Publications

Understanding the Impact of Drying on the Optical Properties of Cured Muscle Tissue: A Case Study of Dried Salt-Cured Cod

Food and Bioprocess Technology, 2025
Academic article

The effects of freezing and thawing on Alaria esculenta

Journal of Applied Phycology, 2024
Academic article

Teknologi for automatisk sortering av tørrfisk

2024
Nofima’s reports

Screening for Antifungal Indigenous Lactobacilli Strains Isolated from Local Fermented Milk for Developing Bioprotective Fermentates and Coatings Based on Acid Whey Protein Concentrate for Fresh Cheese Quality Maintenance

Microorganisms, 2023
Academic article

Salt content in herring – How the salt content in herring changes during capture and catch handling

2023
Nofima’s reports

Sensory description of varieties of dried stockfish

2023
Nofima’s reports

Reduction and Growth Inhibition of Listeria monocytogenes by Use of Anti-Listerial Nisin, P100 Phages and Buffered Dry Vinegar Fermentates in Standard and Sodium-Reduced Cold-Smoked Salmon

Foods, 2023
Academic article

The Effect of Buffer Towing on Quality Aspects of Frozen and Thawed Atlantic Cod (Gadus Morhua)

Journal of Aquatic Food Product Technology, 2022
Academic article

Impact of industrial freezing on quality attributes of carrot slices

Acta Horticulturae, 2022
Academic article

Thaw rigor in Atlantic salmon (Salmo salar) fillets, as affected by thawing rate and frozen storage time

Lebensmittel-Wissenschaft + Technologie, 2022
Academic article

Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in refrigerated seawater versus on ice

Journal of Food Engineering, 2022
Academic article

Mikrobiologisk kvalitet på rogn av hvitfisk – Faglig sluttrapport

2022
Nofima’s reports

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

Utvikling, kalibrering og verifisering av håndholdt vannmåler for klippfisk og saltfisk. Leveranse 4.2: Ferdig kalibrert håndholdt prototype instrument

2022
Nofima’s reports

Lakefrysing av sjømat

2021
Nofima’s reports

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

Liquid loss in thawed cod—Deconvoluting the effects of freezing-rate, freezing cycles, frozen storage time, and thawing-rate through a full factorial design

Journal of food process engineering, 2021
Academic article

En dagligvareaktørs oppfatning av konserveringsmetoder for laks – En eksplorativ undersøkelse om tint laks i Japan

2021
Nofima’s reports

Konserveringsmetoder for sjømat – Muligheter for forlenget holdbarhet til laks

2021
Nofima’s reports

Prosessoptimalisering og mulig bruk av salterstattere med tanke på saltreduksjon i røkte lakseprodukter (OptiSalm). Delrapport for sensorisk profilering av røkt laks med salterstattere

2021
Nofima’s reports