Publications

Optimization of instrument design for in-line monitoring of dry matter content in single potatoes by NIR interaction spectroscopy

Foods, 2021
Academic article

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

ACS Food Science & Technology, 2021
Academic article

Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber

Foods, 2021
Academic article

Processing Mixed Mesopelagic Biomass from the North-East Atlantic into Aquafeed Resources; Implication for Food Safety

Foods, 2021
Academic article

A 95 Peptidstørrelsesfordeling – Validering ny kolonne

2021
Nofima’s reports

Salgsutvikling for nye plantebaserte produkter

2021
Nofima’s reports

Lakseoppdrett: Ulike forvaltningsregimer, samme verktøy?

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

Utvikling av standarisert velferdsovervåking for laks i matfiskanlegg

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

CtrlAQUA - Annual Report 2020 - CtrlAqua - Centre for Closed-Containment Aquaculture

2021
Report

Green or clean? Perception of clean label plant-based products by omnivorous, vegan, vegetarian and flexitarian consumers

Food Research International, 2021
Academic article

Approaching FoodTech: some preliminary considerations

2021
Academic chapter/article/Conference paper

Probiotic Carnobacterium divergens increase growth parameters and disease resistance in farmed Atlantic cod (Gadus morhua) larvae without influencing the microbiota

Aquaculture, 2021
Academic article

Mapping the local-global wine chain from Europe to China: Towards shared standards and benchmarks in wine traceability and authenticity

2021
Nofima’s reports

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

Journal of International Food & Agribusiness Marketing, 2021
Academic article

Lumpfish (Cyclopterus lumpus) used as cleaner fish: Characterization and suitability for human consumption

Applied Food Research, 2021
Academic article

Klemskader kan øke forekomsten av mørke flekker i laksefilet

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

Consumer practices and prevalence of Campylobacter, Salmonella and norovirus in kitchens from six European countries

International journal of food microbiology, 2021
Academic article

The use of soluble gas stabilization technology on food – A review

Trends in Food Science & Technology, 2021
Academic literature review

Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies

Comprehensive Reviews in Food Science and Food Safety, 2021
Academic literature review

Optimal saltreduksjon i røkt laks (OptiSalm) – Faglig sluttrapport

2021
Nofima’s reports