Kristín Anna Þórarinsdóttir

Author

Also Known As

K. A. Thorarinsdottir, K.A. Thorarinsdottir, Kristin A Thorarinsdottir, Kristin A. Thorarinsdottir, Kristin Anna Thorarinsdottir, Kristin Thorarinsdottir, Kristín A. Þórarinsdóttir, Kristín Anna Þórarinsdóttir, Kristín Þórarinsdóttir

Publications

1.2K

Citations

H-Index

Concepts

All Affiliations

University of Iceland Matís (Iceland)Icelandic Fisheries Laboratories Nha Trang University Icelandic Tourism Research Centre

About

Kristín Anna Þórarinsdóttir is an author at University of Iceland specializing in engineering, health sciences, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	6	6	321
2	Health Sciences	6	6	355
3	Medicine	5	5	206
4	Natural Sciences	3	3	343
5	Public Health	1	1	156

Kristín Anna Þórarinsdóttir

Publications

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
Quality Changes of Shrimp (Pandalus borealis) Stored under Different Cooling Conditions Qing Zhu Zeng, Kristín Anna Þórarinsdóttir, G. Ólafsdóttir Journal of Food Science Shelf LifeEngineeringDifferent Cooling ConditionsFood PreservationFood Storage	2005	156
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
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 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
Effects of different pre-salting methods on protein aggregation during heavy salting of cod fillets Kristín Anna Þórarinsdóttir, Sigurjón Arason, Sjöfn Sigurgísladóttir, Food Chemistry Cod FilletsBiochemistryProtein AggregationNatural SciencesProtein Engineering	2010	56
Exploring the Potential of Icelandic Seaweeds Extracts Produced by Aqueous Pulsed Electric Fields-Assisted Extraction for Cosmetic Applications Natalia Castejón, Kristín Anna Þórarinsdóttir, Ragnhildur Einarsdóttir, Marine Drugs EngineeringCosmetic ApplicationsPolyphenolicsElectric Fields-assisted ExtractionFood Chemistry	2021	56
Effects of Dry Ice and Superchilling on Quality and Shelf Life of Arctic Charr (Salvelinus alpinus) Fillets Huynh Nguyen Duy Bao, Sigurjón Arason, Kristín Anna Þórarinsdóttir International Journal of Food Engineering Freeze-thaw CyclingIce-water SystemShelf LifePhysiologyArctic Charr	2007	48
Influences of potassium ferrocyanide on lipid oxidation of salted cod (Gadus morhua) during processing, storage and rehydration Minh Van Nguyen, Kristín Anna Þórarinsdóttir, Ágústa Guðmundsdóttir, Food Chemistry Food ChemistryAgricultural ChemistryNutrient BioavailabilityEngineeringBiochemistry	2011	42
The effects of salt-curing and salting procedures on the microstructure of cod (Gadus morhua) muscle Kristín Anna Þórarinsdóttir, Sigurjón Arason, Sjöfn Sigurgísladóttir, Food Chemistry MechanobiologySalting ProceduresEngineeringSkeletal MusclePhysiology	2010	41

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