Kristín Anna Þórarinsdóttir

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

Quality Changes of Shrimp (Pandalus borealis) Stored under Different Cooling Conditions

Qing Zhu Zeng, Kristín Anna Þórarinsdóttir, G. Ólafsdóttir · Journal of Food Science · 2005 · 156 citations

Shelf Life, Engineering, Different Cooling Conditions +16

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

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

The effects of salt concentration on conformational changes in cod (Gadus morhua) proteins during brine salting

Minh Van Nguyen, Kristín Anna Þórarinsdóttir, Ágústa Guðmundsdóttir et al. · Food Chemistry · 2010 · 59 citations

Protein Chemistry, Salt Concentration, Biochemistry +9