Publikasjoner

Emerging Management Concepts in an Era of Global Transitions: Co-Management of Natural Resources and the Swedish Management Style

2021
Vitenskapelig Kapittel/​Artikkel/​Konferanseartikkel

Stress Impairs Skin Barrier Function and Induces α2-3 Linked N-Acetylneuraminic Acid and Core 1 O-Glycans on Skin Mucins in Atlantic Salmon, Salmo salar

International Journal of Molecular Sciences, 2021
Vitenskapelig artikkel

Utfordringer som hindrer økt utnyttelse av marint restråstoff og marine arter

2021
Nofimas rapportserie

Goodbye 2020, You Will Not Be Missed. Welcome 2021!

Journal of Aquatic Food Product Technology, 2021
Leder

Biodegradable Active Packaging as an Alternative to Conventional Packaging: A Case Study with Chicken Fillets

Foods, 2021
Vitenskapelig artikkel

En dagligvareaktørs oppfatning av konserveringsmetoder for laks – En eksplorativ undersøkelse om tint laks i Japan

2021
Nofimas rapportserie

Tining av fryst laks, effekt av fryselagringstid og tineregime

2021
Nofimas rapportserie

Understanding new corporate innovation strategies: Hybrid high-involvement approaches and the increasing importance of individual absorptive capacity

International Journal of Entrepreneurship and Innovation Management, 2021
Vitenskapelig artikkel

Comparison of Different Ways of Handling L-shaped Data for Integrating Sensory and Consumer Information

Food Quality and Preference, 2021
Vitenskapelig artikkel

Emulsion and Surface-Active Properties of Fish Solubles Based on Direct Extraction and after Hydrolysis of Atlantic Cod and Atlantic Salmon Backbones

Foods, 2021
Vitenskapelig artikkel

Survey findings of disinfection strategies at selected Norwegian and North American land-based RAS facilities: A comparative insight

Aquaculture, 2021
Vitenskapelig artikkel

Immobilized protease on magnetic particles for enzymatic protein hydrolysis of poultry by-products

Lebensmittel-Wissenschaft + Technologie, 2021
Vitenskapelig artikkel

Skin and bone development in Atlantic salmon (Salmo salar) influenced by hatchery environment

Aquaculture, 2021
Vitenskapelig artikkel

From Food Product to Food Experience: How to Use Design Thinking to Service Vulnerable Populations and Improve Their Food Well-Being

2021
Vitenskapelig Kapittel/​Artikkel/​Konferanseartikkel

Kvalitet på regnbueørret oppdrettet i sjø – holdbarhet (QIM), filetfarge og muskeltekstur

2021
Nofimas rapportserie

Children’s sweet tooth: Explicit ratings vs. Implicit bias measured by the Approach avoidance task (AAT)

Food Quality and Preference, 2021
Vitenskapelig artikkel

Konserveringsmetoder for sjømat – Muligheter for forlenget holdbarhet til laks

2021
Nofimas rapportserie

Taste sensitivity and food liking in preadolescent children

2021
Doktorgradsavhandling

Trenger laks fettsyren EPA for optimal immunrespons? Rapport FHF prosjekt EPA-laks

2021
Rapport

Individual differences underlying food intake and liking in semisolid foods

Food Quality and Preference, 2021
Vitenskapelig artikkel