ACE-inhibitory activity of tilapia protein hydrolysates von Raghavan, Sivakumar, Kristinsson, Hordur G.

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Antioxidant Capacities of Phlorotannins Extracted from the Brown Algae Fucus vesiculosus von Wang, Tao, Jónsdóttir, Rósa, Liu, Haiyan, Gu, Liwei, Kristinsson, Hordur G, Raghavan, Sivakumar, Ólafsdóttir, Gudrún

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Effects of temperature during frozen storage on lipid deterioration of saithe (Pollachius virens) and hoki (Macruronus novaezelandiae) muscles von Karlsdottir, Magnea G., Sveinsdottir, Kolbrun, Kristinsson, Hordur G., Villot, Dominique, Craft, Brian D., Arason, Sigurjon

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The application of near infrared spectroscopy to study lipid characteristics and deterioration of frozen lean fish muscles von Karlsdottir, Magnea G., Arason, Sigurjon, Kristinsson, Hordur G., Sveinsdottir, Kolbrun

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Effect of Low and High pH Treatment on the Functional Properties of Cod Muscle Proteins von Kristinsson, Hordur G, Hultin, Herbert O

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Structure dependent antioxidant capacity of phlorotannins from Icelandic Fucus vesiculosus by UHPLC-DAD-ECD-QTOFMS von Hermund, Ditte B., Plaza, Merichel, Turner, Charlotta, Jónsdóttir, Rosa, Kristinsson, Hordur G., Jacobsen, Charlotte, Nielsen, Kristian Fog

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Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia (Oreochromis niloticus) muscle as affected by freshness and antioxidants von Yarnpakdee, Suthasinee, Benjakul, Soottawat, Nalinanon, Sitthipong, Kristinsson, Hordur G.

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Correlation between astaxanthin amount and a value in fresh Atlantic salmon ( Salmo salar) muscle during different irradiation doses von Yagiz, Yavuz, Kristinsson, Hordur G., Balaban, Murat O., Welt, Bruce A., Raghavan, Sivakumar, Marshall, Maurice R.

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Radical Scavenging and Reducing Ability of Tilapia (Oreochromis niloticus) Protein Hydrolysates von Raghavan, Sivakumar, Kristinsson, Hordur G, Leeuwenburgh, Christiaan

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Bioactivity of Cod and Chicken Protein Hydrolysates 
before and after in vitro Gastrointestinal Digestion von Jamnik, Polona, Istenič, Katja, Koštomaj, Tatjana, Wulff, Tune, Geirsdóttir, Margrét, Almgren, Annette, Jónsdóttir, Rósa, Kristinsson, Hordur G, Undeland, Ingrid

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Antioxidant and sensory properties of protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) by one- and two-step hydrolysis von Yarnpakdee, Suthasinee, Benjakul, Soottawat, Kristinsson, Hordur G., Kishimura, Hideki

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Changes in Trout Hemoglobin Conformations and Solubility after Exposure to Acid and Alkali pH von Kristinsson, Hordur G, Hultin, Herbert O

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Conformational and Rheological Changes in Catfish Myosin as Affected by Different Acids during Acid-Induced Unfolding and Refolding von Raghavan, Sivakumar, Kristinsson, Hordur G.

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Oxidative stability of mahi mahi red muscle dipped in tilapia protein hydrolysates von Dekkers, Evelien, Raghavan, Sivakumar, Kristinsson, Hordur G., Marshall, Maurice R.

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Chemical compositions and muddy flavour/odour of protein hydrolysate from Nile tilapia and broadhead catfish mince and protein isolate von Yarnpakdee, Suthasinee, Benjakul, Soottawat, Penjamras, Pimpimol, Kristinsson, Hordur G.

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Food in the bioeconomy von Kristinsson, Hordur G., Jörundsdóttir, Hrönn Ólína

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The ability of in vitro antioxidant assays to predict the efficiency of a cod protein hydrolysate and brown seaweed extract to prevent oxidation in marine food model systems von Jónsdóttir, Rósa, Geirsdóttir, Margrét, Hamaguchi, Patricia Y, Jamnik, Polona, Kristinsson, Hordur G, Undeland, Ingrid

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Antioxidative Activity of Protein Hydrolysates Prepared from Alkaline-Aided Channel Catfish Protein Isolates von Theodore, Ann E, Raghavan, Sivakumar, Kristinsson, Hordur G

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Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel von Yarnpakdee, Suthasinee, Benjakul, Soottawat, Kristinsson, Hordur G., Maqsood, Sajid

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Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon von Yagiz, Yavuz, Kristinsson, Hordur G., Balaban, Murat O., Welt, Bruce A., Ralat, Maria, Marshall, Maruice R.

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