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Showing results 1-50 of 51
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2024
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Kotsoni, Elissavet; Dauksas, Egidijus; Hansen Aas, Grete; Rustad, Turid; Tiwari, Brijesh; Cropotova, Janna. Effect of high-pressure pretreatment on enzymatic hydrolysis of a mixture of rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar) rest raw material. Frontiers in Sustainable Food Systems 2024 ;Volume 8. NTNU
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2023
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Bartolomei, Martina; Cropotova, Janna; Bollati, Carlotta; Kvangarsnes, Kristine; d’Adduzio, Lorenza; Li, Jianqiang; Boschin, Giovanna; Lammi, Carmen. Rainbow Trout (Oncorhynchus mykiss) as Source of Multifunctional Peptides with Antioxidant, ACE and DPP-IV Inhibitory Activities. Nutrients 2023 ;Volume 15.(4) p. 1-15 NTNU
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Chiyanzu, Idan; Cowan, Keith; Odido, Hannington; Pleissner, Daniel; Cropotova, Janna; Schönfelder, Stephanie; Albrektsen, Sissel; Smetana, Sergiy; Kvangarsnes, Kristine. Establishing An Innovative and Transnational Feed Production Approach for Reduced Climate Impact of The Aquaculture Sector and Future Food Supply. 25th SAAFoST Biennial Congress 2023; 2023-08-28 - 2023-08-30 NTNU NOFIMA
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Hassoun, Abdo; Cropotova, Janna; Trollman, Hana; Jagtap, Sandeep; Garcia-Garcia, Guillermo; Parra-López, Carlos; Nirmal, Nilesh; Özogul, Fatih; Bhat, Zuhaib; Aït-Kaddour, Abderrahmane; Bono, Gioacchino. Use of industry 4.0 technologies to reduce and valorize seafood waste and by-products: A narrative review on current knowledge. Current Research in Food Science (CRFS) 2023 ;Volume 6. p. - NTNU
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Hassoun, Abdo; Garcia-Garcia, Guillermo; Trollman, Hana; Jagtap, Sandeep; Parra-López, Carlos; Cropotova, Janna; Bhat, Zuhaib; Centobelli, Piera; Aït-Kaddour, Abderrahmane. Birth of dairy 4.0: Opportunities and challenges in adoption of fourth industrial revolution technologies in the production of milk and its derivatives. Current Research in Food Science (CRFS) 2023 ;Volume 7. p. - NTNU
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Hassoun, Abdo; Marvin, Hans J. P.; Bouzembrak, Yamine; Barba, Francisco J.; Castagnini, Juan Manuel; Pallarés, Noelia; Rabail, Roshina; Aadil, Rana Muhammad; Bangar, Sneh Punia; Bhat, Rajeev; Cropotova, Janna; Maqsood, Sajid; Regenstein, Joe M.. Digital transformation in the agri-food industry: recent applications and the role of the COVID-19 pandemic. Frontiers in Sustainable Food Systems 2023 ;Volume 7. p. - NTNU
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Kvangarsnes, Kristine; Dauksas, Egidijus; Tolstorebrov, Ignat; Rustad, Turid; Bartolomei, Martina; Xu, Ruoxian; Lammi, Carmen; Cropotova, Janna. Physicochemical and functional properties of rainbow trout (Oncorhynchus mykiss) hydrolysate. Heliyon 2023 ;Volume 9.(7) p. - NTNU
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Pleissner, Daniel; Schönfelder, Stephanie; Händel, Nicole; Dalichow, Julia; Ettinger, Judith; Kvangarsnes, Kristine; Dauksas, Egidijus; Rustad, Turid; Cropotova, Janna. Heterotrophic growth of Galdieria sulphuraria on residues from aquaculture and fish processing industries. Bioresource Technology 2023 ;Volume 384. p. - NTNU
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Schönfelder, Stephanie; Pleissner, Daniel; Cropotova, Janna; Kvangarsnes, Kristine; Albrektsen, Sissel; Chiyanzu, I.; Cowan, K.; Odido, H.; Smetana, S.. Establishing an innovative and transnational feed production approach for reduced climate impact of the aquaculture sector and future food supply. CLIMAQUA; 2023-03-23 - 2023-03-23 NOFIMA NTNU
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Siddiqui, Shahida Anusha; Schulte, Henning; Pleissner, Daniel; Schönfelder, Stephanie; Kvangarsnes, Kristine; Dauksas, Egidijus; Rustad, Turid; Cropotova, Janna; Heinz, Volker; Smetana, Sergiy. Transformation of Seafood Side-Streams and Residuals into Valuable Products. Foods 2023 ;Volume 12. p. 1-25 NTNU
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2022
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Arshad, Shiza; Rehman, Tahniat; Saif, Summaya; Rajoka, Muhammad Shahid Riaz; Ranjha, Muhammad Modassar Ali Nawaz; Hassoun, Abdo; Cropotova, Janna; Trif, Monica; Younas, Aqsa; Aadil, Rana Muhammad. Replacement of refined sugar by natural sweeteners: focus on potential health benefits. Heliyon 2022 ;Volume 8.(9) p. - NTNU
