Fant 111 publikasjoner.
Implementing Sustainable Meals at Norwegian Folk High Schools. A Qualitative Study of Barriers and Opportunities.
2022 Doktorgradsavhandling
New methodologies in sensory and consumer research with preadolescents to guide product development of healthy, child-centred food
2021 Doktorgradsavhandling
Drivers behind variation in welfare, quality, and production performance in Atlantic salmon farming production data
Food and beverage pairing from a sensory and cultural perspective
Strategies to reduce the sugar content of dairy products targeted at children
Sustainable use of rest raw materials: Properties of collagen from turkey (Meleagris gallopavo) and potential pharmaceutical and biomedical applications
Radical innovation in a conservative industry. Selected cases of new product development in the Norwegian food industry
Taste sensitivity and food liking in preadolescent children
Sensory and physicochemical properties of enzymatic protein hydrolysates : Influence of raw material, protease, and downstream processing
Micro- and macroscopic investigation of the food microstructural influence on microbial dynamics: Case study in/on fish products. PhD thesis
2020 Doktorgradsavhandling
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