2025

• Cropotova, Janna Derks; Kvangarsnes, Kristine; Stangeland, Janne Kristin; Amélie, Le Gall,; Rustad, Turid. (2025) Frontiers | 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
• Cropotova, Janna Derks; Kvangarsnes, Kristine; Kotsoni, Elissavet; Mozuraityte, Revilija; Standal, Inger Beate; Amélie, Le Gall,; Rustad, Turid. (2025) Effect of ultrasound pre-treatments before enzymatic hydrolysis on physicochemical, nutritional and functional properties of insoluble protein fractions obtained from Atlantic mackerel side streams. Bioresources and Bioprocessing (BIOB)
  Vitenskapelig artikkel
• Kotsoni, Elissavet; Dauksas, Egidijus; Aas, Grete Kristine Følsvik Hansen; Rustad, Turid; Tiwari, Brijesh; Lammi, Carmen; Bollati, Carlotta; Fanzaga, Melissa; D'Adduzio, Lorenza; Cropotova, Janna Derks. (2025) Impact of High-Pressure Pretreatment on the Structure and Quality of Fish Protein Hydrolysates Extracted from a Mixture of Atlantic Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) Rest Raw Material. Food and Bioprocess Technology
  Vitenskapelig artikkel
• Sparvath, Jonas Steenholdt; Cardoso, Aurora Luiza; Rustad, Turid; Ziemer, Nikoline; Hansen, Lisbeth Truelstrup. (2025) Effect of pre-drying storage and drying method on the quality of dried kelp. Food Research International
  Vitenskapelig artikkel
• 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. Norges teknisk-naturvitenskapelige universitet
  Doktoravhandling
• Waldenstrøm, Lene; Lerfall, Jørgen; Rustad, Turid; Gaarder, Mari Øvrum; Hersleth, Margrethe. (2025) Application of Sensory and Consumer Science in optimization and exploration of debated food processing technologies: Smoke-flavoring of foods. Norges teknisk-naturvitenskapelige universitet
  Doktoravhandling
• Scheibenzuber, Sophie; Pucci, Emilia; Presenti, Ombretta; Serafini, Giacomo; Nobili, Chiara; Zoani, Claudia; Duta, Denisa Eglantina; Mihai, Adriana Laura; Criveanu-Stamatie, Gabriela Daniela; Belc, Nastasia. (2025) Consumers acceptance of new food ingredients from the food industry’s by-products—a focus group study. Frontiers in Nutrition
  Vitenskapelig artikkel
• 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
• Khan, Muhammad Umar; Hamid, Khalid; Tolstorebrov, Ignat; Rustad, Turid; Eikevik, Trygve Magne; Watanabe, Manabu. (2025) Evaluation of Atlantic cod hydrolysate properties in innovative freeze concentration techniques. Food chemistry: X.
  Vitenskapelig artikkel
• Cusimano, Giovanni Marco; Revue, Clara A.; Chiang, Jui-Che; Rustad, Turid; Sasidharan, Abhilash; Dalgaard, Paw; Gasco, Laura; Gai, Francesco; Sørensen, Ann-Dorit Moltke; Geremia, Eugenio. (2025) Management of Atlantic Bluefin Tuna (Thunnus thynnus) By-Products in Malta: Logistics, Biomass Quality and Environmental Impact. Journal of Cleaner Production
  Vitenskapelig artikkel
• Krook, Johanna Mathilda Liberg; Rustad, Turid; Wæhre, Tore Kristoffer; Langeng, Anne-Mari; Aasen, Inga Marie; Aachmann, Finn Lillelund. (2025) A crude, alginate-rich product from Alaria esculenta and Saccharina latissima – process development and exploration as texture ingredient. Lebensmittel-Wissenschaft + Technologie
  Vitenskapelig artikkel

2024

• Stevant, Pierrick Francois Denis; Aachmann, Finn Lillelund; Arlov, Øystein; Nordtvedt, Tom Ståle; Sarno, Antonio; Aarstad, Olav Andreas; Klau, Leesa Jane; Rustad, Turid; Sæther, Maren; Rebours, Celine. (2024) Changes in food quality attributes of Saccharina latissima following pre-treatments, frozen storage and subsequent thawing. Algal Research
  Vitenskapelig artikkel
• Five, Kathrine Kjos; Fålun, Ingvild; Roland, Gabriel J.; Forshaug, Daniel; Helgeland-Rossavik, Martin-Kristofer; Hals, Ragnhild; Sandbakken, Ingrid Schafroth; Rustad, Turid. (2024) Enzymatic hydrolysis of chicken viscera and bones: Rest raw material characterization and evaluation of industrially relevant process parameters on product yields. Process Biochemistry
  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
• Rustad, Turid; Falch, Eva; Slizyte, Rasa; Sasidharan, Abhilash. (2024) Chapter 2. Peptides and Proteins.
  Vitenskapelig kapittel
• Rustad, Turid; Falch, Eva. (2024) Chapter 7. Lipid Oxidation.
  Vitenskapelig kapittel
• Kotsoni, Elissavet; Dauksas, Egidijus; Aas, Grete Kristine Følsvik Hansen; Rustad, Turid; Tiwari, Brijesh K.; Lammi, Carmen; Bollati, Carlotta; Fanzaga, Melissa; d’Adduzio, Lorenza; Stangeland, Janne Kristin. (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
• Arlov, Øystein; Nøkling-Eide, Katharina; Aarstad, Olav Andreas; Jacobsen, Synnøve Strand; Langeng, Anne-Mari; Borrero Santiago, Ana Rocio; Sæther, Maren; Rustad, Turid; Aachmann, Finn Lillelund; Sletta, Håvard. (2024) Variations in the chemical composition of Norwegian cultivated brown algae Saccharina latissima and Alaria esculenta based on deployment and harvest times. Algal Research
  Vitenskapelig artikkel
• Kendler, Sophie; Sasidharan, Abhilash; Rustad, Turid. (2024) Extraction of proteinaceous components and biominerals from cold water fish fileting side streams: a review. Frontiers in Sustainable Food Systems
  Vitenskapelig oversiktsartikkel
• Sasidharan, Abhilash; Tronstad, Elise Rabben; Rustad, Turid. (2024) Utilization of Lumpfish (Cyclopterus lumpus) Skin as a Source for Gelatine Extraction Using Acid Hydrolysis. Marine Drugs
  Vitenskapelig oversiktsartikkel
• Sund, Randi; Rustad, Turid; Duinker, Arne; Skipnes, Dagbjørn. (2024) The effects of freezing and thawing on Alaria esculenta. Journal of Applied Phycology
  Vitenskapelig artikkel
• Meidell, Line Skontorp; Falch, Eva; Rustad, Turid; Carvajal, Ana Karina. (2024) Valorization of whitefish residuals generated onboard deep-sea vessels – from waste to value. Norges teknisk-naturvitenskapelige universitet
  Doktoravhandling
• Falch, Eva; Slizyte, Rasa; Rustad, Turid; Jensen, Ida-Johanne. (2024) Chapter 14 Composition and Calories.
  Vitenskapelig kapittel
• 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; Martina, Bartolomei; Lammi, Carmen. (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
• Hematyar, Nima; Policar, Tomas; Rustad, Turid. (2024) Importance of proteins and mitochondrial changes as freshness indicators in fish muscle post-mortem. Journal of the Science of Food and Agriculture
  Vitenskapelig oversiktsartikkel
• Meidell, Line Skontorp; Slizyte, Rasa; Mozuraityte, Revilija; Carvajal, Ana Karina; Rustad, Turid; Falch, Eva. (2024) Valorization of Saithe (Pollachius virens) Residuals into Protein Hydrolysates—Silaging as Preservation Technology. Foods
  Vitenskapelig artikkel

