Publikasjoner

“It gives me peace of mind”. A new perspective on the identification of quality cues on salmon fillet products in Japan and the USA

Aquaculture, 2022
Vitenskapelig artikkel

Hva med en dumpling eller en fiskekake med rognkjeks?

Norsk Fiskeoppdrett, 2022
Fagartikkel

Raman and near Infrared Spectroscopy for Quantification of Fatty Acids in Muscle Tissue—A Salmon Case Study

Foods, 2022
Vitenskapelig artikkel

Effect of Processing and Storage on Seabuckthorn Products

2022
Vitenskapelig Kapittel/​Artikkel/​Konferanseartikkel

The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies

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

Safe week, unsafe weekend? Consumers’ self-reported food safety practices and stomach sickness in cabin environments of varying infrastructure levels

Food Control, 2022
Vitenskapelig artikkel

The small pelagics value chain in Mauritania – Recent changes and food security impacts

Marine Policy, 2022
Vitenskapelig artikkel

Opportunities and barriers for food intake in older age – a Norwegian perspective

Food & Nutrition Research (FNR), 2022
Vitenskapelig artikkel

SeaMark Deliverable 7.1: Specification of flagship products and plan market strategy

2022
Rapport

Genetic Basis for Resistance Against Viral Nervous Necrosis: GWAS and Potential of Genomic Prediction Explored in Farmed European Sea Bass (Dicentrarchus labrax)

Frontiers in Genetics, 2022
Vitenskapelig artikkel

Ringvirkninger av havbruk, fiskeri og fisketurisme i Troms og Finnmark

2022
Nofimas rapportserie

How are genetic technologies being applied to combat infectious diseases in aquaculture?

The Fish Site thefishsite.com, 2022
Fagartikkel

Oxidized Dietary Oil, High in Omega-3 and Omega-6 Polyunsaturated Fatty Acids, Induces Antioxidant Responses in a Human Intestinal HT29 Cell Line

Nutrients, 2022
Vitenskapelig artikkel

Spectroscopic techniques for monitoring changes in the quality of milk and other dairy products during processing and storage

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

Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae

Foods, 2022
Vitenskapelig artikkel

Broodstock exposure to warming and elevated pCO2 impairs gamete quality and narrows the temperature window of fertilisation in Atlantic cod

Journal of Fish Biology, 2022
Vitenskapelig artikkel

Genetisk variasjon i motstandskraft hos laks mot Gyrodactylus salaris

Naturen, 2022
Vitenskapelig artikkel

Genetiske markørar for motstandskraft hos laks mot Gyrodactylus salaris

Naturen, 2022
Vitenskapelig artikkel

Fishing tactics and fish quality: The case of the coastal fishery for Atlantic cod in Norway

Fisheries Research, 2022
Vitenskapelig artikkel

Implementing Sustainable Meals at Norwegian Folk High Schools. A Qualitative Study of Barriers and Opportunities.

2022
Doktorgradsavhandling