Brown seaweed as a food ingredient contributing to an adequate but not excessive amount of iodine in the European diet. A case study with bread

Journal of the Science of Food and Agriculture, 2024
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Generation, Characterisation and Identification of Bioactive Peptides from Mesopelagic Fish Protein Hydrolysates Using In Silico and In Vitro Approaches

Marine Drugs, 2024
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Mucosal organs exhibit distinct response signatures to hydrogen sulphide in Atlantic salmon (Salmo salar)

Ecotoxicology and Environmental Safety, 2024
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Histological Hyperspectral Glioblastoma Dataset (HistologyHSI-GB)

Scientific Data, 2024
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A portable dry film FTIR instrument for industrial food and bioprocess applications

Analytical Methods, 2024
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Processing of sugar kelp: Effects on mass balance, nutrient composition, and color

Lebensmittel-Wissenschaft + Technologie, 2024
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Co-creating coastal sustainability goals and indicators

Sustainability Science, 2024
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The quality of frozen–thawed Atlantic salmon (Salmo salar L.) fillets as affected by sub-chilling before freezing

Journal of the Science of Food and Agriculture, 2024
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Zinc nutrition at first feeding imprints a programming effect on growth and hepatic lipid metabolism in juvenile rainbow trout

Aquaculture, 2024
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Industry-specific impacts of global drivers in the European Arctic

Journal of Land Use Science, 2024
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