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

af Nielsen, Cecilie Wirenfeldt, Rustad, Turid, Holdt, Susan Løvstad
Udgivet i Foods (2021)

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

af Gudjónsdóttir, María, Karlsdóttir, Magnea Gudrún, Arason, Sigurjón, Rustad, Turid
Udgivet 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

af Kvangarsnes, Kristine, Kendler, Sophie, Rustad, Turid, Aas, Grete Hansen
Udgivet i Heliyon (2021)

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

af Hjellnes, Veronica, Šližyte, Rasa, Rustad, Turid, Carvajal, Ana Karina, Greiff, Kirsti
Udgivet i BMC Biotechnol (2020)

Bioactivities of fish protein hydrolysates from defatted salmon backbones

af Slizyte, Rasa, Rommi, Katariina, Mozuraityte, Revilija, Eck, Peter, Five, Kathrine, Rustad, Turid
Udgivet i 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...

af Cropotova, Janna, Mozuraityte, Revilija, Standal, Inger Beate, Aftret, Kari Cecilie, Rustad, Turid
Udgivet i 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

af Hassoun, Abdo, Cropotova, Janna, Rustad, Turid, Heia, Karsten, Lindberg, Stein-Kato, Nilsen, Heidi
Udgivet i 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...

af Cropotova, Janna, Tappi, Silvia, Genovese, Jessica, Rocculi, Pietro, Dalla Rosa, Marco, Rustad, Turid
Udgivet i Heliyon (2021)

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

af Ivanova, Petya, Chalova, Vesela I., Kalaydzhiev, Hristo, Perifanova-Nemska, Mariana, Rustad, Turid, Koleva, Lidia
Udgivet i Food Technol Biotechnol (2017)

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

af Stupar, Jelena, Holøymoen, Ingunn Grimsbo, Hoel, Sunniva, Lerfall, Jørgen, Rustad, Turid, Jakobsen, Anita Nordeng
Udgivet i Foods (2021)

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

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

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

af Cropotova, Janna, Mozuraityte, Revilija, Standal, Inger Beate, Szulecka, Olga, Kulikowski, Tomasz, Mytlewski, Adam, Rustad, Turid
Udgivet i Food Technol Biotechnol (2021)

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

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

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

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

Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation

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