Publications

Ultrasound and enzymatic processing of Palmaria palmata – effects on biochemical components

Lebensmittel-Wissenschaft + Technologie, 2025
Academic article

Rheological, foaming, and emulsifying properties of liquid whole egg fortified with green tea extract and treated with high pressure

Food Chemistry, 2025
Academic article

Pre-processing of red seaweeds to increase the protein yield

2025
Doctoral dissertation

Inactivation of foodborne pathogens in dairy model systems by radio frequency processing

2024
Doctoral dissertation

Radio frequency-only thermal processing of skimmed milk powder: Case study on the influence of RF heating profile on quality and Salmonella Typhimurium inactivation

Food science and technology international, 2024
Academic article

Protein enrichment of the red macroalga Palmaria palmata using pulsed electric field and enzymatic processing

Journal of Applied Phycology, 2024
Academic article

Is Pulsed Electric Field (PEF) a Useful Tool for the Valorization of Solid and Liquid Sea Bass Side Streams?: Evaluation of Nutrients and Contaminants

Food and Bioprocess Technology, 2024
Academic article

Improving sensory quality and properties of stirred high-protein yogurts with a rotor/stator device

International Dairy Journal, 2025
Academic article

Prior thermal and high-pressure processing alters the impact of high intensity ultrasound on reconstituted skim milk

Ultrasonics sonochemistry, 2024
Academic article

AP1. Reduksjon av Listeria på laks; Skånsom dekontaminering av laks og ørret og deres produkter

2024
Nofima’s reports

Inactivation of Salmonella Typhimurium and Listeria monocytogenes in dairy systems: Effect of fat and food matrix structure under radio frequency heating

Innovative Food Science & Emerging Technologies, 2024
Academic article

End-over-end (EoE) rotation of toroidal cans: An experimentally validated mathematical modelling study

Innovative Food Science & Emerging Technologies, 2024
Academic article

The effect of soluble gas stabilization and high-pressure processing on rehydrated dried salt-cured cod vacuum packaged in bio-based bags

Lebensmittel-Wissenschaft + Technologie, 2024
Academic article

Knowledge bases, innovation and sustainability - When tradition meets novelty in the food industry

Trends in Food Science & Technology, 2024
Academic article

New pulsed electric fields approach to improve the blanching of carrots

Lebensmittel-Wissenschaft + Technologie, 2023
Academic article

Combining High-Pressure Processing and Supercritical Carbon Dioxide for Inactivation of Listeria innocua

Foods, 2023
Academic article

Towards more sustainable food processing: a structured tool for the integration and analysis of sustainability aspects of processing equipment

2023
Academic chapter/article/Conference paper

Ultraprosessert mat burde være et kostråd: NEI

Norsk tidsskrift for ernæring (NTFE), 2023
Article in business/trade/industry journal

Effect of cold plasma generated with different gas mixtures on safety, quality and nutritional aspects of fresh sea bream fillets

Innovative Food Science & Emerging Technologies, 2023
Academic article

The Potential of Soluble Gas Stabilization (SGS) Technology in a Simulated Post-Frying Cooling Step of Commercial Fish Cakes

Foods, 2023
Academic article