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Hassoun, Abdo; Aït-Kaddour, Abderrahmane; Abu-Mahfouz, Adnan M.; Rathod, Nikheel Bhojraj; Bader, Farah; Barba, Francisco J.; Biancolillo, Alessandra; Cropotova, Janna; Galanakis, Charis M.; Jambrak, Anet Režek; Lorenzo, José M.; Måge, Ingrid; Özogul, Fatih; Regenstein, Joe M.. The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies. Critical reviews in food science and nutrition 2022 p. 1-17 NTNU NOFIMA
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Hassoun, Abdo; Boukid, Fatma; Pasqualone, Antonella; Bryant, Christopher J; Garcia-Garcia, Guillermo; Parra-López, Carlos; Jagtap, Sandeep; Trollman, Hana; Cropotova, Janna; Barba, Francisco J.. Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets. Current Research in Food Science (CRFS) 2022 ;Volume 5. p. 2261-2269 NTNU
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Hassoun, Abdo; Cropotova, Janna; Trif, Monica; Rusu, Alexandru Vasile; Bobiş, Otilia; Nayik, Gulzar Ahmad; Jagdale, Yash D; Saeed, Farhan; Afzaal, Muhammad; Mostashari, Parisa; Khaneghah, Amin Mousavi; Regenstein, Joe M.. Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives. Frontiers in Nutrition 2022 ;Volume 9. p. 1-22 NTNU
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Hassoun, Abdo; Jagtap, Sandeep; Garcia-Garcia, Guillermo; Trollman, Hana; Pateiro, Mirian; Lorenzo, José M.; Rusu, Alexandru Vasile; Aadil, Rana Muhammad; Šimat, Vida; Cropotova, Janna; Câmara, José S.. Food quality 4.0: From traditional approaches to digitalized automated analysis. Journal of Food Engineering 2022 ;Volume 337. NTNU
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Hassoun, Abdo; Jagtap, Sandeep; Trollman, Hana; Garcia-Garcia, Guillermo; Abdullah, Nour Alhaj; Gökşen, Gülden; Bader, Farah; Ozogul, Fatih; Barba, Francisco J.; Cropotova, Janna; Munekata, Paulo E. S.; Lorenzo, José M.. Food processing 4.0: Current and future developments spurred by the fourth industrial revolution. Food Control 2022 ;Volume 145. NTNU
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Naveed, Aqsa; Zubair, Muhammad; Baig, Ayesha; Farid, Mujahid; Ahmed, Waqar; Rehman, Rafia; Ayub, Muhammad Adnan; Hassoun, Abdo; Cropotova, Janna. Effect of storage on the nutritional and antioxidant properties of brown Basmati rice. Food Science & Nutrition 2022 p. - NTNU
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Salanță, Liana Claudia; Cropotova, Janna. An Update on Effectiveness and Practicability of Plant Essential Oils in the Food Industry. Plants 2022 ;Volume 11.(19) p. - NTNU
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2021
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Cropotova, Janna. EFSA Scientific Opinion on superchilling technique for the transport of fresh fishery products. Interdisciplinary Education and Research Platform in Cold-Chain of Fish: From Norway to Japan - IntER-Cold; 2021-09-04 - 2021-09-04 NTNU
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20. |
Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Szulecka, Olga; Kulikowsk, Tomasz; Mytlewski, Adam; Rustad, Turid. Sensory and physicochemical quality characteristics of Haddock fish cake enriched with atlantic mackerel. Food technology and biotechnology 2021 ;Volume 59.(1) p. 1-12 NTNU OCEAN
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Cropotova, Janna; Tappi, Silvia; Genovese, Jessica; Rocculi, Pietro; Dalla Rosa, Marco; Rustad, Turid. The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (Dicentrarchus labrax). Heliyon 2021 ;Volume 7. p. - NTNU
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Cropotova, Janna; Tappi, Silvia; Genovese, Jessica; Rocculi, Pietro; Laghi, Luca; Dalla Rosa, Marco; Rustad, Turid. Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting. Innovative Food Science & Emerging Technologies 2021 ;Volume 70. p. 1-12 NTNU
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Dalsvåg, Hanne; Cropotova, Janna; Režek Jambrak, Anet; Janči, Tibor; Španěl, Patrik; Dryahina, Kseniya; Smith, David; Rustad, Turid. Mass Spectrometric Quantification of Volatile Compounds Released by Fresh Atlantic Salmon Stored at 4 °c under Modified Atmosphere Packaging and Vacuum Packaging for up to 16 Days. ACS Food & Science Technology 2021 ;Volume 2.(3) p. 400-414 NTNU
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24. |
