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Norwegian Food Research Institute

The Norwegian Institute of Food, Fisheries and Aquaculture Research (also known as Nofima), is a food science research institute in Norway. The head office is located in Tromsø, with research activities in Bergen, Stavanger, Sunndalsøra, Tromsø and Ås.

Nofima was established on 1 January 2008, following a political decision to merge four research institutions (Matforsk, Fiskeriforskning, Norconserv and Akvaforsk). Nofima has approximately 390 employees.

The current CEO of Nofima is Bente E. Torstensen. Provided by Wikipedia

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1

Microbial diversity and skin mucosal microbiota in farmed Atlantic salmon with ulcerative disorders, raw sequence reads ...

by Nofima
Published 2020

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2

Atlantic salmon microbiota ...

by NOFIMA
Published 2019

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3

1 Water quality requirement and holding conditions of Arctic charr (Salvelinus alpinus L.) under intensive fish farming conditions.

by Bjørn-steinar Sæther, Sten Ivar Siikavuopio, Nofima Marin

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4

Effects of site, depth and sori origin on the growth and minerals composition of cultivated Saccharina latissima (Phaeophyceae) in the north of Norway

by Wang, Xinxin, Blikra, Marthe J., Evensen, Tor H., Skipnes, Dagbjørn, James, Philip
Published in Journal of Applied Phycology (2021)
Contributors: “...Nofima As...”

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5

Increased dietary protein‐to‐lipid ratio improves survival during naturally occurring pancreas disease in Atlantic salmon, Salmo salar L.

by Dessen, Jens‐Erik, Mørkøre, Turid, Bildøy, Jan Ivar, Johnsen, Stig N., Poppe, Lars Thomas, Hatlen, Bjarne, Thomassen, Magny S., Rørvik, Kjell‐Arne
Published in Journal of Fish Diseases (2018)
Contributors: “...Nofima...”

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6

Ig-seq: Deep sequencing of the variable region of Atlantic salmon IgM heavy chain transcripts

by Krasnov, Aleksei, Jørgensen, Sven Martin, Afanasyev, Sergey
Published in Molecular Immunology (2017)
Contributors: “...Nofima AS...”

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7

Sexual maturation and administration of 17β-estradiol and testosterone induce complex gene expression changes in skin and increase resistance of Atlantic salmon to ectoparasite sal...

by Krasnov, Aleksei, Wesmajervi Breiland, Mette S., Hatlen, Bjarne, Afanasyev, Sergey, Skugor, Stanko
Published in General and Comparative Endocrinology (2015)
Contributors: “...Nofima AS...”

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8

Physiological responses to live air transport of red king crab (Paralithodes camtschaticus)

by Mota, Vasco C., Siikavuopio, Sten I., James, Philip
Published in Fisheries Research (2021)
Contributors: “...Nofima...”

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9

A simulated e-commerce cold chain for fresh cod (Gadus morhua L.) products: Applicability of selected TTIs and effects of pre-treatment and packaging

by Lorentzen, Grete, Rosnes, Jan Thomas, Rotabakk, Bjørn Tore, Skuland, Aase Vorre, Hansen, Jorunn S., Ageeva, Tatiana N.
Published in Food Packaging and Shelf Life (2022)
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10

Smoltification, seawater performance, and maturation in Atlantic salmon (Salmo salar) fed different fat levels

by Mota, Vasco C., Verstege, Gerhardus C., Striberny, Anja, Lutfi, Esmail, Dessen, Jens-Erik, Sveen, Lene, Burgerhout, Erik, Bou, Marta
Published in Frontiers in Aquaculture (2024)
Contributors: “...Nofima...”

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11

The use of acoustic acceleration transmitter tags for monitoring of Atlantic salmon swimming activity in recirculating aquaculture systems (RAS)

by Kolarevic, J., Aas-Hansen, Ø., Espmark, Å., Baeverfjord, G., Terjesen, B. Fyhn, Damsgård, B.
Published in Aquacultural Engineering (2016)
Contributors: “...Nofima...”

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12

A full factorial design to investigate interactions of variable essential amino acids, trace minerals and vitamins on Atlantic salmon smoltification and post transfer performance

by Kousoulaki, Katerina, Krasnov, Aleksei, Ytteborg, Elisabeth, Sweetman, John, Pedersen, Mona Elisabeth, Høst, Vibeke, Murphy, Richard
Published in Aquaculture Reports (2021)
Contributors: “...Nofima AS...”

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13

Testing baits prepared from by-product of the shrimp and snow crab industry in the pot fishery for Gadus morhua (Linnaeus, 1758) and Pollachius virens (Linnaeus, 1758)

by Siikavuopio, S. I., Dragøy Whitaker, R., Martinsen, G., Saether, B.-S., Stormo, S. K.
Published in Journal of Applied Ichthyology (2017)
Contributors: “...Nofima...”

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14

Effects of chronic sub‐lethal nitrite exposure at high water chloride concentration on Atlantic salmon ( Salmo salar, Linnaeus 1758) parr

by Gutiérrez, Xavier A., Kolarevic, Jelena, Takle, Harald, Baeverfjord, Grete, Ytteborg, Elisabeth, Fyhn Terjesen, Bendik
Published in Aquaculture Research (2019)
Contributors: “...Nofima...”

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15

Aerobic exercise increases the utilization efficiency of energy and protein for growth in Atlantic salmon post-smolts

by Grisdale-Helland, Barbara, Takle, Harald, Helland, Ståle J.
Published in Aquaculture (2013)
Contributors: “...Nofima AS...”

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16

Optimization of dietary macronutrients for Atlantic salmon post-smolts using increasing ration levels

by Grisdale-Helland, Barbara, Gatlin, Delbert M., Helland, Ståle J.
Published in Aquaculture (2013)
Contributors: “...Nofima AS...”

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17

Hydrodynamics of Atlantic salmon culture tank: Effect of inlet nozzle angle on the velocity field

by Gorle, J.M.R., Terjesen, B.F., Summerfelt, S.T.
Published in Computers and Electronics in Agriculture (2019)
Contributors: “...Nofima AS...”

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18

Skin and vacuum packaging of portioned Atlantic salmon originating from refrigerated seawater or traditional ice storage

by Chan, Sherry Stephanie, Rotabakk, Bjørn Tore, Løvdal, Trond, Lerfall, Jørgen, Roth, Bjørn
Published in Food Packaging and Shelf Life (2021)
Contributors: “...Nofima AS...”

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19

Holding wild caught red king crab , Paralithodes camtschaticus : effects of stocking density and feeding on survival and meat content

by Siikavuopio, Sten Ivar, James, Philip, Olsen, Bjørn Ronald, Evensen, Tor, Mortensen, Atle
Published in Aquaculture Research (2014)
Contributors: “...Nofima...”

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20

Influence of different cold storage temperatures during the Rigor mortis phase on fillet contraction and longer-term quality changes of Atlantic cod fillets

by Aune, Tone Friis, Olsen, Ragnar L., Akse, Leif, Ytterstad, Elinor, Esaiassen, Margrethe
Published in LWT - Food Science and Technology (2014)
Contributors: “...Nofima AS...”

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Norwegian Food Research Institute

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