• Test av verktøy for kontroll med Listeria i laks og lakseprodukter. Faglig sluttrapport 

  Heir, Even; Holck, Askild Lorentz; Carlehög, Mats; Henriksen, Edgar; Solberg, Lars Erik; Jensen, Merete Rusås; Liland, Kristian Hovde; Moen, Birgitte (Nofima rapportserie, Research report, 2020)

  Målet med prosjektet var å framskaffe kunnskap om metoder for å redusere Listeria på rå og røkt laks. Metoder og teknologier som ble ansett å kunne oppfylle viktige kriterier knyttet til Listeria-effekt, laksekvalitet, ...

• The fungal problem in cheese industry 

  Kure, Cathrine F.; Skaar, Ida (Peer reviewed; Journal article, 2019)

  Mould growth on cheese represents both a quality and a food safety problem, and poses significant economic losses. Several mould genera may destroy cheese; however, normally just a few fungal species dominate on a specific ...

• Evaluation of ATP bioluminescence‐based methods for hygienic assessment in fish industry. 

  Møretrø, Trond; Normann, Marius A.; Sæbø, Håkon Rydland; Langsrud, Solveig (Journal article; Peer reviewed, 2019)

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

  Axelsson, Lars Torsten; Bjerke, Guro alette; McLeod, Anette; Berget, Ingunn; Holck, Askild Lorentz (Peer reviewed; Journal article, 2020)

• Potential impact of oat ingredient type on oral fragmentation of biscuits and oro-digestibility of starch - An in vitro approach 

  Gamero, Amparo; Nguyen, Quoc Cuong; Varela, Paula; Fiszman, Susana; Tarrega, Amparo; Rizo, Arantxa (Peer reviewed; Journal article, 2019)

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