Publikasjoner

Recurrent oxidant treatment induces dysregulation in the brain transcriptome of Atlantic salmon (Salmo salar) smolts

Toxicology reports, 2022
Vitenskapelig artikkel

Forbrukeroppfatninger om fersk og tint laks

2022
Nofimas rapportserie

Barrier performance of recyclable thermoforming sheets for sous-vide potatoes

2022
Vitenskapelig Kapittel/​Artikkel/​Konferanseartikkel

Pervasive Listeria monocytogenes Is Common in the Norwegian Food System and Is Associated with Increased Prevalence of Stress Survival and Resistance Determinants

Applied and Environmental Microbiology, 2022
Vitenskapelig artikkel

Weight Status and Mental Well-Being Among Adolescents: The Mediating Role of Self-Perceived Body Weight. A Cross-National Survey

Journal of Adolescent Health, 2022
Vitenskapelig artikkel

Genetic parameters of fillet fatty acids and fat deposition in gilthead seabream (Sparus aurata) using the novel 30 k Medfish SNP array

Aquaculture, 2022
Vitenskapelig artikkel

Perceived usefulness of design thinking activities for transforming research to impact.

Food Control, 2022
Vitenskapelig artikkel

Improving dough rheology using partially purified algae biomass

2022
Vitenskapelig Kapittel/​Artikkel/​Konferanseartikkel

Utilization of feed resources in the production of Atlantic salmon (Salmo salar) in Norway: An update for 2020

Aquaculture Reports, 2022
Vitenskapelig artikkel

SeaMark Deliverable 7.2: A Platform for Market Exploitation

2022
Rapport

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