Applying genetic technologies to combat infectious diseases in aquaculture

Reviews in Aquaculture, 2023
Vitenskapelig oversiktsartikkel/review

Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods: A review

Food Reviews International, 2022
Vitenskapelig oversiktsartikkel/review

Conflicting Issues of Sustainable Consumption and Food Safety: Risky Consumer Behaviors in Reducing Food Waste and Plastic Packaging

Foods, 2022
Vitenskapelig oversiktsartikkel/review

The fourth industrial revolution in the food industry—part II: Emerging food trends

Critical reviews in food science and nutrition, 2022
Vitenskapelig oversiktsartikkel/review

Revising the Impact and Prospects of Activity and Ventilation Rate Bio-Loggers for Tracking Welfare and Fish-Environment Interactions in Salmonids and Mediterranean Farmed Fish

Frontiers in Marine Science, 2022
Vitenskapelig oversiktsartikkel/review

Personalizing Virtual Reality for the Research and Treatment of Fear-Related Disorders: A Mini Review

Frontiers in Virtual Reality, 2022
Vitenskapelig oversiktsartikkel/review

Importation of roughage to Norway - Implications for plant health, biodiversity, animal and human health. Opinion of the Scientific Committee of the Norwegian Scientific Committee for Food and Environment

VKM Report, 2022
Vitenskapelig oversiktsartikkel/review

Iodine from brown algae in human nutrition, with an emphasis on bioaccessibility, bioavailability, chemistry, and effects of processing: A systematic review

Comprehensive Reviews in Food Science and Food Safety, 2022
Vitenskapelig oversiktsartikkel/review

Future feed resources in sustainable salmonid production: A review

Reviews in Aquaculture, 2022
Vitenskapelig oversiktsartikkel/review

The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies

Critical reviews in food science and nutrition, 2022
Vitenskapelig oversiktsartikkel/review