2023

• Pleissner, Daniel; Schönfelder, Stephanie; Händel, Nicole; Dalichow, Julia; Ettinger, Judith; Kvangarsnes, Kristine; Dauksas, Egidijus; Rustad, Turid; Cropotova, Janna. (2023) Heterotrophic growth of Galdieria sulphuraria on residues from aquaculture and fish processing industries. Bioresource Technology
  Vitenskapelig artikkel
• Øye, Gisle; Simon, Sebastien Charles Roger; Rustad, Turid; Paso, Kristofer Gunnar. (2023) Trends in food emulsion technology: Pickering, nano-, and double emulsions. Current Opinion in Food Science
  Vitenskapelig artikkel
• Stupar, Jelena; Hoel, Sunniva; Strømseth, Sigrid; Lerfall, Jørgen; Rustad, Turid; Jakobsen, Anita Nordeng. (2023) Selection of lactic acid bacteria for biopreservation of salmon products applying processing-dependent growth kinetic parameters and antimicrobial mechanisms. Heliyon
  Vitenskapelig artikkel
• Meidell, Line Skontorp; Slizyte, Rasa; Mozuraityte, Revilija; Carvajal, Ana Karina; Rustad, Turid; Standal, Inger Beate; Kopczyk, Monika; Falch, Eva. (2023) Silage for upcycling oil from saithe (Pollachius virens) viscera – Effect of raw material freshness on the oil quality. Heliyon
  Vitenskapelig artikkel
• Sasidharan, Abhilash; Rustad, Turid; Cusimano, Giovanni M.. (2023) Tuna sidestream valorization:a circular blue bioeconomy approach. Environmental Science and Pollution Research
  Vitenskapelig artikkel
• Venugopal, Vazhiyil; Sasidharan, Abhilash; Rustad, Turid. (2023) Green Chemistry to Valorize Seafood Side Streams: An Ecofriendly Roadmap toward Sustainability. Journal of Agricultural and Food Chemistry
  Vitenskapelig artikkel
• Meidell, Line Skontorp; Carvajal, Ana Karina; Rustad, Turid; Falch, Eva. (2023) Upgrading Marine Oils from Cod (Gadus morhua) On-Board the Deep-Sea Vessels—From Waste to Value. Foods
  Vitenskapelig artikkel
• Siddiqui, Shahida Anusha; Schulte, Henning; Pleissner, Daniel; Schönfelder, Stephanie; Kvangarsnes, Kristine; Dauksas, Egidijus; Rustad, Turid; Cropotova, Janna; Heinz, Volker; Smetana, Sergiy. (2023) Transformation of Seafood Side-Streams and Residuals into Valuable Products. Foods
  Vitenskapelig artikkel
• Kvangarsnes, Kristine; Dauksas, Egidijus; Tolstorebrov, Ignat; Rustad, Turid; Bartolomei, Martina; Xu, Ruoxian; Lammi, Carmen; Cropotova, Janna. (2023) Physicochemical and functional properties of rainbow trout (Oncorhynchus mykiss) hydrolysate. Heliyon
  Vitenskapelig artikkel

2021

• Sivertsen, Edvard; Thyholt, Kari; Rustad, Turid; Slizyte, Rasa; Josefsen, Kjell Domaas; Haugen, Eva Johanne; Johansen, Aina Therese; Schei, Marte; Næs, Tormod. (2021) Analysing multivariate storage data of seafood spreads. A case study based on combining split-plot design, principal component analysis and partial least squares predictions. Food Control
  Vitenskapelig artikkel
• Mozuraityte, Revilija; Kotsoni, Elissavet; Cropotova, Janna; Rustad, Turid. (2021) Low-fat (<50%) oil-in-water emulsions.
  Vitenskapelig kapittel
• Abualtaher, Moh'd Hasan Moh'd; Rustad, Turid; Bar, Eirin Marie Skjøndal. (2021) Systemic Insights on the Integration of UN Sustainable Development Goals within the Norwegian Salmon Value Chain. Applied Sciences
  Vitenskapelig artikkel
• Sveinsdottir, Hildur I.; Sverrisdottir, Sandra B; Karlsdottir, Magnea G.; Rustad, Turid; Arason, Sigurjón; Gudjonsdottir, Maria. (2021) Effects of anatomical variation of muscle on composition and oxidation susceptibility of Atlantic mackerel (Scomber scombrus). Lebensmittel-Wissenschaft + Technologie
  Vitenskapelig artikkel
• Nielsen, Cecilie Wirenfeldt; Rustad, Turid; Holdt, Susan Løvstad. (2021) Vitamin C from seaweed: A review assessing seaweed as contributor to daily intake. Foods
  Vitenskapelig oversiktsartikkel
• Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Szulecka, Olga; Kulikowsk, Tomasz; Mytlewski, Adam; Rustad, Turid. (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; Smith, David; Rustad, Turid. (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
• Stupar, Jelena; Holøymoen, Ingunn Grimsbo; Hoel, Sunniva; Lerfall, Jørgen; Rustad, Turid; Jakobsen, Anita Nordeng. (2021) Diversity and Antimicrobial Activity towards Listeria spp. and Escherichia coli among Lactic Acid Bacteria Isolated from Ready-to-Eat Seafood. Foods
  Vitenskapelig artikkel
• Kvangarsnes, Kristine; Rustad, Turid; Barnung, Trygg Normann; Larssen, Wenche Merete Emblem; Aas, Grete Hansen. (2021) Effect of rosemary on stabilization of proteins during frozen storage of mackerel (Scomber scombrus). Journal of Aquatic Food Product 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
• Kvangarsnes, Kristine; Kendler, Sophie; Rustad, Turid; Aas, Grete Hansen. (2021) Induced oxidation and addition of antioxidant before enzymatic hydrolysis of heads of rainbow trout (Oncorhynchus mykiss)–effect on the resulting oil and protein fraction. Heliyon
  Vitenskapelig artikkel
• Zhao, Yi-Ming; Oliveira, Marcia; Burgess, Catherine M.; Cropotova, Janna; Rustad, Turid; Sun, Da-Wen; Tiwari, Brijesh K.. (2021) Combined effects of ultrasound, plasma-activated water, and peracetic acid on decontamination of mackerel fillets. Lebensmittel-Wissenschaft + Technologie
  Vitenskapelig artikkel
• Andevari, Ghasem Taghizadeh; Rezaei, Masoud; Tabarsa, Mehdi; Rustad, Turid. (2021) Carotenoprotein from by-product of banana shrimp (Penaeus merguiensis) extracted using protease from viscera of rainbow trout: antiradical and angiotensin I-converting enzyme inhibitory activity. Iranian Journal of Fisheries Sciences (IJFS)
  Vitenskapelig artikkel
• Cropotova, Janna; Tappi, Silvia; Genovese, Jessica; Rocculi, Pietro; Laghi, Luca; Rosa, Marco Dalla; Rustad, Turid. (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
• Hjellnes, Veronica Hammer; Rustad, Turid; Jensen, Ida-Johanne; Eiken, Elin; Pettersen, Stine Marie; Falch, Eva. (2021) Ultrafiltration of Saithe (Pollachius virens) Protein Hydrolysates and Its Effect on Antioxidative Activity. Catalysts
  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
• Tveit, Guro Møen; Carvajal, Ana Karina; Slizyte, Rasa; Meldstad, Fataneh; Nordtvedt, Tom Ståle; Remme, Jannicke; Rustad, Turid. (2020) Enzymatic hydrolysis of cod heads – effect of freezing and thawing on the quality and composition of protein hydrolysates.
  Vitenskapelig kapittel
• Thoresen, Petter Paulsen; Álvarez García, Rebeca; Vaka, Mette Risa; Rustad, Turid; Sone, Izumi; Noriega Fernández, Estefanía. (2020) Potential of innovative pre-treatment technologies for the revalorisation of residual materials from the chicken industry through enzymatic hydrolysis. Innovative Food Science & Emerging Technologies
  Vitenskapelig artikkel
• Pérez-Andrés, Juan M; Cropotova, Janna; Harrison, Sabine M.; Brunton, Nigel P.; Cullen, Patrick J.; Rustad, Turid; Tiwari, Brijesh K.. (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
• Sveinsdottir, Hildur Inga; Karlsdottir, Magnea G.; Arason, Sigurjón; Stefansson, Gudmundur; Sone, Izumi; Skåra, Torstein; Rustad, Turid; Larsson, Karin; Undeland, Ingrid; Gudjonsdottir, Maria. (2020) Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage. Food Chemistry
  Vitenskapelig artikkel
• Stevant, Pierrick Francois Denis; Ólafsdottir, Adalheidur; Déléris, Paul; Dumay, Justine; Fleurence, Joël; Ingadóttir, Bergrós; Jónsdóttir, Rosa; Ragueneau, Émilie; Rebours, Céline; Rustad, Turid. (2020) Data on the sensory characteristics and chemical composition of the edible red seaweed dulse (Palmaria palmata) after dry and semi-dry storage. Data in Brief
  Vitenskapelig artikkel
• Nielsen, Cecilie Wirenfeldt; Holdt, Susan Løvstad; Sloth, Jens Jørgen; Marinho, Goncalo Silva; Sæther, Maren; Funderud, Jon; Rustad, Turid. (2020) Reducing the High Iodine Content of Saccharina latissima and Improving the Profile of Other Valuable Compounds by Water Blanching. Foods
  Vitenskapelig artikkel
• Tveit, Guro Møen; Carvajal, Ana Karina; Falch, Eva; Slizyte, Rasa; Remme, Jannicke; Grimsmo, Leif; Thakur, Maitri; Toldnes, Bendik; Vidarsson, Jonas R.; Rustad, Turid. (2020) Increased Utilisation and Value Creation from white Fish Rest Raw Materials. Abstracts - The Third Symposium Sustainable technologies for food processing and preservation. AMITY
  Arbeidsnotat
• Stevant, Pierrick Francois Denis; Ólafsdottir, Adalheidur; Déléris, Paul; Dumay, Justine; Fleurence, Joël; Ingadóttir, Bergrós; Jónsdóttir, Rosa; Ragueneau, Émilie; Rebours, Céline; Rustad, Turid. (2020) Semi-dry storage as a maturation process for improving the sensory characteristics of the edible red seaweed dulse (Palmaria palmata). Algal Research
  Vitenskapelig artikkel
• Hjellnes, Veronica Hammer; Rustad, Turid; Falch, Eva. (2020) The value chain of the white fish industry in Norway: History, current status and possibilities for improvement – A review. Regional Studies in Marine Science
  Vitenskapelig oversiktsartikkel
• Hjellnes, Veronica Hammer; Slizyte, Rasa; Rustad, Turid; Carvajal, Ana Karina; Greiff, Kirsti. (2020) Utilization of egg-laying hens (Gallus Gallus domesticus) for production of ingredients for human consumption and animal feed. BMC Biotechnology
  Vitenskapelig artikkel
• Hassoun, Abdo; Ojha, Shikha; Tiwari, Brijesh; Rustad, Turid; Nilsen, Heidi; Heia, Karsten; Cozzolino, Daniel; Bekhit, Alaa El-Din; Biancolillo, Alessandra; Wold, Jens Petter. (2020) Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances. Applied Sciences
  Vitenskapelig oversiktsartikkel
• 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