Mozuraityte, Revilija; Kotsoni, Elissavet; Cropotova, Janna; Rustad, Turid. Low-fat (<50%) oil-in-water emulsions. I: OMEGA-3 DELIVERY SYSTEMS - Production, Physical Characterization and Oxidative Stability. Academic Press 2021 ISBN 9780128213919. p. 241-254 OCEAN NTNU
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25. |
Zhao, Yi-Ming; Oliveira, Marcia; Burgess, Catherine M.; Cropotova, Janna; Rustad, Turid; Sun, Da-Wen; Tiwari, Brijesh K.. Combined effects of ultrasound, plasma-activated water, and peracetic acid on decontamination of mackerel fillets. Lebensmittel-Wissenschaft + Technologie 2021 ;Volume 150. p. - NTNU
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2020
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Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Ojha, Shikha; Rustad, Turid; Tiwari, Brijesh. Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof. Innovative Food Science & Emerging Technologies 2020 ;Volume 59. p. - NTNU OCEAN
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Cropotova, Janna; Rustad, Turid. A new fluorimetric method for simultaneous determination of lipid and protein hydroperoxides in muscle foods with the use of diphenyl-1-pyrenylphosphine (DPPP). Lebensmittel-Wissenschaft + Technologie 2020 ;Volume 128. p. - NTNU
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Hassoun, Abdo; Cropotova, Janna; Rustad, Turid; Heia, Karsten; Lindberg, Stein-Kato; Nilsen, Heidi. Use of spectroscopic techniques for a rapid and non-destructive monitoring of thermal treatments and storage time of sous-vide cooked cod fillets. Sensors 2020 ;Volume 20.(8) NOFIMA NTNU
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29. |
Mozuraityte, Revilija; Standal, Inger Beate; Cropotova, Janna; Budzko, Emilia; Rustad, Turid. Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber scombrus) – effect on lipids and low molecular weight metabolites. International Journal of Food Science & Technology 2020 p. 1-11 OCEAN NTNU
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Pérez-Andrés, Juan M; Cropotova, Janna; Harrison, Sabine M.; Brunton, Nigel P.; Cullen, Patrick J.; Rustad, Turid; Tiwari, Brijesh K.. Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation. Foods 2020 ;Volume 9.(12) p. 1-13 NTNU
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2019
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31. |
Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Aftret, Kari Cecilie; Rustad, Turid. The Effect of Sous-vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber Scombrus) in Relation to Structural Changes in Proteins.. Food technology and biotechnology 2019 ;Volume 57.(2) p. 191-199 NTNU OCEAN
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Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Grøvlen, Magnhild Seim; Rustad, Turid. Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber scombrus) fillets – changes in texture, drip loss, protein solubility and oxidation. International Journal of Food Science & Technology 2019 ;Volume 54.(6) p. 2228-2235 NTNU OCEAN
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Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid. Assessment of lipid oxidation in Atlantic mackerel (Scomber scombrus)subjected to different antioxidant and sous-vide cooking treatments by conventional and fluorescence microscopy methods. Food Control 2019 ;Volume 104. p. 1-8 NTNU OCEAN
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Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid. The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus). Journal of Aquatic Food Product Technology 2019 ;Volume 28.(5) p. 505-518 NTNU OCEAN
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Cropotova, Janna; Rustad, Turid. A novel fluorimetric assay for visualization and quantification of protein carbonyls in muscle foods. Food Chemistry 2019 ;Volume 297. p. - NTNU
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Cropotova, Janna; Rustad, Turid; Hassoun, Abdo; Lindberg, Stein-Kato; Heia, Karsten; Nilsen, Heidi. Assessing changes in quality parameters of sous-vide cooked Atlantic cod by spectroscopic techniques coupled with conventional methods of analysis. 49th Conference of the West European Fish Technologists Association – WEFTA; 2019-10-14 - 2019-10-18 NOFIMA NTNU
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2018
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Cropotova, Janna; Aftret, Kari Cecilie; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid. Protein oxidation in sous-vide cooked Atlantic mackerel and its potential implications for the fish quality. The 9th International Congress of Food Technologists, Biotechnologists and Nutritionists; 2018-10-03 - 2018-10-05 OCEAN NTNU
