H. Hafsteinsson

发表

16 – New non-thermal techniques for processing seafood

M. Gudmundsson, H. Bremner, H. Hafsteinsson, 2002 .

10 – Minimal processing in practice: seafood

M. Gudmundsson, N. Bengtsson, T. Ohlsson, 2002 .

Effects of different salting and smoking processes on the microstructure, the texture and yield of Atlantic salmon (Salmo salar) fillets

J. Vallet, O. Torrissen, S. Sigurgisladottir, 2000 .

erent salting and smoking processes on the microstructure , the texture and yield of Atlantic salmon ( Salmo salar ) ® llets

J. Vallet, O. Torrissen, S. Sigurgisladottir, 2000 .

Effect of High Intensity Electric Field Pulses on Solid Foods

M. Gudmundsson, H. Hafsteinsson, 2005 .

Microstructure and texture of fresh and smoked Atlantic salmon, Salmo salar L., fillets from fish reared and slaughtered under different conditions

O. Torrissen, S. Sigurgisladottir, H. Hafsteinsson, 2001 .

Textural Properties of Raw Salmon Fillets as Related to Sampling Method

R. Nortvedt, O. Torrissen, S. Sigurgisladottir, 1999 .

Gelatin from cod skins as affected by chemical treatments

M. Gudmundsson, Hannes Hafsteinsson, Magnús T. Gudmundsson, 1997 .

Extremely halotolerant bacteria characteristic of fully cured and dried cod.

J. Kristjánsson, H. Hafsteinsson, O. Vilhelmsson, 1997, International journal of food microbiology.

Salmon Quality: Methods to Determine the Quality Parameters

Øyvind Lie, S. Sigurgisladottir, M. Thomassen, 1997 .

Effects of freezing/thawing on the microstructure and the texture of smoked Atlantic salmon (Salmo salar)

M. Cardinal, O. Torrissen, S. Sigurgisladottir, 2000 .

ects of freezing / thawing on the microstructure and the texture of smoked Atlantic salmon ( Salmo salar )

M. Cardinal, O. Torrissen, S. Sigurgisladottir, 2000 .

Atlantic salmon (Salmo salar, L) as raw material for the smoking industry. II: Effect of different smoking methods on losses of nutrients and on the oxidation of lipids

R. Nortvedt, M. Espe, Ø. Lie, 2002 .

Atlantic salmon (Salmo salar, L.) as raw material for the smoking industry. I: effect of different salting methods on the oxidation of lipids

R. Nortvedt, M. Espe, Ø. Lie, 2001 .

Effect of electric field pulses on microstructure of muscle foods and roes

M. Gudmundsson, Hannes Hafsteinsson, Magnús T. Gudmundsson, 2001 .

A Review of the Sealworm Problem: Biology, Implications and Solutions.

S. Rizvi, Hannes Hafsteinsson, Syed S H Rizvi, 1987, Journal of food protection.

Application of Ultrasonic Waves to Detect Sealworms in Fish Tissue

R. Chivers, K. Parker, S. Rizvi, 1989 .

Effect of high-pressure processing on Listeria spp. and on the textural and microstructural properties of cold smoked salmon.

Volker Heinz, V. Heinz, Birna Gudbjornsdottir, 2010 .

Effect of high pressure processing in reducing Listeria spp. and on the textural and microstructural properties of cold smoked salmon (CSS)

Á. Jónsson, M. Guðmundsson, H. Hafsteinsson, 2007 .

Acoustic microscopy--principles and applications in the studies of biomaterial microstructure.

H. Hafsteinsson, S. Rizvi, 1984, Scanning electron microscopy.

Isolation and characterization of moderately halophilic bacteria from fully cured salted cod (bachalao)

J. Kristjánsson, H. Hafsteinsson, O. Vilhelmsson, 1996 .