Effect of chilling technologies on water holding properties and other quality parameters throughout the whole value chain: From whole fish to cold-smoked fillets of Atlantic salmon (Salmo salar)

Aquaculture, 2020
Vitenskapelig artikkel

Average molecular weight, degree of hydrolysis and dry-film FTIR fingerprint of milk protein hydrolysates: Intercorrelation and application in process monitoring.

Food Chemistry, 2020
Vitenskapelig artikkel

Screening of by-products from the food industry as growth promoting agents in serum-free media for skeletal muscle cell culture.

Food & Function, 2020
Vitenskapelig artikkel

Effect of salt on CO2 solubility in salmon (Salmo salar L) stored in modified atmosphere

Journal of Food Engineering, 2020
Vitenskapelig artikkel

Assessment of Astaxanthin Accumulation in Hepatocytes of Atlantic Salmon Fed Different Diets Using NMR Spectroscopy

Molecules, 2020
Vitenskapelig artikkel

Biofilms remember: Osmotic stress priming as a microbial management strategy for improving salinity acclimation in nitrifying biofilms

Water Research, 2020
Vitenskapelig artikkel

Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage

Food Chemistry, 2020
Vitenskapelig artikkel

Alt på land

Økonomisk fiskeriforskning: Ledelse, marked, økonomi, 2020
Vitenskapelig artikkel

The ability of 10–11-year-old children to identify basic tastes and their liking towards unfamiliar foods

Food Quality and Preference, 2020
Vitenskapelig artikkel

Live holding of snow crab (Chionoecetes opilio) at 1 and 5 °C without feeding — Quality of processed clusters

Food Control, 2020
Vitenskapelig artikkel