Publikasjoner

Test av verktøy for kontroll med Listeria i laks og lakseprodukter. Faglig sluttrapport

2020
Nofimas rapportserie

Efficient inhibition of acrylamide formation in French fries by dipping in lactic acid solution before and after par-frying in a two-step procedure

Integrative Food, Nutrition and Metabolism, 2020
Vitenskapelig artikkel

Biotransformation of phytoestrogens from soy in enzymatically characterized liver microsomes and primary hepatocytes of Atlantic salmon

Ecotoxicology and Environmental Safety, 2020
Vitenskapelig artikkel

Multiplicity and Polymorphism of Fish Hemoglobins

2020
Vitenskapelig Kapittel/​Artikkel/​Konferanseartikkel

European food safety: Mapping critical food practices and cultural differences in France, Norway, Portugal, Romania and the UK

2020
Rapport

Oxidant-induced modifications in the mucosal transcriptome and circulating metabolome of Atlantic salmon

Aquatic Toxicology, 2020
Vitenskapelig artikkel

Micro- and macroscopic investigation of the food microstructural influence on microbial dynamics: Case study in/on fish products. PhD thesis

2020
Doktorgradsavhandling

Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties

Journal of Food Engineering, 2020
Vitenskapelig artikkel

Smaksnøytrale protein fra makrell (SMELL). Delrapport for AP 1

2020
Nofimas rapportserie

How to Avoid Getting Your Paper Declined in Journal of Aquatic Food Product Technology

Journal of Aquatic Food Product Technology, 2020
Leder

Narrow Scope? How Camel, Ostrich, Oat, Amaranth, and Quinoa Is within Scope

Journal of Aquatic Food Product Technology, 2020
Leder

Can children use temporal sensory methods to describe visual and food stimuli?

Food Quality and Preference, 2020
Vitenskapelig artikkel

Context is king: Facilitation in innovation projects. A comparison between academic and industry projects

Journal of Innovation Management, 2020
Vitenskapelig artikkel

Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

Antioxidants, 2020
Vitenskapelig oversiktsartikkel/review

Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

Applied Sciences, 2020
Vitenskapelig oversiktsartikkel/review

Emerging Techniques for Differentiation of Fresh and Frozen–Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques

Molecules, 2020
Vitenskapelig oversiktsartikkel/review

Environmental factors associated with glutenin polymer assembly during grain maturation

Journal of Cereal Science, 2020
Vitenskapelig artikkel

Challenges related to processing and analysis of Norwegian seaweed, focusing on Sugar kelp and Winged kelp

2020
Nofimas rapportserie

‘Sniffer’ methane measurement systems to determine methane concentrations in air emitted by cows

2020
Faglig kapittel

Genetic parameters of slaughter quality traits measured on whole or live Atlantic salmon (CompleteSCAN)

2020
Nofimas rapportserie