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Chemistry

D-Index
47
Citations
7784
World Ranking
15659
National Ranking
44

Overview

Turid Rustad is affiliated with the Norwegian University of Science and Technology in Norway. Their research primarily spans the fields of Agricultural and Biological Sciences and Biochemistry, Genetics and Molecular Biology.

The scientist has contributed to several subfields, including Animal Science and Zoology, Aquatic Science, Molecular Biology, Food Science, and Insect Science. Their main topics of research focus on Meat and Animal Product Quality, Protein Hydrolysis and Bioactive Peptides, Aquaculture Nutrition and Growth, Seaweed-derived Bioactive Compounds, Insect Utilization and Effects, Food Industry and Aquatic Biology, and Food Quality and Safety Studies.

Among recent publications, they have contributed to the following papers:

  • Reducing the High Iodine Content of Saccharina latissima and Improving the Profile of Other Valuable Compounds by Water Blanching, 2020, Foods
  • 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), 2021, Heliyon
  • Vitamin C from Seaweed: A Review Assessing Seaweed as Contributor to Daily Intake, 2021, Foods
  • Combined effects of ultrasound, plasma-activated water, and peracetic acid on decontamination of mackerel fillets, 2021, LWT
  • Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting, 2021, Innovative Food Science & Emerging Technologies

The most frequent collaborators include Janna Cropotova, Kristine Kvangarsnes, Brijesh K. Tiwari, Egidijus Daukšas, and Grete Hansen.

Publication venues where Turid Rustad frequently publishes are:

  • Foods
  • Heliyon
  • LWT
  • Algal Research
  • Frontiers in Nutrition

Best Publications

  • Possibilities for the utilisation of marine by‐products

    Turid Rustad;Ivar Storrø;Rasa Slizyte

  • Handling Stress and Storage Temperature Affect Meat Quality of Farmed-raised Atlantic Salmon (Salmo Salar)

    T. Sigholt;U. Erikson;T. Rustad;S. Johansen

  • Superchilling of food: A review

    Lilian Daniel Kaale;Trygve Magne Eikevik;Turid Rustad;Kjell Kolsaker

  • Functional, bioactive and antioxidative properties of hydrolysates obtained from cod (Gadus morhua) backbones

    Rasa Šližytė;Revilija Mozuraitytė;Oscar Martínez-Alvarez;Eva Falch

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

    Anne Sissel Duun;Turid Rustad

  • Influence of brine concentration on Atlantic salmon fillet salting

    L. Gallart-Jornet;J.M. Barat;T. Rustad;U. Erikson

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

    Anne Sissel Duun;Turid Rustad

  • Characteristics of protein fractions generated from hydrolysed cod (Gadus morhua) by-products

    Rasa Šližytė;Rasa Šližytė;Egidijus Daukšas;Eva Falch;Eva Falch;Ivar Storrø

  • Relationship between lipid and protein oxidation in fish

    Nima Hematyar;Turid Rustad;Sabine Sampels;Sabine Sampels;Trine Kastrup Dalsgaard

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

    L. Gallart-Jornet;J.M. Barat;T. Rustad;U. Erikson

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

    L. Gallart-Jornet;T. Rustad;J.M. Barat;P. Fito

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

    Lisbeth Hultmann;Turid Rustad

  • Bioactivities of fish protein hydrolysates from defatted salmon backbones

    Rasa Slizyte;Katariina Rommi;Revilija Mozuraityte;Peter Eck

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

    Lisbeth Hultmann;Turid Rustad

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

    Lisbeth Hultmann;Tran Minh Phu;Tran Minh Phu;Torbjørn Tobiassen;Øyvind Aas-Hansen

  • Enzymatic hydrolysis of cod (Gadus morhua) by-products: Optimization of yield and properties of lipid and protein fractions

    Rasa Šližytė;Rasa Šližytė;Turid Rustad;Ivar Storrø

  • Yield and composition of different fractions obtained after enzymatic hydrolysis of cod (Gadus morhua) by-products

    Rasa Šližyte;Rasa Šližyte;Egidijus Daukšas;Eva Falch;Eva Falch;Ivar Storrø

  • 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.

    Ida G. Aursand;Emil Veliyulin;Ulrike Böcker;Ragni Ofstad

  • Acid-induced gelation of natural actomyosin from Atlantic cod (Gadus morhua) and burbot (Lota lota)

    Siriporn Riebroy;Soottawat Benjakul;Wonnop Visessanguan;Ulf Erikson

  • Antioxidant activity of phenolic acids in lipid oxidation catalyzed by different prooxidants.

    Věra Kristinová;Revilija Mozuraityte;Ivar Storrø;Turid Rustad

Frequent Co-Authors

Brijesh K. Tiwari
Brijesh K. Tiwari Teagasc - The Irish Agriculture and Food Development Authority
Soottawat Benjakul
Soottawat Benjakul Prince of Songkla University
Wonnop Visessanguan
Wonnop Visessanguan National Center for Genetic Engineering and Biotechnology
José M. Barat
José M. Barat Universitat Politècnica de València
Isabel Medina
Isabel Medina Spanish National Research Council
Trygve Sigholt
Trygve Sigholt BioMar (Norway)
Wenshui Xia
Wenshui Xia Jiangnan University
Charlotte Jacobsen
Charlotte Jacobsen Technical University of Denmark
Nigel P. Brunton
Nigel P. Brunton University College Dublin
Michael Y. Roleda
Michael Y. Roleda University of the Philippines Diliman

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