• Larsen, Frida; Rustad, Turid; Falch, Eva. (2019) Fish Protein Hydrolysates - two case studies of potential for utilization of rest raw material as food ingredients in Norway and India. Norges teknisk-naturvitenskapelige universitet
  Masteroppgave
• Brustad, Kristin; Rustad, Turid; Falch, Eva. (2019) Lipid quality and utilization of rest raw material from fish processing - Based on the study of two cases: Norwegian herring and Indian surimi. NTNU
  Masteroppgave
• Abel, Nanna Louise; Rotabakk, Bjørn Tore; Rustad, Turid; Ahlsen, Vidar B.; Lerfall, Jørgen. (2019) Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere. Journal of Food Science
  Vitenskapelig artikkel
• Kalaydzhiev, Hristo; Ivanova, Petya; Stoyanova, Magdalena; Pavlov, Atanas; Rustad, Turid; Silva, Cristina L M; Chalova, Vesela I.. (2019) Valorization of Rapeseed Meal: Influence of Ethanol Antinutrients Removal on Protein Extractability, Amino Acid Composition and Fractional Profile. Waste and Biomass Valorization
  Vitenskapelig artikkel
• 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
• Andevari, Ghasem; Rezaei, Masoud; Tabarsa, Mehdi; Rustad, Turid. (2019) Extraction, partial purification and characterization of alkaline protease from rainbow trout (Onchorhynchus Mykiss) viscera. Aquaculture
  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
• Hematyar, Nima; Rustad, Turid; Sampels, Sabine; Dalsgaard, Trine Kastrup. (2019) Relationship between lipid and protein oxidation in fish. Aquaculture Research
  Vitenskapelig oversiktsartikkel

2018

• Tveit, Guro Møen; Carvajal, Ana Karina; Slizyte, Rasa; Rustad, Turid; Løes, Anne-Kristin. (2018) Fra restråstoff til verdifulle råvarer. Matindustrien
  Fagartikkel
• Ivanova, Petya; Kalaydzhiev, Hristo; Dessev, Tzvetelin T.; Silva, Cristina L M; Rustad, Turid; Chalova, Vesela I.. (2018) Foaming properties of acid-soluble protein-rich ingredient obtained from industrial rapeseed meal. Journal of food science and technology
  Vitenskapelig artikkel
• Slizyte, Rasa; Mozuraityte, Revilija; Remman, Tore; Rustad, Turid. (2018) Two-stage processing of salmon backbones to obtain high-quality oil and proteins. International Journal of Food Science & Technology
  Vitenskapelig artikkel
• Kaale, Lilian Daniel; Johansen, Trude; Rustad, Turid. (2018) Biochemical changes in superchilled storage of salmon (Salmo salar) fillets. African Journal of Food Science
  Vitenskapelig artikkel
• 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
• Standal, Inger Beate; Mozuraityte, Revilija; Rustad, Turid; Alinasabhematabadi, Leili; Carlsson, Nils-Gunnar; Undeland, Ingrid. (2018) Quality of filleted Atlantic mackerel (Scomber Scombrus) during chilled and frozen storage: changes in lipids, vitamin D, proteins, and small metabolites, including biogenic amines. Journal of Aquatic Food Product Technology
  Vitenskapelig artikkel
• Stévant, Pierrick Francois Denis; Indergård, Erlend; Ólafsdóttir, Aðalheiður; Marfaing, Hélène; Larssen, Wenche Merete Emblem; Fleurence, Joël; Roleda, Michael; Rustad, Turid; Slizyte, Rasa; Nordtvedt, Tom Ståle. (2018) Effects of drying on the nutrient content and physico-chemical and sensory characteristics of the edible kelp Saccharina latissima. Journal of Applied Phycology
  Vitenskapelig artikkel
• Abel, Nanna Louise; Rotabakk, Bjørn Tore; Rustad, Turid; Lerfall, Jørgen. (2018) The influence of lipid composition, storage temperature, and modified atmospheric gas combinations on the solubility of CO2 in a seafood model product. Journal of Food Engineering
  Vitenskapelig artikkel
• Chotikachinda, Rutchanee; Tantikitti, Chutima; Benjakul, Soottawat; Rustad, Turid. (2018) Tuna viscera hydrolysate products prepared by different enzyme preparations improve the feed intake and growth of Asian seabass, Lates calcarifer, fed total fishmeal replacement diets. Songklanakarin Journal of Science and Technology
  Vitenskapelig artikkel
• Shumilina, Elena; Johansen, Trude; Glasner, Christoph; Robert, Joseph; Rustad, Turid; Dikiy, Alexander. (2018) Application of NMR Spectroscopy and Conventional Analytical Methods for the Assessment of Wastewater from Food Industry. Waste and Biomass Valorization
  Vitenskapelig artikkel

