Induced oxidation and addition of antioxidant before enzymatic hydrolysis of heads of rainbow trout (Oncorhynchus mykiss) – effect on the resulting oil and protein fraction by Kristine Kvangarsnes, Sophie Kendler, Turid Rustad, Grete Hansen Aas

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Nutritional and functional properties of fishmeal produced from fresh by-products of cod (Gadus morhua L.) and saithe (Pollachius virens) by Ola Ween, Janne K. Stangeland, Turid S. Fylling, Grete Hansen Aas

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Effect of high-pressure pretreatment on enzymatic hydrolysis of a mixture of rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar) rest raw material by Elissavet Kotsoni, Egidijus Daukšas, Grete Hansen Aas, Turid Rustad, Brijesh Tiwari, Janna Cropotova

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Quality Assessment of Fish Oil Obtained after Enzymatic Hydrolysis of a Mixture of Rainbow Trout (<i>Oncorhynchus mykiss)</i> and Atlantic Salmon (<i>Salmo salar</i>) Rest Raw Mate... by Elissavet Kotsoni, Egidijus Daukšas, Grete Hansen Aas, Turid Rustad, Brijesh K. Tiwari, Janna Cropotova

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Antioxidant Activity and DPP-IV Inhibitory Effect of Fish Protein Hydrolysates Obtained from High-Pressure Pretreated Mixture of Rainbow Trout (<i>Oncorhynchus mykiss</i>) and Atla... by Elissavet Kotsoni, Egidijus Daukšas, Grete Hansen Aas, Turid Rustad, Brijesh K. Tiwari, Carmen Lammi, Carlotta Bollati, Melissa Fanzaga, Lorenza d’Adduzio, Janne Kristin Stangeland, Janna Cropotova

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Identifying losers: Automatic identification of growth-stunted salmon in aquaculture using computer vision by Kana Banno, Filipe Marcel Fernandes Gonçalves, Clara Sauphar, Marianna Anichini, Aline Hazelaar, Linda Helen Sperre, Christian Stolz, Grete Hansen Aas, Lars Christian Gansel, Ricardo da Silva Torres

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