Sigurður G. Bogason

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

Criteria for temperature alerts in cod supply chains

Tómas Hafliðason, G. Ólafsdóttir, Sigurður G. Bogason et al. · International Journal of Physical Distribution & Logistics Management · 2012 · 63 citations

Effects of Phosphate on Yield, Quality, and Water‐Holding Capacity in the Processing of Salted Cod ( <i>Gadus morhua</i> )

Sigurjón Arason, Sigurður G. Bogason, Kristberg Kristbergsson · Journal of Food Science · 2001 · 56 citations