Expanding the analytical toolbox for characterization of proteolytic reactions: Advances in FTIR spectroscopy and classical methods.

Kristoffersen, Kenneth Aase

2019

nmbu

Better understanding of the relation of the dynamic sensory perception of solid and semi solid Foods With consumers' preferences of satiety

Nguyen, Quoc Cuong

2019

Norwegian University of Life Sciences

The development of taste preferances in children - A Longitudinal Study of Norwegian Preschoolers.

Vennerød-Diesen, Frida Felicia

2018

Univeritetet i Oslo

Thermal and rheological properties of fish feed protein ingredients

Ahmad, Rafiq

2018

Universitetet i Bergen

Stress responses influencing fillet quality of trawled Atlantic cod and haddock. A dissertation for the degree of Philosophiae Doctor

Svalheim, Ragnhild Aven

2018

UiT the Arctic University of Norway,Faculty of Biosciences and Economics, The Norwegian College of Fishery Science

Exploring corporate engagement activities in innovation and the empirical evidence of individual capabilities for new knowledge and innovation

Prexl, Katja-Maria

2018

Katja-Maria Prexl

Indulging in Premium versus Luxury products: Seeking justification to avoid regrets. A dissertation for the degree of Philosophiae Doctor

Lyons, Sarah Joy

2018

UiT - The Arctic University of Norway - Faculty of Biosciences, Fisheries and Economics - School of Business and Economics

The influence of Product, contextual and individual characteristics on Food evaluation

Heide, Morten

2017

UiT The Arctic University of Norway, Faculty of Biosciences, Fisheries and Economics, School of Business and Economics

Metabolism of omega-3 very long-chain polyunsaturated fatty acids in Atlantic salmon (Salmo salar L.): Effects of different dietary levels of EPA and DHA on fish performance and health

Bou, Marta

2017

Universitetet for miljø- og biovitenskap

Cephalosporin-resistant Escherichia coli in the Norwegian broiler production pyramid – genetic characterization and determination of risk factors

Mo, Solveig Sølverød

2016

Norges miljø- og biovitenskapelige universitet

Fish protein hydrolysates based on Atlantic salmon by-products -Enzyme-cost efficiency and characterization of sensory, surface-active and nutritional properties. Dissertation for the degree of phisosophiae doctor (PhD)

Aspevik, Tone

2016

Universitetet i Bergen

Investigating the effects of novel heat and high pressure processing on Listeria and Bacillus inactivation in a model food

Ates, Mehmet Baris

2015

Department of Mathematical Sciences and Technology Faculty of Environmental Science and Technology, Norwegian University of Life Sciences