Fant 4586 publikasjoner.
Why use component-based methods in sensory science?
Food Quality and Preference, 2023 Vitenskapelig artikkel
Screening respondents to increase data quality in consumer tests
Evaluation of extraction methods for determination of phenolic compounds, organic acids and sugars in lingonberries (Vaccinium vitis-idaea)
Acta Horticulturae, 2023 Vitenskapelig artikkel
Effect of temperature during flowering, pod set, and seed development on yield components and accumulation of protein, starch, and low molecular weight carbohydrates in two faba bean (Vicia faba L.) cultivars
Legume Science, 2023 Vitenskapelig artikkel
Effects of geographic origin on anthocyanin profile of wild Norwegian lingonberries (Vaccinium vitis-idaea L.)
Ultrasonic imaging as a means of monitoring gonadal development in lumpfish (Cyclopterus lumpus)
Physiological Reports, 2023 Vitenskapelig artikkel
Digital phenotyping of individual feed intake in Atlantic salmon (Salmo salar) with the X-ray method and image analysis
Frontiers in Animal Science, 2023 Vitenskapelig artikkel
Digital scoring of welfare traits in Atlantic salmon (Salmo salar L.) - a proof of concept study quantifying dorsal fin haemorrhaging via hyperspectral imaging
Meat Analogues from Pea Protein: Effect of Different Oat Protein Concentrates and Post Treatment on Selected Technological Properties of High-Moisture Extrudates
Applied Sciences, 2023 Vitenskapelig artikkel
Spawning time in adult polar cod (Boreogadus saida) altered by crude oil exposure, independent of food availability
Journal of Toxicology and Environmental Health, Part A, 2023 Vitenskapelig artikkel
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