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Increasing the level of selenium in rotifers (Brachionus plicatilis ‘Cayman’) enhances the mRNA expression and activity of glutathione peroxidase in cod (Gadus morhua L.) larvae

Penglase, Samuel; Nordgreen, Andreas Hoel; Meeren, Terje van der; Olsvik, Pål Asgeir; Sæle, Øystein; Sweetman, John W.; Bæverfjord, Grete; Helland, Ståle; Hamre, Kristin (2010)

Low-concentration salting of cod loins: The effect on biochemical properties and predicted water retention during heating

Blikra, Marthe Jordbrekk; Feyissa, Aberham H.; Vaka, Mette Risa; Skipnes, Dagbjørn (2020)

Gender specific preferences and attitudes towards meat

Kubberød, Elin; Ueland, Øydis; Rødbotten, Marit; Westad, Frank; Risvik, Einar (2002)

How open is food innovation? -The crispbread case

Grimsby, Gard Sveinung; Kure, Cathrine F. (2019)

Attitudes towards meat and meat-eating among adolescents in Norway

Kubberød, Elin; Ueland, Øydis; Tronstad, Åsne; Risvik, Einar (2002)

Fiske og råstoffhåndtering for god kvalitet – Nofimas forskningsaktivitet under Fiskeridirektoratets tilskudd til fiskeriforskning, for 2019

Nilsen, Heidi; Siikavuopio, Sten Ivar; Joensen, Sjúrður; Martinsen, Gustav; Tobiassen, Torbjørn; Ageeva, Tatiana Nikolaevna; Hustad, Anette (2020)

Benchtop Diffusion Tensor Imaging for Characterization in Food Science

Anderssen, Kathryn Elizabeth (2025)

Idoxanthin, a major carotenoid in the flesh of Arctic charr (Salvelinus alpinus) fed diets containing astaxanthin

Aas, Grete Hansen; Bjerkeng, Bjørn; Hatlen, Bjarne; Storebakken, Trond (1997)

The Interplay Between Delay and Device in a Moving Target Selection Game

Kundu, Aritra; Eg, Ragnhild; Claypool, Mark (2024)

Informal social learning dynamics and entrepreneurial knowledge acquisition in a micro food learning network

Hersleth, Stine Therese Alm; Kubberød, Elin; Gonera, Antje (2022)

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