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Janna Cropotova

Associate Professor

Norwegian University of Science and Technology

Norway

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Research Interests

Food Science

90%

Biochemistry

20%

Food Industry

40%

Food Quality

40%

Fish Nutrition

30%

Biorefinery

30%

Ecotoxicology

20%

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Articles14

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

Article Link

Year:

2025

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

Article Link

Year:

2024

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

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Year:

2024

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

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Year:

2024

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

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Year:

2023

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

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Year:

2023

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

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Year:

2023

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

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Year:

2023

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

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Year:

2023

Transformation of Seafood Side-Streams and Residuals into Valuable Products

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Year:

2023

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

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Year:

2023

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

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Year:

2023

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

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Year:

2022

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

Article Link

Year:

2022

Collaborators12

Hana Trollman

Lecturer in Management

University of Leicester

UNITED KINGDOM

Lorenza d'Adduzio

University of Milan

ITALY

Turid Rustad

Professor

NORWAY

Martina Bartolomei

Università degli Studi di Torino

ITALY

Carlos Parra-López

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

SPAIN

Anet Režek Jambrak

CROATIA

Melissa Fanzaga

University of Milan

ITALY

Gioacchino Bono

University of Palermo

ITALY

Sergiy Smetana

University of Veterinary Medicine Hannover, Foundation

GERMANY

Carmen Lammi

University of Milan

ITALY

Francisco Jose Barba

Profesor Titular de Universidad

University of Valencia

SPAIN

CARLOTTA BOLLATI

University of Milan

ITALY

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