Skip to main content

EN
ÍS

Háskóli Íslands

Háskóli Íslands

Forsíða

Forsíða

María Guðjónsdóttir - Professor

María Guðjónsdóttir

–

School of Health Sciences

María Guðjónsdóttir

Professor

Professor

Location
Utan H.Í. / Utan H.Í.
Email
mariagu [at] hi.is

Unit
Faculty of Food Science and Nutrition

ORCID site
https://orcid.org/0000-0001-7577-1190

Published works

2019

Low field nuclear magnetic resonance and multivariate analysis for prediction of physicochemical characteristics of Atlantic mackerel as affected by season of catch, freezing method, and frozen storage durationFood Research International
Low field NMR for quality monitoring of 3D printed surimi from cod by-products: Effects of the pH-shift method compared with conventional washingMagnetic Resonance in Chemistry

2018

Review of the composition and current utilization of Calanus finmarchicus – Possibilities for human consumptionTrends in Food Science & Technology
Effects of pre and postrigor freezing and temperature stress during frozen storage on physicochemical stability of Atlantic herring (Clupea harengus) muscleJournal of Food Processing and Preservation
Effects of catching method, rigor status at processing, and pre-salting methods on the water distribution and characteristics of heavily salted atlantic cod (gadus morhua) muscle: A multi-parametric magnetic resonance studyModern Magnetic Resonance
Influence of processing additives, packaging and storage conditions on the physicochemical stability of frozen Tra catfish (Pangasius hypophthalmus) filletsJournal of Food Engineering
Water–Starch Interactions of Red and White Cocoyam (Xanthosoma sagittifolium)Starch/Staerke
Stability of Golden redfish (Sebastes marinus) during frozen storage as affected by raw material freshness and season of captureFood Science and Nutrition
Utilizing cocoyam (Xanthosoma sagittifolium ) for food and nutrition security: A reviewFood Science & Nutrition

2017

Influence of Temperature Stress on Lipid Stability of Atlantic Herring (Clupea harengus) Muscle During Frozen StorageJAOCS, Journal of the American Oil Chemists' Society
Evaluation of bioactivity fucoidan from laminaria with in vitro human cell cultures (THP-1)Functional Foods in Health and Disease 7(9), 688-701
Analysis of the production of salmon fillet – Prediction of production yieldJournal of Food Engineering
Muscle Protein Profiles Used for Prediction of Texture of Farmed Salmon (Salmo salar L.)Journal of Agricultural and Food Chemistry
Stability of frozen Atlantic mackerel (Scomber scombrus) as affected by temperature abuse during transportationLWT - Food Science and Technology
Bioactive effect of sulphated polysaccharides derived from orange-footed sea cucumber (Cucumaria frondosa) toward THP-1 macrophagesBioactive Carbohydrates and Dietary Fibre
Characteristics of Xanthosoma sagittifolium roots during cooking, using physicochemical analysis, uniaxial compression, multispectral imaging and low field NMR spectroscopyJournal of Food Science and Technology

2016

Influence of feeding state and frozen storage temperature on the lipid stability of Atlantic mackerel (Scomber scombrus)International Journal of Food Science and Technology
Seasonal and geographical variation in chemical composition and lipid stability of Atlantic mackerel (Scomber scombrus) caught in Icelandic watersJournal of Food Composition and Analysis
Investigation of the interaction between mucins and β-lactoglobulin under tribological stressFood Hydrocolloids
Effect of brining and frozen storage on physicochemical properties of well-fed Atlantic mackerel (Scomber scombrus) intended for hot smoking and canningLWT - Food Science and Technology

2015

Investigation of the interaction between mucins and beta-Lactoglobulin under tribological stress.Food Hydrocolloids
Spectroscopic studies of the interactions between β-lactoglobulin and bovine submaxillary mucinFood Hydrocolloids
Effects of electrospun chitosan wrapping for dry-ageing of beef, as studied by microbiological, physicochemical and low-field Nuclear Magnetic Resonance analysisFood Chemistry
Effects of electrospun chitosan wrapping for dry-ageing of beef, as studied by microbiological, physicochemical and low-field nuclear magnetic resonance analysisFood Chemistry
The effects of pre-salting methods on salt and water distribution of heavily salted cod, as analyzed by 1H and 23Na MRI, 23Na NMR, low-field NMR and physicochemical analysisFood Chemistry

2013

Injection of fish protein solutions of fresh saithe (Pollachius virens) fillets studied by low field Nuclear Magnetic Resonance and physicochemical measurementsJournal of Food Science and Technology
The effect of crystal size and encapsulation of salt on sodium distribution and mobility in bread as studied with 23Na double quantum filtering NMR.Magnetic Resonance in Food Science: Food for Thought.

2011

Low field Nuclear Magnetic Resonance on the effect of salt and modified atmosphere packaging on cod (Gadus morhua) during superchilled storageFood Research International
The effects of pre-salting methods on water distribution and protein denaturation of dry salted and rehydrated cod - A low-field NMR studyJournal of Food Engineering
Shrimp Processing Assessed by Low Field Nuclear Magnetic Resonance, Near Infrared Spectroscopy, and Physicochemical Measurements-The Effect of Polyphosphate Content and Length of Prebrining on Shrimp MuscleJournal of Food Science
Continuous quality and shelf life monitoring of retail-packed fresh cod loins in comparison with conventional methodsFood Control

2010

Process control of lightly salted wild and farmed Atlantic cod (Gadus morhua) by brine injection, brining, and freezing-A low field NMR studyJournal of Food Science

2009

Magnetic Resonance in Food Science
Effect of brining, modified atmosphere packaging, and superchilling on the shelf life of cod (Gadus morhua) loinsJournal of Food Science
Low field NMR Study on Wild and Farmed Cod (Gadus morhua)Magnetic Resonance in Food Science: Challenges in a changing world

Keywords for Specialisation:

Multivariate analysis

Water and water distribution in food

Food processing and product development

Quality control

Quality monitoring

Process optimization

Structure and function of proteins. Protein stability