2017

• Felix, Manuel; Romero, A; Rustad, Turid; Guerrero, A.. (2017) Influence of Transglutaminase (TGase) Enzyme on Mechanical and Bioactive Porperties of Crayfish Protein Gels. Food Biophysics
  Vitenskapelig artikkel
• Stévant, Pierrick Francois Denis; Marfaing, Hélène; Rustad, Turid; Sandbakken, Ingrid; Fleurence, Joël; Chapman, Annelise Sabine. (2017) Nutritional value of the kelps Alaria esculenta and Saccharina latissima and effects of short-term storage on biomass quality. Journal of Applied Phycology
  Vitenskapelig artikkel
• Felix, Manuel; Romero, A.; Rustad, Turid; Guerrero, A. (2017) Rheological properties and antioxidant activity of protein gels-like systems made from crayfish concentrate and hydrolysates. Food and Bioproducts Processing
  Vitenskapelig artikkel
• Stévant, Pierrick Francois Denis; Marfaing, Hélène; Duinker, Arne; Fleurence, Joël; Rustad, Turid; Sandbakken, Ingrid; Chapman, Annelise Sabine. (2017) Biomass soaking treatments to reduce potentially undesirable compounds in the edible seaweeds sugar kelp (Saccharina latissima) and winged kelp (Alaria esculenta) and health risk estimation for human consumption. Journal of Applied Phycology
  Vitenskapelig artikkel
• Ivanova, Petra; Kalaydzhiev, Hristo; Rustad, Turid; Silva, Cristina L M; Chalova, Vesela. (2017) Comparative biochemical profile of protein-rich products obtained from industrial rapeseed meal. Emirates Journal of Food and Agriculture (EJFA)
  Vitenskapelig artikkel
• Hjellnes, Veronica Hammer; Slizyte, Rasa; Carvajal, Ana Karina; Rustad, Turid. (2017) Utrangerte verpehøner - En uutnyttet ressurs i Norge. Fjørfe
  Fagartikkel
• Tveit, Guro Møen; Carvajal, Ana Karina; Slizyte, Rasa; Rustad, Turid; Løes, Anne-Kristin. (2017) Fra restråstoff til verdifull råvare. Fjørfe
  Fagartikkel
• Ivanova, Petya; Chalova, Vesela; Kalaydzhiev, Hristo; Perifanova-Nemska, Mariana; Rustad, Turid; Koleva, Lidia. (2017) Pepsin-Assisted Transglutaminase Modification of Functional Properties of a Protein Isolate Obtained from Industrial Sunflower Meal. Food technology and biotechnology
  Vitenskapelig artikkel
• Felix, Manuel; Romero, A.; Rustad, Turid; Guerrero, A. (2017) Physiochemical, microstructure and bioactive characterization of gels made from crayfish protein. Food Hydrocolloids
  Vitenskapelig artikkel

2016

• Yang, Fang; Xia, Wengshui; Rustad, Turid; Xu, Yanshun; Jiang, Qixing. (2016) Changes in myofibrillar structure of silver carp (Hypophtalmichthys molitrix) as affected by endogenous proteolysis under acidic conditions. International Journal of Food Science & Technology
  Vitenskapelig artikkel
• Andreetta-Gorelkina, Irina Victorovna; Gorelkin, Ilya Viktorovich; Rustad, Turid. (2016) Determination of apparent diffusion coefficient in balls made from haddock mince during brining. Journal of Food Engineering
  Vitenskapelig artikkel
• Mozuraityte, Revilija; Kristinova, Vera; Rustad, Turid; Storrø, Ivar. (2016) The role of iron in peroxidation of PUFA: Effect of pH and chelators. European Journal of Lipid Science and Technology
  Vitenskapelig artikkel
• Mozuraityte, Revilija; Kristinova, Vera; Standal, Inger Beate; Evensen, Henning; Rustad, Turid. (2016) Applicability of traditional and advanced methods for oxidative quality and stability on marine phospholipids. European Journal of Lipid Science and Technology
  Vitenskapelig artikkel
• Slizyte, Rasa; Rommi, Katariina; Mozuraityte, Revilija; Eck, Peter; Five, Kathrine; Rustad, Turid. (2016) Bioactivities of fish protein hydrolysates from defatted salmon backbones. Biotechnology Reports
  Vitenskapelig artikkel
• Andreetta-Gorelkina, Irina Victorovna; Greiff, Kirsti; Rustad, Turid; Aursand, Ida Grong. (2016) Reduction of salt in haddock mince: Effect of different salts on the solubility of proteins. Journal of Aquatic Food Product Technology
  Vitenskapelig artikkel
• Digre, Hanne; Standal, Inger Beate; Kristinova, Vera; Hyldig, Grete; Undeland, Ingrid; Rustad, Turid; Mozuraityte, Revilija. (2016) Preserving the positive health effects in innovative pelagic fish products through the value chain (ProHealthPelagic). SINTEF Ocean AS
  Forskningsrapport
• Hultmann, Lisbeth; Tobiassen, Torbjørn; Aas-hansen, Øyvind; Tran, Minh Phu; Rustad, Turid. (2016) Muscle quality and proteolytic enzymes of farmed Atlantic cod (Gadus morhua)during storage: Effects of pre-storage handling and increased storage temperature. Journal of Aquatic Food Product Technology
  Vitenskapelig artikkel

2015

• Petrova, Inna; Aasen, Inga Marie; Rustad, Turid; Eikevik, Trygve Magne. (2015) Manufacture of dry-cured ham: a review. Part 1. Biochemical changes during the technological process. European Food Research and Technology
  Vitenskapelig artikkel
• Shumilina, Elena; Ciampa, Alessandra; Capozzi, Francesco; Rustad, Turid; Dikiy, Alexander. (2015) NMR approach for monitoring post-mortem changes in Atlantic salmon fillets stored at 0 and 4 °c. Food Chemistry
  Vitenskapelig artikkel
• Mozuraityte, Revilija; Taraldsvik, Kristine; Rustad, Turid; Baron, Caroline P.. (2015) Reduction of salt during marinating of herring and the effect on stability of lipids. Norges teknisk-naturvitenskapelige universitet
  Masteroppgave
• Rustad, Turid; Standal, Inger Beate; Grønstad, Christina. (2015) Varmebehandling av makrell - Effekt på proteinstabilitet. Norges teknisk-naturvitenskapelige universitet
  Masteroppgave
• Greiff, Kirsti; Aursand, Ida Grong; Erikson, Ulf Gøran; Josefsen, Kjell Domaas; Rustad, Turid. (2015) Effects of type and concentration of salts on physicochemical properties in fish mince. Lebensmittel-Wissenschaft + Technologie
  Vitenskapelig artikkel
• Yang, Fang; Rustad, Turid; Xu, Yanshun; Jiang, Qixing; Xia, Wenshui. (2015) Endogenous proteolytic enzymes - A study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product. Food Chemistry
  Vitenskapelig artikkel
• Greiff, Kirsti; Staurem, Charlotte Jatteau; Nordvi, Berit; Rustad, Turid. (2015) Novel utilization of milk-based ingredients in salt reduced fish pudding. Lebensmittel-Wissenschaft + Technologie
  Vitenskapelig artikkel
• Mozuraityte, Revilija; Kristinova, Vera; Rustad, Turid. (2015) Oxidation of food components.
  Kapittel i oppslagsverk

