| The fourth industrial revolution in the food industry—part II: Emerging food trends A Hassoun, AED Bekhit, AR Jambrak, JM Regenstein, F Chemat, ... Critical Reviews in Food Science and Nutrition 64 (2), 407-437, 2024 | 134 | 2024 |
| The effects of pre-salting methods on water distribution and protein denaturation of dry salted and rehydrated cod–a low-field NMR study M Gudjónsdóttir, S Arason, T Rustad Journal of Food Engineering 104 (1), 23-29, 2011 | 100 | 2011 |
| Utilizing cocoyam (Xanthosoma sagittifolium) for food and nutrition security: A review AA Boakye, FD Wireko‐Manu, I Oduro, WO Ellis, M Gudjónsdóttir, ... Food science & nutrition 6 (4), 703-713, 2018 | 95 | 2018 |
| Effects of electrospun chitosan wrapping for dry-ageing of beef, as studied by microbiological, physicochemical and low-field nuclear magnetic resonance analysis M Gudjónsdóttir, MD Gacutan Jr, AC Mendes, IS Chronakis, L Jespersen, ... Food chemistry 184, 167-175, 2015 | 82 | 2015 |
| Overview on fish quality research: impact of fish handling, processing, storage and logistics on fish quality deterioration HL Lauzon, B Margeirsson, K Sveinsdóttir, M Guðjónsdóttir, ... Matís, 2010 | 69 | 2010 |
| Expansion of agriculture in northern cold-climate regions: A cross-sectoral perspective on opportunities and challenges A Unc, D Altdorff, E Abakumov, SM Adl, S Baldursson, M Bechtold, ... Frontiers in Sustainable Food Systems 5, 236, 2021 | 67 | 2021 |
| Effect of brining, modified atmosphere packaging, and superchilling on the shelf life of cod (Gadus morhua) loins HL Lauzon, H Magnússon, K Sveinsdóttir, M Gudjónsdóttir, E Martinsdóttir Journal of food science 74 (6), M258-M267, 2009 | 66 | 2009 |
| Seasonal and geographical variation in chemical composition and lipid stability of Atlantic mackerel (Scomber scombrus) caught in Icelandic waters PE Romotowska, MG Karlsdóttir, M Gudjónsdóttir, HG Kristinsson, ... Journal of Food Composition and Analysis 49, 9-18, 2016 | 60 | 2016 |
| Influence of feeding state and frozen storage temperature on the lipid stability of Atlantic mackerel (Scomber scombrus) PE Romotowska, MG Karlsdóttir, M Gudjónsdóttir, HG Kristinsson, ... International Journal of Food Science & Technology 51 (7), 1711-1720, 2016 | 59 | 2016 |
| Low field nuclear magnetic resonance on the effect of salt and modified atmosphere packaging on cod (Gadus morhua) during superchilled storage M Gudjónsdóttir, HL Lauzon, H Magnússon, K Sveinsdóttir, S Arason, ... Food Research International 44 (1), 241-249, 2011 | 59 | 2011 |
| Continuous quality and shelf life monitoring of retail-packed fresh cod loins in comparison with conventional methods NTT Mai, M Gudjónsdóttir, HL Lauzon, K Sveinsdóttir, E Martinsdóttir, ... Food control 22 (6), 1000-1007, 2011 | 51 | 2011 |
| Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage HI Sveinsdóttir, MG Karlsdóttir, S Arason, G Stefánsson, I Sone, T Skåra, ... Food Chemistry, 126744, 2020 | 45 | 2020 |
| Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review A Hassoun, M Carpena, MA Prieto, J Simal-Gandara, F Özogul, Y Özogul, ... Antioxidants 9 (9), 882, 2020 | 44 | 2020 |
| Influence of processing additives, packaging and storage conditions on the physicochemical stability of frozen Tra catfish (Pangasius hypophthalmus) fillets HTT Dang, M Gudjónsdóttir, T Tómasson, M Van Nguyen, MG Karlsdóttir, ... Journal of Food Engineering 238, 148-155, 2018 | 38 | 2018 |
| Process control of lightly salted wild and farmed atlantic cod (Gadus morhua) by Brine injection, brining, and freezing—a low field NMR study M Gudjonsdottir, VN Gunnlaugsson, GA Finnbogadottir, K Sveinsdottir, ... Journal of food science 75 (8), E527-E536, 2010 | 38 | 2010 |
| Stability of frozen Atlantic mackerel (Scomber scombrus) as affected by temperature abuse during transportation PE Romotowska, M Gudjónsdóttir, MG Karlsdóttir, HG Kristinsson, ... LWT-Food Science and Technology 83, 275-282, 2017 | 37 | 2017 |
| Investigation of the interaction between mucins and β-lactoglobulin under tribological stress HY Çelebioğlu, M Gudjónsdóttir, IS Chronakis, S Lee Food Hydrocolloids 54, 57-65, 2016 | 36 | 2016 |
| Shrimp processing assessed by low field nuclear magnetic resonance, near infrared spectroscopy, and physicochemical measurements—the effect of polyphosphate content and length … M Gudjónsdóttir, Á Jónsson, AB Bergsson, S Arason, T Rustad Journal of food science 76 (4), E357-E367, 2011 | 35 | 2011 |
| Application of Novel Techniques for Monitoring Quality Changes in Meat and Fish Products during Traditional Processing Processes: Reconciling Novelty and Tradition A Hassoun, M Guðjónsdóttir, MA Prieto, P Garcia-Oliveira, ... Processes 8 (8), 988, 2020 | 33 | 2020 |
| Low field NMR for quality monitoring of 3D printed surimi from cod byproducts: Effects of the pH‐shift method compared to conventional washing M Gudjónsdóttir, RJ Napitupulu, HT Petty Kristinsson Magnetic Resonance in Chemistry, 2019 | 31 | 2019 |
Magnea KarlsdottirProject Manager, Matís ohf.Zweryfikowany adres z matis.is
