Saccharina latissima Cultivated in Northern Norway: Reduction of Potentially Toxic Elements during Processing in Relation to Cultivation Depth

Foods, 2021
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Effects of site, depth and sori origin on the growth and minerals composition of cultivated Saccharina latissima (Phaeophyceae) in the north of Norway

Journal of Applied Phycology, 2021
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Seaweed products for the future: Using current tools to develop a sustainable food industry

Trends in Food Science & Technology, 2021
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Self-reported practices by Portuguese consumers regarding eggs’ safety: An analysis based on critical consumer handling points

Food Control, 2021
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Quantitative Genetics of Smoltification Status at the Time of Seawater Transfer in Atlantic Salmon (Salmo Salar)

Frontiers in Genetics, 2021
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Genetic Connectivity of Seamount Populations of Bluenose Warehou (Hyperoglyphe antarctica)

Frontiers in Marine Science, 2021
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Skin and bone development in Atlantic salmon (Salmo salar) influenced by hatchery environment

Aquaculture, 2021
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Skin and vacuum packaging of portioned Atlantic salmon originating from refrigerated seawater or traditional ice storage

Food Packaging and Shelf Life, 2021
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Physiological response and survival of Atlantic mackerel exposed to simulated purse seine crowding and release

Conservation Physiology, 2021
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Basic taste sensitivity, eating behaviour, and propensity of dairy foods of preadolescent children: How are they related?

Open Research Europe, 2021
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