A trans disciplinary and multi actor approach to develop high impact food safety messages to consumers: Time for a revision of the WHO - Five keys to safer food?

Trends in Food Science & Technology, 2023
Academic article

Commodities failing in auctions: The story of unsold cod in Norway

Journal of Commodity Markets, 2023
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Effects of dietary lipid level on growth, digestive physiology and disease resistance in lumpfish (Cyclopterus lumpus)

Aquaculture, 2023
Academic article

Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice

International Journal of Gastronomy and Food Science, 2023
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Design-led innovation for more plant-based food – an interdisciplinary approach to more consumer-centric product development

International Journal of Food Design, 2023
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Space and Habitat Utilization of the Red King Crab (Paralithodes camtschaticus) in a Newly Invaded Fjord in Northern Norway

Frontiers in Marine Science, 2022
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American Meat Science Association Guidelines for Meat Color Measurement

Meat and Muscle Biology, 2022
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Incumbents’ Capabilities for Sustainability-Oriented Innovation in the Norwegian Food Sector—an Integrated Framework

Circular Economy and Sustainability, 2022
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Impact of industrial freezing on quality attributes of carrot slices

Acta Horticulturae, 2022
Academic article

Perspective Chapter: Hyperspectral Imaging for the Analysis of Seafood

Intech Open, 2022
Academic article