Publikasjoner

Guideline for harmonisation of measures and protocols related to consumer behaviour as an outcome. D4.4

2022
Rapport

Utilization of feed resources in the production of rainbow trout (Oncorhynchus mykiss) in Norway in 2020

Aquaculture Reports, 2022
Vitenskapelig artikkel

Informal social learning dynamics and entrepreneurial knowledge acquisition in a micro food learning network

International Journal of Entrepreneurship and Innovation, 2022
Vitenskapelig artikkel

Open-Ended Emotive Projection Test: A Nondeterministic Method for Understanding Consumers’ Emotional Reactions to Innovative Food Processing Technologies

Journal of International Food & Agribusiness Marketing, 2022
Vitenskapelig artikkel

Thirty Years of Aquatic Food Product Technology

Journal of Aquatic Food Product Technology, 2022
Leder

Current and future genetic technologies for fisheries and aquaculture: Implications for the work of FAO

FAO Fisheries and Aquaculture Circulars, 2022
Vitenskapelig artikkel

Impact of ozone treatment on dissolved organic matter in land-based recirculating aquaculture systems studied by Fourier transform ion cyclotron resonance mass spectrometry

Science of the Total Environment, 2022
Vitenskapelig artikkel

Exploration of seaweed consumption in Norway using the norm activation model: The moderator role of food innovativeness

Food Quality and Preference, 2022
Vitenskapelig artikkel

Meat replacer? No thanks! The clash between naturalness and processing: An explorative study of the perception of plant-based foods

Appetite, 2022
Vitenskapelig artikkel

Chemical composition of whole body and fillet of slaughter sized Atlantic salmon (Salmo salar) and rainbow trout (Oncorhynchus mykiss) farmed in Norway in 2020

Aquaculture Reports, 2022
Vitenskapelig artikkel

Neural Networks-Based On-Site Dermatologic Diagnosis through Hyperspectral Epidermal Images

Sensors, 2022
Vitenskapelig artikkel

The farm-based entrepreneur’s marketing mix: a case study from the local food sector

Journal of Research in Marketing and Entrepreneurship, 2022
Vitenskapelig artikkel

Krav til falltall i norsk mathvete : En gjennomgang av det faglige grunnlaget for å vurdere riktig minimumskrav til falltall i norsk mathvete

2022
Rapport

The solution properties of galactomannan after simulated digestion of guar fortified bread predict the extent of postprandial insulin reduction in healthy adult overweight subjects

Food & Function, 2022
Vitenskapelig artikkel

CO2 packaging increases shelf life through reduction of off-odor production by CO2 tolerant bacteria in addition to growth inhibition of the spoilage bacteriota

Food Control, 2022
Vitenskapelig artikkel

Microbial Safety and Sensory Analyses of Cold-Smoked Salmon Produced with Sodium-Reduced Mineral Salts and Organic Acid Salts

Foods, 2022
Vitenskapelig artikkel

Clustering consumers based on product discrimination in check-all-that-apply (CATA) data

Food Quality and Preference, 2022
Vitenskapelig artikkel

The Environmental Impact of Partial Substitution of Fish-Based Feed with Algae- and Insect-Based Feed in Salmon Farming

Sustainability, 2022
Vitenskapelig artikkel

Mechanical, barrier, antioxidant and antimicrobial properties of alginate films: Effect of seaweed powder and plasma-activated water

Molecules, 2022
Vitenskapelig artikkel

Pairing beer and food in social media: Is it an image worth more than a thousand words?

International Journal of Gastronomy and Food Science, 2022
Vitenskapelig artikkel