Turid Rustad

发表

Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

Daniel Cozzolino, Alessandra Biancolillo, Abdo Hassoun, 2020, Applied Sciences.

Superchilling of food: A review

Turid Rustad, Trygve Magne Eikevik, Kjell Kolsaker, 2011 .

A new Norwegian bioeconomy based on cultivation and processing of seaweeds: Opportunities and R&D needs

Yngvar Olsen, Turid Rustad, Robert Wolff, 2014 .

Mathematical modelling of mixing of salt in minced meat by bowl-cutter

Turid Rustad, Irina Vodyanova, Ivar Storrø, 2012 .

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

Abdo Hassoun, Turid Rustad, Karsten Heia, 2020, Sensors.

Analysing multivariate storage data of seafood spreads. A case study based on combining split-plot design, principal component analysis and partial least squares predictions

Tormod Næs, Turid Rustad, Edvard Sivertsen, 2021 .

A comparative study of brine salting of Atlantic cod (Gadus morhua) and Atlantic salmon (Salmo salar)

José M. Barat, Turid Rustad, Isabel Escriche, 2007 .

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§

Turid Rustad, Janna Cropotova, T. Rustad, 2019, Food technology and biotechnology.

Low field Nuclear Magnetic Resonance on the effect of salt and modified atmosphere packaging on cod (Gadus morhua) during superchilled storage

Turid Rustad, Sigurjon Arason, Emilía Martinsdóttir, 2011 .

Water distribution in brine salted cod (Gadus morhua) and salmon (Salmo salar): a low-field 1H NMR study.

Turid Rustad, Ulf Erikson, D. Axelson, 2008, Journal of agricultural and food chemistry.

Water and salt distribution in Atlantic salmon (Salmo salar) studied by low-field 1H NMR, 1H and 23Na MRI and light microscopy: effects of raw material quality and brine salting.

Turid Rustad, Emil Veliyulin, Ulf Erikson, 2009, Journal of agricultural and food chemistry.

Proteolytic activity and properties of proteins in smoked salmon (Salmo salar)—effects of smoking temperature

Torstein Skåra, Turid Rustad, Ingelin Steinsland, 2004 .

Effects of pre-slaughter stress on proteolytic enzyme activities and muscle quality of farmed Atlantic cod (Gadus morhua).

Turid Rustad, Øyvind Aas-Hansen, T. Rustad, 2012, Food chemistry.

Textural Changes During Iced Storage of Salmon (Salmo salar) and Cod (Gadus morhua)

Turid Rustad, T. Rustad, Lisbeth Hultmann, 2002 .

A non-invasive approach to assess texture changes in sous-vide cooked Atlantic mackerel during chilled storage by fluorescence imaging

Turid Rustad, Janna Cropotova, T. Rustad, 2018, Food Control.

Ice fraction assessment by near-infrared spectroscopy enhancing automated superchilling process lines

Turid Rustad, Helene Schulerud, Astrid Myckland Stevik, 2010 .

Superchilled, chilled and frozen storage of Atlantic mackerel ( Scomber scombrus ) fillets – changes in texture, drip loss, protein solubility and oxidation

Turid Rustad, Janna Cropotova, T. Rustad, 2019, International Journal of Food Science & Technology.

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

Turid Rustad, Sigurjón Arason, María Gudjónsdóttir, 2013, Journal of Food Science and Technology.

The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus)

Turid Rustad, Janna Cropotova, T. Rustad, 2019, Journal of Aquatic Food Product Technology.

A novel fluorimetric assay for visualization and quantification of protein carbonyls in muscle foods.

Turid Rustad, Janna Cropotova, T. Rustad, 2019, Food chemistry.

Acknowledgements

Turid Rustad, T. Rustad, 1996, Schizophrenia Research.

Effect of superchilled storage on the freshness and salting behaviour of Atlantic salmon (Salmo salar) fillets

José M. Barat, Turid Rustad, Isabel Escriche, 2007 .

Quality changes during superchilled storage of cod (Gadus morhua) fillets

Turid Rustad, T. Rustad, Anne Sissel Duun, 2007 .

Nutritional content and bioactive properties of wild and farmed cod (Gadus morhua L.) subjected to food preparation

Rune Larsen, Turid Rustad, T. Rustad, 2013 .

Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at −1.4 and −3.6 °C

Turid Rustad, T. Rustad, Anne Sissel Duun, 2008 .

Possibilities for the utilisation of marine by‐products

Turid Rustad, Rasa Slizyte, Ivar Storrø, 2011 .

The effects of pre-salting methods on water distribution and protein denaturation of dry salted and rehydrated cod - A low-field NMR study

Turid Rustad, Sigurjon Arason, María Gudjónsdóttir, 2011 .

Assessment of lipid oxidation in Atlantic mackerel (Scomber scombrus) subjected to different antioxidant and sous-vide cooking treatments by conventional and fluorescence microscopy methods

Turid Rustad, Janna Cropotova, T. Rustad, 2019, Food Control.

Shrimp processing assessed by low field nuclear magnetic resonance, near infrared spectroscopy, and physicochemical measurements--the effect of polyphosphate content and length of prebrining on shrimp muscle.

Turid Rustad, Sigurjón Arason, María Gudjónsdóttir, 2011, Journal of food science.

Process control of lightly salted wild and farmed Atlantic cod (Gadus morhua) by brine injection, brining, and freezing--a low field NMR study.

Turid Rustad, Sigurjon Arason, S. Arason, 2010, Journal of food science.

Iced storage of Atlantic salmon (Salmo salar) – effects on endogenous enzymes and their impact on muscle proteins and texture

Turid Rustad, T. Rustad, Lisbeth Hultmann, 2004 .

Quality changes during superchilled storage of pork roast

Turid Rustad, Anders Haugland, Anne Karin T. Hemmingsen, 2008 .

Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof

Shikha Ojha, Turid Rustad, Janna Cropotova, 2020 .