Publications

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

Environmental factors associated with glutenin polymer assembly during grain maturation

Journal of Cereal Science, 2020
Academic article

Genetic variance for uniformity of body weight in lumpfish (Cyclopterus lumpus) used a double hierarchical generalized linear model

Aquaculture, 2020
Academic article

Cross-modal interactions as a strategy for sugar reduction in products targeted at children: Case study with vanilla milk desserts

Food Research International, 2020
Academic article

Secondary lactic acid bacteria fermentation with wood-derived xylooligosaccharides as a tool to expedite sour beer production

Journal of Agricultural and Food Chemistry, 2019
Academic article

In-line and non-destructive monitoring of core temperature in sausages during industrial heat treatment by NIR interaction spectroscopy

Journal of Food Engineering, 2020
Academic article

Situated Food Safety Risk and the Influence of Social Norms

Risk Analysis, 2020
Academic article

Nordic Centre of Excellence Network in Fishmeal and Fish oil

2019
Report

Hvordan øke salg av sjømat i Norge

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

Pilotprosjekt; Filét i Norge, en videreføring. Evaluering av en "state of the art" hvitfisk filetlinje

2018
Report

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

Foods, 2019
Academic article

Salt used in the saltfish industry. State of the art

2019
Nofima’s reports

Policy mix for a transition to sustainability: Green buildings in Norway

Sustainability, 2020
Academic article

Better understanding of the relation of the dynamic sensory perception of solid and semi solid Foods With consumers' preferences of satiety

2019
Doctoral dissertation

Consumer associations about other buyers of suboptimal food – And what it means for food waste avoidance actions

Food Quality and Preference, 2019
Academic article

Individual differences in texture preferences among European children: Development and validation of the Child Food Texture Preference Questionnaire (CFTPQ)

Food Quality and Preference, 2020
Academic article