2025

• Kotsoni, Elissavet; Cropotova, Janna Derks; Aas, Grete Kristine Følsvik Hansen; Rustad, Turid. (2025) Recovery of valuable lipid and protein compounds from fish side streams using high-pressure pretreatment. NTNU Norges teknisk-naturvitenskapelige universitet NTNU Norges teknisk-naturvitenskapelige universitet
  Doktorgradsavhandling
• Cropotova, Janna Derks; Kvangarsnes, Kristine; Stangeland, Janne Kristin; Gall, Amelie Le; Rustad, Turid. (2025) Effect of ultrasonication and use of aminopeptidase from Aeromonas proteolytica on quality parameters of fish protein hydrolysates from side streams of Atlantic mackerel (Scomber scombrus). Frontiers in Nutrition
  Vitenskapelig artikkel
• Aiello, Gilda; Cropotova, Janna Derks; Kvangarsnes, Kristine; d’Adduzio, Lorenza; Fanzaga, Melissa; Bollati, Carlotta. (2025) Ultrasonicated Atlantic herring side streams as source of multifunctional bioactive and bioavailable peptides. npj Science of Food
  Vitenskapelig artikkel

2024

• Bashiri, Bashir; Cropotova, Janna Derks; Kvangarsnes, Kristine; Gavrilova, Olga; Vilu, Raivo. (2024) Environmental and Economic Life Cycle Assessment of Enzymatic Hydrolysis-Based Fish Protein and Oil Extraction. Resources
  Vitenskapelig artikkel
• Kotsoni, Elissavet; Dauksas, Egidijus; Aas, Grete Kristine Følsvik Hansen; Rustad, Turid; Tiwari, Brijesh; Cropotova, Janna. (2024) Effect of high-pressure pretreatment on enzymatic hydrolysis of a mixture of rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar) rest raw material. Frontiers in Sustainable Food Systems
  Vitenskapelig artikkel
• Kotsoni, Elissavet; Dauksas, Egidijus; Aas, Grete Kristine Følsvik Hansen; Rustad, Turid; Tiwari, Brijesh K.; Lammi, Carmen. (2024) Antioxidant Activity and DPP-IV Inhibitory Effect of Fish Protein Hydrolysates Obtained from High-Pressure Pretreated Mixture of Rainbow Trout (Oncorhynchus mykiss) and Atlantic Salmon (Salmo salar) Rest Raw Material. Marine Drugs
  Vitenskapelig artikkel
• Kotsoni, Elissavet; Dauksas, Egidijus; Aas, Grete Kristine Følsvik Hansen; Rustad, Turid; Tiwari, Brijesh K.; Cropotova, Janna Derks. (2024) Quality Assessment of Fish Oil Obtained after Enzymatic Hydrolysis of a Mixture of Rainbow Trout (Oncorhynchus mykiss) and Atlantic Salmon (Salmo salar) Rest Raw Material Pretreated by High Pressure. Marine Drugs
  Vitenskapelig artikkel
• Cropotova, Janna Derks; Kvangarsnes, Kristine; Stangeland, Janne Kristin; Rustad, Turid. (2024) Effect of ultrasound pre-treatment prior to enzymatic hydrolysis on physicochemical parameters of fish protein hydrolysates (FPH) extracted from side streams of Atlantic mackerel (Scomber scombrus). Frontiers in Sustainable Food Systems
  Vitenskapelig artikkel
• Cropotova, Janna Derks; Kvangarsnes, Kristine; Rustad, Turid; Stangeland, Janne Kristin; Roda, Gabriella; Fanzaga, Melissa. (2024) Effect of ultrasound treatment on quality parameters and health promoting activity of fish protein hydrolysates extracted from side streams of Atlantic mackerel (Scomber scombrus). Frontiers in Nutrition
  Vitenskapelig artikkel
• Dong, Wenrui; Tang, Jiafei; Cropotova, Janna Derks; Sun, Da-Wen; Tiwari, Brijesh K.. (2024) Green technologies for bio-refinery in marine crustacean shell valorisation from chitin perspective. Trends in Food Science & Technology
  Vitenskapelig oversiktsartikkel/review

