Publikasjoner

Towards Understanding the Survival of Patients with High-Grade Gastroenteropancreatic Neuroendocrine Neoplasms: An Investigation of Ensemble Feature Selection in the Prediction of Overall Survival

arXiv.org, 2023
Vitenskapelig artikkel

Proceeding:The effect of packaging methods, gas atmosphere and active packaging on the quality of chicken breast filets.

2012
Vitenskapelig Kapittel/​Artikkel/​Konferanseartikkel

Proceeding:Evaluation of suitability of some biomaterials for fresh food products

2010
Vitenskapelig Kapittel/​Artikkel/​Konferanseartikkel

The impact on recyclable packaging concepts for chicken breast filets – in terms of shelf life, potential food waste and consumer perspectives

2022
Vitenskapelig Kapittel/​Artikkel/​Konferanseartikkel

Recyclable materials in packaging Atlantic salmon portions originating from refrigerated seawater and subchilled storage

2022
Vitenskapelig Kapittel/​Artikkel/​Konferanseartikkel

Proceeding: Effect of light of different colors on photo-oxidation in cheese.

2010
Vitenskapelig Kapittel/​Artikkel/​Konferanseartikkel

Proceeding: Package value for the Millennial generation – Results of a Cross-Continental Study

2015
Vitenskapelig Kapittel/​Artikkel/​Konferanseartikkel

Diffusion tensor imaging for spatially-resolved characterization of muscle fiber structure in seafood

Food Chemistry, 2022
Vitenskapelig artikkel

Potato Chips Byproducts as Feedstocks for Developing ActiveStarch-Based Films with Potential for Cheese Packaging

Foods, 2023
Vitenskapelig artikkel

In-Line Near-Infrared Spectroscopy Gives Rapid and Precise Assessment of Product Quality and Reveals Unknown Sources of Variation—A Case Study from Commercial Cheese Production

Foods, 2023
Vitenskapelig artikkel

Evaluation of complementary numerical and visual approaches forinvestigating pairwise comparisons after principal component analysis

Food Quality and Preference, 2023
Vitenskapelig artikkel

Hva med en dumpling eller en fiskekake med rognkjeks?

Norsk Fiskeoppdrett, 2022
Fagartikkel

Expert evaluation of co-created snack ideas by children in two settings: Creative focus group and online platform.

Science Talks, 2023
Vitenskapelig artikkel

Investigating paired comparisons after principal component analysis

Food Quality and Preference, 2023
Vitenskapelig artikkel

Low-cost, mass-producible nanostructured surface on flexible substrate with ultra-thin gold or silver film for SERS applications

Elsevier EFB Bioeconomy Journal, 2023
Vitenskapelig artikkel

How Families’ Use of Digital Technology Can Be a Tool for Reducing Loneliness and Improving Food Intake among Older Adults

Journal of Ageing and Longevity, 2023
Vitenskapelig artikkel

Cross-national comparison on the meaning of emoji to describe emotions elicited by foods in preadolescents

Food Quality and Preference, 2023
Vitenskapelig artikkel

Valence, arousal and projective mapping of facial and non-facial emoji investigated using an incomplete block design approach

Food Quality and Preference, 2023
Vitenskapelig artikkel

The Implementation of Emerging Clean Technologies and Circular Value Chains: Challenges from Three Cases of By-Product Valorization

2022
Vitenskapelig Kapittel/​Artikkel/​Konferanseartikkel

Mechanical processing of Phaeodactylum tricornutum and Tetraselmis chui biomass affects phenolic and antioxidant compound availability, nutrient digestibility and deposition of carotenoids in Atlantic salmon

Aquaculture, 2023
Vitenskapelig artikkel