Increasing dietary levels of the omega-3 long-chain polyunsaturated fatty acids, EPA and DHA, improves the growth, welfare, robustness, and fillet quality of Atlantic salmon in sea cages

British Journal of Nutrition, 2022
Academic article

Meat consumption and consumer attitudes – A Norwegian perspective

Meat Science, 2022
Academic article

L-plastin levels are associated with mortality during cardiomyopathy syndrome in farmed Atlantic salmon (Salmo salar L.)

Aquaculture, 2022
Academic article

Post-enzymatic hydrolysis heat treatment as an essential unit operation for collagen solubilization from poultry by-products.

Food Chemistry, 2022
Academic article

Tuning of 2D cultured human fibroblast behavior using lumichrome photocrosslinked collagen hydrogels

Materials Today Communications, 2022
Academic article

Production of food-grade microcarriers based on by-products from the food industry to facilitate the expansion of bovine skeletal muscle satellite cells for cultured meat production

Biomaterials, 2022
Academic article

The effect of adding eggshell membrane to emulsified meat models in terms of structure, water-holding, and texture

Applied Food Research, 2022
Academic article

Mode of Application of Peracetic Acid-Based Disinfectants has a Minimal Influence on the Antioxidant Defences and Mucosal Structures of Atlantic Salmon (Salmo salar) Parr

Frontiers in Physiology, 2022
Academic article

Fatty acid profile of cooked leg meat and raw hepatopancreas of red king crab (Paralithodes camtschaticus) during three-month live holding without feeding at 5 and 10 °C

Journal of Food Composition and Analysis, 2022
Academic article

The Effect of Buffer Towing on Quality Aspects of Frozen and Thawed Atlantic Cod (Gadus Morhua)

Journal of Aquatic Food Product Technology, 2022
Academic article