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Janna Cropotova

Associate Professor

Norwegian University of Science and Technology

Norway

Research Interests

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About

Dr. Janna Cropotova is an Associate Professor at the Norwegian University of Science and Technology. Her research focuses on the physicochemical and nutritional properties of fish protein hydrolysates, as well as the environmental and economic aspects of enzymatic hydrolysis in the food industry. Notable recent works include studies on the antioxidant activity of fish protein and the quality assessment of fish oil obtained from high-pressure pretreated raw materials.

Articles (14)

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2025

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2024

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2024

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2024

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2023

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2023

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2023

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2023

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2023

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2023

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2023

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2023

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2022

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2022

Collaborators (12)

Hana Trollman

Lecturer in Management

University of Leicester

UNITED KINGDOM

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Lorenza d'Adduzio

University of Milan

ITALY

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Turid Rustad

Professor

NORWAY

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Martina Bartolomei

Università degli Studi di Torino

ITALY

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Carlos Parra-López

Researcher

Instituto Andaluz de Investigación y Formación Agraria Pesquera Alimentaria y de la Producción Ecológica

SPAIN

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Anet Režek Jambrak

Full professor

university of zagreb

CROATIA

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Melissa Fanzaga

University of Milan

ITALY

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Gioacchino Bono

Consiglio Nazionale delle Ricerche

ITALY

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Sergiy Smetana

Head

University of Veterinary Medicine Hannover, Foundation

GERMANY

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Carmen Lammi

University of Milan

ITALY

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Francisco Jose Barba

Full Professor/Catedrático de Universidad

University of Valencia

SPAIN

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CARLOTTA BOLLATI

University of Milan

ITALY

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Janna Cropotova

Research Interests

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About

Articles (14)

Effect of ultrasound pre-treatments before enzymatic hydrolysis on physicochemical, nutritional and functional properties of insoluble protein fractions obtained from Atlantic mackerel side streams

Quality Assessment of Fish Oil Obtained after Enzymatic Hydrolysis of a Mixture of Rainbow Trout (Oncorhynchus mykiss) and Atlantic Salmon (Salmo salar) Rest Raw Material Pretreated by High Pressure

Environmental and Economic Life Cycle Assessment of Enzymatic Hydrolysis-Based Fish Protein and Oil Extraction

Antioxidant Activity and DPP-IV Inhibitory Effect of Fish Protein Hydrolysates Obtained from High-Pressure Pretreated Mixture of Rainbow Trout (Oncorhynchus mykiss) and Atlantic Salmon (Salmo salar) Rest Raw Material

Physicochemical and functional properties of rainbow trout (Oncorhynchus mykiss) hydrolysate

Rainbow Trout (Oncorhynchus mykiss) as Source of Multifunctional Peptides with Antioxidant, ACE and DPP-IV Inhibitory Activities

The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies

Heterotrophic growth of Galdieria sulphuraria on residues from aquaculture and fish processing industries

Effect of storage on the nutritional and antioxidant properties of brown Basmati rice

Transformation of Seafood Side-Streams and Residuals into Valuable Products

Birth of dairy 4.0: Opportunities and challenges in adoption of fourth industrial revolution technologies in the production of milk and its derivatives

Use of industry 4.0 technologies to reduce and valorize seafood waste and by-products: A narrative review on current knowledge

An Update on Effectiveness and Practicability of Plant Essential Oils in the Food Industry

Replacement of refined sugar by natural sweeteners: focus on potential health benefits

Collaborators (12)

Hana Trollman

Lorenza d'Adduzio

Turid Rustad

Martina Bartolomei

Carlos Parra-López

Anet Režek Jambrak

Melissa Fanzaga

Gioacchino Bono

Sergiy Smetana

Carmen Lammi

Francisco Jose Barba

CARLOTTA BOLLATI

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