2014

• Skjermo, Jorunn; Aasen, Inga Marie; Arff, Johanne; Broch, Ole Jacob; Carvajal, Ana Karina; Christie, Hartvig C; Forbord, Silje; Olsen, Yngvar; Reitan, Kjell Inge; Rustad, Turid. (2014) A new Norwegian bioeconomy based on cultivation and processing of seaweeds: Opportunities and R&D needs. SINTEF Fisheries and Aquaculture
  Forskningsrapport
• Kaale, Lilian Daniel; Eikevik, Trygve Magne; Rustad, Turid; Nordtvedt, Tom Ståle. (2014) Changes in water holding capacity and drip loss of Atlantic salmon (Salmo salar) muscle during superchilled storage. Lebensmittel-Wissenschaft + Technologie
  Vitenskapelig artikkel
• Rustad, Turid; Ólafsdóttir, G.; Jónsdottir, G.A.; Ómarsdóttir, I.L.; Trygvadóttir, G.B.; Fredriksen, M.; Kirkegaard, H.P.; Baron, C.; Lekang, Odd-Ivar; Kiessling, A.. (2014) InTerAct - Industry - Academis Interaction in the Marine Sector. Nordic Innovation publication
  Forskningsrapport
• Jensen, Ida-Johanne; Eilertsen, Karl-Erik; Rustad, Turid; Elvevoll, Edel Oddny; Larsen, Rune. (2014) Health benefits of seafood consumption - with special focus on household preparations and bioactivity in animal models. UiT Norges arktiske universitet
  Doktoravhandling
• Kristinova, Vera; Aaneby, Jorunn; Mozuraityte, Revilija; Storrø, Ivar; Rustad, Turid. (2014) The effect of dietary antioxidants on iron-mediated peroxidation in emulsions studied by dissolved oxygen consumption. European Journal of Lipid Science and Technology
  Vitenskapelig artikkel
• Kristinova, Vera; Rustad, Turid; Storrø, Ivar. (2014) Oxidation of marine lipids in liposomes and emulsions mediated by iron and methemoglobin. Norges teknisk-naturvitenskapelige universitet
  Doktoravhandling
• Rahaman, Atikur; Rustad, Turid. (2014) Effect of processing parameters on salting of herring. Norges teknisk-naturvitenskapelige universitet
  Masteroppgave
• Kristinova, Vera; Mozuraityte, Revilija; Aaneby, Jorunn; Storrø, Ivar; Rustad, Turid. (2014) Iron-mediated peroxidation in marine emulsions and liposomes studied by dissolved oxygen consumption. European Journal of Lipid Science and Technology
  Vitenskapelig artikkel

2013

• Kristinova, Vera; Storrø, Ivar; Rustad, Turid. (2013) Influence of human gastric juice on oxidation of marine lipids - in vitro study. Food Chemistry
  Vitenskapelig artikkel
• Jensen, Ida-Johanne; Larsen, Rune; Rustad, Turid; Eilertsen, Karl-Erik. (2013) Nutritional content and bioactive properties of wild and farmed cod (Gadus morhua L.) subjected to food preparation. Journal of Food Composition and Analysis
  Vitenskapelig artikkel
• Gudjonsdottir, Maria; Karlsdottir, MG; Arason, Sigurjón; Rustad, Turid. (2013) Injection of fish protein solutions of fresh saithe (Pollachius virens) fillets studied by low field Nuclear Magnetic Resonance and physicochemical measurements. Journal of food science and technology
  Vitenskapelig artikkel
• Chotikachinda, R.; Tantikitti, Chutima; Benjakul, Soottawat; Rustad, Turid; Kumarnsit, E.. (2013) Production of protein hydrolysates from skipjack tuna (Katsuwonus pelamis) viscera as feeding attractants for Asian seabass (Lates calcarifer). Aquaculture Nutrition
  Vitenskapelig artikkel
• Haugen, Aardal Lars; Rustad, Turid. (2013) Studies of enzymatic processes important for ripening of herring. Norges teknisk-naturvitenskapelige universitet
  Masteroppgave
• Kaale, Lilian Daniel; Eikevik, Trygve Magne; Rustad, Turid; Nordtvedt, Tom Ståle; Bardal, Tora; Kjørsvik, Elin. (2013) Ice crystal development in pre-rigor Atlantic salmon fillets during superchilling process and following storage. Food Control
  Vitenskapelig artikkel

2012

• Medina, Isabel; Undeland, Ingrid; Larsson, Karin; Storrø, Ivar; Rustad, Turid; Jacobsen, Charlotte; Kristinova, Vera; Gallardo, José Manuel. (2012) Activity of caffeic acid in different fish lipid matrices: A review. Food Chemistry
  Vitenskapelig oversiktsartikkel
• Bergvik, Maria; Overrein, Ingrid; Bantle, Michael; Evjemo, Jan Ove; Rustad, Turid. (2012) Properties of Calanus finmarchicus biomass during frozen storage after heat inactivation of autolytic enzymes. Food Chemistry
  Vitenskapelig artikkel
• Rustad, Turid; Hayes, Maria. (2012) Marine bioactive peptides and protein hydrolysates: Generation, isolation procedures, and biological and chemical characterizations - Protein and peptides from marine byproducts.
  Vitenskapelig kapittel
• Hultmann, Lisbeth; Tran, Minh Phu; Tobiassen, Torbjørn; Aas-hansen, Øyvind; Rustad, Turid. (2012) Effects of pre-slaughter stress on proteolytic enzyme activities and muscle quality of farmed Atlantic cod (Gadus morhua). Food Chemistry
  Vitenskapelig artikkel
• Vodyanova, Irina; Storrø, Ivar; Olsen, Anna; Rustad, Turid. (2012) Mathematical modelling of mixing of salt in minced meat by bowl-cutter. Journal of Food Engineering
  Vitenskapelig artikkel
• Nguyen, Huy Quang; Reinertsen, Helge; Rustad, Turid; Tran, Thien Mai; Kjørsvik, Elin. (2012) Evaluation of egg quality in broodstock cobia Rachycentron canadum L. Aquaculture Research
  Vitenskapelig artikkel

2011

• Gudjonsdottir, Maria; Lauzon, H.L.; Magnusson, Hannes; Sveinsdottir, Kolbrun; Arason, Sigurjon; Martinsdottir, Emilia; Rustad, Turid. (2011) Low field Nuclear Magnetic Resonance on the effect of salt and modified atmosphere packaging on cod (Gadus morhua) during superchilled storage. Food Research International
  Vitenskapelig artikkel
• Rustad, Turid; Storrø, Ivar; Slizyte, Rasa. (2011) Possibilities for the utilisation of marine by-products. International Journal of Food Science & Technology
  Vitenskapelig oversiktsartikkel
• Rustad, Turid; Mozuraityte, Revilija; Storrø, Ivar; Kristinova, Vera. (2011) Oxidation of marine phosholipids. Chemické listy (Print)
  Vitenskapelig artikkel
• Digre, Hanne; Erikson, Ulf Gøran; Aursand, Ida Grong; Gallart-Jornet, Lorena; Misimi, Ekrem; Rustad, Turid. (2011) Rested and stressed farmed Atlantic cod (Gadus morhua) chilled in ice or slurry and effects on quality. Journal of Food Science
  Vitenskapelig artikkel
• Kaale, Lilian Daniel; Eikevik, Trygve Magne; Rustad, Turid; Kolsaker, Kjell. (2011) Superchilling of food: A review. Journal of Food Engineering
  Vitenskapelig oversiktsartikkel
• Gudjonsdottir, Maria; Jónsson, Ásbjörn; Bergsson, Arnljótur Bjarki; Arason, Sigurjón; Rustad, Turid. (2011) 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. Journal of Food Science
  Vitenskapelig artikkel
• Rustad, Turid. (2011) Oppdrettstorsk ulik villtorsk. Forskning.no
  Populærvitenskapelig artikkel
• Gudjonsdottir, Maria; Arason, Sigurjón; Rustad, Turid. (2011) The effects of pre-salting methods on water distribution and protein denaturation of dry salted and rehydrated cod - A low-field NMR study. Journal of Food Engineering
  Vitenskapelig artikkel
• Digre, Hanne; Erikson, Ulf Gøran; Misimi, Ekrem; Standal, Inger Beate; Gallart-Jornet, Lorena; Riebroy, Siriporn; Rustad, Turid. (2011) Bleeding of farmed Atlantic cod: Residual blood, color, and quality attributes of pre- and postrigor fillets as affected by perimortem stress and different bleeding methods. Journal of Aquatic Food Product Technology
  Vitenskapelig artikkel
• Rustad, Turid. (2011) Hva med ferske lammelår på nyttårsaften?. Go´mørning
  Fagartikkel

