Rustad T - Search Results

1

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

Nielsen CW, Holdt SL, Sloth JJ, Marinho GS, Sæther M, Funderud J, Rustad T. Nielsen CW, et al. Among authors: rustad t. Foods. 2020 May 4;9(5):569. doi: 10.3390/foods9050569. Foods. 2020. PMID: 32375299 Free PMC article.

2

Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation.

Pérez-Andrés JM, Cropotova J, Harrison SM, Brunton NP, Cullen PJ, Rustad T, Tiwari BK. Pérez-Andrés JM, et al. Among authors: rustad t. Foods. 2020 Dec 1;9(12):1786. doi: 10.3390/foods9121786. Foods. 2020. PMID: 33271915 Free PMC article.

3

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

Nielsen CW, Rustad T, Holdt SL. Nielsen CW, et al. Among authors: rustad t. Foods. 2021 Jan 19;10(1):198. doi: 10.3390/foods10010198. Foods. 2021. PMID: 33478115 Free PMC article. Review.

4

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

Stupar J, Holøymoen IG, Hoel S, Lerfall J, Rustad T, Jakobsen AN. Stupar J, et al. Among authors: rustad t. Foods. 2021 Jan 29;10(2):271. doi: 10.3390/foods10020271. Foods. 2021. PMID: 33572838 Free PMC article.

5

Transformation of Seafood Side-Streams and Residuals into Valuable Products.

Siddiqui SA, Schulte H, Pleissner D, Schönfelder S, Kvangarsnes K, Dauksas E, Rustad T, Cropotova J, Heinz V, Smetana S. Siddiqui SA, et al. Among authors: rustad t. Foods. 2023 Jan 16;12(2):422. doi: 10.3390/foods12020422. Foods. 2023. PMID: 36673514 Free PMC article. Review.

6

Upgrading Marine Oils from Cod (Gadus morhua) On-Board the Deep-Sea Vessels-From Waste to Value.

Meidell LS, Carvajal AK, Rustad T, Falch E. Meidell LS, et al. Among authors: rustad t. Foods. 2023 Apr 16;12(8):1659. doi: 10.3390/foods12081659. Foods. 2023. PMID: 37107454 Free PMC article.

7

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

Hassoun A, Cropotova J, Rustad T, Heia K, Lindberg SK, Nilsen H. Hassoun A, et al. Among authors: rustad t. Sensors (Basel). 2020 Apr 23;20(8):2410. doi: 10.3390/s20082410. Sensors (Basel). 2020. PMID: 32340297 Free PMC article.

8

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^§.

Cropotova J, Mozuraityte R, Standal IB, Aftret KC, Rustad T. Cropotova J, et al. Among authors: rustad t. Food Technol Biotechnol. 2019 Jun;57(2):191-199. doi: 10.17113/ftb.57.02.19.6032. Food Technol Biotechnol. 2019. PMID: 31537968 Free PMC article.

9

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

Hjellnes V, Šližyte R, Rustad T, Carvajal AK, Greiff K. Hjellnes V, et al. Among authors: rustad t. BMC Biotechnol. 2020 May 6;20(1):22. doi: 10.1186/s12896-020-00618-x. BMC Biotechnol. 2020. PMID: 32375769 Free PMC article.

10

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

Cropotova J, Mozuraityte R, Standal IB, Szulecka O, Kulikowski T, Mytlewski A, Rustad T. Cropotova J, et al. Among authors: rustad t. Food Technol Biotechnol. 2021 Mar;59(1):4-15. doi: 10.17113/ftb.59.01.21.6695. Food Technol Biotechnol. 2021. PMID: 34084075 Free PMC article.

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