- Scientific publications
- Other publications
Trond Karsten has 22 scientific publications in Cristin:
Blikra, Marthe Jordbrekk; Løvdal, Trond; Vaka, Mette R.; Vaka, Mete Risa; Roiha, Irja S.; Roiha, Irja Sunde; Lunestad, Bjørn Tore; Lindseth, Cecilie; Lindseth, Cecilie; Skipnes, Dagbjørn; 2018: Assessment of food quality and microbial safety of brown macroalgae (Alaria esculenta and Saccharina latissima)
Larbat, Romain; Olsen, Kristine Marie; Slimestad, Rune; Løvdal, Trond; Bénard, Camille; Verheul, Michel; Bourgaud, Frédéric; Robin, Christophe; Lillo, Cathrine; 2012: Influence of repeated short-term nitrogen limitations on leaf phenolics metabolism in tomato
Løvdal, Trond; Olsen, Kristine Marie; Slimestad, Rune; Verheul, Michel; Lillo, Cathrine; 2010: Synergetic effects of nitrogen depletion, temperature, and light on the content of phenolic compounds and gene expression in leaves of tomato
Feyissa, Dugassa N.; Løvdal, Trond; Olsen, Kristine Marie; Slimestad, Rune; Lillo, Cathrine; 2009: The endogenous GL3, but not EGL3, gene is necessary for anthocyanin accumulation as induced by nitrogen depletion in Arabidopsis rosette stage leaves
Olsen, Kristine Marie; Slimestad, Rune; Lea, Unni Synnøve; Brede, Cato; Løvdal, Trond; Ruoff, Peter; Verheul, Michel; Lillo, Cathrine; 2009: Temperature and nitrogen effects on regulators and products of the flavonoid pathway: experimental and kinetic model studies
Løvdal, Trond; Eichner, Christiane; Grossart, Hans-Peter; Carbonnel, Vincent; Chou, Lei; Martin-Jezequel, Véronique; Thingstad, Tron Frede; 2008: Competition for inorganic and organic forms of nitrogen and phosphorous between phytoplankton and bacteria during an Emiliania huxleyi spring bloom
Løvdal, Trond; Skjoldal, Evy Foss; Heldal, Mikal; Norland, Svein; Thingstad, Tron Frede; 2008: Changes in morphology and elemental composition of Vibrio splendidus along a gradient from carbon-limited to phosphate-limited growth
Tanaka, Tsuneo; Thingstad, Tron Frede; Løvdal, Trond; Grossart, Hans-Peter; Larsen, Aud; Allgaier, Martin; Meyerhöfer, Michael; Schulz, Kai G.; Wohlers, Julia; Zöllner, Eckart; Riebesell, Ulf; 2008: Availability of phosphate for phytoplankton and bacteria and of glucose for bacteria at different pCO(2) levels in a mesocosm study
Thingstad, Tron Frede; Øvreås, Lise; Egge, Jorun Karin; Løvdal, Trond; Heldal, Mikal; 2005: Use of non-limiting substrates to increase size; a generic strategy to simultaneously optimize uptake and minimize predation in pelagic osmotrophs?
Trond Karsten has 5 other publications in Cristin:
Løvdal, Trond; Vågen, Ingunn Molund; Agati, Giovanni; Tuccio, Lorenza; Kaniszewski, Stanislaw; Gregorowska, Maria; Kosson, Ryszard; Bartoszek, Agnieszka; Erdogdu, Ferruh; Tutar, Mustafa; van Droogenbroeck, Bart; Vos, Christine; Hanssen, Inge; Larbat, Romain; Robin, Christophe; Verheul, Michel; Seljåsen, Randi; Skipnes, Dagbjørn; 2018: SUNNIVA - Final report
Løvdal, Trond; Vågen, Ingunn Molund; Agati, Giovanni; Tuccio, Lorenza; Kaniewski, Stanislaw; Gregorowska, Maria; Kosson, Ryszard; Verheul, Michel; Bartoszek, Agnieszka; Erdogdu, Ferruh; Tutar, Mustafa; van Droogenbroeck, Bart; Hanssen, Inge; Vos, Christine; Larbat, Romain; Robin, Christophe; Skipnes, Dagbjørn; 2015: 1st year report; the Sunniva Project. Sustainable food production through quality optimized raw-material production and processing technologies for premium quality vegetable products and generated by-products
1. January 2013 – 31. December 2016
In this project, the researchers will document how various process technologies kills pathogenic spores, and develop new safe food products with long shelf life.
14. April 2014 – 13. April 2017
We aim at the development of a sustainable food system from production to consumption, addressing the entire food supply chain for the vegetables tomato and Brassica (white cabbage, cauliflower and broccoli), and their derived products.
1. June 2015 – 31. May 2018
The project was aimed at creating robots that can clean machines used in fish processing and fish slaughterhouses.
1. August 2016 – 31. July 2019
The main aim of the project is to turn ready-to-eat food products based on meat, fish and vegetables safer and more durable.
1. April 2018 – 31. March 2021
The project will increase consumers’ access to safe, healthy and convenient food through novel energy efficient processing techniques and improve utilization of raw material, by-products and waste, for which valorization strategies will be developed.
2. January 2019 – 31. December 2021