Hörður G. Kristinsson - Publications, H-index & Citations

Hörður G. Kristinsson

university of iceland

50H指数

173论文数

8.5K被引数

收录论文 67

发表时间

Food in the bioeconomy

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2019-02-01

PREAI

Kristinsson, Hordur G.; Jorundsdottir, Hronn Olina

Structure dependent antioxidant capacity of phlorotannins from Icelandic Fucus vesiculosus by UHPLC-DAD-ECD-QTOFMS

FOOD CHEMISTRY

IF9.8

2018-02-01

OAAI

Hermund, Ditte B.; Plaza, Merichel; Turner, Charlotta; Jonsdottir, Rosa; Kristinsson, Hordur G.; Jacobsen, Charlotte; Nielsen, Kristian Fog

Stability of frozen Atlantic mackerel (Scomber scombrus) as affected by temperature abuse during transportation

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2017-09-01

PREAI

Romotowska, Paulina E.; Gudjonsdottir, Maria; Karlsdottir, Magnea G.; Kristinsson, Hordur G.; Arason, Sigurjon

Basal hypersecretion of glucagon and insulin from palmitate-exposed human islets depends on FFAR1 but not decreased somatostatin secretion

SCIENTIFIC REPORTS

IF3.9

2017-07-05

OAAI

Kristinsson, H.; Sargsyan, E.; Manell, H.; Smith, D. M.; Gopel, S. O.; Bergsten, P.

Oxidative Stability of Granola Bars Enriched with Multilayered Fish Oil Emulsion in the Presence of Novel Brown Seaweed Based Antioxidants

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2016-10-25

PREAI

Hermund, Ditte B.; Karadag, Ayse; Andersen, Ulf; Jonsdottir, Rosa; Kristinsson, Hordur G.; Alasalvar, Cesarettin; Jacobsen, Charlotte

Effect of brining and frozen storage on physicochemical properties of well-fed Atlantic mackerel (Scomber scombrus) intended for hot smoking and canning 咸水和冷冻储存对用于热熏制和罐头的饱食大西洋鲭鱼 (Scomber scombrus) 理化性质的影响

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2016-10-01

OAAI

Romotowska, Paulina E.; Gudjonsdottir, Maria; Kristinsdottir, Telma B.; Karlsdottir, Magnea G.; Arason, Sigurjn; Jonsson, Asbjorn; Kristinsson, Hordur G.

Seasonal and geographical variation in chemical composition and lipid stability of Atlantic mackerel (Scomber scombrus) caught in Icelandic waters

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2016-06-01

PREAI

Romotowska, Paulina E.; Karlsdottir, Magnea G.; Gudjonsdottir, Maria; Kristinsson, Hordur G.; Arason, Sigurjon

Characterisation and antioxidant evaluation of Icelandic F. vesiculosus extracts in vitro and in fish-oil-enriched milk and mayonnaise 冰岛F. vesiculosus提取物在体外和富含鱼油的牛奶和蛋黄酱中的表征和抗氧化评估

JOURNAL OF FUNCTIONAL FOODS

IF4

2015-12-01

PREAI

Hermund, Ditte B.; Yesiltas, Betul; Honold, Philipp; Jonsdottir, Rosa; Kristinsson, Hordur G.; Jacobsen, Charlotte

Potential seaweed-based food ingredients to inhibit lipid oxidation in fish-oil-enriched mayonnaise

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2015-10-10

PREAI

Honold, Philipp J.; Jacobsen, Charlotte; Jonsdottir, Rosa; Kristinsson, Hordur G.; Hermund, Ditte B.

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

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2015-08-24

PREAI

Jonsdottir, Rosa; Geirsdottir, Margret; Hamaguchi, Patricia Y.; Jamnik, Polona; Kristinsson, Hordur G.; Undeland, Ingrid

Effect of in vitro digested cod liver oil of different quality on oxidative, proteomic and inflammatory responses in the yeast Saccharomyces cerevisiae and human monocyte-derived dendritic cells

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2015-01-06

PREAI

Larsson, Karin; Istenic, Katja; Wulff, Tune; Jonsdottir, Rosa; Kristinsson, Hordur; Freysdottir, Jona; Undeland, Ingrid; Jamnik, Polona

Effect of thermal treatment and frozen storage on lipid decomposition of light and dark muscles of saithe (Pollachius virens)

FOOD CHEMISTRY

IF9.8

2014-12-01

PREAI

Karlsdottir, Magnea G.; Sveinsdottir, Kolbrun; Kristinsson, Hordur G.; Villot, Dominique; Craft, Brian D.; Arason, Sigurjon

The application of near infrared spectroscopy to study lipid characteristics and deterioration of frozen lean fish muscles

FOOD CHEMISTRY

IF9.8

2014-09-01

PREAI

Karlsdottir, Magnea G.; Arason, Sigurjon; Kristinsson, Hordur G.; Sveinsdottir, Kolbrun

Effects of temperature during frozen storage on lipid deterioration of saithe (Pollachius virens) and hoki (Macruronus novaezelandiae) muscles

FOOD CHEMISTRY

IF9.8

2014-08-01

PREAI

Karlsdottir, Magnea G.; Sveinsdottir, Kolbrun; Kristinsson, Hordur G.; Villot, Dominique; Craft, Brian D.; Arason, Sigurjon

High quality fish protein hydrolysates prepared from by-product material with Fucus vesiculosus extract

JOURNAL OF FUNCTIONAL FOODS

IF4

2014-07-01

PREAI

Halldorsdottir, Sigrun M.; Sueinsdottir, Holmfridur; Gudmundsdottir, Agusta; Thorkelsson, Gudjon; Kristinsson, Hordur G.

Chemical compositions and muddy flavour/odour of protein hydrolysate from Nile tilapia and broadhead catfish mince and protein isolate

FOOD CHEMISTRY

IF9.8

2014-01-01

PREAI

Yarnpakdee, Suthasinee; Benjakul, Soottawat; Penjamras, Pimpimol; Kristinsson, Hordur G.

Oxidative processes during enzymatic hydrolysis of cod protein and their influence on antioxidant and immunomodulating ability

FOOD CHEMISTRY

IF9.8

2014-01-01

PREAI

Halldorsdottir, Sigrun M.; Sveinsdottir, Holmfridur; Freysdottir, Jona; Kristinsson, Hordur G.

The effect of natural antioxidants on haemoglobin-mediated lipid oxidation during enzymatic hydrolysis of cod protein

FOOD CHEMISTRY

IF9.8

2013-11-01

PREAI

Halldorsdottir, Sigrun M.; Kristinsson, Hordur G.; Sveinsdottir, Holmfridur; Thorkelsson, Gudjon; Hamaguchi, Patricia Y.

Lipid oxidation and fishy odour in protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) protein isolate as influenced by haemoglobin

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2013-06-17

PREAI

Yarnpakdee, Suthasinee; Benjakul, Soottawat; Kristinsson, Hordur G.

Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel

FOOD CHEMISTRY

IF9.8

2012-12-01

PREAI

Yarnpakdee, Suthasinee; Benjakul, Soottawat; Kristinsson, Hordur G.; Maqsood, Sajid

研究方向