2023

• Pleissner, Daniel; Schönfelder, Stephanie; Händel, Nicole; Dalichow, Julia; Ettinger, Judith; Kvangarsnes, Kristine. (2023) Heterotrophic growth of Galdieria sulphuraria on residues from aquaculture and fish processing industries. Bioresource Technology
  Vitenskapelig artikkel
• Bartolomei, Martina; Cropotova, Janna; Bollati, Carlotta; Kvangarsnes, Kristine; d’Adduzio, Lorenza; Li, Jianqiang. (2023) Rainbow Trout (Oncorhynchus mykiss) as Source of Multifunctional Peptides with Antioxidant, ACE and DPP-IV Inhibitory Activities. Nutrients
  Vitenskapelig artikkel
• Siddiqui, Shahida Anusha; Schulte, Henning; Pleissner, Daniel; Schönfelder, Stephanie; Kvangarsnes, Kristine; Dauksas, Egidijus. (2023) Transformation of Seafood Side-Streams and Residuals into Valuable Products. Foods
  Vitenskapelig artikkel
• Hassoun, Abdo; Marvin, Hans J. P.; Bouzembrak, Yamine; Barba, Francisco J.; Castagnini, Juan Manuel; Pallarés, Noelia. (2023) Digital transformation in the agri-food industry: recent applications and the role of the COVID-19 pandemic. Frontiers in Sustainable Food Systems
  Vitenskapelig oversiktsartikkel/review
• Hassoun, Abdo; Garcia-Garcia, Guillermo; Trollman, Hana; Jagtap, Sandeep; Parra-López, Carlos; Cropotova, Janna. (2023) Birth of dairy 4.0: Opportunities and challenges in adoption of fourth industrial revolution technologies in the production of milk and its derivatives. Current Research in Food Science (CRFS)
  Vitenskapelig artikkel
• Kvangarsnes, Kristine; Dauksas, Egidijus; Tolstorebrov, Ignat; Rustad, Turid; Bartolomei, Martina; Xu, Ruoxian. (2023) Physicochemical and functional properties of rainbow trout (Oncorhynchus mykiss) hydrolysate. Heliyon
  Vitenskapelig artikkel
• Hassoun, Abdo; Cropotova, Janna; Trollman, Hana; Jagtap, Sandeep; Garcia-Garcia, Guillermo; Parra-López, Carlos. (2023) Use of industry 4.0 technologies to reduce and valorize seafood waste and by-products: A narrative review on current knowledge. Current Research in Food Science (CRFS)
  Vitenskapelig oversiktsartikkel/review

2022

• Salanță, Liana Claudia; Cropotova, Janna. (2022) An Update on Effectiveness and Practicability of Plant Essential Oils in the Food Industry. Plants
  Vitenskapelig oversiktsartikkel/review
• Hassoun, Abdo; Boukid, Fatma; Pasqualone, Antonella; Bryant, Christopher J; Garcia-Garcia, Guillermo; Parra-López, Carlos. (2022) Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets. Current Research in Food Science (CRFS)
  Vitenskapelig artikkel
• Naveed, Aqsa; Zubair, Muhammad; Baig, Ayesha; Farid, Mujahid; Ahmed, Waqar; Rehman, Rafia. (2022) Effect of storage on the nutritional and antioxidant properties of brown Basmati rice. Food Science & Nutrition
  Vitenskapelig artikkel
• Hassoun, Abdo; Aït-Kaddour, Abderrahmane; Abu-Mahfouz, Adnan M.; Rathod, Nikheel Bhojraj; Bader, Farah; Barba, Francisco J.. (2022) The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies. Critical reviews in food science and nutrition
  Vitenskapelig oversiktsartikkel/review
• Arshad, Shiza; Rehman, Tahniat; Saif, Summaya; Rajoka, Muhammad Shahid Riaz; Ranjha, Muhammad Modassar Ali Nawaz; Hassoun, Abdo. (2022) Replacement of refined sugar by natural sweeteners: focus on potential health benefits. Heliyon
  Vitenskapelig oversiktsartikkel/review
• Hassoun, Abdo; Cropotova, Janna; Trif, Monica; Rusu, Alexandru Vasile; Bobiş, Otilia; Nayik, Gulzar Ahmad. (2022) Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives. Frontiers in Nutrition
  Vitenskapelig artikkel
• Hassoun, Abdo; Jagtap, Sandeep; Garcia-Garcia, Guillermo; Trollman, Hana; Pateiro, Mirian; Lorenzo, José M.. (2022) Food quality 4.0: From traditional approaches to digitalized automated analysis. Journal of Food Engineering
  Vitenskapelig oversiktsartikkel/review
• Hassoun, Abdo; Jagtap, Sandeep; Trollman, Hana; Garcia-Garcia, Guillermo; Abdullah, Nour Alhaj; Gökşen, Gülden. (2022) Food processing 4.0: Current and future developments spurred by the fourth industrial revolution. Food Control
  Vitenskapelig artikkel

