Publikasjoner

Measuring salmon texture – developing methodology based on spectroscopy

2025
Nofimas rapportserie

Evaluating Biosolutions for Sustainable Food Systems: A Review of Safety, Quality, Regulatory, and Sustainability Considerations Within the European Union

Journal of Food Protection, 2025
Vitenskapelig artikkel

Measures for the inhibition of Listeria monocytogenes in a traditional Norwegian fermented fish product (rakfisk) and their effect on sensory attributes

International journal of food microbiology, 2025
Vitenskapelig artikkel

Restråstoff fra hvitfisknæringen – totalutnyttelse av alle fraksjoner fra innmat

2025
Nofimas rapportserie

Impact of gillnet soaking time on survival, stress physiology, and muscle quality in Atlantic Cod (Gadus morhua)

Animal Welfare, 2025
Vitenskapelig artikkel

Reviewing the Severity of Handling‐Induced Injuries in the LAKSVEL Protocol for Salmon Welfare

Reviews in Aquaculture, 2025
Vitenskapelig oversiktsartikkel/review

Validering av ny automatisert fiberanalysator

2025
Nofimas rapportserie

Bio-Farming for bioactive compunds [bioACTive]

2025
Nofimas rapportserie

Suitability of Cellulose-Based Trays With PE/EVOH Coating for Modified Atmosphere Packaging of Salmon, Chicken, and Beef

Journal of Food Science, 2025
Vitenskapelig artikkel

Interlaboratory validation of an optimized protocol for measuring α-amylase activity by the INFOGEST international research network

Scientific Reports, 2025
Vitenskapelig artikkel

Rheological properties of pea protein concentrate versus isolate suspension as influenced by different hydrocolloids in model food systems

Applied Food Research, 2025
Vitenskapelig artikkel

Sub-chilling methods for Atlantic salmon with 7 days in refrigerated seawater and subsequent sub-chilled storage

Scientific Reports, 2025
Vitenskapelig artikkel

Kan vi gjøre rensefisken til en bedre lusespiser?

2025
Nofimas rapportserie

Markedsmuligheter for skate til konsum – Delrapport 4

2025
Nofimas rapportserie

Arctic shipping 2013–2022: the traffic has grown, with big variation between regions, seasons and ship types

Polar Research, 2025
Vitenskapelig artikkel

Investigating the potential of raffinose family oligosaccharides for applications towards food by means of biorefining, fermentation and enzymatic tailoring

2025
Doktorgradsavhandling

Application of Sensory and Consumer Science in optimization and exploration of debated food processing technologies: Smoke-flavoring of foods

2025
Doktorgradsavhandling

In Atlantic salmon skin infested with salmon lice, elevated seawater temperatures change gene expression and mucus glycosylation, which promotes pathogen binding

Fish and Shellfish Immunology, 2025
Vitenskapelig artikkel

Saturated fat and cholesterol in Atlantic salmon (Salmo Salar L.) feeds are important for fish performance, fillet quality and colour

Aquaculture, 2025
Vitenskapelig artikkel

Discrimination of normal and wooden breast chicken fillets using NIR, fluorescence and Raman spectroscopy

Spectrochimica Acta Part A - Molecular and Biomolecular Spectroscopy, 2025
Vitenskapelig artikkel