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Runar Gjerp Solstad has 7 publications at Nofima:

First observation of seasonal variations in the meat and co-products of the snow crab (Chionoecetes opilio) in the Barents Sea

Solstad, Runar Gjerp; Descomps, Alexandre; Siikavuopio, Sten Ivar; Karstad, Rasmus Tørnes; Vang, Birthe; Dragøy, Ragnhild

2021

Academic article

Lab scale extraction of components from snow crab (Chionoecetes opilio) co-products, and estimation of processing costs based on a small-scale demonstration plant (Biotep)

Lindberg, Diana; Solstad, Runar Gjerp; Arnesen, Jan Arne; Helmers, Anita Kaupang; Dragøy, Ragnhild

2021

Academic article

Iron powder from salmon blood

Dragøy, Ragnhild; Solstad, Runar Gjerp

2020

Popular scientific article

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

Structure‐activity relationship studies of shortened analogues of the antimicrobial peptide EeCentrocin 1 from the sea urchin Echinus esculentus

Solstad, Runar Gjerp; Johansen, Cecilie; Stensvåg, Klara; Strøm, Morten B.; Haug, Tor

2019

Academic article

Prøving og feiling med snøkrabbens rødfarge

Solstad, Runar Gjerp

2018

Popular scientific article

Current status of the Red King Crab (Paralithodes camtchaticus) and Snow Crab (Chionoecetes opilio) industries in Norway

Lorentzen, Grete Elisabeth; Voldnes, Gøril; Whitaker, Ragnhild; Kvalvik, Ingrid; Vang, Birthe; Solstad, Runar Gjerp; Thomassen, Marte Renate; Siikavuopio, Sten Ivar

2017

Academic article

TastyKelp

2. January 2019 – 31. December 2021

SnowMap

18. April 2017 – 1. September 2020

Snow crab is a relatively new species for the Norwegian seafood industry. The aim of this project has been to contribute towards a sustainable crab fishery in the future and to make the best possible use of this new resource.

Blueshell

1. January 2017 – 31. December 2019

The overall aim of BlueShell is to explore different aspects of bioactivity in fermented/hydrolysed shellfish by-products which can serve as a basis for new high-value products aiding a sustainable supply of safe, health promoting foods.

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.

Seafood quality

1. March 2015 – 28. February 2019

In this multi-disciplinary project we have studied the entire value chain for mackerel and farmed salmon.