Sustainable management and improvement of genetic resources for aquaculture

Journal of the World Aquaculture Society, 2023
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Potential of Wood Hemicelluloses and Their Derivates as Food Ingredient

Journal of Agricultural and Food Chemistry, 2023
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The fourth industrial revolution in the food industry—part II: Emerging food trends

Critical reviews in food science and nutrition, 2022
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Future feed resources in sustainable salmonid production: A review

Reviews in Aquaculture, 2022
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Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods: A review

Food Reviews International, 2022
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Iodine from brown algae in human nutrition, with an emphasis on bioaccessibility, bioavailability, chemistry, and effects of processing: A systematic review

Comprehensive Reviews in Food Science and Food Safety, 2022
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Revising the Impact and Prospects of Activity and Ventilation Rate Bio-Loggers for Tracking Welfare and Fish-Environment Interactions in Salmonids and Mediterranean Farmed Fish

Frontiers in Marine Science, 2022
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The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies

Critical reviews in food science and nutrition, 2022
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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
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Development of cod farming in Norway: Past and current biological and market status and future prospects and directions

Reviews in Aquaculture, 2022
Academic literature review