María Guðjónsdóttir

Pomodoro di Pachino: An Authentication Study Using 1H-NMR and Chemometrics – Protecting its P.G.I. European Certification

Graham Webb, María Guðjónsdóttir, Peter S. Belton, 2009 .

Application of Novel Techniques for Monitoring Quality Changes in Meat and Fish Products during Traditional Processing Processes: Reconciling Novelty and Tradition

Francesca Di Donato, Alessandra Biancolillo, Abdo Hassoun, 2020 .

Sodium MRI as a Tool for Optimization of Salting Processes

Peter S. Belton, Graham Webb, María Guðjónsdóttir, 2009 .

Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

Abdo Hassoun, María Guðjónsdóttir, Francisco J Barba, 2020, Antioxidants.