PhD
+47 959 34 352
+47 64 97 03 18
mari.gaarder@nofima.no
Publications in Cristin
Ås
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Mari Øvrum Gaarder has 17 publications at Nofima:
Optimal salt reduction in smoked salmon (OptiSalm) – Final report
Heir, Even; Gaarder, Mari Øvrum ; Holck, Askild Lorentz
2021
Gaarder, Mari Øvrum; Myhrer, Kristine S.; Holck, Askild Lorentz; Heir, Even
2021
Taste-neutral proteins from mackerel (SMELL)
Aspevik, Tone; Gaarder, Mari Øvrum ; Wubshet, Sileshi Gizachew; Vang, Birthe; Molesworth, Peter Patrick; Solstad, Runar Gjerp; Dankel, Elin Katinka; Berget, Ingunn; Thoresen, Lars; Haugen, John-Erik; Glomm, Wilhelm; Lindberg, Diana
2021
Bruk av alternativ røykemetode
Waldenstrøm, Lene; Lerfall, Jørgen; Øvrum Gaarder, Mari
2021
Vil knekke makrellkoden med et SMELL
Aspevik, Tone; Wubshet, Sileshi Gizachew; Gaarder, Mari Øvrum
2021
Taste-neutral proteins from mackerel (SMELL)
Aspevik, Tone; Øvrum Gaarder, Mari; Wubshet, Sileshi Gizachew; Molesworth, Peter Patrick; Dankel, Elin Katinka; Berget, Ingunn; Thoresen, Lars; Haugen, John-Erik; Solstad, Runar Gjerp; Vang, Birthe; Glomm, Wilhelm; Lindberg, Diana
2021
An exploratory study of Muslim consumers’ halal meat purchasing intentions in Norway
Bhatti, Muhammad Azher; Godfrey, Sosheel Solomon; Ip, Ryan H L; Øvrum Gaarder, Mari; Aslam, Shakar; Steinheim, Geir; Wynn, Peter; Hopkins, David Laurence; Horneland, Reinert; Eik, Lars Olav; Ådnøy, Tormod
2020
Salt replacers in cold-smoked salmon
Heir, Even; Gaarder, Mari Øvrum; Johannessen, Tom Chr.; Holck, Askild Lorentz
2020
Taste-neutral proteins from mackerel (SMELL)
Solstad, Runar Gjerp; Vang, Birthe; Øvrum Gaarder, Mari; Molesworth, Peter Patrick; Aspevik, Tone; Dankel, Elin Katinka; Wubshet, Sileshi Gizachew; Glomm, Wilhelm; Lindberg, Diana
2020
Lamb or hogget meat – A different sensory profile? Extending the fresh meat season in Norway
Bhatti, Muhammad Azher; Øvrum Gaarder, Mari; Steinheim, Geir; Hopkins, David Laurence; Horneland, Reinert; Eik, Lars Olav; Ådnøy, Tormod
2020
Øvrum Gaarder, Mari; Carlehög, Mats; Berg, Per; Sørheim, Oddvin; Larsen, Hanne
2019
Healthier bread with less salt
Sahlstrøm, Stefan; Øvrum Gaarder, Mari
2018
Communicating packaging functionality for food waste reduction influence consumer choices
Almli, Valerie Lengard; Gaarder, Mari; Pettersen, Marit Kvalvåg
2018
Gaarder, Mari; Bahuaud, Diane; Veiseth-Kent, Eva; Mørkøre, Turid; Thomassen, Magny S.
2012
Identification of calpastatin, µ-calpain and m-calpain in Atlantic salmon (Salmo salar L.) muscle
Gaarder, Mari; Thomassen, Magny S.; Veiseth-Kent, Eva
2011
Bahuaud, Diane; Gaarder, Mari; Veiseth-Kent, Eva; Thomassen, Magny S.
2010
Thomassen, Magny Skinlo; Rørvik, Kjell-Arne; Alne, Henriette; Gaarder, Mari; Ruyter, Bente; Måseide, N.P.; Jakobsen, Jan Vidar; Berge, Rolf; Sigholt, Trygve
2007
1. January 2021 – 31. December 2024
The main objective of this research program is to contribute to research-driven innovation in the Norwegian food industry in line with the UN Sustainable Development Goals through understanding innovation processes, consumers, and product and process interactions.
1. January 2020 – 30. June 2021
The salmon industry aims for producing smoked salmon with reduced levels of salt (NaCl).
1. March 2019 – 28. February 2023
Identify and validate candidate genes for CMS resistance in Atlantic salmon through state-of-the-art gene editing.
1. July 2017 – 30. June 2021
Processing through EPH provides new and better opportunities than current technologies for re-cycling proteins into foods, as protein hydrolysates can show e.g. nutritional, sensory and/or biological activity useful in e.g. innovative food products.
1. January 2016 – 31. December 2022
With the use of modern, research-based process technology and expertise, unused or under utilized biomass of marine or terrestrial origin can be used for new, marketable products. We coordinate, develop and increase Nofima’s total expertise related to the future of sustainable protein production. Peptek is a strategic research initiative focused on sustainability, total utilization, food safety and future food security.