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本机构学者在这里署名、按本站篇数

合作机构同一篇文章里的其他机构

1. Technical University of Denmark丹麦3
2. "Dunarea de Jos" University of Galati罗马尼亚2
3. Norwegian University of Science and Technology挪威2
4. Universidade Católica Portuguesa葡萄牙2
5. Norwegian Institute of Marine Research挪威2
6. University of Stirling英国2
7. University of Stavanger挪威2
8. University of Zurich瑞士1

按月发文

逐年被引

最新文献

1. 1
   Consequences of acute and long‐term excessive iodine intake: A literature review focusing on seaweed as a potential dietary iodine sourceComprehensive Reviews in Food Science and Food Safety202424
2. 2
   Mucosal organs exhibit distinct response signatures to hydrogen sulphide in Atlantic salmon (Salmo salar)Ecotoxicology and Environmental Safety20245
3. 3
   Mucosal and systemic physiological changes underscore the welfare risks of environmental hydrogen sulphide in post-smolt Atlantic salmon (Salmo salar)Ecotoxicology and Environmental Safety202415
4. 4
   Hand hygiene practices during meal preparation—a ranking among ten European countriesBMC Public Health20237
5. 5
   Sustainability, perceived quality and country of origin of farmed salmon: Impact on consumer choices in the USA, France and JapanFood Policy202353
6. 6
   Iodine from brown algae in human nutrition, with an emphasis on bioaccessibility, bioavailability, chemistry, and effects of processing: A systematic reviewComprehensive Reviews in Food Science and Food Safety202276
7. 7
   Mild processing of seafood—A reviewComprehensive Reviews in Food Science and Food Safety202147
8. 8
   Water holding properties of Atlantic salmonComprehensive Reviews in Food Science and Food Safety202160
9. 9
   Salmonella in eggs: From shopping to consumption—A review providing an evidence‐based analysis of risk factorsComprehensive Reviews in Food Science and Food Safety202197
10. 10
    Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologiesComprehensive Reviews in Food Science and Food Safety2021380

高被引文献

1. 1
   Active Packaging Applications for FoodComprehensive Reviews in Food Science and Food Safety20171,018
2. 2
   Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologiesComprehensive Reviews in Food Science and Food Safety2021380
3. 3
   Residential Bacteria on Surfaces in the Food Industry and Their Implications for Food Safety and QualityComprehensive Reviews in Food Science and Food Safety2017368
4. 4
   Bioavailability of Quercetin in Humans with a Focus on Interindividual VariationComprehensive Reviews in Food Science and Food Safety2018264
5. 5
   Pricing of eco-labels with retailer heterogeneityFood Policy2015148
6. 6
   Salmonella in eggs: From shopping to consumption—A review providing an evidence‐based analysis of risk factorsComprehensive Reviews in Food Science and Food Safety202197
7. 7
   Chicken fillets subjected to UV‐C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory qualityJournal of Food Safety201790
8. 8
   Iodine from brown algae in human nutrition, with an emphasis on bioaccessibility, bioavailability, chemistry, and effects of processing: A systematic reviewComprehensive Reviews in Food Science and Food Safety202276
9. 9
   Water holding properties of Atlantic salmonComprehensive Reviews in Food Science and Food Safety202160
10. 10
    Acrylamide inhibits autophagy, induces apoptosis and alters cellular metabolic profilesEcotoxicology and Environmental Safety202059

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