Fermentation of sugar kelp (Saccharina latissima): exploring the potential of the kelp’s native microbiota as starter culture and the microbiological food safety of fermented products

Frontiers in Food Science and Technology, 2025
Vitenskapelig artikkel

Strengthening policy action to tackle social acceptability issues in European aquaculture

ICES Journal of Marine Science, 2025
Vitenskapelig artikkel

Brackish water and low specific water flow during smolt production affect growth and susceptibility to Moritella viscosa after seawater transfer

Journal of Fish Biology, 2025
Vitenskapelig artikkel

Quantifying anisotropy in mozzarella cheese using spatially offset shortwave NIR spectroscopy

Spectrochimica Acta Part A - Molecular and Biomolecular Spectroscopy, 2025
Vitenskapelig artikkel

The safety assessment of microalgae-derived products as novel foods by the European Food Safety Authority

Future Foods, 2025
Vitenskapelig artikkel

Atlantic salmon scale explants in bacteria-host interaction studies: in vitro challenge model

Fish and Shellfish Immunology, 2025
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Clock and clock-related gene expression is light responsive in the Atlantic salmon (Salmo salar) embryo

Chronobiology International, 2025
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Upcycling Food Chain Side Streams into Wholly Biobased Surfactants

ACS Sustainable Chemistry and Engineering, 2025
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Discrimination of normal and wooden breast chicken fillets using NIR, fluorescence and Raman spectroscopy

Spectrochimica Acta Part A - Molecular and Biomolecular Spectroscopy, 2025
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Consumer preferences for upcycled foods: The role of product attributes and label information

Food Quality and Preference, 2025
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