2003
    ..Principal component models based on the manually classified pixels are then used to segment fat, protein matrix, and starch/water on microscopy images. The program can also be used as a training tool for microscopists...
  4. ncbi Multivariate image analysis of a set of FTIR microspectroscopy images of aged bovine muscle tissue combining image and design information
    A Kohler
    Center for Biospectroscopy and Data Modelling, Norwegian Food Research Institute, MATFORSK, Osloveien 1, 1430, As, Norway
    Anal Bioanal Chem 389:1143-53. 2007
    ..Important spectral parameters characterising collagen and proteoglycan structure were determined...
  5. ncbi Extended multiplicative signal correction as a tool for separation and characterization of physical and chemical information in Fourier transform infrared microscopy images of cryo-sections of beef loin
    A Kohler
    Centre for Biospectroscopy and Data Modelling, Norwegian Food Research Institute, MATFORSK, Osloveien 1, N 1430 As, Norway
    Appl Spectrosc 59:707-16. 2005
    ..If the scatter and the chemical information is not separated properly, scatter information may erroneously be interpreted as chemical information...
  6. ncbi Monitoring of denaturation processes in aged beef loin by Fourier transform infrared microspectroscopy
    C Kirschner
    MATFORSK, Norwegian Food Research Institute, Osloveien 1, N 1430 As, Norway
    J Agric Food Chem 52:3920-9. 2004
    ..These conformational changes could be correlated to the denaturation of the major meat proteins, such as myosin, actin, and collagen...
  7. doi Monitoring secondary structural changes in salted and smoked salmon muscle myofiber proteins by FT-IR microspectroscopy
    Izaskun Carton
    Matforsk AS, Nofima Food, and Centre for Biospectroscopy and Data Modelling, Osloveien 1, N 1430 As, Norway
    J Agric Food Chem 57:3563-70. 2009
    ....
  8. doi Determination of sodium chloride in pork meat by computed tomography at different voltages
    T T Håseth
    Nofima Food Matforsk AS, Osloveien 1, N 1430 As, Norway
    J Food Sci 73:E333-9. 2008
    ..2% to 0.4% NaCl, R(2) > 0.99). CT can be used as a valuable, nondestructive tool to analyze distribution of and quantify NaCl in ham during dry-curing...
  9. ncbi Revealing covariance structures in fourier transform infrared and Raman microspectroscopy spectra: a study on pork muscle fiber tissue subjected to different processing parameters
    Ulrike Böcker
    Centre for Biospectroscopy and Data Modelling, Matforsk AS, Norwegian Food Research Institute, Osloveien 1, N 1430 As, Norway
    Appl Spectrosc 61:1032-9. 2007
    ....
  10. ncbi Salt-induced changes in pork myofibrillar tissue investigated by FT-IR microspectroscopy and light microscopy
    Ulrike Böcker
    Centre for Biospectroscopy and Data Modelling, Matforsk AS, Norwegian Food Research Institute, Osloveien 1, N 1430 As, Norway
    J Agric Food Chem 54:6733-40. 2006
    ....
  11. doi Effects of brine salting with regard to raw material variation of Atlantic salmon (Salmo salar) muscle investigated by Fourier transform infrared microspectroscopy
    Ulrike Böcker
    Centre for Biospectroscopy and Data Modelling, Matforsk AS, Norwegian Food Research Institute, Osloveien 1, N 1430 As, Norway
    J Agric Food Chem 56:5129-37. 2008
    ..Salt uptake of the samples was affected by raw material quality and at the same time the degree of swelling of the myofibers was influenced by raw material character...
  12. ncbi FT-IR spectroscopy for identification of closely related lactobacilli
    Astrid Oust
    Department of Chemistry, Biotechnology and Food Science, Agricultural University of Norway, P O Box 5003, N 1432 As, Norway
    J Microbiol Methods 59:149-62. 2004
    ..The results show that FT-IR spectroscopy in combination with PLSR, or other multivariate methods, is well suited for identification of Lactobacillus at the species level, even in quite large data sets...
  13. ncbi Evaluation of the robustness of FT-IR spectra of lactobacilli towards changes in the bacterial growth conditions
    Astrid Oust
    Department of Chemistry, Biotechnology and Food Science, Agricultural University of Norway, P O Box 5003, N 1432 As, Norway
    FEMS Microbiol Lett 239:111-6. 2004
    ..Larger variations in the growth medium influenced only the separation of strains. FT-IR spectroscopy for identification of lactobacilli therefore seems to be robust against small variations in the cultivation conditions...
  14. pmc Explorative multifactor approach for investigating global survival mechanisms of Campylobacter jejuni under environmental conditions
    Birgitte Moen
    Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Norway
    Appl Environ Microbiol 71:2086-94. 2005
    ..Basic knowledge about the survival mechanisms is of fundamental importance in preventing transmission of this bacterium through the food chain...
  15. ncbi Analysis of covariance patterns in gene expression data and FT-IR spectra
    Astrid Oust
    Matforsk AS, Norwegian Food Research Institute, Osloveien 1, As, Norway
    J Microbiol Methods 65:573-84. 2006
    ..It was also shown that the use of FT-IR spectroscopy provided important information about the stress responses in the bacteria, information that was not detected from the DNA microarray data...
