Publikasjoner

Knowledge bases, innovation and sustainability - When tradition meets novelty in the food industry

Trends in Food Science & Technology, 2024
Vitenskapelig artikkel

New pulsed electric fields approach to improve the blanching of carrots

Lebensmittel-Wissenschaft + Technologie, 2023
Vitenskapelig artikkel

Combining High-Pressure Processing and Supercritical Carbon Dioxide for Inactivation of Listeria innocua

Foods, 2023
Vitenskapelig artikkel

Towards more sustainable food processing: a structured tool for the integration and analysis of sustainability aspects of processing equipment

2023
Vitenskapelig Kapittel/​Artikkel/​Konferanseartikkel

Ultraprosessert mat burde være et kostråd: NEI

Norsk tidsskrift for ernæring (NTFE), 2023
Fagartikkel

Effect of cold plasma generated with different gas mixtures on safety, quality and nutritional aspects of fresh sea bream fillets

Innovative Food Science & Emerging Technologies, 2023
Vitenskapelig artikkel

The Potential of Soluble Gas Stabilization (SGS) Technology in a Simulated Post-Frying Cooling Step of Commercial Fish Cakes

Foods, 2023
Vitenskapelig artikkel

Effect of the Application of Ultrasound to Homogenize Milk and the Subsequent Pasteurization by Pulsed Electric Field, High Hydrostatic Pressure, and Microwaves

Foods, 2023
Vitenskapelig artikkel

Mechanical, barrier, antioxidant and antimicrobial properties of alginate films: Effect of seaweed powder and plasma-activated water

Molecules, 2022
Vitenskapelig artikkel

Open-Ended Emotive Projection Test: A Nondeterministic Method for Understanding Consumers’ Emotional Reactions to Innovative Food Processing Technologies

Journal of International Food & Agribusiness Marketing, 2022
Vitenskapelig artikkel

Application of soluble gas stabilization technology on ready-to-eat pre-rigor filleted Atlantic salmon (Salmo salar L.)

Journal of Food Science, 2022
Vitenskapelig artikkel

European novel food, patents and brokers of knowledge

British Food Journal, 2022
Vitenskapelig artikkel

Gelation and network structure of acidified milk gel investigated at different length scales with and without addition of iota-carrageenan

Food Hydrocolloids, 2022
Vitenskapelig artikkel

Identifying and dealing with heat-resistant bacteria

2004
Vitenskapelig Kapittel/​Artikkel/​Konferanseartikkel

Influence of Potable Water Origin on the Physicochemical and Antimicrobial Properties of Plasma Activated Water

Plasma chemistry and plasma processing, 2022
Vitenskapelig artikkel

Mild processing of seafood—A review

Comprehensive Reviews in Food Science and Food Safety, 2021
Vitenskapelig oversiktsartikkel/review

Impact of Plasma-Activated Water Treatment on Quality and Shelf-Life of Fresh Spinach Leaves Evaluated by Comprehensive Metabolomic Analysis

Foods, 2021
Vitenskapelig artikkel

The use of soluble gas stabilization technology on food – A review

Trends in Food Science & Technology, 2021
Vitenskapelig oversiktsartikkel/review

Effect of citric acid and plasma activated water on the functional properties of sodium alginate for potential food packaging applications

Food Packaging and Shelf Life, 2021
Vitenskapelig artikkel

Innovative Ultrasound-Assisted Approaches towards Reduction of Heavy Metals and Iodine in Macroalgal Biomass

Foods, 2021
Vitenskapelig artikkel