2010

• Bantle, Michael; Bergvik, Maria; Rustad, Turid. (2010) Lipid class changes and lipid oxidation in Calanus finmarchicus during Vacuum, Atmospheric and Nitrogen freeze drying.
  Vitenskapelig kapittel
• Duun, Anne Sissel; Rustad, Turid. (2010) Effect of raw material freshness in superchilled salmon (Salmo salar).
  Vitenskapelig kapittel
• Mozuraityte, Revilija; Rustad, Turid; Kristinova, Vera; Slizyte, Rasa; Storrø, Ivar. (2010) Oxidative stability of marine lipids: Possibilities and challanges.
  Vitenskapelig kapittel
• Carvajal, Ana Karina; Rustad, Turid; Mozuraityte, Revilija; Storrø, Ivar. (2010) Lipid oxidation of marine phospholipids induced by hemoglobin.
  Vitenskapelig kapittel
• Rustad, Turid; Hultmann, Lisbeth; Tobiassen, Torbjørn; Tran, Minh Phu. (2010) Effects of handling stress in farmed cod.
  Vitenskapelig kapittel
• Slizyte, Rasa; Carvajal, Ana Karina; Rustad, Turid; Storrø, Ivar. (2010) High quality bulk products from ultra fresh herring rest raw material.
  Vitenskapelig kapittel
• Kaale, Lilian Daniel; Eikevik, Trygve Magne; Rustad, Turid. (2010) Superchilling of food, a review.
  Vitenskapelig kapittel
• Stevik, Astrid Myckland; Duun, Anne Sissel; Rustad, Turid; O'Farrell, Marion; Schulerud, Helene; Ottestad, Silje. (2010) Ice fraction assessment by near-infrared spectroscopy enhancing automated superchilling process lines. Journal of Food Engineering
  Vitenskapelig artikkel
• Gudjonsdottir, Maria; Gunnlaugsson, Valur N.; Finnbogadottir, Gudrun A.; Sveinsdottir, Kolbrun; Magnusson, Hannes; Arason, Sigurjon; Rustad, Turid. (2010) Process Control of Lightly Salted Wild and Farmed Atlantic Cod (Gadus morhua) by Brine Injection, Brining, and Freezing—A Low Field NMR Study. Journal of Food Science
  Vitenskapelig artikkel

2009

• Bantle, Michael; Eikevik, Trygve Magne; Rustad, Turid. (2009) Atmospheric freez-drying of calanus finmarchicus and its effects on proteolytic and lipolytic activities.
  Vitenskapelig kapittel
• Aursand, Ida Grong; Veliyulin, Emil; Böcker, Ulrike; Ofstad, Ragni; Rustad, Turid; Erikson, Ulf. (2009) Water and Salt Distribution in Atlantic Salmon (Salmo salar) Studied by Low-Field H-1 NMR, H-1 and Na-23 MRI and Light Microscopy: Effects of Raw Material Quality and Brine Salting. Journal of Agricultural and Food Chemistry
  Vitenskapelig artikkel
• Slizyte, Rasa; Mozuraityte, Revilija; Martinez-Alvarez, Oscar; Falch, Eva; Fouchereau-Peron, Martine; Rustad, Turid. (2009) Functional, bioactive and antioxidative properties of hydrolysates obtained from cod (Gadus morhua) backbones. Process Biochemistry
  Vitenskapelig artikkel
• Rustad, Turid. (2009) Peptides and proteins.
  Vitenskapelig kapittel
• Rustad, Turid. (2009) Lipid oxidation.
  Vitenskapelig kapittel
• Aursand, Ida Grong; Axelson, David; Veliyulin, Emil; Rustad, Turid; Böcker, Ulrike; Ofstad, Ragni; Erikson, Ulf Gøran. (2009) Water and salt distribution in Atlantic salmon (Salmo salar) studied by low-field NMR T2 relaxation, 1H/23Na MR imaging and light microscopy - Effects of raw material quality and brine salting. Journal of Agricultural and Food Chemistry
  Vitenskapelig artikkel
• Jacobsen, Charlotte; Rustad, Turid; Nielsen, Nina Skall; Falch, Eva; Jansson, Stig; Storrø, Ivar. (2009) Processing of marine lipids and factors affecting their quality when used for functional foods.
  Vitenskapelig kapittel
• Kristinova, Vera; Mozuraityte, Revilija; Storrø, Ivar; Rustad, Turid. (2009) Antioxidant Activity of Phenolic Acids in Lipid Oxidation Catalyzed by Different Prooxidants. Journal of Agricultural and Food Chemistry
  Vitenskapelig artikkel
• Kristinova, Vera; Mozuraityte, Revilija; Storrø, Ivar; Rustad, Turid. (2009) Antioxidant activity of phenolic acids in lipid oxidation catalyzed by different prooxidants. Journal of Agricultural and Food Chemistry
  Vitenskapelig artikkel
• Riebroy, Siriporn; Benjakul, Soottawat; Visessanguan, Wonnop; Erikson, Ulf; Rustad, Turid. (2009) Acid-induced gelation of natural actomyosin from Atlantic cod (Gadus morhua) and burbot (Lota lota). Food Hydrocolloids
  Vitenskapelig artikkel
• Carvajal, Ana Karina; Rustad, Turid; Mozuraityte, Revilija; Storrø, Ivar. (2009) Kinetic Studies of Lipid Oxidation Induced by Hemoglobin Measured by Consumption of Dissolved Oxygen in a Liposome Model System. Journal of Agricultural and Food Chemistry
  Vitenskapelig artikkel
• Refseth, Ingun Rygh; Johansen, Berit; Arbo, Ingerid Brænne; Rustad, Turid. (2009) Multiplex analyse av biomarkører relatert til kosthold i humant plasma og serum. NTNU, Institutt for bioteknologi
  Masteroppgave

2008

• Hoy, M; Høy, Martin; Mozuraityte, Revilija; Segtnan, Vegard; Storro, I; Storrø, Ivar; Mevik, Bjørn Helge; Rustad, Turid; Næs, Tormod. (2008) The use of experimental design methodology for investigating a lipid oxidation rate assay. Chemometrics and Intelligent Laboratory Systems
  Vitenskapelig artikkel
• Duun, Anne Sissel; Hemmingsen, Anne Karin Torstveit; Haugland, Anders; Rustad, Turid. (2008) Quality changes during superchilled storage of pork roast. Lebensmittel-Wissenschaft + Technologie
  Vitenskapelig artikkel
• Mozuraityte, Revilija; Rustad, Turid; Storrø, Ivar. (2008) The role of iron in peroxidation of polyunsaturated fatty acids in liposomes. Journal of Agricultural and Food Chemistry
  Vitenskapelig artikkel
• Duun, Anne Sissel; Rustad, Turid. (2008) Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at -1.4 and -3.6 degrees C. Food Chemistry
  Vitenskapelig artikkel
• Dybvik, Anette Israelsen; Falch, Eva; Rustad, Turid. (2008) Solid phase extraction as a tool to separate lipid classes and study deterioration of marine lipids. Journal of Aquatic Food Product Technology
  Vitenskapelig artikkel
• Aursand, Ida Grong; Gallart-Jornet, Lorena; Erikson, Ulf; Axelson, David E.; Rustad, Turid. (2008) Water distribution in brine salted cod (Gadus morhua) and salmon (Salmo salar): A low-field 1H NMR study. Journal of Agricultural and Food Chemistry
  Vitenskapelig artikkel
• Riebroy, Siriporn; Benjakul, Soottawat; Visessanguan, Wonnop; Erikson, Ulf; Rustad, Turid. (2008) Comparative study on acid-induced gelation of myosin from Atlantic cod (Gardus morhua) and burbot (Lota lota). Food Chemistry
  Vitenskapelig artikkel
• Jacobsen, C.; Undeland, I.; Storrø, Ivar; Rustad, Turid; Hedges, N.; Medina, I.. (2008) Preventing lipid oxidation in seafood.
  Vitenskapelig kapittel
• Rustad, Turid; Duun, Anne Sissel. (2008) Quality changes during superchilled storage of cod (Gadus morhua) and Atlantic salmon (Salmo salar) fillets.
  Vitenskapelig kapittel
• Hultmann, Lisbeth; Tobiassen, T.; Esaiassen, M.; Rustad, Turid. (2008) Quality characteristics of farmed Atlantic cod (Gadus morhua) during iced storage, after exposure to handling stress.
  Vitenskapelig kapittel
• Rustad, Turid; Sivertsen, E.; Tyholt, K.; Storrø, Ivar; Josefsen, K.D.; Grimsmo, L.; Johansen, A.; Ulvan, K.; Kirkhus, B.. (2008) Compositional characteristics of brown crab (Cancer pagurus).
  Vitenskapelig kapittel
• Tyholt, K.; Sivertsen, E.; Rustad, Turid; Josefsen, K.D.; Haugen, E.; Susort, S.; Rosenlund, G.; Storrø, Ivar; Johansen, A.; Slizyte, Rasa. (2008) Impact of variables through the value chain on the end product quality of sea food.
  Vitenskapelig kapittel
• Mozuraityte, Revilija; Rustad, Turid; Kristinova, V.; Carvajal, Ana Karina; Storrø, Ivar. (2008) Iron and haemoglobin induced oxidation of polyunsaturated fatty acids.
  Vitenskapelig kapittel

