Sub-chilling methods for Atlantic salmon with 7 days in refrigerated seawater and subsequent sub-chilled storage by Sherry Stephanie Chan, Bjørn Tore Rotabakk, Trond Løvdal, Izumi Sone, Bjørn Roth

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Canned complementary porridges for infants and young children (6–23 months) based on African indigenous crops; nutritional content, consistency, sensory, and affordability compared... by Trond Løvdal, Josefine Skaret, Gorana Drobac, Blessed Okole, Izumi Sone, Natalia Rosa‐Sibakov, Paula Varela

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Subchilling of brown trout (Salmo trutta) with refrigerated seawater and subsequent effects on its quality and shelf life by Gorana Drobac, Sherry Stephanie Chan, Torbjørn Tobiassen, Tatiana N. Ageeva, Trond Løvdal, Izumi Sone, Bjørn Tore Rotabakk, Bjørn Roth

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Fermentation of sugar kelp (Saccharina latissima): exploring the potential of the kelp’s native microbiota as starter culture and the microbiological food safety of fermented produ... by Pierrick Stévant, Evangelia Zioga, Evangelia Zioga, Jonas Steenholdt Sørensen, Claus Heiner Bang-Berthelsen, Thomas Hagby Dahl, Trygg Barnung, Malin Kleppe, Trond Løvdal

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