Blar i NTNU Open på forfatter "Skírnisdóttir, Sigurlaug"

Viser treff 1-2 av 2

    • Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products 

      Wiernasz, Norman; Gigout, Frederique; Cardinal, Mireille; Cornet, Josiane; Rohloff, Jens; Courcoux, Philippe; Vigneau, Evelyne; Skírnisdóttir, Sigurlaug; Passerini, Delphine; Pilet, Marie-France; Leroi, Francoise (Peer reviewed; Journal article, 2021)
      Lightly preserved seafood products, such as cold-smoked fish and fish gravlax, are traditionally consumed in Europe and are of considerable economic importance. This work aimed to compare three products that were obtained ...

    • Enhancement of Soybean Meal Alters Gut Microbiome and Influences Behavior of Farmed Atlantic Salmon (Salmo salar) 

      Leeper, Alexandra Eve Joyce; Sauphar, Clara Pauline; Berlizot, Benoit; Ladurée, Gabrielle; Koppe, Wolfgang; Knobloch, Stephen; Skírnisdóttir, Sigurlaug; Björnsdóttir, Rannveig; Øverland, Margareth; Benhaïm, David (Peer reviewed; Journal article, 2023)
      Atlantic salmon (Salmo salar) is one of the worlds most domesticated fish. As production volumes increase, access to high quality and sustainable protein sources for formulated feeds of this carnivorous fish is required. ...