Publications

Æres den som æres bør

Norsk fiskerinæring, 2020
Article in business/trade/industry journal

The effects of a pilot-scale steam decontamination system on the hygiene and sensory quality of chicken carcasses

Food Control, 2020
Academic article

Evaluation of tools for control of Listeria in salmon and salmon products

2020
Nofima’s reports

Kunnskapsnotat om mattrygghet i næringsmiddelindustrien

2019
Report

Kunnskapsnotat om mattrygghet i primærproduksjonen

2019
Report

Isolating the effect of fat content on Listeria monocytogenes growth dynamics in fish-based emulsion and gelled emulsion systems

Food Control, 2020
Academic article

Advances in Freezing and Thawing

2019
Academic chapter/article/Conference paper

Impact assessement of management plans. Climefish deliverable 4.9

2019
Report

Optimizing Thermal Processing of Broccoli: Model Development, Numerical Simulation, Experimental Validation

International Journal of Food Engineering (IJFE), 2019
Academic article

Saltpartnerskapet 2015–2018 – Fremdrift og måloppnåelse

2019
Report

Report from the MR kick-off meeting

2018
Report

Quality perception of salted codfish – Do Norway and Spain grade the quality by the same criteria?

2020
Nofima’s reports

Sosial bærekraft i kystkommunene

Norsk Fiskeoppdrett, 2019
Article in business/trade/industry journal

Response of the Salmon Heart Transcriptome to Pancreas Disease: Differences Between High- and Low-Ranking Families for Resistance

Scientific Reports, 2020
Academic article

Effects of altered photoperiod regimes during winter on growth and gonadosomatic index in Arctic charr (Salvelinus alpinus) reared in freshwater

Aquaculture Research, 2019
Academic article

Røye i havbeite. Møkkelandsvassdraget og Finnmarksdelen

1995
Report

Shelf life of rehydrated, frozen and thawed stock fish products

2019
Nofima’s reports

Economic sustainability of quality-enhancing business models in the Norwegian cod industry

Marine Policy, 2020
Academic article

Growth Behavior of Listeria monocytogenes in a Traditional Norwegian Fermented Fish Product (Rakfisk), and Its Inhibition through Bacteriophage Addition

Foods, 2020
Academic article

Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties

Journal of Food Engineering, 2020
Academic article