• How open is food innovation? -The crispbread case 

      Grimsby, Gard Sveinung; Kure, Cathrine F. (Peer reviewed; Journal article, 2019)
      Purpose How does the cereal industry innovate in selective partnerships? The purpose of this paper is to study the cereal industry and the crispbread success in terms of how different forms of openness jointly shape new ...
    • Increased release of carotenoids and delayed in vitro lipid digestion of high pressure homogenized tomato and pepper emulsions 

      Kirkhus, Bente; Afseth, Nils Kristian; Borge, Grethe Iren Andersen; Grimsby, Gard Sveinung; Steppeler, Christina; Krona, Annika; Langton, Maud (Journal article; Peer reviewed, 2019)
      Carotenoids are lipophilic compounds that are digested and absorbed along with lipids. Emulsions based on a mixture of plum tomato and red sweet pepper, with 5% or 10% rapeseed oil, were obtained by high pressure homogenization, ...