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Showing results 1-30 of 30

2024
1 Hassoun, Abdo.
Food Industry 4.0 : Emerging Trends and Technologies in Sustainable Food Production and Consumption. Academic Press 2024 (ISBN 978-0-443-15516-1) 320 p.
Untitled
 
2023
2 Hassoun, Abdo; Cropotova, Janna; Trollman, Hana; Jagtap, Sandeep; Garcia-Garcia, Guillermo; Parra-López, Carlos; Nirmal, Nilesh; Özogul, Fatih; Bhat, Zuhaib; Aït-Kaddour, Abderrahmane; Bono, Gioacchino.
Use of industry 4.0 technologies to reduce and valorize seafood waste and by-products: A narrative review on current knowledge. Current Research in Food Science (CRFS) 2023 ;Volume 6. p. -
NTNU Untitled
 
3 Hassoun, Abdo; Garcia-Garcia, Guillermo; Trollman, Hana; Jagtap, Sandeep; Parra-López, Carlos; Cropotova, Janna; Bhat, Zuhaib; Centobelli, Piera; Aït-Kaddour, Abderrahmane.
Birth of dairy 4.0: Opportunities and challenges in adoption of fourth industrial revolution technologies in the production of milk and its derivatives. Current Research in Food Science (CRFS) 2023 ;Volume 7. p. -
NTNU Untitled
 
4 Hassoun, Abdo; Marvin, Hans J. P.; Bouzembrak, Yamine; Barba, Francisco J.; Castagnini, Juan Manuel; Pallarés, Noelia; Rabail, Roshina; Aadil, Rana Muhammad; Bangar, Sneh Punia; Bhat, Rajeev; Cropotova, Janna; Maqsood, Sajid; Regenstein, Joe M..
Digital transformation in the agri-food industry: recent applications and the role of the COVID-19 pandemic. Frontiers in Sustainable Food Systems 2023 ;Volume 7. p. -
NTNU Untitled
 
2022
5 Arshad, Shiza; Rehman, Tahniat; Saif, Summaya; Rajoka, Muhammad Shahid Riaz; Ranjha, Muhammad Modassar Ali Nawaz; Hassoun, Abdo; Cropotova, Janna; Trif, Monica; Younas, Aqsa; Aadil, Rana Muhammad.
Replacement of refined sugar by natural sweeteners: focus on potential health benefits. Heliyon 2022 ;Volume 8.(9) p. -
NTNU Untitled
 
6 Hassoun, Abdo; Bekhit, Alaa El-Din; Jambrak, Anet Režek; Regenstein, Joe M.; Chemat, Farid; Morton, James D.; Gudjónsdóttir, María; Carpena, Maria; Prieto, Miguel A.; Varela, Paula; Arshad, Rai Naveed; Aadil, Rana Muhammad; Bhat, Zuhaib; Ueland, Øydis.
The fourth industrial revolution in the food industry—part II: Emerging food trends. Critical reviews in food science and nutrition 2022 p. 1-31
NOFIMA Untitled
 
7 Hassoun, Abdo; Boukid, Fatma; Pasqualone, Antonella; Bryant, Christopher J; Garcia-Garcia, Guillermo; Parra-López, Carlos; Jagtap, Sandeep; Trollman, Hana; Cropotova, Janna; Barba, Francisco J..
Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets. Current Research in Food Science (CRFS) 2022 ;Volume 5. p. 2261-2269
NTNU Untitled
 
8 Hassoun, Abdo; Cropotova, Janna; Trif, Monica; Rusu, Alexandru Vasile; Bobiş, Otilia; Nayik, Gulzar Ahmad; Jagdale, Yash D; Saeed, Farhan; Afzaal, Muhammad; Mostashari, Parisa; Khaneghah, Amin Mousavi; Regenstein, Joe M..
Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives. Frontiers in Nutrition 2022 ;Volume 9. p. 1-22
NTNU Untitled
 
9 Hassoun, Abdo; Jagtap, Sandeep; Garcia-Garcia, Guillermo; Trollman, Hana; Pateiro, Mirian; Lorenzo, José M.; Rusu, Alexandru Vasile; Aadil, Rana Muhammad; Šimat, Vida; Cropotova, Janna; Câmara, José S..
Food quality 4.0: From traditional approaches to digitalized automated analysis. Journal of Food Engineering 2022 ;Volume 337.
NTNU Untitled
 