2007

• Claussen, Ingrid Camilla; Strømmen, Ingvald; Hemmingsen, Anne Karin Torstveit; Rustad, Turid. (2007) Relationship of product structure, sorption characteristics, and freezing point of atmospheric freeze-dried foods. Drying Technology
  Vitenskapelig artikkel
• Aursand, Ida Grong; Gallart-Jornet, Lorena; Rustad, Turid; Erikson, Ulf. (2007) LF 1H NMR: Various applications on salmon and cod.
  Vitenskapelig kapittel
• Aursand, Ida Grong; Gallart-Jornet, Lorena; Rustad, Turid; Erikson, Ulf. (2007) Water distribution in brine salted cod and salmon fillets studies by LF 1H NMR.
  Vitenskapelig kapittel
• Duun, Anne Sissel; Rustad, Turid. (2007) Quality changes during superchilled storage of cod (Gadus morhua) and Atlantic salmon (Salmo salar) fillets.
  Vitenskapelig kapittel
• Hultmann, Lisbeth; Rustad, Turid. (2007) Effects of temperature abuse on textural properties and protelytic activities during post mortem iced storage of farmed Atlantic cod (Gadus morhua).
  Vitenskapelig kapittel
• Slizyte, Rasa; Mozuraityte, Revilija; Martinez-Alvarez, Oscar; Fouchereau-Peron, Martine; Rustad, Turid. (2007) Functional, bioactive and antioxidative properties of hydrolysates obtained from cod (Gadus morhua) backbones.
  Vitenskapelig kapittel
• Mozuraityte, Revilija; Rustad, Turid; Storrø, Ivar. (2007) The mechanism of iron in oxidation of mariine phospholipids.
  Vitenskapelig kapittel
• Gallart-Jornet, Lorena; Barat, José Manuel; Rustad, Turid; Erikson, Ulf; Escriche, Isabel; Fito, Pedro. (2007) A comparative study of brine salting of Atlantic cod (Gadus morhua) and Atlantic salmon (Salmo salar). Journal of Food Engineering
  Vitenskapelig artikkel
• Greco, L.; Capri, E.; Rustad, Turid. (2007) Biochemical responses in Salmo salar muscle following exposure to ethynylestradiol and tributyltin. Chemosphere
  Vitenskapelig artikkel
• Duun, Anne Sissel; Rustad, Turid. (2007) Quality changes during superchilled storage of cod (Gadus morhua) fillets. Food Chemistry
  Vitenskapelig artikkel
• Iotti, M.; Fava, P.; Ballance, Simon; Christensen, Bjørn Erik; Rustad, Turid. (2007) Absorbent pads for food trays made from Sphagnum moss. Italian journal of food sciences
  Vitenskapelig artikkel
• Riebroy, Siriporn; Benjakul, Soottawat; Visessanguan, Wonnop; Tanaka, Munehiko; Erikson, Ulf; Rustad, Turid. (2007) Effect of irradiation on properties and storage stability of Som-fug produced from bigeye snapper. Food Chemistry
  Vitenskapelig artikkel
• Rustad, Turid. (2007) Physical and chemical properties of protein seafood by-products.
  Vitenskapelig kapittel
• Gallart-Jornet, Lorena; Barat, José Manuel; Rustad, Turid; Erikson, Ulf; Escriche, Isabel; Fito, Pedro. (2007) Influence of brine concentration on Atlantic salmon fillet salting. Journal of Food Engineering
  Vitenskapelig artikkel
• Gallart-Jornet, Lorena; Rustad, Turid; Barat, José Manuel; Fito, Pedro; Escriche, Isabel. (2007) Effect of superchilled storage on the freshness and salting behaviour of Atlantic salmon (Salmo salar) fillets. Food Chemistry
  Vitenskapelig artikkel
• Hultmann, Lisbeth; Rustad, Turid. (2007) Effects of temperature abuse on textural properties and proteolytic activities during post mortem iced storage of farmed Atlantic cod (Gadus morhua). Food Chemistry
  Vitenskapelig artikkel

2006

• Falch, Eva; Rustad, Turid; Jónsdóttir, R.; Shaw, N.B.; Dumay, J.; Berge, J.P.; Arason, S.; Kerry, J.P.; Sandbakk, Marit; Aursand, Marit. (2006) Geographical and seasonal differences in lipid composition and relative weight of by-products from gadiform species. Journal of Food Composition and Analysis
  Vitenskapelig artikkel
• Falch, Eva; Rustad, Turid; Aursand, Marit. (2006) By-products from gadiform species as raw material for production of marine lipids as ingredients in food or feed. Process Biochemistry
  Vitenskapelig artikkel
• Falch, Eva; Øverby, Anders; Rustad, Turid. (2006) Natural antioxidants in cod liver oil: Pitfalls during oxidative stability assessment.
  Vitenskapelig kapittel
• Mozuraityte, Revilija; Rustad, Turid; Storrø, Ivar. (2006) Oxidation of cod phospholipids in liposomes: Effects of salts, pH and zeta potential. European Journal of Lipid Science and Technology
  Vitenskapelig artikkel
• Mozuraityte, Revilija; Rustad, Turid; Storrø, Ivar. (2006) Pro-oxidant activity of Fe2+ in oxidation of cod phospholipids in liposomes. European Journal of Lipid Science and Technology
  Vitenskapelig artikkel
• Søvik, Siri Lise; Rustad, Turid. (2006) Effect of season and fishing ground on the activity of cathepsin B and collagenase in by-products from cod species. Lebensmittel-Wissenschaft + Technologie
  Vitenskapelig artikkel

