Exploration of seaweed consumption in Norway using the norm activation model: The moderator role of food innovativeness

Food Quality and Preference, 2022
Academic article

Meat replacer? No thanks! The clash between naturalness and processing: An explorative study of the perception of plant-based foods

Appetite, 2022
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Chemical composition of whole body and fillet of slaughter sized Atlantic salmon (Salmo salar) and rainbow trout (Oncorhynchus mykiss) farmed in Norway in 2020

Aquaculture Reports, 2022
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Neural Networks-Based On-Site Dermatologic Diagnosis through Hyperspectral Epidermal Images

Sensors, 2022
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The farm-based entrepreneur’s marketing mix: a case study from the local food sector

Journal of Research in Marketing and Entrepreneurship, 2022
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The solution properties of galactomannan after simulated digestion of guar fortified bread predict the extent of postprandial insulin reduction in healthy adult overweight subjects

Food & Function, 2022
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CO2 packaging increases shelf life through reduction of off-odor production by CO2 tolerant bacteria in addition to growth inhibition of the spoilage bacteriota

Food Control, 2022
Academic article

Microbial Safety and Sensory Analyses of Cold-Smoked Salmon Produced with Sodium-Reduced Mineral Salts and Organic Acid Salts

Foods, 2022
Academic article

Clustering consumers based on product discrimination in check-all-that-apply (CATA) data

Food Quality and Preference, 2022
Academic article

The Environmental Impact of Partial Substitution of Fish-Based Feed with Algae- and Insect-Based Feed in Salmon Farming

Sustainability, 2022
Academic article