2021

• Mozuraityte, Revilija; Kotsoni, Elissavet; Cropotova, Janna; Rustad, Turid. (2021) Low-fat (<50%) oil-in-water emulsions.
  Vitenskapelig Kapittel/Artikkel/Konferanseartikkel
• Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Szulecka, Olga; Kulikowsk, Tomasz; Mytlewski, Adam. (2021) Sensory and physicochemical quality characteristics of Haddock fish cake enriched with atlantic mackerel. Food technology and biotechnology
  Vitenskapelig artikkel
• Dalsvåg, Hanne; Cropotova, Janna; Jambrak, Anet Režek; Janči, Tibor; Španěl, Patrik; Dryahina, Kseniya. (2021) Mass Spectrometric Quantification of Volatile Compounds Released by Fresh Atlantic Salmon Stored at 4 °c under Modified Atmosphere Packaging and Vacuum Packaging for up to 16 Days. ACS Food Science & Technology
  Vitenskapelig artikkel
• Cropotova, Janna; Tappi, Silvia; Genovese, Jessica; Rocculi, Pietro; Rosa, Marco Dalla; Rustad, Turid. (2021) 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 (Dicentrarchus labrax). Heliyon
  Vitenskapelig artikkel
• Zhao, Yi-Ming; Oliveira, Marcia; Burgess, Catherine M.; Cropotova, Janna; Rustad, Turid; Sun, Da-Wen. (2021) Combined effects of ultrasound, plasma-activated water, and peracetic acid on decontamination of mackerel fillets. Lebensmittel-Wissenschaft + Technologie
  Vitenskapelig artikkel
• Cropotova, Janna; Tappi, Silvia; Genovese, Jessica; Rocculi, Pietro; Laghi, Luca; Rosa, Marco Dalla. (2021) Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting. Innovative Food Science & Emerging Technologies
  Vitenskapelig artikkel

2020

• Hassoun, Abdo; Cropotova, Janna; Rustad, Turid; Heia, Karsten; Lindberg, Stein-Kato; Nilsen, Heidi. (2020) Use of spectroscopic techniques for a rapid and non-destructive monitoring of thermal treatments and storage time of sous-vide cooked cod fillets. Sensors
  Vitenskapelig artikkel
• Pérez-Andrés, Juan M; Cropotova, Janna; Harrison, Sabine M.; Brunton, Nigel P.; Cullen, Patrick J.; Rustad, Turid. (2020) Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation. Foods
  Vitenskapelig artikkel
• Cropotova, Janna; Rustad, Turid. (2020) A new fluorimetric method for simultaneous determination of lipid and protein hydroperoxides in muscle foods with the use of diphenyl-1-pyrenylphosphine (DPPP). Lebensmittel-Wissenschaft + Technologie
  Vitenskapelig artikkel
• Mozuraityte, Revilija; Standal, Inger Beate; Cropotova, Janna; Budzko, Emilia; Rustad, Turid. (2020) Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber scombrus) – effect on lipids and low molecular weight metabolites. International Journal of Food Science & Technology
  Vitenskapelig artikkel
• Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Ojha, Shikha; Rustad, Turid; Tiwari, Brijesh. (2020) Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof. Innovative Food Science & Emerging Technologies
  Vitenskapelig artikkel

2019

• Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Grøvlen, Magnhild Seim; Rustad, Turid. (2019) Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber scombrus) fillets – changes in texture, drip loss, protein solubility and oxidation. International Journal of Food Science & Technology
  Vitenskapelig artikkel
• Cropotova, Janna; Rustad, Turid. (2019) A novel fluorimetric assay for visualization and quantification of protein carbonyls in muscle foods. Food Chemistry
  Vitenskapelig artikkel
• Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Aftret, Kari Cecilie; Rustad, Turid. (2019) 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. Food technology and biotechnology
  Vitenskapelig artikkel
• Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid. (2019) The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus). Journal of Aquatic Food Product Technology
  Vitenskapelig artikkel
• Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid. (2019) Assessment of lipid oxidation in Atlantic mackerel (Scomber scombrus)subjected to different antioxidant and sous-vide cooking treatments by conventional and fluorescence microscopy methods. Food Control
  Vitenskapelig artikkel

2018

• Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid. (2018) A non-invasive approach to assess texture changes in sous-vide cooked Atlantic mackerel during chilled storage by fl uorescence imaging. Food Control
  Vitenskapelig artikkel