Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

Antioxidants, 2020
Vitenskapelig oversiktsartikkel/review

Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

Applied Sciences, 2020
Vitenskapelig oversiktsartikkel/review

Emerging Techniques for Differentiation of Fresh and Frozen–Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques

Molecules, 2020
Vitenskapelig oversiktsartikkel/review

Prevention not cure: a review of methods to avoid sea lice infestations in salmon aquaculture

Reviews in Aquaculture, 2020
Vitenskapelig oversiktsartikkel/review

Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade

Food and Bioprocess Technology, 2020
Vitenskapelig oversiktsartikkel/review

E-commerce of Seafood – A Review of Existing Research

Journal of International Food & Agribusiness Marketing, 2020
Vitenskapelig oversiktsartikkel/review

A cross-cultural perspective on feeling good in the context of foods and beverages

Food Research International, 2019
Vitenskapelig oversiktsartikkel/review

Antiviral Responses and Biological Concequences of Piscine orthoreovirus Infection in Salmonid Erythrocytes

Frontiers in Immunology, 2019
Vitenskapelig oversiktsartikkel/review

Fluorescence spectroscopy as a rapid and non-destructive method for monitoring quality and authenticity of fish and meat products: Impact of different preservation conditions

Lebensmittel-Wissenschaft + Technologie, 2019
Vitenskapelig oversiktsartikkel/review

Connecting flavors in social media: A cross cultural study with beer pairing

Food Research International, 2019
Vitenskapelig oversiktsartikkel/review