Sigurjón Arason - Concepedia

Author

Sigurjón Arason

Also Known As

ARASON S., Arason Sigurjon, Arason, Sigurjon, Arason, Sigurjón, Elisabetta Suffredini, S. Arason, SIGURJON ARASON, SIGURJÓN ARASON, Sigurjon Arason, Sigurjón Arason

185

Publications

3.1K

Citations

H-Index

134

Concepts

All Affiliations

University of Iceland Matís (Iceland)Icelandic Fisheries Laboratories Nha Trang University Norwegian University of Science and Technology

About

Sigurjón Arason is an author at University of Iceland specializing in engineering, health sciences, and aquaculture.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	17	22	630
2	Health Sciences	16	19	751
3	Medicine	6	6	277
4	Business	3	3	157
5	Management	2	2	140

Sigurjón Arason

Publications

2.6K

Citations

H-Index

Page 1

	Year	Citations
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, Food Chemistry BiochemistryDifferential Scanning CalorimetryNatural SciencesMyofibrillar ProteinsBioanalysis	2002	228
Benefits of traceability in fish supply chains – case studies Nga Mai, Sigurður G. Bogason, Sigurjón Arason, British Food Journal Logistics ProcessesAgricultural EconomicsRadio Frequency IdentificationSustainable Supply Chain ManagementAquaculture	2010	126
The effects of various salt concentrations during brine curing of cod (<i>Gadus morhua</i>) Kristín Anna Þórarinsdóttir, Sigurjón Arason, Sigurður G. Bogason, International Journal of Food Science & Technology	2004	99
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 BiochemistryLow-field Nmr StudyProtein FoldingSoil SalinityPre-salting Methods	2010	78
Influence of salt concentration on the salting kinetics of cod loin (Gadus morhua) during brine salting Minh Van Nguyen, Sigurjón Arason, Kristín Anna Þórarinsdóttir, Journal of Food Engineering Salt ConcentrationCod LoinSoil SalinityAquacultureGadus Morhua	2010	78
The influence of additives and drying methods on quality attributes of fish protein powder made from saithe (<i>Pollachius virens</i>) Amir Reza Shaviklo, Sigurjón Arason, Hörður G. Kristinsson, Journal of the Science of Food and Agriculture	2010	68
Experimental and numerical modelling comparison of thermal performance of expanded polystyrene and corrugated plastic packaging for fresh fish Björn Margeirsson, Radovan Gospavić, Halldór Pálsson, International Journal of Refrigeration Food PackagingEngineeringMechanical EngineeringPolymer ScienceNumerical Modelling Comparison	2010	60
The effects of salt concentration on conformational changes in cod (Gadus morhua) proteins during brine salting Minh Van Nguyen, Kristín Anna Þórarinsdóttir, Ágústa Guðmundsdóttir, Food Chemistry Protein ChemistrySalt ConcentrationBiochemistryProtein FoldingNatural Sciences	2010	59
Characteristics of freeze-dried fish protein isolated from saithe (Pollachius virens) Amir Reza Shaviklo, Sigurjón Arason, Kolbrún Sveinsdóttir Journal of Food Science and Technology Food ChemistryBiologyBiochemistryAnimal NutritionNatural Sciences	2011	58
Seasonal and geographical variation in chemical composition and lipid stability of Atlantic mackerel (Scomber scombrus) caught in Icelandic waters Paulina E. Romotowska, Magnea G. Karlsdóttir, María Guðjónsdóttir, Journal of Food Composition and Analysis EngineeringFishery ScienceChemical CompositionIcelandic WatersMarine Chemistry	2016	57

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