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Cropotova
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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
412019
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
312019
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
282020
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
232018
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
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
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
192021
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
172020
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
162022
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
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
152021
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
152020
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
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
92021
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 BudŒko, 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
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
A novel fluorimetric assay for visualization and quantification of protein carbonyls in muscle foods
J Cropotova, T Rustad
Food Chemistry 297, 2019
82019
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
62020
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