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2021
1 Chauton, Matilde Skogen; Forbord, Silje; Mäkinen, Sari; Sarno, Antonio; Slizyte, Rasa; Mozuraityte, Revilija; Standal, Inger Beate; Skjermo, Jorunn.
Sustainable resource production for manufacturing bioactives from micro- and macroalgae: Examples from harvesting and cultivation in the Nordic region. Physiologia Plantarum : An International Journal for Plant Biology 2021 s. -
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2 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 ;Volum 59.(1) s. 1-12
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3 Johnsen, Heidi; Mozuraityte, Revilija; Molesworth, Peter Patrick; Glomm, Wilhelm; Slizyte, Rasa; Yesiltas, Betül; Jacobsen, Charlotte.
Fish oil microencapsulation: Improving human health with fortified food. Open Access Government 2021
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4 Thakur, Maitri; Mozuraityte, Revilija.
Restråstoff, biprodukter eller avfall?. Fiskeribladet 2021
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5 Venslauskas, Kęstutis; Navickas, Kęstutis; Nappa, Marja; Kangas, Petteri; Mozuraityte, Revilija; Slizyte, Rasa; Župerka, Vidmantas.
Energetic and Economic Evaluation of Zero-Waste Fish Co-Stream Processing. International Journal of Environmental Research and Public Health (IJERPH) 2021 ;Volum 18.(5) s. -
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2020
6 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 ;Volum 59. s. -
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7 Mozuraityte, Revilija; Perote, Alfonso; Kumari, Asha; Kaushik, Nutan; Thakur, Maitri.
Regulations on the use of rest raw materials from seafood processing in EU and India - ReValue Project Deliverable 4.2 - 2020:00471 A. Trondheim: SINTEF Ocean AS 2020 (ISBN 978-82-14-06536-7) 51 s.
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8 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 s. 1-11
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9 Remme, Jannicke; Tveit, Guro Møen; Mozuraityte, Revilija; Toldnes, Bendik; Selnes, Merethe; Slizyte, Rasa; Nordtvedt, Tom Ståle.
Making marine proteins for human consumption - enzymatic hydrolysis of frozen/thawed cod heads caught by line and trawl. 34th EFFoST Online Conference, 10-12 November 2020; 2020-11-10 - 2020-11-12
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10 Standal, Inger Beate; Carvajal, Ana Karina; Slizyte, Rasa; Mozuraityte, Revilija; Remme, Jannicke; Selnes, Merethe; Haug, Kaja Kristine.
High value products from mackerel rest raw materials. Nor-Fishing - Forskningstorget; 2020-08-18 - 2020-08-20
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11 Standal, Inger Beate; Slizyte, Rasa; Mozuraityte, Revilija; Skjermo, Jorunn; Selnes, Merethe.
Hvordan bevare kvaliteten av nye marine proteinkilder - eksempler fra førstehåndtering av tare. Marint Protein Nettverk Fagdag; 2020-11-05 - 2020-11-05
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2019
12 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 ;Volum 57.(2) s. 191-199
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13 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 ;Volum 54.(6) s. 2228-2235
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14 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 ;Volum 104. s. 1-8
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15 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 ;Volum 28.(5) s. 505-518
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16 Mozuraityte, Revilija; Berget, Ingunn; Mahdalova, Martina; Grønsberg, Ane; Øye, Elling Ruud; Greiff, Kirsti.
Sodium reduction in processed cheese spreads and the effect on physicochemical properties. International Dairy Journal 2019 ;Volum 90. s. 45-55
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17 Standal, Inger Beate; Mozuraityte, Revilija; Rustad, Turid.
Vi må framsnakke makrellen!. Gemini 2019
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2018
18 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
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19 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 ;Volum 92. s. 216-224
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20 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
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21 Slizyte, Rasa; Mozuraityte, Revilija; Remman, Tore; Rustad, Turid.
Two-stage processing of salmon backbones to obtain high-quality oil and proteins. International Journal of Food Science & Technology 2018 ;Volum 53.(10) s. 2378-2385
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22 Carvajal, Ana Karina; Mozuraityte, Revilija; Nygaard, Halvor.
Marine rest raw material handling and quality during storage. REfood Symposium; 2018-02-08 - 2018-02-09
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23 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
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24 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
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25 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
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26 Slizyte, Rasa; Mozuraityte, Revilija; Aasen, Inga Marie.
Innovative technologies for extraction of valuable components from salmon rest raw materials. 48th West European Fish Technologists Association Conference (WEFTA) 2018; 2018-10-15 - 2018-10-18
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27 Slizyte, Rasa; Mozuraityte, Revilija; Aasen, Inga Marie.
Sustainable technologies for extraction of valuable components from salamon rest raw materials. REfood Symposium; 2018-02-08 - 2018-02-09
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28 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
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29 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
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30 Standal, Inger Beate; Mozuraityte, Revilija; Rustad, Turid; Alinasabhematabadi, Leili; Carlsson, Nils-Gunnar; Undeland, Ingrid.
Quality of filleted Atlantic mackerel (Scomber Scombrus) during chilled and frozen storage: changes in lipids, vitamin D, proteins, and small metabolites, including biogenic amines. Journal of Aquatic Food Product Technology 2018 ;Volum 27.(3) s. 338-357
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2017
31 Greiff, Kirsti; Mozuraityte, Revilija; Berget, Ingunn; Mahdalovac, Martina.
Sodium reduction in process cheese spreads. Effost International Conference; 2017-10-13 - 2017-10-16
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32 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
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33 Mozuraityte, Revilija; Kristinova, Vera; Standal, Inger Beate; Evensen, Henning; Rustad, Turid.
Applicability of traditional and advanced methods for oxidative quality and stability on marine phospholipids. European Journal of Lipid Science and Technology 2017 ;Volum 119.(3) s. -
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34 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
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35 Rustad, Turid; Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Tiwari, Brijesh; Mytlewski, Adam; Szlinder-Richert, Joanna; Galli, Francesco.
Innovative processing to preserve positive health effects in pelagic fish products - ProHealth. WEFTA; 2017-10-09 - 2017-10-12
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36 Standal, Inger Beate; Mozuraityte, Revilija; Janna, Cropotova; Rustad, Turid.
High resolution NMR to study changes relevant for nutritional quality and food safety during storage and processing of mackerel. 31st EFFoST International Conference; 2017-11-13 - 2017-11-16
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2016
37 Digre, Hanne; Standal, Inger Beate; Kristinova, Vera; Hyldig, Grete; Undeland, Ingrid; Rustad, Turid; Mozuraityte, Revilija.
Preserving the positive health effects in innovative pelagic fish products through the value chain (ProHealthPelagic). : SINTEF Fiskeri og Havbruk 2016 (ISBN 978-82-14-06019-5) 31 s.
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38 Greiff, Kirsti; Mozuraityte, Revilija.
En sunnere matpakke - erfaringer fra produksjon av saltredusert smelteost og spekepølse. Er salte vaner vonde og vende; 2016-11-16 - 2016-11-16
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39 Greiff, Kirsti; Mozuraityte, Revilija; Standal, Inger Beate.
Marinated Herring. Bedriftspresentasjon; 2016-07-06 - 2016-07-06
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40 Mozuraityte, Revilija; Kristinova, Vera; Rustad, Turid; Storrø, Ivar.
The role of iron in peroxidation of PUFA: Effect of pH and chelators. European Journal of Lipid Science and Technology 2016 ;Volum 118.(4) s. 658-668
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41 Shumilina, Elena; Slizyte, Rasa; Mozuraityte, Revilija; Dykyy, Anastasiya; Stein, Timo Alexander; Dikiy, Alexander.
Quality changes of salmon by-products during storage: Assessment and quantification by NMR. Food Chemistry 2016 ;Volum 211. s. 803-811
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42 Slizyte, Rasa; Rommi, Katariina; Mozuraityte, Revilija; Eck, Peter; Five, Kathrine; Rustad, Turid.
Bioactivities of fish protein hydrolysates from defatted salmon backbones. Biotechnology Reports 2016 ;Volum 11. s. 99-109
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2015
43 Kristinova, Vera; Mozuraityte, Revilija; Standal, Inger Beate.
Traditional oxidative status parameters AV and PV: Are they good enough for marine lipids?. Sjømat norge (FHL) Fagdag; 2015-04-22 - 2015-04-22
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44 Mozuraityte, Revilija; Kristinova, Vera; Rustad, Turid.
Oxidation of food components. I: Encyclopedia of food and health. Elsevier 2015 ISBN 9780123849472. s. 186-190
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45 Carvajal, Ana Karina; Mozuraityte, Revilija.
Fish Oils: Production and properties. I: Encyclopedia of food and health. Elsevier 2015 ISBN 9780123849472. s. 693-698
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46 Fernandes, Margarida M.; Rivera, Diana; Francesko, Antonio; Slizyte, Rasa; Mozuraityte, Revilija; Rommi, Katariina; Lantto, Raija; Tzanov, Tzanko.
Bio/sonochemical conversion of fish backbones into bioactive nanospheres. Process Biochemistry 2015 ;Volum 50.(11) s. 1843-1851
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47 Mozuraityte, Revilija; Kristinova, Vera; Greiff, Kirsti; Rustad, Turid; Undeland, Ingrid; Digre, Hanne.
Stability of marine lipids during marinating of herring: effect of headspace, temperature and salt concentration in the marinade. 28th Lipidforum Symposium, Reykjavik, June 3-6, 2015; 2015-06-03 - 2015-06-06
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48 Mozuraityte, Revilija; Kristinova, Vera; Standal, Inger Beate; Evensen, Henning; Rustad, Turid.
Traditional and advanced methods for oxidative quality and stability of marine phospholipids. 28th Nordic Lipidforum Symposium; 2015-06-03 - 2015-06-06
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49 ; Taraldsvik, Kristine.
Reduction of salt during marinating of herring and the effect on stability of lipids. Danmarks Tekniske Universitet, DTU 2015 63 s.
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2014
50 Slizyte, Rasa; Shumilina, Elena; Mozuraityte, Revilija; Dikiy, Alexander.
Sensitive and advanced technique (NMR)as a tool for identification of quality changes in marine rest raw materials. WEFTA 2014. SEAFOOD Science for changing demand; 2014-06-09 - 2014-06-11
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