• Syndecan-4–/– Mice Have Smaller Muscle Fibers, Increased Akt/mTOR/S6K1 and Notch/HES-1 Pathways, and Alterations in Extracellular Matrix Components. 

  Rønning, Sissel Beate; Carlson, Cathrine Rein; Aronsen, Jan Magnus; Pisconti, Addolorata; Høst, Vibeke; Lunde, Marianne; Liland, Kristian Hovde; Sjaastad, Ivar; Kolset, Svein Olav; Christensen, Geir Arve; Pedersen, Mona Elisabeth (Peer reviewed; Journal article, 2020)

• Physical feed properties affect gastrointestinal passage rate in Atlantic salmon, Salmo salar 

  Aas, Turid Synnøve; Ytrestøyl, Trine; Sixten, Hanne Jorun; Hillestad, Marie; Sveier, Harald; Åsgård, Torbjørn Einar (Peer reviewed; Journal article, 2020)

• Investigating the Relationships between Basic Tastes Investigating the Relationships between Basic Tastes Sensitivities, Fattiness Sensitivity, and Food Liking in 11-Year-Old Children 

  Ervina, Ervina; Berget, Ingunn; Almli, Valerie Lengard (Peer reviewed; Journal article, 2020)

  This study investigates the relationships between basic tastes and fattiness sensitivity and food liking in 11-year-old children. The basic taste sensitivity of 106 children was measured using different methods, namely ...

• The optimum velocity for Atlantic salmon post-smolts in RAS is a compromise between muscle growth and fish welfare 

  Timmerhaus, Gerrit; Lazado, Carlo C.; Cabillon, Nikko Alvin; Reiten, Britt Kristin Megård; Johansen, Lill-Heidi (Peer reviewed; Journal article, 2021)

  It is increasingly common to rear Atlantic salmon smolts for longer periods in recirculating aquaculture systems (RAS) before transfer to sea cages. The conditions for this part of the life cycle are currently being ...

• Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer 

  Dysvik, Anna; Leanti La Rosa, Sabina; Liland, Kristian Hovde; Myhrer, Kristine S.; Østlie, Hilde Marit; De Rouck, Gert; Rukke, Elling-Olav; Westereng, Bjørge; Wicklund, Trude (Peer reviewed; Journal article, 2020)

  ncreasing popularity of sour beer urges the development of novel solutions for controlled fermentations both for fast acidification and consistency in product flavor and quality. One possible approach is the use of ...

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