Publikasjoner

Requirement for omega-3 long-chain polyunsaturated fatty acids by Atlantic salmon is relative to the dietary lipid level

Aquaculture, 2021
Vitenskapelig artikkel

Salmonella in eggs: From shopping to consumption—A review providing an evidence-based analysis of risk factors

Comprehensive Reviews in Food Science and Food Safety, 2021
Vitenskapelig artikkel

Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials

Journal of Aquatic Food Product Technology, 2021
Vitenskapelig artikkel

High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus)

Foods, 2021
Vitenskapelig artikkel

Smaksnøytrale protein fra makrell (SMELL). Delrapport for AP2, AP3 og AP4

2021
Nofimas rapportserie

Økonomiske og miljømessige konsekvenser av reguleringer og institusjonelle rammer – Faglig sluttrapport

2021
Nofimas rapportserie

Technical feed quality influences health, digestion patterns, body mineralization and bone development in farming of the stomachless cleaner fish ballan wrasse (Labrus bergylta)

Animal Feed Science and Technology, 2021
Vitenskapelig artikkel

Improved estimation of in vitro protein digestibility of different foods using size exclusion chromatography

Food Chemistry, 2021
Vitenskapelig artikkel

Anti-listerial properties of chemical constituents of Eruca sativa (rocket salad): From industrial observation to in vitro activity

PLOS ONE, 2021
Vitenskapelig artikkel

Development and validation of a combined species SNP array for the European seabass (Dicentrarchus labrax) and gilthead seabream (Sparus aurata)

bioRxiv - the preprint server for biology, 2020
Fagartikkel

Media representation of salmon aquaculture in France

Aquaculture, 2021
Vitenskapelig artikkel

Fangstskaderegistrering 2014–2020 - Vurdering av kvalitetstilsyn i regi av Norges Råfisklag

2021
Nofimas rapportserie

Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality

Lebensmittel-Wissenschaft + Technologie, 2021
Vitenskapelig artikkel

Responses to Mineral Supplementation and Salmon Lice (Lepeophtheirus salmonis) Infestation in Skin Layers of Atlantic Salmon (Salmo salar L.)

Genes, 2021
Vitenskapelig artikkel

Sensory and physicochemical properties of enzymatisk protein hydrolysates. Influence of raw material, protease, and downstream processing

2021
Doktorgradsavhandling

Kartlegging av landingsmønster for torsk, sei og hyse 2017−2019

2021
Nofimas rapportserie

Rest Plant Materials with Natural Antioxidants Increase the Oxidative Stability of Omega-3-Rich Norwegian Cold Pressed Camelina sativa Oil

ASC Food & Science Technology, 2021
Vitenskapelig artikkel

European Database of Carotenoid Levels in Foods. Factors Affecting Carotenoid Content

Foods, 2021
Vitenskapelig artikkel

Potential use of naturally colored antioxidants in the food industry—A study of consumers' perception and acceptance

Journal of sensory studies, 2021
Vitenskapelig artikkel

Moving Consumers along the Innovation Adoption Curve: A New Approach to Accelerate the Shift toward a More Sustainable Diet

Sustainability, 2021
Vitenskapelig artikkel