Publikasjoner

Hybrid Surveys: A Method for the Effective Use of Open-Ended Questions in Quantitative Food Choice Surveys

Journal of International Food & Agribusiness Marketing, 2018
Vitenskapelig artikkel

Measurement of gastrointestinal passage rate in Atlantic salmon (Salmo salar) fed dry or soaked feed

Aquaculture Reports, 2017
Vitenskapelig artikkel

Assessment of the transfer of antimicrobial resistance between pets and humans in Norway. Opinion of the Panel on biological hazards of the Norwegian Scientific Committee for Food Safety

2015
Rapport

Assessment of antimicrobial resistance in the food chains in Norway. Scientific Opinion of the Panel on microbiological hazards of the Norwegian Scientific Committee for Food Safety

2015
Rapport

Health risk assessment of a food supplement containing Lactobacillus reuteri Protectis®. Scientific Opinion of the Panel on biological hazards of the Norwegian Scientific Committee for Food Safety

2016
Rapport

Guidance document for risk assessments of microorganisms used as “other substances” in food supplements and other food. Report of the Panel for Biological Hazards of the Norwegian Scientific Committee for Food Safety

2016
Rapport

Risk assessment of specific strains of Bifidobacterium spp. used as "other substances". Opinion of the Panel on Biological Hazards of the Norwegian Scientific Committee for Food Safety

2016
Rapport

Risk assessment of Lactococcus lactis W58 used as "other substances". Opinion of the Panel on Biological Hazards of the Norwegian Scientific Committee for Food Safety

2016
Rapport

Risk assessment of Streptococcus thermophilus used as "other substances". Opinion of the Panel on Biological Hazards of the Norwegian Scientific Committee for Food Safety

2016
Rapport

Risk assessment of Bacillus coagulans used as "other substances". Opinion of the Panel on Biological Hazards of the Norwegian Scientific Committee for Food Safety

2016
Rapport

Risk assessment of Lactobacillus casei W56 used as "other substances". Opinion of the Panel on Biological Hazards of the Norwegian Scientific Committee for Food Safety

2016
Rapport

Risk assessment of Lactobacillus helveticus Rosell-52 ND used as "other substances". Opinion of the Panel on Biological Hazards of the Norwegian Scientific Committee for Food Safety

2016
Rapport

Risk assessment of Lactobacillus delbrueckii subsp. bulgaricus used as "other substances". Opinion of the Panel on Biological Hazards of the Norwegian Scientific Committee for Food Safety

2016
Rapport

Risk assessment of Lactobacillus salivarius W24 used as "other substances". Opinion of the Panel on Biological Hazards of the Norwegian Scientific Committee for Food Safety

2016
Rapport

Risk assessment of Lactobacillus paracasei 8700:2 used as "other substances". Opinion of the Panel on Biological Hazards of the Norwegian Scientific Committee for Food Safety

2016
Rapport

Risk assessment of specific strains of Lactobacillus plantarum used as "other substances". Opinion of the Panel on Biological Hazards of the Norwegian Scientific Committee for Food Safety

2016
Rapport

Risk assessment of specific strains of Lactobacillus rhamnosus used as "other substances". Opinion of the Panel on Biological Hazards of the Norwegian Scientific Committee for Food Safety

2016
Rapport

Risk assessment of specific strains of Lactobacillus acidophilus used as "other substances". Opinion of the Panel on Biological Hazards of the Norwegian Scientific Committee for Food Safety

2016
Rapport

Essential oils for antimicrobial and antioxidant applications in fish and other seafood products

Trends in Food Science & Technology, 2017
Vitenskapelig oversiktsartikkel/review

CWD in Norway – a state of emergency for the future of cervids (Phase II). Opinion of the panel on Biological Hazards

2017
Rapport