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Communicating packaging functionality for food waste reduction influence consumer choices

Almli, Valerie Lengard; Gaarder, Mari; Pettersen, Marit Kvalvåg (2018)

Sustainable seafood on the French market: Expentations and attitudes of large scale buyers

Baelde, Pascale; Monfort, Marie Christine; Nilssen, Frode (2012)

Validation of the method “NS-EN 16279:2012” for determination of fluorine in feed and feed ingredients

Hovde, Gunnhild; Asbjørnsen, Bente (2015)

Sensory and surface-active properties of protein hydrolysates based on Atlantic salmon (Salmo salar) by-products

Aspevik, Tone; Totland, Christian; Lea, Per; Oterhals, Åge (2016)

Guilt-free pleasures: how premium and luxury influence regret

Lyons, Sarah Joy; Wien, Anders Hauge; Altintzoglou, Themistoklis (2019)

Extracellular glycerophospholipid:cholesterol acyltransferase from Aeromonas salmonicida: activation by serine protease

Eggset, Guri; BJØRNSDOTTIR, R; LEIFSON, R MCQUEEN; Arnesen, Jan-Arne; Coucheron, Dag-Hugo; Jørgensen, Trond Ø. (1994)

Synergetic effects of nitrogen depletion, temperature, and light on the content of phenolic compounds and gene expression in leaves of tomato

Løvdal, Trond Karsten; Olsen, Kristine Marie; Slimestad, Rune; Verheul, Michel; Lillo, Cathrine (2010)

Ontogeny of the digestive system of Atlantic salmon (Salmo salar L.) and effects of soybean meal from start-feeding

Sahlmann, Christian; Gu, Jinni; Kortner, Trond M.; Lein, Ingrid; Krogdahl, Åshild; Bakke, Anne Marie (2015)

Emulsions from a culinary perspective – the case of hollandaise sauce and its derivatives

Rognså, Guro Helgesdotter (2014)

The relationship between fatty acid profiles in milk identified by Fourier transform infrared spectroscopy and onset of luteal activity in Norwegian dairy cattle

Martin, Adam Dunstan; Afseth, Nils Kristian; Kohler, Achim; Randby, Åshild Taksdal; Eknæs, Margrete; Waldmann, Andres; Dørum, Guro; Måge, Ingrid; Reksen, Olav (2015)

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