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Mari Øvrum Gaarder has 11 publications at Nofima:

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

Academic article

Salt replacers in cold-smoked salmon

Heir, Even; Gaarder, Mari Øvrum; Johannessen, Tom Chr.; Holck, Askild Lorentz

2020

Nofima reports

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

Nofima reports

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

Academic article

The Impact of Residual O2, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami

Øvrum Gaarder, Mari; Carlehög, Mats; Berg, Per; Sørheim, Oddvin; Larsen, Hanne

2019

Academic article

Healthier bread with less salt

Sahlstrøm, Stefan; Øvrum Gaarder, Mari

2018

Popular scientific article

Communicating packaging functionality for food waste reduction influence consumer choices

Almli, Valerie Lengard; Gaarder, Mari; Pettersen, Marit Kvalvåg

2018

Academic chapter/article/Conference paper

Relevance of calpain and calpastatin activity for texture in super-chilled and ice-stored Atlantic salmon (Salmo salar L.) fillets

Gaarder, Mari; Bahuaud, Diane; Veiseth-Kent, Eva; Mørkøre, Turid; Thomassen, Magny S.

2012

Academic article

Identification of calpastatin, µ-calpain and m-calpain in Atlantic salmon (Salmo salar L.) muscle

Gaarder, Mari; Thomassen, Magny S.; Veiseth-Kent, Eva

2011

Academic article

Fillet texture and protease activities in different families of farmed Atlantic salmon (Salmo salar L.)

Bahuaud, Diane; Gaarder, Mari; Veiseth-Kent, Eva; Thomassen, Magny S.

2010

Academic article

Does the capacity for energy utilization affect the survival of post-smolt Atlantic salmon, Salmo salar L., during natural outbreaks of infectious pancreatic necrosis?

Thomassen, Magny Skinlo; Rørvik, Kjell-Arne; Alne, Henriette; Gaarder, Mari; Ruyter, Bente; Måseide, N.P.; Jakobsen, Jan Vidar; Berge, Rolf; Sigholt, Trygve

2007

Academic article

OptiSalm

1. January 2020 – 30. June 2021

The salmon industry aims for producing smoked salmon with reduced levels of salt (NaCl).

CMSEdit

1. March 2019 – 28. February 2023

Identify and validate candidate genes for CMS resistance in Atlantic salmon through state-of-the-art gene editing.

Hydroprot

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.

Peptek

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.