Smoltification, seawater performance, and maturation in Atlantic salmon (Salmo salar) fed different fat levels

Frontiers in Aquaculture, 2024
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Inter seasonal validation of non-contact NIR spectroscopy for measurement of total soluble solids in high tunnel strawberries

Spectrochimica Acta Part A - Molecular and Biomolecular Spectroscopy, 2024
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Knowledge bases, innovation and sustainability - When tradition meets novelty in the food industry

Trends in Food Science & Technology, 2024
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Mucosal and systemic physiological changes underscore the welfare risks of environmental hydrogen sulphide in post-smolt Atlantic salmon (Salmo salar)

Ecotoxicology and Environmental Safety, 2024
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Genomic analysis of Listeria monocytogenes CC7 associated with clinical infections and persistence in the food industry

International journal of food microbiology, 2024
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Design-led innovation for more plant-based food: An interdisciplinary approach to more consumer-centric product development

International Journal of Food Design, 2023
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Triploid Atlantic salmon in aquaculture - Consequences for fish health and welfare under farming conditions. Scientific Opinion of the Panel on Animal Health and Welfare

VKM Report, 2023
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Effects of capture-related stress and pre-freezing holding in refrigerated sea water (RSW) on the muscle quality and storage stability of Atlantic mackerel (Scomber scombrus) during subsequent frozen storage

Food Chemistry, 2023
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Product forms and price transmission in major European salmon markets

Aquaculture, 2023
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Polychaete (Alitta virens) meal inclusion as a dietary strategy for modulating gut microbiota of European seabass (Dicentrarchus labrax)

Frontiers in Immunology, 2023
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