Publications
NIBIOs employees contribute to several hundred scientific articles and research reports every year. You can browse or search in our collection which contains references and links to these publications as well as other research and dissemination activities. The collection is continously updated with new and historical material.
2026
Abstract
No abstract has been registered
Authors
Sailee P. Sakhalkar Nico Blüthgen Laura A. Burkle Paul CaraDonna Bo Dalsgaard Carsten F. Dormann Christopher N. Kaiser-Bunbury Tiffany M. Knight Jeff Ollerton Julian Resasco Matthias Schleuning Diego P. Vázquez Rita N. Afagwu Ruben Alarcón Felipe W. Amorim Marsal D. Amorim Dominik Anýž Blanca Arroyo-Correa Maddi Artamendi Zeynep Atalay Justin A. Bain Katherine C. R. Baldock Gavin Ballantyne Caio S. Ballarin Behnaz Balmaki Michael Bartoš Vasuki Belavadi Paolo Biella Anne D. Bjorkman João Paulo Raimundo Borges Jordi Bosch Camila Bosenbecker Stephane Boyer Karin T. Burghardt Edson Cardona Quebin Bosbely Casiá-Ajché Anthony M. T. Castagna Ferhat Celep Melanie N. Chisté Yann Clough James M. Cook Liam P. Crowther Fabiana D. Reis Luis P. da Silva Wesley Dáttilo Valeska De Cárdenas Joan Díaz-Calafat Lynn V. Dicks Rye Dickson Marion L. Donald Lee A. Dyer Fairo F. Dzekashu Natalia Escobedo Kenefic Tom M. Fayle Laura L. Figueroa Jan Filip Raúl García-Camacho Amy-Marie Gilpin Luis Giménez-Benavides Ingrid N. Gomes Heather Grab Ingo Grass Travis J. Guy Veronica Hederström Carlos Hernández-Castellano Sandra Hervías-Parejo Andrea Holzschuh Sebastian Hopfenmüller José M. Iriondo Štěpán Janeček Jana Jersáková Shalene Jha Aphrodite Kantsa Tamar Keasar Liam Kendall Yannick Klomberg Ishmeal N. Kobe Theresia Krausl Patricia Landaverde Carlos Lara-Romero H. Michael G. Lattorff Felipe Librán-Embid Tial C. Ling Sissi Lozada-Gobilard Francis Ewome Luma Pedro Luna Ludmilla M. S. Aguiar Ana Carolina Pereira Machado Isabel C. Machado Ainhoa Magrach Fabienne Maihoff Gabriel Marcacci Carlos Martínez-Núñez Pietro K. Maruyama Natsuki Matsubara Maggie Mayberry Marco A. R. Mello Ugo Mendes Diniz Marcos Méndez Jan E. J. Mertens Rubén Milla Javier Morente-López Tarcila L. Nadia Georgios Nakas Anders Nielsen Alon Ornai Sergio Osorio-Canadas Wilhelm H. A. Osterman Todd M. Palmer Theodora Petanidou Christian W. W. Pirk Kit S. Prendergast Richard Primack Luis M. Primo Marina Querejeta Zelma Quirino André Rodrigo Rech Sara Reverté Pedro J. Rey Léo C. Rocha-Filho Anselm Rodrigo Domínguez Masoud A. Rostami Avery L. Russell Silvia Santamaría Francisco A. R. Santos Takehiro Sasaki Manu E. Saunders Victor H. D. Silva Michael P. Simanonok Antigoni Sounapoglou Ingolf Steffan-Dewenter Sam Tarrant Rubén Torices Anna Traveset Teja Tscharntke Guillermo Uceda-Gómez Katherine R. Urban-Mead Casper J. van der Kooi Catrin Westphal Abdullahi Yusuf Robert TropekAbstract
No abstract has been registered
Abstract
Krzysztof Kusnierek presenterte Senter for presisjonsjordbruk, med vekt på sensorteknologi, drone- og satellittbasert kartlegging, presisjonsgjødsling og datadrevne beslutningsstøtteverktøy i kornproduksjon. Tomasz Woznicki presenterte substrat og bærforskningen ved NIBIO Apelsvoll.