2005

• Slizyte, Rasa; Rustad, Turid; Storrø, Ivar. (2005) Enzymatic hydrolysis of cod (Gadus morhua) by-products. Optimization of yield and properties of lipid and protein fractions. Process Biochemistry
  Vitenskapelig artikkel
• Søvik, Siri Lise; Rustad, Turid. (2005) Effect of species, season and fishing ground on the activity of elastase in viscera from cod species. Journal of Aquatic Food Product Technology
  Vitenskapelig artikkel
• Slizyte, Rasa; Rustad, Turid; Storrø, Ivar. (2005) Enzymatic hydrolysis of cod (Gadus morhua) by-products. Optimization of yield and properties of lipid and protein fractions. PROCESS BIOCHEMISTRY
  Vitenskapelig artikkel
• Søvik, Siri Lise; Rustad, Turid. (2005) Proteolytic activity in byproducts from cod species caught at three different fishing grounds. Journal of Agricultural and Food Chemistry
  Vitenskapelig artikkel
• Slizyte, Rasa; Falch, Eva; Dauksas, Egidijus; Storrø, Ivar; Rustad, Turid. (2005) Characteristics of protein fractions generated from hydrolysed cod (Gadus morhua) by-products. Process Biochemistry
  Vitenskapelig artikkel
• Rørå, Anna Maria Bencze; Birkeland, Sveinung; Hultmann, Lisbeth; Rustad, Turid; Skåra, Torstein; Bjerkeng, Bjørn. (2005) Quality characteristics of farmed Atlantic salmon (Salmo salar) fed diets high in soybean or fish oil as affected by cold-smoking temperature. Lebensmittel-Wissenschaft + Technologie
  Vitenskapelig artikkel
• Falch, Eva; Slizyte, Rasa; Dauksas, Egidijus; Rustad, Turid. (2005) Composition of fatty acids and lipid classes in bulk products generated during enzymic hydrolysis of cod (Gadus morhua) by-products. Process Biochemistry
  Vitenskapelig artikkel
• Søvik, Siri Lise; Rustad, Turid. (2005) Effect of season and fishing ground on the activity of lipases in byproducts from cod (Gadus morhua). Lebensmittel-Wissenschaft + Technologie
  Vitenskapelig artikkel
• Slizyte, Rasa; Rustad, Turid; Storrø, Ivar. (2005) Enzymatic hydrolysis of cod (Gadus morhua) by-products. Optimization of yield and properties of lipid and protein fractions. Netherlands Institute for Fisheries Research
  Antologi
• Aursand, Ida Grong; Veliyulin, Emil; Erikson, Ulf; Rustad, Turid. (2005) Low field NMR: Detection of changes in water distribution in Atlantic salmon fillets during salting. Netherlands Institute for Fisheries Research
  Antologi
• Mozuraityte, Revilija; Rustad, Turid; Storrø, Ivar. (2005) Characterisation of Fe2+ as pro-oxidant in oxidation of phospholipids. Netherlands Institute for Fisheries Research (RIVO)
  Antologi
• Falch, Eva; Aursand, Marit; Rustad, Turid. (2005) Application of resonance spectroscopy in the quality assessment of marine lipids. Netherlands Institute for Fisheries Research (RIVO)
  Antologi
• Duun, Anne Sissel; Rustad, Turid. (2005) Quality of superchilled vacuum packed salmon fillets stored at -2 oC and -4 oC. Netherlands Institute for Fisheries Research (RIVO)
  Antologi
• Jornet, Lorena Gallart; Rustad, Turid; Candela, Loredana; Barat, José Manuel; Escriche, Isabel; Fito, Pedro. (2005) Differences in total weight changes of fatty (Salmo salar) and lean fish (Gadus morhua) during brine salting. Netherlands Institute for fisheries Research
  Antologi
• Slizyte, Rasa; Dauksas, Egidijus; Falch, Eva; Storrø, Ivar; Rustad, Turid. (2005) Yield and composition of different fractions obtained after enzymatic hydrolysis of cod (Gadus morhua) by-products. Process Biochemistry
  Vitenskapelig artikkel

2004

• Slizyte, Rasa; Egidijus, Dauksas; Falch, Eva; Storrø, Ivar; Rustad, Turid. (2004) Yield and composition of different fractions obtained after enzymatic hydrolysis of cod (Gadus morhua) by-products. Process Biochemistry
  Vitenskapelig artikkel
• Dauksas, Egidijus; Slizyte, Rasa; Rustad, Turid; Storrø, Ivar. (2004) Bitterness in Fish Protein Hydrolysates and Methods for Removal. Journal of Aquatic Food Product Technology
  Vitenskapelig artikkel
• Slizyte, Rasa; Nguyen, Johnny Van; Rustad, Turid; Storrø, Ivar. (2004) Hydrolysis of cod (Gadus morhua) by-products: influence of initial heat inactivaton, concentration and separation conditions. Journal of Aquatic Food Product Technology
  Vitenskapelig artikkel
• Hultmann, Lisbeth; Rørå, Anna Maria Bencze; Steinsland, Ingelin; Skåra, Torstein; Rustad, Turid. (2004) Proteolytic activity and properties of proteins in smoked salmon (Salmo salar) - effects of smoking temperature. Food Chemistry
  Vitenskapelig artikkel
• Rustad, Turid; Aursand, Ida Grong. (2004) Studentposter fra NTNU: Utviklet ny hurtigmetode. Næringsmiddelindustrien
  Populærvitenskapelig artikkel
• Slizyte, Rasa; Nguyen, Johnny; Rustad, Turid; Storrø, Ivar. (2004) Hydrolysis of cod (Gadus morhua) by-products: Influence of initial heat inactivation, concentration and separation conditions. Journal of Aquatic Food Product Technology
  Vitenskapelig artikkel
• Dauksas, Egidijus; Slizyte, Rasa; Rustad, Turid; Storrø, Ivar. (2004) Bitterness in fish protein hydrolysates and methods for removal. Journal of Aquatic Food Product Technology
  Vitenskapelig artikkel
• Hultmann, Lisbeth; Rustad, Turid. (2004) Iced storage of Atlantic salmon (Salmo salar) - effects on endogenous enzymes and their impact on muscle proteins and texture. Food Chemistry
  Vitenskapelig artikkel
• Søvik, Siri Lise; Rustad, Turid. (2004) Seasonal changes in trypsin and chymotrypsin activity in viscera from cod species. Journal of Aquatic Food Product Technology
  Vitenskapelig artikkel

2002

• Aursand, Marit; Falch, Eva; Skjetne, Tore; Rustad, Turid. (2002) Effekt av lipidoksidasjon på proteiner i fryselagret fet fisk studert ved bruk av NMR spektroskopi. [Mangler utgivernavn]
  Forskningsrapport
• Hultmann, Lisbeth; Rustad, Turid. (2002) Textural changes during iced storage of salmon (Salmo salar) and cod (Gadus morhua). Journal of Aquatic Food Product Technology
  Vitenskapelig artikkel
• Rustad, Turid; Falch, Eva. (2002) Making the most of fish catches. Food science and technology research
  Vitenskapelig artikkel

2001

• Skåra, T.; Bjerkeng, B.; Rustad, Turid. (2001) Fokus på røykelaks. Norsk Fiskeoppdrett
  Populærvitenskapelig artikkel
• Aasen, I M.; Rustad, Turid; Aursand, M.; Indergård, E.; Seljseskog, M.; Samseth, J.. (2001) Proteinkonsentrat-karakterisering og egenskaper. SINTEF Energiforskning AS
  Forskningsrapport
• Josefsen, Kjell D.; Rustad, Turid. (2001) Effect of the degree of cod roe grain destruction on the ripening of cod roe preserved by the new Mills process. [Mangler utgivernavn]
  Forskningsrapport
• Rustad, Turid. (2001) Fish Roe Processing, Chemical and biochemical changes during storage of cod roe preserved by the new Mills-process. [Mangler utgivernavn]
  Forskningsrapport
• Josefsen, Kjell D.; Rustad, Turid. (2001) Effect of storage time prior to processing on the ripening of cod roe preserved by the new Mills process. [Mangler utgivernavn]
  Forskningsrapport

1999

• Erikson, U.; Sigholt, T.; Rustad, Turid; Einarsdóttir, Ingibjörg E.; Jørgensen, L.. (1999) Contribution of bleeding to total handling stress during slaughter of Atlantic salmon. Aquaculture International
  Vitenskapelig artikkel

1997

• Sigholt, Trygve; Erikson, Ulf; Rustad, Turid; Johansen, Solfrid; Nordtvedt, Tom Ståle; Seland, Aina. (1997) Handling stress and storage temperature affect meat quality of farmed-raised Atlantic salmon (Salmo Salar). Journal of Food Science
  Vitenskapelig artikkel

1994

• Rustad, Turid. (1994) Proteinrike næringsmidler. Norges tekniske høgskole
  Arbeidsnotat
• Rustad, Turid. (1994) Vann. Norges tekniske høgskole
  Arbeidsnotat
• Rustad, Turid. (1994) Kvalitet og sensorikk. Norges tekniske høgskole
  Arbeidsnotat

1993

• Rustad, Turid; al., [Mangler fornavn] et. (1993) Physiological effects of a simulated high density transport of Atlantic cod (Gadus morhua). SINTEF, Applied Chemistry
  Faglig monografi
• Rustad, Turid; Padget, Erna; Halvorsen, Johanna. (1993) Vannbinding i fiskemuskel. Norges tekniske høgskole. Institutt for bioteknologi
  Arbeidsnotat