Found 257 publications.
Adding value from marketing origin of food from the Arctic Norway
2021 Academic chapter/article/Conference paper
The Arctic as a food-producing region
Alternative protein sources
The effect of the microalgae Chlorella vulgaris, Tetraselmis chuii and Nannochloropsis gaditana on technological aptitude, nutritional composition, and bioactivity of gluten-free breads
Chapter 4. Cell-Cultured Products
Chapter 2. Single-Cell Proteins
SWIR Hyperspectral Imaging to Assess Neurocognitive Disorders Using Blood Plasma Samples
Emerging Management Concepts in an Era of Global Transitions: Co-Management of Natural Resources and the Swedish Management Style
From Food Product to Food Experience: How to Use Design Thinking to Service Vulnerable Populations and Improve Their Food Well-Being
Approaching FoodTech: some preliminary considerations
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