Authors
Urban Cesnic Ingunn Øvsthus Mitja Martelanc Adrian Hermes Diana A. Martin-Rojas Guillaume Antalick Branka Mozetič Vodopivec Lorena ButinarAbstract
This study investigates the role of native yeasts in shaping cider aroma and composition, focusing on strains isolated from the Hardanger region (Norway). A total of 40 Saccharomyces and nonSaccharomyces strains were selected from 372 identified isolates and evaluated in small-scale fermentations of Aroma apple juice at 15°C. Fermentations were comprehensively characterized using HPLC–UV/RI and HS-SPME-GC-MS, targeting sugars, organic acids, amino acids (AAs), biogenic amines (BAs), and volatile organic compounds (VOCs). Multivariate analysis revealed pronounced, strain dependent metabolic diversity in both yeast groups. Saccharomyces cerevisiae and Saccharomyces uvarum strains exhibited distinct volatile profiles, with ester production emerging as the main driver of differentiation, while C6 alcohols and volatile phenols also contributed to strain discrimination, likely reflecting differences in yeastmediated transformation of fruit-derived precursors during fermentation. Non-Saccharomycesstrains formed four clusters corresponding to high ester- and volatile phenol-producing strains, acetate esterand acetic acid-associated metabolism, mixed metabolic profiles, and low-activity phenotypes. To further evaluate selected candidates, S. uvarum 2402 and Pichia kluyveri 2011 – representing clusters with high contents of ethyl esters, C6 alcohols and volatile phenols (S. uvarum 2402) or high ethyl and acetate ester production (P. kluyveri 2011) – were tested in lab-scale fermentations with Aroma apple juice, with a commercial S. cerevisiae strain as a control. Fermentations were carried out at 15°C without nitrogen addition and with diammonium phosphate supplementation to reach approximately 150 mg/L yeast-assimilable nitrogen, and ciders were analysed using the same HPLC–UV/RI and HS-SPME-GC-MS methods to quantify non-volatiles and volatiles. S. uvarum showed high fermentative efficiency and elevated VOC production with increased levels of key fruity esters (notably ethyl butyrate, ethyl octanoate, ethyl decanoate) and contributing floral compounds such as 2-phenylethanol. P. kluyveri enhanced the concentration of fruity ethyl and acetate esters in sequential fermentation with S. uvarum, and nitrogen supplementation further enhanced ester production. Additionally, sensory analysis was performed using quantitative descriptive profiling to evaluate the influence of yeast and nitrogen supplementation on cider aroma, with S. uvarum ciders perceived as more fruity and fresh apple, and P. kluyveri/S. uvarum sequential fermentations showing the most intense fruity and pear-like aromas, particularly under nitrogen supplementation. Overall, native Saccharomyces and non-Saccharomyces yeasts from Hardanger exhibit distinct and complementary metabolic traits that can be exploited to modulate cider aroma, particularly in mixed or sequential fermentations combined with optimized nitrogen managemen
Authors
Ingunn Øvsthus Tatjana Radovanović Vukajlović Mitja Martelanc Guillaume Antalick Lorena Butinar Adrian Hermes Benedikt Tobias Grein Mats Carlehög Branka Mozetič VodopivecAbstract
Cider quality is strongly influenced by both the apple raw material and the fermentation microbiota, yet systematic data on yeast–cultivar interactions under Nordic conditions remains limited. In this study, we conducted a screening experiment to assess how combinations of eight commercial Saccharomyces cerevisiae strains and five apple cultivars shape the chemical and sensory characteristics of cider. Single‑cultivar juices were fermented with each of the eight S. cerevisiae strains under standardized conditions to isolate the respective contributions of yeast strain and cultivar. Chemical composition was characterised by analyses of key fermentation parameters and volatile aroma compounds, while sensory quality was evaluated by a trained panel focusing on aroma and flavour profile. Both yeast strain and apple cultivar exerted marked effects on cider composition and sensory expression, with clear yeast–cultivar interaction patterns. Certain strains enhanced cultivar‑specific aroma characteristics, while others contributed more strongly to fermentation‑derived notes and mouthfeel. Differences in volatile composition were closely associated with sensory outcomes. This screening highlights the importance of tailoring yeast selection to the apple cultivar in order to optimize cider style and quality. The findings provide a basis for targeted strain choice and the development of differentiated cider products, particularly relevant for cool climate and emerging cider regions
Abstract
Phosphorus is a critical resource for agriculture, but standard soil tests often fail to measure the dynamic rate at which it becomes available to crops, often leading farmers to overuse fertilizer and increase pollution risks. While the advanced diffusive gradients in thin films technology is excellent at measuring this dynamic phosphorus supply in soil, it is expensive and labor-intensive. We set out to discover if a combination of common, low-cost analyses could predict how much phosphorus plants absorb just as effectively as the advanced technology. Our research confirmed that the advanced dynamic phosphorus measurement was the single best predictor of plant phosphorus uptake. However, our key finding was that combining three simple measurements: extractable phosphorus, extractable aluminum, and soil organic carbon, predicted plant uptake and crop yield with equal or slightly better accuracy. This proves that agricultural stakeholders can use these existing, affordable labor
Authors
Ingunn Øvsthus Mitja Martelanc Mats Carlehög Benedikt Tobias Grein Branka Mozetic Vodopivec Melita Sternad Lemut Guillaume Antalick Tatjana Rodovanovic VukajlovicAbstract
No abstract has been registered
Authors
Tomasz Leszek WoznickiAbstract
Presentation about growing media
Authors
Tomasz Leszek WoznickiAbstract
No abstract has been registered
Abstract
Fruit quality is a major determinant of commercial success in raspberry cultivars. Yet the established ways of measuring quality: chromatography and trained sensory panels, are slow, costly and, for sensory work, variable. Raman spectroscopy is a rapid, reagent-free alternative based directly on molecular vibrations, and is now available in handheld form. Nine raspberry cultivars and two breeding selections were grown in an open polytunnel at NIBIO Apelsvoll, Norway, in 2023, and berries were sampled early and a late in the harvest season. Spectra were recorded with an 830 nm handheld instrument from intact berries and from pressed, centrifuged juice and related to HPLC analyses and sensory panel taste scores. Empirical multivariate models based on partial least squares regression, applied to pre-processed spectra of raspberry juice samples, showed promising potential for estimating total sugars (R2cv = 0.96, RMSECV = 3.4 g L-1), the sugar/acid ratio (R2cv = 0.96) and citric acid (R2cv = 0.94), and moderate potential for the sensory taste score (R2cv = 0.55 on a 1-9 scale). Regression coefficients and VIP scores placed the models on sugar bands near 1065, 1085 and 1128 cm-1 and on citrate bands near 940 and 1720 cm-1, matching published assignments. A calibration-free two-band ratio, I(1115-1145)/I(925-960), tracked the sugar/acid ratio almost as well as the full model (r = 0.945). Measurements of intact berries could not be used for estimating any property (R2cv <= 0.36); the relative standard error of the sugar band was 7.0-9.3% per scan against 1.9% for juice, identifying drupelet heterogeneity rather than absent signal as the obstacle. Handheld Raman spectroscopy shows promising potential as a rapid screening tool for extracted raspberry juice, however for measurement of the intact fruit further method development is needed.