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2021
1 Busuoli, Massimo; Falch, Eva; Mothe-Diniz, Thais.
Maximising opportunities deriving from strategic positioning at EU level through internal structured approach: ​ the NTNU Food Forum example​. EARMA Digital 2021; 2021-04-14 - 2021-04-20
NTNU Untitled
 
2 Falch, Eva.
Matressurser på avveie - klimapåvirkning, rammebetingelser og muligheter.. Hvordan utnytter vi matressursene best?; 2021-09-27 - 2021-09-27
NTNU Untitled
 
3 Hjellnes, Veronica Hammer; Falch, Eva; Rustad, Turid.
Hvor bærekraftig er fiskens reise fra hav til middagsbord?. NTNU TekNat Blogg 2021
NTNU Untitled
 
4 Hjellnes, Veronica Hammer; Rustad, Turid; Falch, Eva.
How partnering with the whitefish industry can promote sustainable development. WebiMar - Development in the fish and ingredient processing industry; 2021-08-31 - 2021-08-31
NTNU Untitled
 
5 Hjellnes, Veronica Hammer; Rustad, Turid; Jensen, Ida-Johanne; Eiken, Elin; Pettersen, Stine Marie; Falch, Eva.
Ultrafiltration of Saithe (Pollachius virens) Protein Hydrolysates and Its Effect on Antioxidative Activity. Catalysts 2021 ;Volum 11.(9) s. -
NTNU Untitled
 
6 Marak, Sengnolotha; Shumilina, Elena; Kaushik, Nutan; Falch, Eva; Dikiy, Alexander.
Effect of Different Drying Methods on the Nutritional Value of Hibiscus sabdariffa Calyces as Revealed by NMR Metabolomics. Molecules 2021 ;Volum 26.(6) s. -
NTNU Untitled
 
2020
7 Falch, Eva.
Information of NTNU Food Forum. NTNU Ocean Breakfast Meeting; 2020-09-20 - 2020-09-29
NTNU Untitled
 
8 Falch, Eva.
Introduksjon til ensymbasert foredling, prosessvalg, og lønnsomhet(Paneldeltaker på industriseminar). Industriwebinar - enzym; 2020-06-04 - 2020-06-04
NTNU Untitled
 
9 Falch, Eva.
Matforskning og satsingen NTNU Food Forum. Næringsgruppemøte Grønn Forskning; 2020-11-18 - 2020-11-18
NTNU Untitled
 
10 Falch, Eva.
Muligheter innen enzymatisk foredling av marint råstoff. Enzymbasert foredling, prosessvalg og lønnsomhet; 2020-06-04 - 2020-06-04
NTNU Untitled
 
11 Falch, Eva.
NTNU bidrar i utformingen av matpolitikken i EU (artikkelen finnes både på norsk og engelsk). NTNU Nyheter [Internett] 2020-10-15
NTNU Untitled
 
12 Falch, Eva.
Opening address cluster 6: Food, bioeconomy, natural resources, agriculture and environment. Launching of Horizon Europe; 2020-11-16 - 2020-11-20
NTNU Untitled
 
13 Falch, Eva.
Trender og forventninger til fremtidens matproduksjon. Blå Bærekraft; 2020-11-09 - 2020-11-09
NTNU Untitled
 
14 Falch, Eva.
Økt kunnskap bør gi enda mer innovasjon. Norsk Sjømat [Fagblad] 2020-02-05
NTNU Untitled
 
15 Falch, Eva; Digre, Hanne.
Sustainable seafood handling and processing (key note). Nor-Fishing Digital; 2020-08-18 - 2020-08-20
OCEAN NTNU Untitled
 
16 Falch, Eva; Hjellnes, Veronica Hammer; Slizyte, Rasa; Nutan, Kaushic.
The power of education students to make an impact on food loss reduction in a global perspective (interactive visual presentation). e-EUBCE 28th European Biomass Conference and Exhibition; 2020-07-06 - 2020-07-09
OCEAN NTNU Untitled
 
17 Falch, Eva; Mothe-Diniz, Thais; Busuoli, Massimo; Hjellnes, Veronica Hammer.
Position Paper on the European Commission`s Farm to Fork Strategy 2020. : NTNU Food Forum 2020 15 s.
NTNU Untitled
 
18 Hjellnes, Veronica Hammer; Rustad, Turid; Falch, Eva.
The value chain of the white fish industry in Norway: History, current status and possibilities for improvement – A review. Regional Studies in Marine Science 2020 ;Volum 36. s. 1-8
NTNU Untitled
 
