Fant 146 publikasjoner.
The fourth industrial revolution in the food industry—part II: Emerging food trends
Critical reviews in food science and nutrition, 2022 Vitenskapelig oversiktsartikkel/review
Future feed resources in sustainable salmonid production: A review
Reviews in Aquaculture, 2022 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
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
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
The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies
Spectroscopic techniques for monitoring changes in the quality of milk and other dairy products during processing and storage
Development of cod farming in Norway: Past and current biological and market status and future prospects and directions
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
Fant 146 publikasjoner. Vise side 5 av 15:
