Vitamin C from Seaweed: A Review Assessing Seaweed as Contributor to Daily Intake

by Nielsen, Cecilie Wirenfeldt, Rustad, Turid, Holdt, Susan Løvstad
Published in Foods (2021)

Injection of fish protein solutions of fresh saithe (Pollachius virens) fillets studied by low field Nuclear Magnetic Resonance and physicochemical measurements

by Gudjónsdóttir, María, Karlsdóttir, Magnea Gudrún, Arason, Sigurjón, Rustad, Turid
Published 2011

Induced oxidation and addition of antioxidant before enzymatic hydrolysis of heads of rainbow trout (Oncorhynchus mykiss) – effect on the resulting oil and protein fraction

by Kvangarsnes, Kristine, Kendler, Sophie, Rustad, Turid, Aas, Grete Hansen
Published in Heliyon (2021)

Utilization of egg-laying hens (Gallus Gallus domesticus) for production of ingredients for human consumption and animal feed

by Hjellnes, Veronica, Šližyte, Rasa, Rustad, Turid, Carvajal, Ana Karina, Greiff, Kirsti
Published in BMC Biotechnol (2020)

Bioactivities of fish protein hydrolysates from defatted salmon backbones

by Slizyte, Rasa, Rommi, Katariina, Mozuraityte, Revilija, Eck, Peter, Five, Kathrine, Rustad, Turid
Published in Biotechnol Rep (Amst) (2016)

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...

by Cropotova, Janna, Mozuraityte, Revilija, Standal, Inger Beate, Aftret, Kari Cecilie, Rustad, Turid
Published in Food Technol Biotechnol (2019)

Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets

by Hassoun, Abdo, Cropotova, Janna, Rustad, Turid, Heia, Karsten, Lindberg, Stein-Kato, Nilsen, Heidi
Published in Sensors (Basel) (2020)

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 (Dicentr...

by Cropotova, Janna, Tappi, Silvia, Genovese, Jessica, Rocculi, Pietro, Dalla Rosa, Marco, Rustad, Turid
Published in Heliyon (2021)

Pepsin-Assisted Transglutaminase Modification of 
Functional Properties of a Protein Isolate Obtained 
from Industrial Sunflower Meal

by Ivanova, Petya, Chalova, Vesela I., Kalaydzhiev, Hristo, Perifanova-Nemska, Mariana, Rustad, Turid, Koleva, Lidia
Published in Food Technol Biotechnol (2017)

Diversity and Antimicrobial Activity towards Listeria spp. and Escherichia coli among Lactic Acid Bacteria Isolated from Ready-to-Eat Seafood

by Stupar, Jelena, Holøymoen, Ingunn Grimsbo, Hoel, Sunniva, Lerfall, Jørgen, Rustad, Turid, Jakobsen, Anita Nordeng
Published in Foods (2021)

Foaming properties of acid-soluble protein-rich ingredient obtained from industrial rapeseed meal

by Ivanova, Petya, Kalaydzhiev, Hristo, Dessev, Tzvetelin T., Silva, Cristina L. M., Rustad, Turid, Chalova, Vesela I.
Published in J Food Sci Technol (2018)

Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel Quality of Fish Cakes

by Cropotova, Janna, Mozuraityte, Revilija, Standal, Inger Beate, Szulecka, Olga, Kulikowski, Tomasz, Mytlewski, Adam, Rustad, Turid
Published in Food Technol Biotechnol (2021)

Reducing the High Iodine Content of Saccharina latissima and Improving the Profile of Other Valuable Compounds by Water Blanching

by Nielsen, Cecilie Wirenfeldt, Holdt, Susan Løvstad, Sloth, Jens J., Marinho, Gonçalo Silva, Sæther, Maren, Funderud, Jon, Rustad, Turid
Published in Foods (2020)

Data on the sensory characteristics and chemical composition of the edible red seaweed dulse (Palmaria palmata) after dry and semi-dry storage

by Stévant, Pierrick, Ólafsdóttir, Aðalheiður, Déléris, Paul, Dumay, Justine, Fleurence, Joël, Ingadóttir, Bergrós, Jónsdóttir, Rósa, Ragueneau, Émilie, Rebours, Céline, Rustad, Turid
Published in Data Brief (2020)

Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation

by Pérez-Andrés, Juan M., Cropotova, Janna, Harrison, Sabine M., Brunton, Nigel P., Cullen, Patrick J., Rustad, Turid, Tiwari, Brijesh K.
Published in Foods (2020)