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Ellen Merethe Magnus

Ellen Merethe Magnus

Kort om

Jeg jobber som administrativ leder i INTERACT - tverrprofesjonelt samarbeid om og med barn og unge og er også for tiden faglig leder i DIGIN.

Publikasjoner og forskningsresultater

Vitenskapelige publikasjoner

Johannesen, Hedvig Skonhoft; Øyan, Petter; Magnus, Ellen Merethe (2021). Combining Lifelong Learning and Social Enterprise in Integrated University-Professional Learning. Halsall, Jamie P.; Oberoi, Roopinder; Snowden, Michael (Red.). Social Enterprise in the Higher Education Sector. Kapittel. s. 73-90. Cambridge Scholars Publishing.
https://www.cambridgescholars.com/product/978-1-52...

Johannesen, Hedvig; Øyan, Petter; Magnus, Ellen Merethe (2018). 'Back into your arms' - Exploring models for integrated university-professional learning in a lifelong perspective. Journal of Widening Participation and Lifelong Learning . Vol. 20.

Moldestad, Anette Aamodt; Magnus, Ellen Merethe; Hollung, Kristin; Uhlen, Anne Kjersti; Færgestad, Ellen M. (2005). Dough and hearth bread characteristics influenced by protein composition, protein content, DATEM and their interactions. Journal of Food Science . Vol. 70.

Færgestad, Ellen; Flæte, Nina Solheim; Magnus, Ellen Merethe; Hollung, Kristin; Martens, Harald; Uhlen, Anne Kjersti (2004). Relationships between storage protein composition, protein content, growing season and flour quality of bread wheat. Journal of the Science of Food and Agriculture . Vol. 84.

Uhlen, Anne Kjersti; Sahlstrøm, Stefan; Magnus, Ellen Merethe; Færgestad, Ellen; Dieseth, Jon Arne; Ringlund, Kåre (2004). Influence of genotype and protein content on the baking quality of hearth bread. Journal of the Science of Food and Agriculture . Vol. 84.

Tronsmo, Kari; Færgestad, Ellen; Schofield, J; Magnus, Ellen Merethe (2003). Wheat protein quality in relation to baking performance evaluated by the Chorleywood bread process and a heart breadbaking test. Journal of Cereal Science . Vol. 38.

Tronsmo, Kari; Færgestad, Ellen Marie; Longva, Åshild; Schofield, J.D.; Magnus, Ellen Merethe (2002). A study of how size distribution of gluten proteins, surface properties of gluten and dough mixing properties relate to baking properties of wheat flours. Journal of Cereal Science . Vol. 35.

Larsen, Hanne; Kohler, Achim; Magnus, Ellen Merethe (2002). Predicting Changes in Oxygen Concentration in the Headspace of Nitrogen Flushed Packaging Technolog and Science. Packaging technology & science . Vol. 15.

Peksa, Anna; Apeland, Jakob; Grønnerød, Siri; Magnus, Ellen Merethe (2002). Comparison of the consistencies of cooked mashed potato prepared from seven varieties of potatoes. Food Chemistry . Vol. 76.

Færgestad, Ellen Mosleth; Molteberg, Eldrid Lein; Magnus, Ellen Merethe (2000). Interrelationships of protein composition, protein level, baking process and the characteristics of hearth bread and pan bread. Journal of Cereal Science . Vol. 31.

Magnus, Ellen Merethe; Bråthen, Erland; Sahlstrøm, Stefan; Vogt, Gjermund; Mosleth, Ellen Færgestad (2000). Effects of Flour Composition, Physical Dough Properties and Baking Process on Hearth Loaf Properties Studied by Multivariate Statistical Methods. Journal of Cereal Science . Vol. 32.

Larsen, Hanne; Kohler, Achim; Magnus, Ellen Merethe (2000). Ambient oxygen ingress rate method - An alternative method to ox-tron for measuring oxygen transmission rate of whole packages. Packaging technology & science . Vol. 13.

Magnus, Ellen Merethe; Bråthen, E.; Sahlstrøm, Stefan; Færgestad, E.M.; Ellekjær, M. R. (1997). Effects of wheat variety and processing conditions in experimental baking studied by univariate and multivariate analyses. Journal of Cereal Science . Vol. 25.

Magnus, Ellen Merethe; Khan, Khalil (1992). Hydrophobic properties of reduced and alkylated acetic acid-soluble glutenin subunits - Fractionation by hydrophobic interaction chromatography. Cereal Chemistry . Vol. 69.



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