10 Hassoun, Abdo; Jagtap, Sandeep; Trollman, Hana; Garcia-Garcia, Guillermo; Abdullah, Nour Alhaj; Gökşen, Gülden; Bader, Farah; Ozogul, Fatih; Barba, Francisco J.; Cropotova, Janna; Munekata, Paulo E. S.; Lorenzo, José M..
Food processing 4.0: Current and future developments spurred by the fourth industrial revolution. Food Control 2022 ;Volume 145.
NTNU Untitled
 
11 Loudiyi, Mohammed; Temiz, Havva Tümay; Sahar, Amna; Haseeb Ahmad, Muhammad; Boukria, Oumayma; Hassoun, Abdo; Aït-Kaddour, Abderrahmane.
Spectroscopic techniques for monitoring changes in the quality of milk and other dairy products during processing and storage. Critical reviews in food science and nutrition 2022 ;Volume 62.(11) p. 3063-3087
NOFIMA Untitled
 
12 Naveed, Aqsa; Zubair, Muhammad; Baig, Ayesha; Farid, Mujahid; Ahmed, Waqar; Rehman, Rafia; Ayub, Muhammad Adnan; Hassoun, Abdo; Cropotova, Janna.
Effect of storage on the nutritional and antioxidant properties of brown Basmati rice. Food Science & Nutrition 2022 p. -
NTNU Untitled
 
2021
13 Aït-Kaddour, Abderrahmane; Hassoun, Abdo; Bord, Cécile; Schmidt-Filgueras, Renata; Biancolillo, Alessandra; Di Donato, Francesca; Temiz, Havva Tümay; Cozzolino, Daniel.
Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade. Food and Bioprocess Technology 2021 ;Volume 14.(5) p. 781-803
NOFIMA Untitled
 
14 Ozogul, Fatih; Cagalj, Martina; Šimat, Vida; Ozogul, Yesim; Tkaczewska, Joanna; Hassoun, Abdo; Kaddour, Abderrahmane Ait; Kuley, Esmeray; Rathod, Nikheel Bhojraj; Phadke, Girija Gajanan.
Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products. Trends in Food Science & Technology 2021 ;Volume 116. p. 559-582
NOFIMA Untitled
 
2020
15 Hassoun, Abdo.
Ikke ta alt for god fisk. Fra fjord til bord - Blogg - forskning.no 2020
NOFIMA Untitled
 
16 Hassoun, Abdo; Aït-Kaddour, Abderrahmane; Sahar, Amna; Cozzolino, Daniel.
Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade. Food and Bioprocess Technology 2020 p. -
NOFIMA Untitled
 
17 Hassoun, Abdo; Carpena, Maria Gracia; Prieto, Miguel A.; Simal-Gandara, Jesus; Özogul, Fatih; Özogul, Yesim; Çoban, Özlem Emir; Guðjónsdóttir, María; Barba, Francisco J.; Martí-Quijal, Francisco J.; Jambrak, Anet Režek; Maltar-Strmecki, Nadica; Kljusuric, Jasenka Gajdoš; Regenstein, Joe M..
Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review. Antioxidants 2020 ;Volume 9.(9) p. 1-30
NOFIMA Untitled
 
18 Hassoun, Abdo; Cropotova, Janna; Rustad, Turid; Heia, Karsten; Lindberg, Stein-Kato; Nilsen, Heidi.
Use of spectroscopic techniques for a rapid and non-destructive monitoring of thermal treatments and storage time of sous-vide cooked cod fillets. Sensors 2020 ;Volume 20.(8)
NOFIMA NTNU Untitled
 
19 Hassoun, Abdo; Guðjónsdóttir, María; Prieto, Miguel A.; Garcia-Oliveira, Paula; Simal-Gandara, Jesus; Marini, Federico; Di Donato, Francesca; D’Archivio, Angelo Antonio; Biancolillo, Alessandra.
Application of Novel Techniques for Monitoring Quality Changes in Meat and Fish Products during Traditional Processing Processes: Reconciling Novelty and Tradition. Processes 2020 ;Volume 8.(8) p. 1-20
NOFIMA Untitled
 
