Publikasjoner

Consumer practices and prevalence of Campylobacter, Salmonella and norovirus in kitchens from six European countries

International journal of food microbiology, 2021
Vitenskapelig artikkel

The use of soluble gas stabilization technology on food – A review

Trends in Food Science & Technology, 2021
Vitenskapelig oversiktsartikkel/review

Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies

Comprehensive Reviews in Food Science and Food Safety, 2021
Vitenskapelig oversiktsartikkel/review

Optimal saltreduksjon i røkt laks (OptiSalm) – Faglig sluttrapport

2021
Nofimas rapportserie

Salmon farming in the North: How do we regulate growth?

Fram Forum, 2021
Fagartikkel

New methodologies in sensory and consumer research with preadolescents to guide product development of healthy, child-centred food

2021
Doktorgradsavhandling

Phylogenetic Revision of the Genus Aliivibrio: Intra- and Inter-Species Variance Among Clusters Suggest a Wider Diversity of Species

Frontiers in Microbiology, 2021
Vitenskapelig artikkel

RENT—Repeated Elastic Net Technique for Feature Selection

IEEE Access, 2021
Vitenskapelig artikkel

A balancing Act – Perceptions of how Teachers in Norwegian and Mathematics combine Digital and Analogue Devices

Nordic Journal of Digital Literacy, 2021
Vitenskapelig artikkel

RENT: A Python Package for Repeated Elastic Net Feature Selection

Journal of Open Source Software (JOSS), 2021
Vitenskapelig artikkel

Taste sensitivity and food liking in preadolescent children

2021
Doktorgradsavhandling

Metamodeling of the electrical conditions in submerged arc furnaces

Social Science Research Network (SSRN), 2021
Vitenskapelig artikkel

Adaptive selection of a prion strain conformer corresponding to established North American CWD during propagation of novel emergent Norwegian strains in mice expressing elk or deer prion protein

PLoS Pathogens, 2021
Vitenskapelig artikkel

Prediction of wine sensory properties using mid-infrared spectra of Cabernet Sauvignon and Chardonnay grape berries and wines.

Food Chemistry, 2021
Vitenskapelig artikkel

Drivers behind variation in welfare, quality, and production performance in Atlantic salmon farming produktion data

2021
Doktorgradsavhandling

Seeding as a start-up strategy for improving the acclimation of freshwater nitrifying bioreactors to salinity stress

Aquaculture, 2021
Vitenskapelig artikkel

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

2021
Doktorgradsavhandling

Diet and Life Stage-Associated Lipidome Remodeling in Atlantic Salmon

Journal of Agricultural and Food Chemistry, 2021
Vitenskapelig artikkel

Sustainable value: the perspective of horticultural producers in Arctic Norway

International Food and Agribusiness Management Review, 2021
Vitenskapelig artikkel

Sustainability of a first-mover strategy in the emerging Norwegian snow crab industry

Ocean and Coastal Management, 2021
Vitenskapelig artikkel