19 Tveit, Guro Møen; Carvajal, Ana Karina; Falch, Eva; Slizyte, Rasa; Remme, Jannicke; Grimsmo, Leif; Thakur, Maitri; Toldnes, Bendik; Vidarsson, Jonas R.; Rustad, Turid.
Increased Utilisation and Value Creation from white Fish Rest Raw Materials. Abstracts - The Third Symposium Sustainable technologies for food processing and preservation. AMITY University Noida: AMITY 2020 39 s.
OCEAN NTNU Untitled
 
2019
20 ; Dalsnes, Marte Ryen.
Enzymatic protein hydrolysis of residual raw materials from poultry - A study of proteases’ selectivity toward collagen and myofibrillar proteins.. : NTNU 2019 90 s.
NOFIMA NTNU Untitled
 
21 Brustad, Kristin; Rustad, Turid.
Lipid quality and utilization of rest raw material from fish processing - Based on the study of two cases: Norwegian herring and Indian surimi. : NTNU 2019 72 s. Uten tittel(no)
NTNU Untitled
 
22 Falch, Eva.
Bioeconomy in the food technology education and involvement of external actors of the food value chain. Annual Symposium Re-FOOD; 2019-11-29 - 2019-11-29
NTNU Untitled
 
23 Falch, Eva.
3rd International Symposium: Strategic involvement of students in bio economy challenges in the food sector. Sustainable technologies for food processing and preservation; 2019-12-04 - 2019-12-05
NTNU Untitled
 
24 Hjellnes, Veronica Hammer; Falch, Eva; Rustad, Turid.
Whitefish proteins for human consumption. ReValue/ReFOOD symposium 2019; 2019-12-04 - 2019-12-05
NTNU Untitled
 
25 Hjellnes, Veronica Hammer; Rustad, Turid; Falch, Eva.
Improving the value chain of the white fish industry in Norway: from capture to holistic utilization and functional products. 49th WEFTA meeting; 2019-10-15 - 2019-10-18
NTNU Untitled
 
26 Hjellnes, Veronica Hammer; Rustad, Turid; Falch, Eva.
Improving the value chain of the white fish industry in Norway: from capture to holistic utilization and functional products.. ReValue Open Day 2019; 2019-09-19 - 2019-09-19
NTNU Untitled
 
27 Larsen, Frida; Rustad, Turid.
Fish Protein Hydrolysates - two case studies of potential for utilization of rest raw material as food ingredients in Norway and India. : NTNU 2019 66 s.
NTNU Untitled
 
28 Roche, Helen M.; Alminger, Marie; Bicshoff, Stephan; Byrne, Molly; Brierley, Chrissie; Conner, Mark; Darcy-Vrillon, Beatrice; Dragsted, Lars Ove; Eisner, Peter; Falch, Eva; Feskens, Edith; Kesse-Guyot, Emmanuelle; Mazzocchi, Mario; Oppert, Jean-Michel; Delcour, Jan; Salminen, Seppo; Wenink, Jolien.
STRATEGIC RESEARCH AGENDA 3ed Joint Programming Initiative “A Healthy Diet for a Healthy Life” 2019 Strategic Research Agenda - Joint Programming Initiative a Healthy Diet for a Healthy Life is apublication of the Joint Programming Initiative a Healthy Diet for a Healthy Life and has receivedinput from the Coordination and Support Action JPI HDHL 2.0, a project funded by Horizon 2020 as no. 696300.www.healthydietforhealthylife.eu. EU: Joint Programming Initiative a Healthy Diet for a Healthy Life 2019 68 s.
NTNU Untitled
 
29 Slizyte, Rasa; Falch, Eva; Aursand, Marit; Widell, Kristina Norne; Tveit, Guro Møen; Thakur, Maitri.
ReFood – Indo-Norwegian research project. Workshop on Cold Chain in Tropical Countries; 2019-12-07 - 2019-12-07
OCEAN NTNU Untitled
 
2018
30 Falch, Eva.
Bioeconomy in a food perspective - knowledge delivery from university to society. First International Symposium: Sustainable technologies for food processing an preservation.; 2018-02-08 - 2018-12-09
NTNU Untitled
 
31 Falch, Eva.
Bioeconomy in the food Technology education - fractionation of molecules for improved utilisation of marine rest raw materials. 2nd International Symposium: Sustainable technologies for food processing an preservation.; 2018-11-28 - 2018-11-29
NTNU Untitled
 
32 Falch, Eva.
Facilitation knowledge transfer between students and important actors of the food value chain. Study visit: Curriculum Development of Sustainable Seafood and Nutrition Security; 2018-11-05 - 2018-11-09
NTNU Untitled
 
33 Falch, Eva.
Food value chain - need for interdisciplinary knowledge. Sustainability of food chains, science and food safety in Europe a contribution from european regions; 2018-12-05 - 2018-12-05
NTNU Untitled
 
