Margrét Geirsdóttir

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

The influence of freezing and duration of storage on Campylobacter and indicator bacteria in broiler carcasses

Franklín Georgsson, Ásmundur E. Þorkelsson, Margrét Geirsdóttir et al. · Food Microbiology · 2005 · 125 citations

Broiler Carcasses, Microbial Contamination, Food Microbiology +6

Enzymatic Hydrolysis of Blue Whiting ( <i>Micromesistius poutassou</i> ); Functional and Bioactive Properties

Margrét Geirsdóttir, Sjöfn Sigurgísladóttir, Patricia Hamaguchi et al. · Journal of Food Science · 2010 · 71 citations

The ability of <i>in vitro</i> antioxidant assays to predict the efficiency of a cod protein hydrolysate and brown seaweed extract to prevent oxidation in marine food model systems

Rósa Jónsdóttir, Margrét Geirsdóttir, Patricia Hamaguchi et al. · Journal of the Science of Food and Agriculture · 2015 · 57 citations

Environmental Impacts of Large-Scale Spirulina (Arthrospira platensis) Production in Hellisheidi Geothermal Park Iceland: Life Cycle Assessment

Asaf Tzachor, Asger Smidt-Jensen, Alfons Ramel et al. · Marine Biotechnology · 2022 · 39 citations · Full text