Mari Øvrum Gaarder PhD Scientist +47 959 34 352 +47 64 97 03 18 mari.gaarder@nofima.no Ås Consumer and Sensory Sciences See publications in Cristin My Projects Sustainable Eaters Consumers in a sustainable Norwegian food system 2021 - 2025 FoodForFuture Innovation, consumer insight and processing knowledge for sustainability and health 2021 - 2024 HydroSens First generation of animal derived hydrolysates meeting sensory conditions and consumer demand 2022 - 2024 Fish Sauce Mapping optimal pelagic raw material for the production of fermented fish sauce 2021 - 2023 CMSEdit Gene editing for CMS resistance in salmon 2019 - 2023 Peptek Peptide technology for the future’s protein production 2016 - 2022 OptiSalm Optimal salt reduction in smoked salmon 2020 - 2021 Hydroprot Next generation tailor-made chicken products 2017 - 2021 My publications Mari Øvrum Gaarder has 20 publications at Nofima: Safe week, unsafe weekend? Consumers’ self-reported food safety practices and stomach sickness in cabin environments of varying infrastructure levels Food Control, 2022 Academic article Norwegian Consumers’ Skepticism towards Smoke-Flavoring of Salmon—Is It for Real? Foods, 2022 Academic article In-Line Estimation of Fat Marbling in Whole Beef Striploins (Longissimus lumborum) by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin Foods, 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 Sensory methodology in product optimization of coldsmoked Atlantic salmon (Salmo salar L.) processed with atomized purified condensed smoke Journal of Food Science, 2021 Academic article High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae Foods, 2021 Academic article Optimal salt reduction in smoked salmon (OptiSalm) – Final report 2021 Nofima’s reports Process optimization and possible use of salt substitutes with a view to salt reduction in smoked salmon products (OptiSalm). Sub-report for sensory profiling of smoked salmon with salt substitutes 2021 Nofima’s reports Taste-neutral proteins from mackerel (SMELL) 2021 Nofima’s reports Taste-neutral proteins from mackerel (SMELL) 2021 Nofima’s reports An exploratory study of Muslim consumers’ halal meat purchasing intentions in Norway Acta agriculturæ Scandinavica. Section A, Animal science, 2020 Academic article Salt replacers in cold-smoked salmon 2020 Nofima’s reports Taste-neutral proteins from mackerel (SMELL) 2020 Nofima’s reports Lamb or hogget meat – A different sensory profile? Extending the fresh meat season in Norway Small Ruminant Research, 2020 Academic article The Impact of Residual O2, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami Journal of Food Quality, 2019 Academic article Communicating packaging functionality for food waste reduction influence consumer choices 2018 Academic chapter/article/Conference paper Relevance of calpain and calpastatin activity for texture in super-chilled and ice-stored Atlantic salmon (Salmo salar L.) fillets Food Chemistry, 2012 Academic article Identification of calpastatin, µ-calpain and m-calpain in Atlantic salmon (Salmo salar L.) muscle Food Chemistry, 2011 Academic article Fillet texture and protease activities in different families of farmed Atlantic salmon (Salmo salar L.) Aquaculture, 2010 Academic article Does the capacity for energy utilization affect the survival of post-smolt Atlantic salmon, Salmo salar L., during natural outbreaks of infectious pancreatic necrosis? Journal of Fish Diseases, 2007 Academic article
See publications in Cristin
