Zobrazeno 1 - 10
of 190
pro vyhledávání: '"KRİSTİNSSON, Hordur G."'
Publikováno v:
In Trends in Food Science & Technology February 2019 84:4-6
Autor:
Romotowska, Paulina E., Gudjónsdóttir, María, Karlsdóttir, Magnea G., Kristinsson, Hordur G., Arason, Sigurjón
Publikováno v:
In LWT - Food Science and Technology 15 September 2017 83:275-282
Autor:
Romotowska, Paulina E., Gudjónsdóttir, María, Kristinsdóttir, Telma B., Karlsdóttir, Magnea G., Arason, Sigurjón, Jónsson, Ásbjörn, Kristinsson, Hordur G.
Publikováno v:
In LWT - Food Science and Technology October 2016 72:199-205
Autor:
Romotowska, Paulina E., Karlsdóttir, Magnea G., Gudjónsdóttir, María, Kristinsson, Hordur G., Arason, Sigurjón
Publikováno v:
In Journal of Food Composition and Analysis June 2016 49:9-18
Autor:
Hermund, Ditte B., Yeşiltaş, Betül, Honold, Philipp, Jónsdóttir, Rósa, Kristinsson, Hordur G., Jacobsen, Charlotte *
Publikováno v:
In Journal of Functional Foods December 2015 19 Part B:828-841
Autor:
McCoy, Sean C., Yarrow, Joshua F., Conover, Christine F., Borsa, Paul A., Tillman, Mark D., Conrad, Bryan P., Pingel, Jennifer E., Wronski, Thomas J., Johnson, Sally E., Kristinsson, Hordur G., Ye, Fan, Borst, Stephen E.
Publikováno v:
In Bone October 2012 51(4):667-673
Autor:
Halldórsdóttir, Sigrún M., Hamaguchi, Patricia Y., Sveinsdóttir, Hólmfrídur, Kristinsson, Hordur G., Bergsson, Arnljótur B., Thorkelsson, Gudjón
Publikováno v:
In LWT - Food Science and Technology December 2011 44(10):1999-2004
Autor:
Wang, Tao, Jónsdóttir, Rósa, Kristinsson, Hordur G., Hreggvidsson, Gudmundur Oli, Jónsson, Jón Óskar, Thorkelsson, Gudjon, Ólafsdóttir, Gudrún
Publikováno v:
In LWT - Food Science and Technology 2010 43(9):1387-1393
Autor:
GUNER, Senem, YAGİZ, Yavuz, TOPALCENGİZ, Zeynal, KRİSTİNSSON, Hordur G., BAKER, George, SARNOSKİ, Paul, WELT, Bruce A., SİMONNE, Amarat, MARSHALL, Maurice R.
Publikováno v:
Volume: 44, Issue: 6 1528-1538
Turkish Journal of Chemistry
Turkish Journal of Chemistry
The aim of the study was to investigate the effect of pH on the lipid oxidation of red onion skin extracts (ROSEs) treated with washed tilapia muscle model systems (WTMS). Minced and buffered washed samples were prepared at pH 6.3 and 6.8. The WTMS w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::93f57abbebb53000d61c44cfe50d4d6c
https://dergipark.org.tr/tr/pub/tbtkchem/issue/62596/945103
https://dergipark.org.tr/tr/pub/tbtkchem/issue/62596/945103
Autor:
Liang, Yong, Kristinsson, Hordur G.
Publikováno v:
In Food Research International 2007 40(6):668-678