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

著者: Nielsen, Cecilie Wirenfeldt, Rustad, Turid, Holdt, Susan Løvstad
出版年 Foods (2021)

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

著者: Gudjónsdóttir, María, Karlsdóttir, Magnea Gudrún, Arason, Sigurjón, Rustad, Turid
出版事項 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

著者: Kvangarsnes, Kristine, Kendler, Sophie, Rustad, Turid, Aas, Grete Hansen
出版年 Heliyon (2021)

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

著者: Hjellnes, Veronica, Šližyte, Rasa, Rustad, Turid, Carvajal, Ana Karina, Greiff, Kirsti
出版年 BMC Biotechnol (2020)

Bioactivities of fish protein hydrolysates from defatted salmon backbones

著者: Slizyte, Rasa, Rommi, Katariina, Mozuraityte, Revilija, Eck, Peter, Five, Kathrine, Rustad, Turid
出版年 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...

著者: Cropotova, Janna, Mozuraityte, Revilija, Standal, Inger Beate, Aftret, Kari Cecilie, Rustad, Turid
出版年 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

著者: Hassoun, Abdo, Cropotova, Janna, Rustad, Turid, Heia, Karsten, Lindberg, Stein-Kato, Nilsen, Heidi
出版年 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...

著者: Cropotova, Janna, Tappi, Silvia, Genovese, Jessica, Rocculi, Pietro, Dalla Rosa, Marco, Rustad, Turid
出版年 Heliyon (2021)

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

著者: Ivanova, Petya, Chalova, Vesela I., Kalaydzhiev, Hristo, Perifanova-Nemska, Mariana, Rustad, Turid, Koleva, Lidia
出版年 Food Technol Biotechnol (2017)

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

著者: Stupar, Jelena, Holøymoen, Ingunn Grimsbo, Hoel, Sunniva, Lerfall, Jørgen, Rustad, Turid, Jakobsen, Anita Nordeng
出版年 Foods (2021)

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

著者: Ivanova, Petya, Kalaydzhiev, Hristo, Dessev, Tzvetelin T., Silva, Cristina L. M., Rustad, Turid, Chalova, Vesela I.
出版年 J Food Sci Technol (2018)

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

著者: Cropotova, Janna, Mozuraityte, Revilija, Standal, Inger Beate, Szulecka, Olga, Kulikowski, Tomasz, Mytlewski, Adam, Rustad, Turid
出版年 Food Technol Biotechnol (2021)

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

著者: Nielsen, Cecilie Wirenfeldt, Holdt, Susan Løvstad, Sloth, Jens J., Marinho, Gonçalo Silva, Sæther, Maren, Funderud, Jon, Rustad, Turid
出版年 Foods (2020)

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

著者: Stévant, Pierrick, Ólafsdóttir, Aðalheiður, Déléris, Paul, Dumay, Justine, Fleurence, Joël, Ingadóttir, Bergrós, Jónsdóttir, Rósa, Ragueneau, Émilie, Rebours, Céline, Rustad, Turid
出版年 Data Brief (2020)

Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation

著者: Pérez-Andrés, Juan M., Cropotova, Janna, Harrison, Sabine M., Brunton, Nigel P., Cullen, Patrick J., Rustad, Turid, Tiwari, Brijesh K.
出版年 Foods (2020)