Sigurjón Arason

Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry

Kristín Anna Þórarinsdóttir, Sigurjón Arason, Margrét Geirsdóttir et al. · Food Chemistry · 2002 · 228 citations

Biochemistry, Differential Scanning Calorimetry, Natural Sciences +7

Benefits of traceability in fish supply chains – case studies

Nga Mai, Sigurður G. Bogason, Sigurjón Arason et al. · British Food Journal · 2010 · 126 citations

Logistics Processes, Agricultural Economics, Radio Frequency Identification +21

The effects of various salt concentrations during brine curing of cod (<i>Gadus morhua</i>)

Kristín Anna Þórarinsdóttir, Sigurjón Arason, Sigurður G. Bogason et al. · International Journal of Food Science & Technology · 2004 · 99 citations

The effects of pre-salting methods on water distribution and protein denaturation of dry salted and rehydrated cod – A low-field NMR study

María Guðjónsdóttir, Sigurjón Arason, Turid Rustad · Journal of Food Engineering · 2010 · 78 citations

Biochemistry, Low-field Nmr Study, Protein Folding +6

Influence of salt concentration on the salting kinetics of cod loin (Gadus morhua) during brine salting

Minh Van Nguyen, Sigurjón Arason, Kristín Anna Þórarinsdóttir et al. · Journal of Food Engineering · 2010 · 78 citations

Salt Concentration, Cod Loin, Soil Salinity +2