Turid Rustad - Concepedia

Author

Turid Rustad

Norwegian University of Science and Technology ORCID

Also Known As

Rustad Turid, Rustad, Turid, T RUSTAD, T. RUSTAD, T. Rustad, TURID RUSTAD, Turid Rustad

204

Publications

7.2K

Citations

H-Index

128

Concepts

All Affiliations

Norwegian University of Science and Technology SINTEF Matís (Iceland)Nofima Møreforsking (Norway)

About

Turid Rustad is an author at Norwegian University of Science and Technology specializing in biochemistry, engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	25	33	2K
2	Health Sciences	22	29	1.6K
3	Medicine	17	21	883
4	Natural Sciences	14	16	1.2K
5	Education	2	2	163

Turid Rustad

119

Publications

6.5K

Citations

H-Index

Page 1

	Year	Citations
Possibilities for the utilisation of marine by‐products Turid Rustad, Ivar Storrø, Rasa Šližytė International Journal of Food Science & Technology NutritionEngineeringNutraceutical IngredientMarine ChemistryOceanography	2011	305
Handling Stress and Storage Temperature Affect Meat Quality of Farmed‐raised Atlantic Salmon ( <i>Salmo Salar</i> ) Trygve Sigholt, Ulf Erikson, Turid Rustad, Journal of Food Science	1997	225
Relationship between lipid and protein oxidation in fish Nima Hematyar, Turid Rustad, Sabine Sampels, Aquaculture Research Lipid AnalysisReactive RosLipid MetabolismBiochemistryProtein Oxidation	2019	192
Functional, bioactive and antioxidative properties of hydrolysates obtained from cod (Gadus morhua) backbones Rasa Šližytė, Revilija Mozūraitytė, Óscar Martínez‐Álvarez, Process Biochemistry PolyphenolicsBioorganic ChemistryBiochemistryNatural SciencesPolysaccharide	2009	181
Quality changes during superchilled storage of cod (Gadus morhua) fillets Anne Sissel Duun, Turid Rustad Food Chemistry Food StorageGadus MorhuaMeat Packaging	2007	179
Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at −1.4 and −3.6°C Anne Sissel Duun, Turid Rustad Food Chemistry Health SciencesSalmo SalarFood PreservationFood QualityFood Storage	2007	170
Influence of brine concentration on Atlantic salmon fillet salting L. Gallart-Jornet, Turid Rustad, Ulf Erikson, Journal of Food Engineering EngineeringBrine ConcentrationAquacultureFish FarmingMarine Biology	2006	154
Characteristics of protein fractions generated from hydrolysed cod (Gadus morhua) by-products Rasa Šližytė, Egidijus Daukšas, Eva Falch, Process Biochemistry Food ChemistryProtein ChemistryEngineeringBiochemistryProtein Fractions	2004	150
A comparative study of brine salting of Atlantic cod (Gadus morhua) and Atlantic salmon (Salmo salar) L. Gallart-Jornet, Turid Rustad, Ulf Erikson, Journal of Food Engineering Aquatic Food SystemFishery ScienceBrine SaltingMarine BiologyFish Farming	2006	143
Bioactivities of fish protein hydrolysates from defatted salmon backbones Rasa Šližytė, Katariina Rommi, Revilija Mozūraitytė, Biotechnology Reports	2016	143

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