Publikasjoner

Safe week, unsafe weekend? Consumers’ self-reported food safety practices and stomach sickness in cabin environments of varying infrastructure levels

Food Control, 2022
Vitenskapelig artikkel

The small pelagics value chain in Mauritania – Recent changes and food security impacts

Marine Policy, 2022
Vitenskapelig artikkel

Gels and gelled emulsions prepared by acid-induced gelation of mixtures of faba bean (Vicia faba) protein concentrate and λ-carrageenan

Applied Food Research, 2022
Vitenskapelig artikkel

Kitchen cloths: Consumer practices, drying properties and bacterial growth and survival

Food Control, 2022
Vitenskapelig artikkel

Improving dough rheology using partially purified algae biomass

2022
Vitenskapelig Kapittel/​Artikkel/​Konferanseartikkel

The effect of the microalgae Chlorella vulgaris, Tetraselmis chuii and Nannochloropsis gaditana on technological aptitude, nutritional composition, and bioactivity of gluten-free breads

2021
Vitenskapelig Kapittel/​Artikkel/​Konferanseartikkel

Meat consumption and consumer attitudes – A Norwegian perspective

Meat Science, 2022
Vitenskapelig artikkel

The fourth industrial revolution in the food industry—part II: Emerging food trends

Critical reviews in food science and nutrition, 2022
Vitenskapelig oversiktsartikkel/review

Norwegian Consumers’ Skepticism towards Smoke-Flavoring of Salmon—Is It for Real?

Foods, 2022
Vitenskapelig artikkel

L-plastin levels are associated with mortality during cardiomyopathy syndrome in farmed Atlantic salmon (Salmo salar L.)

Aquaculture, 2022
Vitenskapelig artikkel

Encoder–decoder neural networks for predicting future FTIR spectra – application to enzymatic protein hydrolysis

Journal of Biophotonics, 2022
Vitenskapelig artikkel

Mucosal immune and stress responses of Neoparamoeba perurans-infected Atlantic salmon (Salmo salar) treated with peracetic acid shed light on the host-parasite-oxidant interactions

Frontiers in Immunology, 2022
Vitenskapelig artikkel

Betydningen av tollfrie kvoter for pelagisk fisk til EU

2022
Nofimas rapportserie

Dried Salt-Cured Saithe (Pollachius virens): Exploring the Effects of a Two-Step Desalting Procedure - Immersion in Cold Water and Cooking

Journal of Aquatic Food Product Technology, 2022
Vitenskapelig artikkel

Controlled Release of Volatile Antimicrobial Compounds from Mesoporous Silica Nanocarriers for Active Food Packaging Applications

International Journal of Molecular Sciences, 2022
Vitenskapelig artikkel

Quality-enhancing fishing in the coastal fishery for Atlantic cod in Norway

Marine Policy, 2022
Vitenskapelig artikkel

Uttesting av vått mottak om bord på M.Tr Kongsfjord

2022
Nofimas rapportserie

In-Line Estimation of Fat Marbling in Whole Beef Striploins (Longissimus lumborum) by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin

Foods, 2022
Vitenskapelig artikkel

Insects as food and feed in Portugal and Norway – Cross-cultural comparison of determinants of acceptance

Food Quality and Preference, 2022
Vitenskapelig artikkel

Comparing a product-specific versus a general emoji list to measure consumers’ emotional associations with chocolate and predict food choice

Food Research International, 2022
Vitenskapelig artikkel