A computational study for the effects of sample movement and cavity geometry in industrial scale continuous microwave systems during heating and thawing processes

Innovative Food Science & Emerging Technologies, 2022
Academic article

Dried Salt-Cured Saithe (Pollachius virens): Exploring the Effects of a Two-Step Desalting Procedure - Immersion in Cold Water and Cooking

Journal of Aquatic Food Product Technology, 2022
Academic article

Effects of capture-related stress and pre-freezing holding in refrigerated sea water (RSW) on the muscle quality and storage stability of Atlantic mackerel (Scomber scombrus) during subsequent frozen storage

Food Chemistry, 2022
Academic article

Comparing a product-specific versus a general emoji list to measure consumers’ emotional associations with chocolate and predict food choice

Food Research International, 2022
Academic article

Intermittent administration of peracetic acid is a mild environmental stressor that elicits mucosal and systemic adaptive responses from Atlantic salmon post-smolts

BMC Zoology, 2022
Academic article

Chemical Profiling and Biological Activity of Extracts from Nine Norwegian Medicinal and Aromatic Plants

Molecules, 2022
Academic article

Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement

Foods, 2022
Academic article

Gelation and network structure of acidified milk gel investigated at different length scales with and without addition of iota-carrageenan

Food Hydrocolloids, 2022
Academic article

Transparent and consistent? Aquaculture impact assessments and trade-offs in coastal zone planning in Norway

Ocean and Coastal Management, 2022
Academic article

Norwegian Consumers’ Skepticism towards Smoke-Flavoring of Salmon—Is It for Real?

Foods, 2022
Academic article