  16. pmc Fourier transform infrared and raman spectroscopy for characterization of Listeria monocytogenes strains
    Astrid Oust
    Matforsk AS, Norwegian Food Research Institute, Osloveien 1, N 1430 As, Norway
    Appl Environ Microbiol 72:228-32. 2006
    ..The relevance of the variation in the composition of carbohydrates with respect to the variation in the susceptibility towards sakacin P for the L. monocytogenes strains is discussed...
  17. ncbi Reducing inter-replicate variation in fourier transform infrared spectroscopy by extended multiplicative signal correction
    A Kohler
    Nofima Mat, Centre for Biospectroscopy and Data Modelling, Osloveien 1, 1430 As, Norway
    Appl Spectrosc 63:296-305. 2009
    ..The EMSC replicate correction turns out to perform best among the compared methods...
  18. pmc Complex phenotypic and genotypic responses of Listeria monocytogenes strains exposed to the class IIa bacteriocin sakacin P
    Girum Tadesse Tessema
    Nofima Mat AS, Osloveien 1, N 1430 Aas, Norway
    Appl Environ Microbiol 75:6973-80. 2009
    ..The great diversity among the resistant strains exposed to the same stress conditions suggests that there are different resistance mechanisms...
  19. doi A high-throughput microcultivation protocol for FTIR spectroscopic characterization and identification of fungi
    Volha Shapaval
    Nofima Mat AS, Centre for Biospectroscopy and Data Modeling, As, Norway
    J Biophotonics 3:512-21. 2010
    ..This work presents a novel concept for high-throughput cultivation of fungi for FTIR spectroscopy that enables characterization or identification of hundreds of strains per day...
  20. doi Estimating and correcting mie scattering in synchrotron-based microscopic fourier transform infrared spectra by extended multiplicative signal correction
    A Kohler
    Centre for Biospectroscopy and Data Modelling, Norwegian Food Research Institute, MATFORSK, Osloveien 1, 1430 As, Norway
    Appl Spectrosc 62:259-66. 2008
    ..The results indicate that several cell components may contribute to the Mie scattering...
  21. doi Noncontact salt and fat distributional analysis in salted and smoked salmon fillets using X-ray computed tomography and NIR interactance imaging
    Vegard H Segtnan
    Centre of Biospectroscopy and Data Modelling, Nofima Food, Matforsk AS, Osloveien 1, N 1430 As, Norway
    J Agric Food Chem 57:1705-10. 2009
    ..34% NaCl and R = 0.95. It was also found that NIR interactance imaging alone was able to predict NaCl contents locally in salted salmon fillets with RMSECV = 0.56% and R = 0.86...
  22. doi Predicting the fatty acid composition of milk: a comparison of two Fourier transform infrared sampling techniques
    Nils Kristian Afseth
    Nofima Mat AS, Osloveien 1, 1430 As, Norway
    Appl Spectrosc 64:700-7. 2010
    ....
  23. ncbi Influence of aging and salting on protein secondary structures and water distribution in uncooked and cooked pork. A combined FT-IR microspectroscopy and 1H NMR relaxometry study
    Zhiyun Wu
    Department of Food Science, Research Center Foulum, Danish Institute of Agricultural Sciences, DK 8830 Tjele, Denmark
    J Agric Food Chem 54:8589-97. 2006
    ..e., proteolytic degradation of myofibrillar structures, change in electrostatic repulsion, and dissolution and denaturation of proteins, but also dynamic changes in specific protein secondary structures...
  24. ncbi Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study
    Hanne Christine Bertram
    Department of Food Science, Danish Institute of Agricultural Sciences, Research Centre Foulum, P O Box 50, DK 8830 Tjele, Denmark
    J Agric Food Chem 54:1740-6. 2006
    ..Accordingly, the present study demonstrates that definite structural changes in proteins during cooking of meat are associated with simultaneous alterations in the chemical-physical properties of the water within the meat...
  25. ncbi Myowater dynamics and protein secondary structural changes as affected by heating rate in three pork qualities: a combined FT-IR microspectroscopic and 1H NMR relaxometry study
    Zhiyun Wu
    Department of Food Science, Faculty of Agricultural Sciences, University of Aarhus, Research Centre Foulum, P O Box 50, DK 8830 Tjele, Denmark
    J Agric Food Chem 55:3990-7. 2007
    ..The present study demonstrated that the changes in T2 relaxation times of water protons affected by heating rate and raw meat quality are well related to the protein secondary structural changes as probed by FT-IR microspectroscopy...
  26. doi Characterizing mixed microbial population dynamics using time-series analysis
    Pål Trosvik
    Department of Biology, Centre for Ecological and Evolutionary Synthesis, University of Oslo, Oslo, Norway
    ISME J 2:707-15. 2008
    ....
  27. ncbi Correcting attenuated total reflection-Fourier transform infrared spectra for water vapor and carbon dioxide
    Susanne W Bruun
    Biochemistry and Nutrition Group, BioCentrum DTU, Technical University of Denmark, Building 224, Søltofts Plads, DK 2800 Kgs Lyngby, Denmark
    Appl Spectrosc 60:1029-39. 2006
    ..As the presented method improved the interpretation of the principle component analysis (PCA) models, it has proven to be a valuable tool for filtering atmospheric variation in ATR-FT-IR spectra...