Publikasjoner

Økt konsum av sjømat i Norge. Muligheter og barrierer i norsk dagligvarehandel

2019
Nofimas rapportserie

Factors influencing post-mortem quality, safety and storage stability of mackerel species: a review.

European Food Research and Technology, 2019
Vitenskapelig artikkel

Det vanskelige tredjetrinnet

Norsk fiskerinæring, 2019
Fagartikkel

Ny teknologi viser lovende resultater for listeriabekjempelse

Norsk Sjømat, 2019
Fagartikkel

Har antall perforeringer i kasseforingen til gulrot betydning for kvaliteten?

Gartneryrket, 2019
Fagartikkel

Towards a sustainable and equitable blue economy

Nature Sustainability, 2019
Vitenskapelig artikkel

Smolt production and the potential for solid waste collection in Norway

2019
Nofimas rapportserie

Fordeiger

Baker og Konditor, 2019
Fagartikkel

Differential response to air exposure in crowded and uncrowded Atlantic cod (Gadus morhua): Consequences for fillet quality.

Food Bioscience, 2019
Vitenskapelig artikkel

The Impact of Residual O2, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami

Journal of Food Quality, 2019
Vitenskapelig artikkel

Comparing a standardized to a product-specific emoji list for evaluating food products by children

Food Quality and Preference, 2019
Vitenskapelig artikkel

Driftsundersøkelsen i fiskeindustrien – Driftsårene 2016 og 2017

2019
Nofimas rapportserie

Assessing the effectiveness of an electrical stunning and chilling protocol for the slaughter of Atlantic mackerel (Scomber scombrus)

PLOS ONE, 2019
Vitenskapelig artikkel

The effects of carbon dioxide on growth performance, welfare, and health of Atlantic salmon post-smolt (Salmo salar) in recirculating aquaculture systems

Aquaculture, 2019
Vitenskapelig artikkel

Impact of fish protein concentrate on apparent viscosity and physical properties of soy protein concentrate subjected to thermomechanical treatment

Journal of Food Engineering, 2019
Vitenskapelig artikkel

A novel approach to determine optimal protein texturization conditions - A critical moisture level with increased effect of temperature on viscosity reduction in the rubbery state

Journal of Food Engineering, 2019
Vitenskapelig artikkel

Holdbarhet på produkter av bløytet-, fryst- og tint tørrfisk. Faglig sluttrapport

2019
Nofimas rapportserie

The paradox of openness: The case of EU Novel Food policy and patents

2019
Vitenskapelig Kapittel/​Artikkel/​Konferanseartikkel

Holdbarhetskriterier for tørrfisk – forprosjekt. Faglig sluttrapport

2019
Nofimas rapportserie

The Arctic as a Food Producing Region. Final Project Report Prepared for the Arctic Council’s Sustainable Development Working Group

2019
Rapport