Publications

Improved estimation of in vitro protein digestibility of different foods using size exclusion chromatography

Food Chemistry, 2021
Academic article

Anti-listerial properties of chemical constituents of Eruca sativa (rocket salad): From industrial observation to in vitro activity

PLOS ONE, 2021
Academic article

Development and validation of a combined species SNP array for the European seabass (Dicentrarchus labrax) and gilthead seabream (Sparus aurata)

bioRxiv - the preprint server for biology, 2020
Article in business/trade/industry journal

Media representation of salmon aquaculture in France

Aquaculture, 2021
Academic article

Fish quality in coastal cod fisheries, periodic quality assesssment 2014 through 2020

2021
Nofima’s reports

Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality

Lebensmittel-Wissenschaft + Technologie, 2021
Academic article

Responses to Mineral Supplementation and Salmon Lice (Lepeophtheirus salmonis) Infestation in Skin Layers of Atlantic Salmon (Salmo salar L.)

Genes, 2021
Academic article

Sensory and physicochemical properties of enzymatisk protein hydrolysates. Influence of raw material, protease, and downstream processing

2021
Doctoral dissertation

Mapping of landing patterns for cod, saithe and haddock. 2017−2019

2021
Nofima’s reports

Rest Plant Materials with Natural Antioxidants Increase the Oxidative Stability of Omega-3-Rich Norwegian Cold Pressed Camelina sativa Oil

ASC Food & Science Technology, 2021
Academic article

European Database of Carotenoid Levels in Foods. Factors Affecting Carotenoid Content

Foods, 2021
Academic article

Potential use of naturally colored antioxidants in the food industry—A study of consumers' perception and acceptance

Journal of sensory studies, 2021
Academic article

Moving Consumers along the Innovation Adoption Curve: A New Approach to Accelerate the Shift toward a More Sustainable Diet

Sustainability, 2021
Academic article

Data sharing in PredRet for accurate prediction of retention time: Application to plant food bioactive compounds

Food Chemistry, 2021
Academic article

Commercially available kelp and seaweed products – valuable iodine source or risk of excess intake?

Food & Nutrition Research, 2021
Academic article

Intake of Fibre-Associated Foods and Texture Preferences in Relation to Weight Status Among 9–12 Years Old Children in 6 European Countries

Frontiers in Nutrition, 2021
Academic article

The temporality of eating behavior as a discriminant tool to characterize consumers: Temporal Dominance of Behavior applied to bread consumption during a restaurant meal in France

Food Quality and Preference, 2021
Academic article

Deposition and metabolism of dietary n-3 very-long-chain PUFA in different organs of rat, mouse and Atlantic salmon

British Journal of Nutrition, 2021
Academic article

Smitte mellom oppdrettsfisk og villfisk-hva vet vi?

2011
Nofima’s reports

Klemskader kan øke forekomsten av mørke flekker i laksefilet

Norsk Fiskeoppdrett, 2021
Article in business/trade/industry journal