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38. |
Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid. A non-invasive approach to assess texture changes in sous-vide cooked Atlantic mackerel during chilled storage by fl uorescence imaging. Food Control 2018 ;Volume 92. p. 216-224 NTNU OCEAN
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39. |
Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Tiwari, Brijesh; Rustad, Turid. Changes in quality characteristics of haddock and mackerel minces, and fishcakes prepared thereof as affected by high-pressure processing. The 32nd EFFoST International Conference; 2018-11-06 - 2018-11-08 OCEAN NTNU
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40. |
Cropotova, Janna; Aftret, Kari Cecilie; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid. Assessing changes in quality characteristics of sous-vide cooked Atlantic mackerel during chilled storage by multiple regression analysis. 48th West European Fish Technologists Association Conference (WEFTA); 2018-10-15 - 2018-10-19 OCEAN NTNU
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Cropotova, Janna; Mozuraityte, Revilija; Rustad, Turid. Application of fluorescence spectroscopy techniques for fast and non-destructive analysis of lipid oxidation in fish products. The 32nd EFFoST International Conference; 2018-11-06 - 2018-11-08 NTNU
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Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid; Tiwari, Brijesh. Protein oxidation affecting quality parameters of haddock and mackerel minces subjected to high-pressure pre-treatment and frozen storage.. IFT-EFFoST 2018 International Nonthermal Processing Workshop and Short course; 2018-09-25 - 2018-09-27 OCEAN NTNU
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Standal, Inger Beate; Mozuraityte, Revilija; Cropotova, Janna; Digre, Hanne; Rustad, Turid. Preservation and processing of fish for maintaining quality and health beneficial compounds. Re-FOOD and ReValue 2nd Symposium; 2018-11-28 - 2018-11-29 OCEAN NTNU
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44. |
Standal, Inger Beate; Mozuraityte, Revilija; Cropotova, Janna; Rustad, Turid. Quality changes of Atlantic mackerel during superchilled, chilled and frozen storage. 48th West European Fish Technologists Association Conference (WEFTA) 2018; 2018-10-15 - 2018-10-18 OCEAN NTNU
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2017
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45. |
Cropotova, Janna; Grøvlen, Magnhild Seim; Rustad, Turid. Application of fluorescence microscopy for non-invasive assessment of fish tissue degradation due to enzyme activity during superchilled storage.. The 31st EFFoST international conference; 2017-11-13 - 2017-11-16 NTNU
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46. |
Cropotova, Janna; Mozuraityte, Revilija; Rustad, Turid. Studying the development of lipid oxidation in Sous-vide cooked Atlantic mackerel during chilled storage. 15th Euro Fed lipid congress; 2017-08-27 - 2017-08-30 NTNU
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47. |
Cropotova, Janna; Rustad, Turid. An integrated approach to assess textural changes of sous-vide cooked mackerel in relation to breakdown of its connective tissue.. 47th West European Fish Technologists Association Conference; 2017-10-09 NTNU
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48. |
Cropotova, Janna; Rustad, Turid. Potential of fluorescence microscopy technique to assess lipid peroxidation status in sous-vide cooked Atlantic mackerel during chilled storage.. The 8th International Symposium on Recent Advances in Food Analysis; 2017-10-07 - 2017-10-10 NTNU
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49. |
Mozuraityte, Revilija; Standal, Inger Beate; Cropotova, Janna; Rustad, Turid. Quality changes in mackerel during cold storage, freezing, chilling and super-chilling temperatures.. 47th West European Fish Technologists Association Conference; 2017-10-09 - 2017-10-13 OCEAN NTNU
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50. |
Rustad, Turid; Cropotova, Janna; Grøvlen, Magnhild Seim. Texture changes in Atlantic mackerel during chilled and superchilled storage.. 47th West European Fish Technologists Association Conference,; 2017-10-09 - 2017-10-13 NTNU
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