1. A new fluorimetric method for simultaneous determination of lipid and protein hydroperoxides in muscle foods with the use of diphenyl-1-pyrenylphosphine (DPPP). (June 2020) Authors: Cropotova, Janna; Rustad, Turid Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 128(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Combined effects of ultrasound, plasma-activated water, and peracetic acid on decontamination of mackerel fillets. (October 2021) Authors: Zhao, Yi-Ming; Oliveira, Marcia; Burgess, Catherine M.; Cropotova, Janna; Rustad, Turid; Sun, Da-Wen; Tiwari, Brijesh K. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 150(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effects of anatomical variation of muscle on composition and oxidation susceptibility of Atlantic mackerel (Scomber scombrus). (July 2021) Authors: Sveinsdóttir, Hildur Inga; Sverrisdóttir, Sandra Björk; Karlsdóttir, Magnea G.; Rustad, Turid; Arason, Sigurjón; Gudjónsdóttir, María Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 146(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effects of type and concentration of salts on physicochemical properties in fish mince. Issue 1 (November 2015) Authors: Greiff, Kirsti; Aursand, Ida G.; Erikson, Ulf; Josefsen, Kjell D.; Rustad, Turid Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 64:Issue 1(2015:Nov.) Page Start: 220 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof. (January 2020) Authors: Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Ojha, Shikha; Rustad, Turid; Tiwari, Brijesh Journal: Innovative food science & emerging technologies Issue: Volume 59(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Novel utilization of milk-based ingredients in salt reduced fish pudding. Issue 1 (September 2015) Authors: Greiff, Kirsti; Staurem, Charlotte Jatteau; Nordvi, Berit; Rustad, Turid Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 63:Issue 1(2015:Sep.) Page Start: 92 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting. (June 2021) Authors: Cropotova, Janna; Tappi, Silvia; Genovese, Jessica; Rocculi, Pietro; Laghi, Luca; Dalla Rosa, Marco; Rustad, Turid Journal: Innovative food science & emerging technologies Issue: Volume 70(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. The influence of lipid composition, storage temperature, and modified atmospheric gas combinations on the solubility of CO2 in a seafood model product. (January 2018) Authors: Abel, Nanna; Rotabakk, Bjørn Tore; Rustad, Turid; Lerfall, Jørgen Journal: Journal of food engineering Issue: Volume 216(2018) Page Start: 151 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