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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Life cycle assessment of culture media with alternative compositions for cultured meat production

The International Journal of Life Cycle Assessment, 2024
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Evaluating a crowding intensity scale and welfare indicators for Atlantic salmon in sea cages

Aquaculture Reports, 2024
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Diversification of marine aquaculture in Norway under climate change

Aquaculture, 2024
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Satisfying Norwegian appetites: Decoding regional demand for shrimp

Aquaculture Economics & Management, 2024
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Quality Uncertainty and Repeat Purchases in Fish Auctions: Are Price Affected?

European Review of Agricultural Economics, 2024
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Health- and Sensory-Related Phytochemicals and Agronomic Characteristics of 26 Head Cabbage Cultivars

ACS Food Science & Technology, 2024
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Is Pulsed Electric Field (PEF) a Useful Tool for the Valorization of Solid and Liquid Sea Bass Side Streams?: Evaluation of Nutrients and Contaminants

Food and Bioprocess Technology, 2024
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Exploiting the “gold of the ocean”: Can live storage solve the paradox of the purse seine fishery for Atlantic bluefin tuna in Norway?

Marine Policy, 2024
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Heat-sealable bioplastic films of blended locust bean and potato byproducts for active packaging of fatty foods: Cheese and oat cookies as case studies

Food Hydrocolloids, 2024
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