34 Hjellnes, Veronica Hammer; Rustad, Turid; Falch, Eva.
Improving the value chain of the Norwegian fish industry - from capture to holistic utilization and functional products. Re-FOOD Symposium 2018; 2018-11-28 - 2018-11-29
NTNU Untitled
 
35 Hjellnes, Veronica; Rustad, Turid; Falch, Eva.
Improving the value chain of the Norwegian Fish industry. 2nd International Symposium: Sustainable technologies for food processing an preservation.; 2018-11-28 - 2018-11-29
NTNU Untitled
 
36 Marak, Sengnolotha; Nutan, Kaushik; Alexander, Dikiy; Falch, Eva.
Phytochemical and nutritional caracterisation of roselle (Hibiscus sabdariffa) and Development of nutritionally enriched food products by incorporating roselle calyces. 2nd International Symposium: Sustainable technologies for food processing an preservation.; 2018-11-28 - 2018-11-29
NTNU Untitled
 
37 Sara, Aakre; Kristin, Brustad; Frida Holm, Larsen; Veronica Hammer, Hjellnes; Falch, Eva.
Utilisation of rest raw material from herring; quality of proteins and lipids. 2nd International Symposium: Sustainable technologies for food processing an preservation.; 2018-11-28 - 2018-11-29
NTNU Untitled
 
38 Tyflopoulos, Evangelos; Steinert, Martin; Olsen, Anna; Falch, Eva.
Extending shelf life and reducing waste - technologies in the food industry. First International Symposium: Sustainable technologies for food processing an preservation.; 2018-02-08 - 2018-12-09
NTNU Untitled
 
2017
39 Falch, Eva.
Introduction of Norwegian University of Science and Technology: Department of Biotechnology and Food Science. RE-food kick-off meeting and workshop; 2017-02-13 - 2017-02-14
NTNU Untitled
 
2015
40 Falch, Eva.
Høy kvalitet på laks og ørret - Norsk laks og ørret er eksempler på kunnskapsprodukter som til stadig utvikles og forbedres gjennom ny teknologi i alle deler av verdikjeden.. Ingeniør-nytt : ukeavis for teknologi og nyskapning 2015 ;Volum 6. s. 18-18
NTNU Untitled
 
41 Falch, Eva; Juul, Nils V.
Økt profilering ga resultater på søkertallene!. Norsk Sjømat 2015 ;Volum 1. s. 46-47
NTNU Untitled
 
2014
42 Dizdarevic, Lili Leko; Biswas, Dipankar; Uddin, Main; Jørgensen, Aud Jeanette; Falch, Eva; Bastani, Nasser Ezzatkhah; Duttaroy, Asim K..
Inhibitory effects of kiwifruit extract on human platelet aggregation and plasma angiotensin-converting enzyme activity. Platelets 2014 ;Volum 25.(8) s. 567-575
UiO Untitled
 
43 Falch, Eva.
Kompetanse for fremtiden - studentpraksis i matindustrien. Landskonferansen NHO; 2014-10-16 - 2014-10-17
NTNU Untitled
 
44 Falch, Eva.
Matnyttig utdanning med høy trivselsfaktor. Hitra-Frøya 2014
NTNU Untitled
 
45 Falch, Eva.
Matnyttig utdanning med høy trivselsfaktor (webdebatt). Fosna-Folket 2014
NTNU Untitled
 
46 Falch, Eva.
Norges beste studiemiljø – i følge studentene selv. Rådgivernytt 2014
NTNU Untitled
 
47 Falch, Eva.
Norges beste studiemiljø – mener studentene!. Matindustrien 2014 ;Volum 3. s. 24-25
NTNU Untitled
 
2013
48 Falch, Eva.
Concervation of food (in a TV-program dealing with storage of food during winter). Tuzla. Bosnia-Hercegovina [TV] 2013-10-15
NTNU Untitled
 
49 Falch, Eva.
Technology for utilizing marine fatty acids in functional food and supplements (key note speaker). International Symposium Food for health; 2013-10-16 - 2013-10-16
NTNU Untitled
 
2012
50 Kirkhus, Bente; Lamglait, Amandine; Eilertsen, Karl-Erik; Falch, Eva; Haider, Trond; Vik, Hogne; Hoem, Nils; Hagve, Tor-Arne; Basu, Samar; Olsen, Elisabeth; Seljeflot, Ingebjørg; Nyberg, Lena; Elind, Elisabeth; Ulven, Stine Marie.
Effects of similar intakes of marine n-3 fatty acids from enriched food products and fish oil on cardiovascular risk markers in healthy human subjects. British Journal of Nutrition 2012 ;Volum 107.(9) s. 1339-1349
AHUS OSLOMET NOFIMA OUS UiT Untitled
 
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