Publikasjoner

CO2 packaging increases shelf life through reduction of off-odor production by CO2 tolerant bacteria in addition to growth inhibition of the spoilage bacteriota

Food Control, 2022
Vitenskapelig artikkel

Microbial Safety and Sensory Analyses of Cold-Smoked Salmon Produced with Sodium-Reduced Mineral Salts and Organic Acid Salts

Foods, 2022
Vitenskapelig artikkel

Clustering consumers based on product discrimination in check-all-that-apply (CATA) data

Food Quality and Preference, 2022
Vitenskapelig artikkel

The Environmental Impact of Partial Substitution of Fish-Based Feed with Algae- and Insect-Based Feed in Salmon Farming

Sustainability, 2022
Vitenskapelig artikkel

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

Molecules, 2022
Vitenskapelig artikkel

Pairing beer and food in social media: Is it an image worth more than a thousand words?

International Journal of Gastronomy and Food Science, 2022
Vitenskapelig artikkel

Reproductive biology of lumpfish (Cyclopterus lumpus): a key to successful selective breeding

2022
Nofimas rapportserie

The Implementation of Emerging Clean Technologies and Circular Value Chains: Challenges from Three Cases of By-Product Valorization

2022
Vitenskapelig Kapittel/​Artikkel/​Konferanseartikkel

Replacing saturated fatty acids with polyunsaturated fatty acids increases the abundance of Lachnospiraceae and is associated with reduced total cholesterol levels-a randomized controlled trial in healthy individuals

Lipids in Health and Disease, 2022
Vitenskapelig artikkel

De novo transcriptome assemblies of red king crab (Paralithodes camtschaticus) and snow crab (Chionoecetes opilio) molting gland and eyestalk ganglia - Temperature effects on expression of molting and growth regulatory genes in adult red king crab

Comparative Biochemistry and Physiology - Part B: Biochemistry & Molecular Biology, 2022
Vitenskapelig artikkel

Live holding of red king crab (Paralithodes camtschaticus) and snow crab (Chionoecetes opilio) — Effect on microbial growth in processed leg meat during refrigerated storage

Food Microbiology, 2022
Vitenskapelig artikkel

Workshop on the Norwegian Sea Aquaculture Overview

2022
Rapport

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

Journal of Biophotonics, 2022
Vitenskapelig artikkel

The circulating plasma metabolome of Neoparamoeba perurans-infected Atlantic salmon (Salmo salar)

Microbial Pathogenesis, 2022
Vitenskapelig artikkel

“It gives me peace of mind”. A new perspective on the identification of quality cues on salmon fillet products in Japan and the USA

Aquaculture, 2022
Vitenskapelig artikkel

Hva med en dumpling eller en fiskekake med rognkjeks?

Norsk Fiskeoppdrett, 2022
Fagartikkel

Raman and near Infrared Spectroscopy for Quantification of Fatty Acids in Muscle Tissue—A Salmon Case Study

Foods, 2022
Vitenskapelig artikkel

Effect of Processing and Storage on Seabuckthorn Products

2022
Vitenskapelig Kapittel/​Artikkel/​Konferanseartikkel

The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies

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

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