Properties of hydrolysed saithe protein isolates prepared via pH shift process with and without dewatering von Halldórsdóttir, Sigrún M., Hamaguchi, Patricia Y., Sveinsdóttir, Hólmfrídur, Kristinsson, Hordur G., Bergsson, Arnljótur B., Thorkelsson, Gudjón

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The Effects of Short‐Time Temperature Abuse on the Microbial and Sensory Quality of Chilled Saithe (Pollachius virens) Fillets von Mu, Gang, Jonsson, Asbjorn, Bergsson, Arnljotur B., Thorarinsdottir, Kristin A.

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The effects of superchilling on shelf-life and quality indicators of whole Atlantic cod and fillets von Eliasson, Saemundur, Arason, Sigurjon, Margeirsson, Bjorn, Bergsson, Arnljotur B., Palsson, Olafur P.

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Near Infrared Spectroscopy for Seafood Process Optimisation and Monitoring—A Shrimp Case Study von GuÐjónsdóttir, María, Van Nguyen, Minh, Jónsson, Ásbjörn, Bergsson, Arnljótur B., Arason, Sigurjón

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Effect of salt content in slurry ice on quality of fresh and thawed Atlantic mackerel (Scomber scombrus) von Romotowska, Paulina E., Margeirsson, Björn, Kristjánsson, Gísli, Arason, Sigurjón, Karlsdóttir, Magnea G., Elíasson, Sæmundur, Bergsson, Arnljótur B.

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Áhrif hitasveiflna við geymslu og flutning á gæði og stöðugleika frystra makrílafurða von Karlsdóttir, Magnea G., Romotowska, Paulina E., Arason, Sigurjón, Jónsson, Ásbjörn, Gíslason, Magnús V., Bergsson, Arnljótur B.

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