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

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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

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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

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

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

Food Quality and Preference, 2022
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The Environmental Impact of Partial Substitution of Fish-Based Feed with Algae- and Insect-Based Feed in Salmon Farming

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Mechanical, barrier, antioxidant and antimicrobial properties of alginate films: Effect of seaweed powder and plasma-activated water

Molecules, 2022
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Pairing beer and food in social media: Is it an image worth more than a thousand words?

International Journal of Gastronomy and Food Science, 2022
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Replacing saturated fatty acids with polyunsaturated fatty acids increases the abundance of Lachnospiraceae and is associated with reduced total cholesterol levels-a randomized controlled trial in healthy individuals

Lipids in Health and Disease, 2022
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De novo transcriptome assemblies of red king crab (Paralithodes camtschaticus) and snow crab (Chionoecetes opilio) molting gland and eyestalk ganglia - Temperature effects on expression of molting and growth regulatory genes in adult red king crab

Comparative Biochemistry and Physiology - Part B: Biochemistry & Molecular Biology, 2022
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