Publikasjoner

Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions

European Food Research and Technology, 2020
Vitenskapelig artikkel

EXPLORING THE INDIVIDUAL: AN EMPIRICAL INVESTIGATION OF INTERRELATIONSHIPS BETWEEN DIMENSIONS OF ABSORPTIVE CAPACITY

International Journal of Innovation Management, 2020
Vitenskapelig artikkel

The Complex Effect of Food Matrix Fat Content on Thermal Inactivation of Listeria monocytogenes: Case Study in Emulsion and Gelled Emulsion Model Systems

Frontiers in Microbiology, 2020
Vitenskapelig artikkel

Objective measures of grape quality: From Cabernet Sauvignon grape composition to wine sensory characteristics

Lebensmittel-Wissenschaft + Technologie, 2020
Vitenskapelig artikkel

Introducing the ecosystem services concept in Norwegian coastal zone planning

Ecosystem Services, 2020
Vitenskapelig artikkel

High temperature is detrimental to captive lumpfish (Cyclopterus lumpus, L) reproductive performance

Aquaculture, 2020
Vitenskapelig artikkel

Sudden increased mortality in large seemingly healthy farmed Atlantic salmon (Salmo salar L.) was associated with environmental and dietary changes

Journal of Applied Aquaculture, 2020
Vitenskapelig artikkel

Second-order calibration in combination with fluorescence fibre-optic data modelling as a novel approach for monitoring the maturation stage of plums

Chemometrics and Intelligent Laboratory Systems, 2020
Vitenskapelig artikkel

Production cost and competitiveness in major salmon farming countries 2003–2018

Aquaculture, 2020
Vitenskapelig artikkel

Temperature preference of juvenile lumpfish (Cyclopterus lumpus) originating from the southern and northern parts of Norway

Journal of Thermal Biology, 2020
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Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer

Frontiers in Microbiology, 2020
Vitenskapelig artikkel

From Microencapsulation to High Pressure Processing and from Krill to Tilapia

Journal of Aquatic Food Product Technology, 2020
Leder

Non on-destructive fluorescence spectroscopy combined with second-order calibration as a new strategy for the analysis of the illegal Sudan I dye in paprika powder

Microchemical journal (Print), 2020
Vitenskapelig artikkel

SO-PLS as an alternative approach for handling multi-dimensionality in modelling different aspects of consumer expectations

Food Research International, 2020
Vitenskapelig artikkel

Comparison of pivot profile© to frequency of attribute citation: Analysis of complex products with trained assessors

Food Quality and Preference, 2020
Vitenskapelig artikkel

Dietary inclusion of Antarctic krill meal during the finishing feed period improves health and fillet quality of Atlantic salmon (Salmo salar L.)

British Journal of Nutrition, 2020
Vitenskapelig artikkel

A pathomorphological description of cross-stitch vertebrae in farmed Atlantic salmon (Salmo salar L.)

Aquaculture, 2020
Vitenskapelig artikkel

Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens

PLOS ONE, 2020
Vitenskapelig artikkel

Fourier-transform infrared spectroscopy for monitoring proteolytic reactions using dry-films treated with trifluoroacetic acid

Scientific Reports, 2020
Vitenskapelig artikkel

Effect of cod residual protein supplementation on markers of glucose regulation in lean adults: A randomized double-blind study

Nutrients, 2020
Vitenskapelig artikkel