Live holding of red king crab (Paralithodes camtschaticus) and snow crab (Chionoecetes opilio) — Effect on microbial growth in processed leg meat during refrigerated storage

Food Microbiology, 2022
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Encoder–decoder neural networks for predicting future FTIR spectra – application to enzymatic protein hydrolysis

Journal of Biophotonics, 2022
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The circulating plasma metabolome of Neoparamoeba perurans-infected Atlantic salmon (Salmo salar)

Microbial Pathogenesis, 2022
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“It gives me peace of mind”. A new perspective on the identification of quality cues on salmon fillet products in Japan and the USA

Aquaculture, 2022
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Raman and near Infrared Spectroscopy for Quantification of Fatty Acids in Muscle Tissue—A Salmon Case Study

Foods, 2022
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Safe week, unsafe weekend? Consumers’ self-reported food safety practices and stomach sickness in cabin environments of varying infrastructure levels

Food Control, 2022
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The small pelagics value chain in Mauritania – Recent changes and food security impacts

Marine Policy, 2022
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Opportunities and barriers for food intake in older age – a Norwegian perspective

Food & Nutrition Research (FNR), 2022
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Genetic Basis for Resistance Against Viral Nervous Necrosis: GWAS and Potential of Genomic Prediction Explored in Farmed European Sea Bass (Dicentrarchus labrax)

Frontiers in Genetics, 2022
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Oxidized Dietary Oil, High in Omega-3 and Omega-6 Polyunsaturated Fatty Acids, Induces Antioxidant Responses in a Human Intestinal HT29 Cell Line

Nutrients, 2022
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