| 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 63 (23), 6547-6563, 2023 | 136 | 2023 |
| 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 | 69 | 2019 |
| Food quality 4.0: From traditional approaches to digitalized automated analysis A Hassoun, S Jagtap, G Garcia-Garcia, H Trollman, M Pateiro, ... Journal of Food Engineering 337, 111216, 2023 | 62 | 2023 |
| 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 | 52 | 2019 |
| 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 | 45 | 2021 |
| 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 | 43 | 2020 |
| 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), 2021 | 39 | 2021 |
| Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives A Hassoun, J Cropotova, M Trif, AV Rusu, O Bobiş, GA Nayik, YD Jagdale, ... Frontiers in nutrition 9, 972154, 2022 | 38 | 2022 |
| 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 | 38 | 2019 |
| 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 | 37 | 2018 |
| Food processing 4.0: Current and future developments spurred by the fourth industrial revolution A Hassoun, S Jagtap, H Trollman, G Garcia-Garcia, NA Abdullah, ... Food Control 145, 109507, 2023 | 34 | 2023 |
| 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 | 33 | 2021 |
| Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets A Hassoun, F Boukid, A Pasqualone, CJ Bryant, GG García, ... Current Research in Food Science 5, 2261-2269, 2022 | 31 | 2022 |
| 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, 1-45, 2020 | 28 | 2020 |
| 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 | 28 | 2016 |
| Replacement of refined sugar by natural sweeteners: Focus on potential health benefits S Arshad, T Rehman, S Saif, MSR Rajoka, MMAN Ranjha, A Hassoun, ... Heliyon 8 (9), 2022 | 27 | 2022 |
| 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 | 26 | 2013 |
| Use of industry 4.0 technologies to reduce and valorize seafood waste and by-products: A narrative review on current knowledge A Hassoun, J Cropotova, H Trollman, S Jagtap, G Garcia-Garcia, ... Current research in food science, 100505, 2023 | 21 | 2023 |
| 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 | 21 | 2016 |
| Transformation of seafood side-streams and residuals into valuable products SA Siddiqui, H Schulte, D Pleissner, S Schönfelder, K Kvangarsnes, ... Foods 12 (2), 422, 2023 | 19 | 2023 |
