Publications

Alternative protein sources

2021
Academic chapter/article/Conference paper

En kvantitativ studie av lønnsomhet i det norske snøkrabbefisket

Økonomisk fiskeriforskning: Ledelse, marked, økonomi, 2021
Academic article

Snøkrabben - en forvaltningsutfordring

Økonomisk fiskeriforskning: Ledelse, marked, økonomi, 2021
Academic article

Varmebehandling av snøkrabbecluster

Økonomisk fiskeriforskning: Ledelse, marked, økonomi, 2021
Academic article

Evaluering av ulike agn til snøkrabbefiske i Barentshavet

Økonomisk fiskeriforskning: Ledelse, marked, økonomi, 2021
Academic article

Antibiotic resistance and phylogeny of pseudomonas spp. Isolated over three decades from chicken meat in the norwegian food chain

Microorganisms, 2021
Academic article

Brands, Labels, and Product Longevity: The Case of Salmon in UK Grocery Retailing

Journal of International Food & Agribusiness Marketing, 2021
Academic article

Integrated ocean management for a sustainable ocean economy

Nature Ecology and Evolution, 2020
Academic article

Genetic Variation, GWAS and Accuracy of Prediction for Host Resistance to Sparicotyle chrysophrii in Farmed Gilthead Sea Bream (Sparus aurata)

Frontiers in Genetics, 2020
Academic article

From Food Product to Food Experience: How to Use Design Thinking to Service Vulnerable Populations and Improve Their Food Well-Being

2021
Academic chapter/article/Conference paper

Final Report VårMat. VårMat – strategic research program on personalised food 2018-2020

2021
Nofima’s reports

Acrylamide inhibits autophagy, induces apoptosis and alters cellular metabolic profiles

Ecotoxicology and Environmental Safety, 2021
Academic article

Consumers’ evaluation and intention to buy traditional seafood: The role of vintage, uniqueness, nostalgia and involvement in luxury

Appetite, 2021
Academic article

Yuck, This Biscuit Looks Lumpy! Neophobic Levels and Cultural Differences Drive Children’s Check-All-That-Apply (CATA) Descriptions and Preferences for High-Fibre Biscuits

Foods, 2020
Academic article

Raman, near-infrared and fluorescence spectroscopy for determination of collagen content in ground meat and poultry by-products.

Lebensmittel-Wissenschaft + Technologie, 2021
Academic article

Comparability of Raman Spectroscopic Configurations: A Large Scale Cross-Laboratory Study

Analytical Chemistry, 2020
Academic article

Processed Eggshell Membrane Powder Is a Promising Biomaterial for Use in Tissue Engineering

International Journal of Molecular Sciences, 2020
Academic article

Prediction of water holding capacity and pH in porcine longissimus lumborum using Raman spectroscopy

Meat Science, 2021
Academic article

Farmed salmon rest raw materials as a source of peptones for industrial fermentation media

Process Biochemistry, 2020
Academic article

Individual differences underlying food intake and liking in semisolid foods

Food Quality and Preference, 2021
Academic article