Publikasjoner

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

Nanofiltration of intake water in RAS: Effect on fish performance, health and welfare

2022
Nofimas rapportserie

Godt fôr til rensefisk, en forutsetning for god helse, velferd og funksjon

Norsk Fiskeoppdrett, 2022
Fagartikkel

Mye å spare med målrettet UV-lys

Norsk Fiskeoppdrett, 2022
Fagartikkel

Tuning of 2D cultured human fibroblast behavior using lumichrome photocrosslinked collagen hydrogels

Materials Today Communications, 2022
Vitenskapelig artikkel

Production of food-grade microcarriers based on by-products from the food industry to facilitate the expansion of bovine skeletal muscle satellite cells for cultured meat production

Biomaterials, 2022
Vitenskapelig artikkel

The effect of adding eggshell membrane to emulsified meat models in terms of structure, water-holding, and texture

Applied Food Research, 2022
Vitenskapelig artikkel