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

Spectroscopic techniques for monitoring changes in the quality of milk and other dairy products during processing and storage

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

Development of cod farming in Norway: Past and current biological and market status and future prospects and directions

Reviews in Aquaculture, 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

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

Frontiers in Virtual Reality, 2022
Vitenskapelig oversiktsartikkel/review

Evaluation of marine spatial planning requires fit for purpose monitoring strategies

Journal of Environmental Management (JEM), 2021
Vitenskapelig oversiktsartikkel/review

A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs

Critical reviews in food science and nutrition, 2021
Vitenskapelig oversiktsartikkel/review

Water holding properties of Atlantic salmon

Comprehensive Reviews in Food Science and Food Safety, 2021
Vitenskapelig oversiktsartikkel/review

Mild processing of seafood—A review

Comprehensive Reviews in Food Science and Food Safety, 2021
Vitenskapelig oversiktsartikkel/review

Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade

Food and Bioprocess Technology, 2021
Vitenskapelig oversiktsartikkel/review