Insects as food and feed in Portugal and Norway – Cross-cultural comparison of determinants of acceptance

Food Quality and Preference, 2022
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A computational study for the effects of sample movement and cavity geometry in industrial scale continuous microwave systems during heating and thawing processes

Innovative Food Science & Emerging Technologies, 2022
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Dried Salt-Cured Saithe (Pollachius virens): Exploring the Effects of a Two-Step Desalting Procedure - Immersion in Cold Water and Cooking

Journal of Aquatic Food Product Technology, 2022
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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, 2022
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Comparing a product-specific versus a general emoji list to measure consumers’ emotional associations with chocolate and predict food choice

Food Research International, 2022
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Intermittent administration of peracetic acid is a mild environmental stressor that elicits mucosal and systemic adaptive responses from Atlantic salmon post-smolts

BMC Zoology, 2022
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Chemical Profiling and Biological Activity of Extracts from Nine Norwegian Medicinal and Aromatic Plants

Molecules, 2022
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Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement

Foods, 2022
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Gelation and network structure of acidified milk gel investigated at different length scales with and without addition of iota-carrageenan

Food Hydrocolloids, 2022
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Transparent and consistent? Aquaculture impact assessments and trade-offs in coastal zone planning in Norway

Ocean and Coastal Management, 2022
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