Publikasjoner

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

Dietary behavior of home-living older adults: the role of environmental factors

2022
Doktorgradsavhandling

Importation of roughage to Norway - Implications for plant and animal health, zoonoses, and biodiversity. Opinion of the scientific committee of the Norwegian Scientific Committee for Food and Enviroment

2022
Rapport

The fourth industrial revolution in the food industry—part II: Emerging food trends

Critical reviews in food science and nutrition, 2022
Vitenskapelig oversiktsartikkel/review

Meat consumption and consumer attitudes – A Norwegian perspective

Meat Science, 2022
Vitenskapelig artikkel

L-plastin levels are associated with mortality during cardiomyopathy syndrome in farmed Atlantic salmon (Salmo salar L.)

Aquaculture, 2022
Vitenskapelig artikkel

Døde bakterier i fisketarmen kan stamme fra fôret

Forskning.no, 2022
Fagartikkel

Post-enzymatic hydrolysis heat treatment as an essential unit operation for collagen solubilization from poultry by-products.

Food Chemistry, 2022
Vitenskapelig artikkel