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Assessment of lipid oxidation in Atlantic mackerel (Scomber scombrus) subjected to different antioxidant and sous-vide cooking treatments by conventional and fluorescence …
J Cropotova, R Mozuraityte, IB Standal, T Rustad
Food Control 104, 1-8, 2019
442019
Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber scombrus) fillets – changes in texture, drip loss, protein solubility and oxidation
J Cropotova, R Mozuraityte, IB Standal, MS Grøvlen, T Rustad
International Journal of Food Science & Technology 54 (6), 2228-2235, 2019
332019
Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof
J Cropotova, R Mozuraityte, IB Standal, S Ojha, T Rustad, B Tiwari
Innovative Food Science & Emerging Technologies 59, 102236, 2020
292020
The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus)
J Cropotova, R Mozuraityte, IB Standal, T Rustad
Journal of Aquatic Food Product Technology 28 (5), 505-518, 2019
282019
A non-invasive approach to assess texture changes in sous-vide cooked Atlantic mackerel during chilled storage by fluorescence imaging
J Cropotova, R Mozuraityte, IB Standal, T Rustad
Food Control 92, 216-224, 2018
262018
The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies
A Hassoun, A Aït-Kaddour, AM Abu-Mahfouz, NB Rathod, F Bader, ...
Critical Reviews in Food Science and Nutrition, 1-17, 2022
252022
Effect of freezing on microstructure and degree of syneresis in differently formulated fruit fillings
J Cropotova, U Tylewicz, N Dellarosa, L Laghi, S Romani, M Dalla Rosa
Food Chemistry 195, 71-78, 2016
222016
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 …
J Cropotova, S Tappi, J Genovese, P Rocculi, M Dalla Rosa, T Rustad
Heliyon 7 (1), e05947, 2021
202021
Cloud computing and internet of things for smart city deployments
G Suciu, A Vulpe, G Todoran, J Cropotova, V Sucui
Challenges of the Knowledge Society, 2013
202013
Combined effects of ultrasound, plasma-activated water, and peracetic acid on decontamination of mackerel fillets
YM Zhao, M Oliveira, CM Burgess, J Cropotova, T Rustad, DW Sun, ...
LWT 150, 111957, 2021
182021
Valuable food molecules with potential benefits for human health
LC Salanță, A Uifălean, CA Iuga, M Tofană, J Cropotova, OL Pop, ...
The Health Benefits of Foods-Current Knowledge and Further Development, 2020
182020
A novel fluorescence microscopy approach to estimate quality loss of stored fruit fillings as a result of browning
J Cropotova, U Tylewicz, E Cocci, S Romani, M Dalla Rosa
Food Chemistry 194, 175-183, 2016
162016
A new fluorimetric method for simultaneous determination of lipid and protein hydroperoxides in muscle foods with the use of diphenyl-1-pyrenylphosphine (DPPP)
J Cropotova, T Rustad
LWT 128, 109467, 2020
142020
Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting
J Cropotova, S Tappi, J Genovese, P Rocculi, L Laghi, M Dalla Rosa, ...
Innovative Food Science & Emerging Technologies 70, 102706, 2021
122021
Use of spectroscopic techniques for a rapid and non-destructive monitoring of thermal treatments and storage time of sous-vide cooked cod fillets
A Hassoun, J Cropotova, T Rustad, K Heia, SK Lindberg, H Nilsen
Sensors 20 (8), 2410, 2020
112020
Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber scombrus) – effect on lipids and low molecular weight metabolites
R Mozuraityte, IB Standal, J Cropotova, E Budźko, T Rustad
International Journal of Food Science & Technology 56 (4), 1918-1928, 2021
92021
The effect of sous-vide cooking parameters, chilled storage and antioxidants on quality characteristics of Atlantic mackerel (Scomber scombrus) in relation to structural …
J Cropotova, R Mozuraityte, IB Standal, KC Aftret, T Rustad
Food technology and biotechnology 57 (2), 191-199, 2019
92019
A novel fluorimetric assay for visualization and quantification of protein carbonyls in muscle foods
J Cropotova, T Rustad
Food Chemistry 297, 2019
92019
Influence of different hydrocolloids on physicochemical and heat-stable properties of fruit fillings
C Janna, P Svetlana
The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food …, 2013
92013
Effect of cold plasma on meat cholesterol and lipid oxidation
JM Pérez-Andrés, J Cropotova, SM Harrison, NP Brunton, PJ Cullen, ...
Foods 9 (12), 1786, 2020
72020
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