Search Results

EVALUATION OF DIFFERENT METHODS TO ISOLATE COD (GADUS MORHUA) MUSCLE MYOSIN

by KRISTINSSON, HORDUR G.
Published in Journal of Food Biochemistry (2001)

Kinetics of the hydrolysis of Atlantic salmon (Salmo salar) muscle proteins by alkaline proteases and a visceral serine protease mixture

by Kristinsson, Hordur G, Rasco, Barbara A
Published in Process Biochemistry (2000)

HYDROLYSIS OF SALMON MUSCLE PROTEINS BY AN ENZYME MIXTURE EXTRACTED FROM ATLANTIC SALMON (SALMO SALAR) PYLORIC CAECA

by KRISTINSSON, HORDUR G., RASCO, BARBARA A.
Published in Journal of Food Biochemistry (2000)

Biochemical and Functional Properties of Atlantic Salmon ( Salmo salar ) Muscle Proteins Hydrolyzed with Various Alkaline Proteases

by Kristinsson, Hordur G., Rasco, Barbara A.
Published in Journal of Agricultural and Food Chemistry (2000)

Comparison of Minolta colorimeter and machine vision system in measuring colour of irradiated Atlantic salmon

by Yagiz, Yavuz, Balaban, Murat O, Kristinsson, Hordur G, Welt, Bruce A, Marshall, Maurice R
Published in Journal of the Science of Food and Agriculture (2009)

Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon

by Yagiz, Yavuz, Kristinsson, Hordur G., Balaban, Murat O., Welt, Bruce A., Ralat, Maria, Marshall, Maruice R.
Published in Food Chemistry (2009)

Correlation between astaxanthin amount and a* value in fresh Atlantic salmon (Salmo salar) muscle during different irradiation doses

by Yagiz, Yavuz, Kristinsson, Hordur G., Balaban, Murat O., Welt, Bruce A., Raghavan, Sivakumar, Marshall, Maurice R.
Published in Food Chemistry (2010)

Bioaktivnost hidrolizata proteina iz mesa bakalara i kokoši prije i nakon in vitro gastrointestinalne probave

by Jamnik, Polona, Istenič, Katja, Koštomaj, Tatjana, Wulff, Tune, Geirsdóttir, Margrét, Almgren, Annette, Jónsdóttir, Rósa, Kristinsson, Hordur G., Undeland, Ingrid
Published in Food Technology and Biotechnology (2017)

Bioactivity of Cod and Chicken Protein Hydrolysates before and after in vitro Gastrointestinal Digestion

by Jamnik, Polona, Istenič, Katja, Koštomaj, Tatjana, Wulff, Tune, Geirsdóttir, Margrét, Almgren, Annette, Jónsdóttir, Rósa, Kristinsson, Hordur G., Undeland, Ingrid
Published in Food Technology and Biotechnology (2017)

Bioactivity of Cod and Chicken Protein Hydrolysates before and after in vitro Gastrointestinal Digestion

by Jamnik, Polona, Istenič, Katja, Koštomaj, Tatjana, Wulff, Tune, Geirsdóttir, Margrét, Almgren, Annette, Jónsdóttir, Rósa, Kristinsson, Hordur G., Undeland, Ingrid
Published in Food Technology and Biotechnology (2017)

Investigation of phenolic compounds and antioxidant activity in red and yellow onions and a synergistic utilization of skin extract in modified atmosphere packaging of salmon ( <sc...

by Güner, Senem, Boz, Ziynet, Yağız, Yavuz, Topalcengiz, Zeynal, Welt, Bruce A., Sarnoski, Paul, Simonne, Amarat, Kristinsson, Hordur G., Marshall, Maurice R.
Published in Packaging Technology and Science (2021)

Correlation between astaxanthin amount anda * value in fresh Atlantic salmon ( Salmo salar ) muscle during different irradiation doses

by Food & Environmental Toxicology Lab, University of Florida, SW 23rd Dr., P.O. Box 110720, Gainesville, FL 32611-0720, USA ( host institution ), Yagiz, Yavuz, Kristinsson, Hordur G., Balaban, Murat O., Welt, Bruce A., Raghavan, Sivakumar, Marshall, Maurice R.
Published 2010

Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon

by Department of Food Science and Human Nutrition, Institute Food and Agricultural Sciences, P.O. Box 110370, University of Florida, Gainesville FL 32611, United States ( host institution ), Yagiz, Yavuz, Kristinsson, Hordur G., Balaban, Murat O., Welt, Bruce A., Ralat, Maria, Marshall, Maruice R.
Published 2009

Correlation between astaxanthin amount and a* value in fresh Atlantic salmon ( Salmo salar) muscle during different irradiation doses

by Food & Environmental Toxicology Lab, University of Florida, SW 23rd Dr., P.O. Box 110720, Gainesville, FL 32611-0720, USA ( host institution ), Yagiz, Yavuz ( author ), Kristinsson, Hordur G. ( author ), Balaban, Murat O. ( author ), Welt, Bruce A. ( author ), Raghavan, Sivakumar ( author ), Marshall, Maurice R. ( author )
Published in Food Chemistry (2010)

Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon

by Department of Food Science and Human Nutrition, Institute Food and Agricultural Sciences, P.O. Box 110370, University of Florida, Gainesville FL 32611, United States ( host institution ), Yagiz, Yavuz ( author ), Kristinsson, Hordur G. ( author ), Balaban, Murat O. ( author ), Welt, Bruce A. ( author ), Ralat, Maria ( author ), Marshall, Maruice R. ( author )
Published in Food Chemistry (2009)

Future Opportunities for Bioeconomy : Focus on the West Nordic Region

by Smáradóttir, Sigrún Elsa, Magnúsdóttir, Lilja, Smárason, Birgir Örn, Þórðarson, Gunnar, Johannessen, Birgit, Stefánsdóttir, Elísabet Kemp, Jacobsen, Birgitte, Laksá, Unn, Jörundsdóttir, Hrönn Ólína, Solberg, Svein Ø., Djurhuus, Rólvur, Erbs-Maibing, Sofie, Björnsdóttir, Bryndís, Gunnarsdóttir, Ragnhildur, Hoydal, Kjartan Hoydal, Hreggviðsson, Guðmundur Óli, Ingvarsson, Guðmundur Bjarki, Jessen, Amalie, Kristinsson, Hörður G., Kristófersson, Daði Már, Levermann, Nette, Lund, Nuka Møller, Nymand, Josephine, Reykdal, Ólafur, Vang, Janus, Paulsen, Helge, Margeirsson, Sveinn
Published 2015