Bioactivities of fish protein hydrolysates from defatted salmon backbones

por Slizyte, Rasa, Rommi, Katariina, Mozuraityte, Revilija, Eck, Peter, Five, Kathrine, Rustad, Turid
Publicado 2016

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...

por Cropotova, Janna, Mozuraityte, Revilija, Standal, Inger Beate, Aftret, Kari Cecilie, Rustad, Turid
Publicado 2019

Energetic and Economic Evaluation of Zero-Waste Fish Co-Stream Processing

por Venslauskas, Kęstutis, Navickas, Kęstutis, Nappa, Marja, Kangas, Petteri, Mozūraitytė, Revilija, Šližytė, Rasa, Župerka, Vidmantas
Publicado 2021

Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel Quality of Fish Cakes

por Cropotova, Janna, Mozuraityte, Revilija, Standal, Inger Beate, Szulecka, Olga, Kulikowski, Tomasz, Mytlewski, Adam, Rustad, Turid
Publicado 2021

Silage for upcycling oil from saithe (Pollachius virens) viscera – Effect of raw material freshness on the oil quality

por Meidell, Line Skontorp, Slizyte, Rasa, Mozuraityte, Revilija, Carvajal, Ana Karina, Rustad, Turid, Standal, Inger Beate, Kopczyk, Monika, Falch, Eva
Publicado 2023