20 Hassoun, Abdo; Heia, Karsten; Lindberg, Stein-Kato; Nilsen, Heidi.
Performance of Fluorescence and Diffuse Reflectance Hyperspectral Imaging for Characterization of Lutefisk: A Traditional Norwegian Fish Dish. Molecules 2020 ;Volume 25.(5)
NOFIMA Untitled
 
21 Hassoun, Abdo; Heia, Karsten; Lindberg, Stein-Kato; Nilsen, Heidi.
Spectroscopic Techniques for Monitoring Thermal Treatments in Fish and Other Seafood: A Review of Recent Developments and Applications. Foods 2020 ;Volume 9.(6)
NOFIMA Untitled
 
22 Hassoun, Abdo; Måge, Ingrid; Schmidt, Walter F.; Temiz, Havva Tümay; Li, Li; Kim, Hae-Yeong; Nilsen, Heidi; Biancolillo, Alessandra; Aït-Kaddour, Abderrahmane; Sikorski, Marek; Sikorska, Ewa; Grassi, Silvia; Cozzolino, Daniel.
Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years. Foods 2020 ;Volume 9.(8) p. 1-41
NOFIMA Untitled
 
23 Hassoun, Abdo; Ojha, Shikha; Tiwari, Brijesh; Rustad, Turid; Nilsen, Heidi; Heia, Karsten; Cozzolino, Daniel; Bekhit, Alaa El-Din; Biancolillo, Alessandra; Wold, Jens Petter.
Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances. Applied Sciences 2020 ;Volume 10.(19) p. 1-38
NOFIMA NTNU Untitled
 
24 Hassoun, Abdo; Shumilina, Elena; Di Donato, Francesca; Foschi, Martina; Simal-Gandara, Jesus; Biancolillo, Alessandra.
Emerging Techniques for Differentiation of Fresh and Frozen–Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques. Molecules 2020 ;Volume 25. p. 1-21
NOFIMA NTNU Untitled
 
2019
25 Cropotova, Janna; Rustad, Turid; Hassoun, Abdo; Lindberg, Stein-Kato; Heia, Karsten; Nilsen, Heidi.
Assessing changes in quality parameters of sous-vide cooked Atlantic cod by spectroscopic techniques coupled with conventional methods of analysis. 49th Conference of the West European Fish Technologists Association – WEFTA; 2019-10-14 - 2019-10-18
NOFIMA NTNU Untitled
 
26 Hassoun, Abdo; Heia, Karsten; Lindberg, Stein-Kato; Nilsen, Heidi.
Performance of spectroscopic techniques for characterization of lutefisk: A traditional Scandinavian Fish dish. 33rd EFFoST International Conference 2019 - Sustainable Food Systems - Performing by Connecting; 2019-11-12 - 2019-11-14
NOFIMA Untitled
 
27 Hassoun, Abdo; Heia, Karsten; Lindberg, Stein-Kato; Nilsen, Heidi.
Spectroscopic techniques for monitoring thermal treatments in Fish and other Seafood Products: A review of recent Developments and applications. 33rd EFFoST International Conference 2019 - Sustainable Food Systems - Performing by Connecting; 2019-11-12 - 2019-11-14
NOFIMA Untitled
 
28 Hassoun, Abdo; Sahar, Amna; Lakhal, Lyes; Aït-Kaddour, Abderrahmane.
Fluorescence spectroscopy as a rapid and non-destructive method for monitoring quality and authenticity of fish and meat products: Impact of different preservation conditions. Lebensmittel-Wissenschaft + Technologie 2019 ;Volume 103. p. 279-292
NOFIMA Untitled
 
2018
29 Hassoun, Abdo; Heia, Karsten; Lindberg, Stein-Kato; Nilsen, Heidi; Skjelvareid, Martin Hansen.
Nondestructive monitoring of thermal changes in Atlantic cod (Gadus morhua) using fluorescence hyperspectral imaging. 48th Conference of the West European Fish Technologists Association - WEFTA; 2018-10-15 - 2018-10-18
NOFIMA Untitled
 
2017
30 Hassoun, Abdo; Emir Çoban, Özlem.
Essential oils for antimicrobial and antioxidant applications in fish and other seafood products. Trends in Food Science & Technology 2017 ;Volume 68. p. 26-36
NOFIMA Untitled