Fourier transform infrared spectral data as a tool to predict energy balance, energy- and dry matter intake in lactating dairy cows

Journal of Dairy Research, 2020
Academic article

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

Lebensmittel-Wissenschaft + Technologie, 2020
Academic article

Dimensional change and cook loss during heating of fish: Problem formulation and semi-empirical modeling approach

Journal of Food Engineering, 2020
Academic article

Sensory Assessment of Fish and Chicken Protein Hydrolysates. Evaluation of NMR Metabolomics Profiling as a New Prediction Tool

Journal of Agricultural and Food Chemistry, 2020
Academic article

Cross-national differences in child food neophobia: A comparison of five European countries

Food Quality and Preference, 2020
Academic article

Microalgal Schizochytrium limacinum Biomass Improves Growth and Filet Quality When Used Long-Term as a Replacement for Fish Oil, in Modern Salmon Diets

Frontiers in Marine Science, 2020
Academic article

Is visual motivation for cleaning surfaces in the kitchen consistent with a hygienically clean environment?

Food Control, 2020
Academic article

Design of fish processing equipment: exploring cleaning brush performance and material properties to minimize biofilm deposits. 30th CIRP Design 2020

Procedia CIRP, 2020
Academic article

Effect of salt on CO2 solubility in salmon (Salmo salar L) stored in modified atmosphere

Journal of Food Engineering, 2020
Academic article

Farmed salmon rest raw materials as a source of peptones for industrial fermentation media

Process Biochemistry, 2020
Academic article