Publikasjoner

Reduction and Growth Inhibition of Listeria monocytogenes by Use of Anti-Listerial Nisin, P100 Phages and Buffered Dry Vinegar Fermentates in Standard and Sodium-Reduced Cold-Smoked Salmon

Foods, 2023
Vitenskapelig artikkel

Effect of spawning induced starvation on nutrient loss in males of the annual spawner Atlantic halibut (Hippoglossus hippoglossus)

Aquaculture, 2023
Vitenskapelig artikkel

Differential sensitivity of mucosal organs to transient exposure to hydrogen sulphide in post-smolt Atlantic salmon (Salmo salar)

Aquaculture, 2023
Vitenskapelig artikkel

Innovative Thermal Renders Incorporating Oyster Shells for Sustainable Insulation

Sustainability, 2023
Vitenskapelig artikkel

Sustainability, perceived quality and country of origin of farmed salmon: Impact on consumer choices in the USA, France and Japan

Food Policy, 2023
Vitenskapelig artikkel

Tips and best practices for leading and working in complex multidisciplinary projects

2023
Kompendium

Effects of capture-related stress and pre-freezing holding in refrigerated sea water (RSW) on the muscle quality and storage stability of Atlantic mackerel (Scomber scombrus) during subsequent frozen storage

Food Chemistry, 2023
Vitenskapelig artikkel

Den nye maten dyrkes i laboratoriet

2023
Vitenskapelig Kapittel/​Artikkel/​Konferanseartikkel

Digital scoring of welfare traits in Atlantic salmon (Salmo salar L.) - a proof of concept study quantifying dorsal fin haemorrhaging via hyperspectral imaging

Frontiers in Animal Science, 2023
Vitenskapelig artikkel

Triploid Atlantic salmon in aquaculture - Consequences for fish health and welfare under farming conditions

2023
Rapport

Early and late adopter effects between schools in a one-to-one computer initiative

Computers & Education, 2023
Vitenskapelig artikkel

Sustainable food packaging: An updated definition following a holistic approach

Frontiers in Sustainable Food Systems, 2023
Vitenskapelig artikkel

Influence of different genetic polymorphisms of aS1- and k-casein on Havarti-type cheese: Effects on cheese-making efficiency and cheesequality

International Dairy Journal, 2023
Vitenskapelig artikkel

Design-led innovation for more plant-based food: An interdisciplinary approach to more consumer-centric product development

International Journal of Food Design, 2023
Vitenskapelig artikkel

The Potential of Soluble Gas Stabilization (SGS) Technology in a Simulated Post-Frying Cooling Step of Commercial Fish Cakes

Foods, 2023
Vitenskapelig artikkel

Children's reaction to sugar reduced dairy desserts in the context of the implementation of nutritional warning labels: An exploratory study

Food Research International, 2023
Vitenskapelig artikkel

Comparative basal transcriptome profiles of the gills and olfactory rosette of Atlantic salmon (Salmo salar) unveil shared and distinct immunological features

Genomics, 2023
Vitenskapelig artikkel

Potential of Wood Hemicelluloses and Their Derivates as Food Ingredient

Journal of Agricultural and Food Chemistry, 2023
Vitenskapelig oversiktsartikkel/review

Design-led innovation for more plant-based food – an interdisciplinary approach to more consumer-centric product development

International Journal of Food Design, 2023
Vitenskapelig artikkel

Increasing dietary levels of the omega-3 long-chain polyunsaturated fatty acids, EPA and DHA, improves the growth, welfare, robustness, and fillet quality of Atlantic salmon in sea cages

British Journal of Nutrition, 2022
Vitenskapelig artikkel