Gudjónsdóttir M - Search Results

1

A Comparison of Two Different Slaughter Systems for Lambs. Effects on Carcass Characteristics, Technological Meat Quality and Sensory Attributes.

Stenberg E, Arvidsson-Segerkvist K, Karlsson AH, Ólafsdóttir A, Hilmarsson ÓÞ, Gudjónsdóttir M, Thorkelsson G. Stenberg E, et al. Among authors: gudjonsdottir m. Animals (Basel). 2021 Oct 11;11(10):2935. doi: 10.3390/ani11102935. Animals (Basel). 2021. PMID: 34679956 Free PMC article.

2

Effects of electrospun chitosan wrapping for dry-ageing of beef, as studied by microbiological, physicochemical and low-field nuclear magnetic resonance analysis.

Gudjónsdóttir M, Gacutan MD Jr, Mendes AC, Chronakis IS, Jespersen L, Karlsson AH. Gudjónsdóttir M, et al. Food Chem. 2015 Oct 1;184:167-75. doi: 10.1016/j.foodchem.2015.03.088. Epub 2015 Mar 31. Food Chem. 2015. PMID: 25872440

3

A Comparison of Fresh and Frozen Lamb Meat-Differences in Technological Meat Quality and Sensory Attributes.

Stenberg E, Arvidsson-Segerkvist K, Karlsson AH, Ólafsdóttir A, Hilmarsson ÓÞ, Gudjónsdóttir M, Thorkelsson G. Stenberg E, et al. Among authors: gudjonsdottir m. Animals (Basel). 2022 Oct 18;12(20):2830. doi: 10.3390/ani12202830. Animals (Basel). 2022. PMID: 36290215 Free PMC article.

4

The effects of pre-salting methods on salt and water distribution of heavily salted cod, as analyzed by (1)H and (23)Na MRI, (23)Na NMR, low-field NMR and physicochemical analysis.

Gudjónsdóttir M, Traoré A, Jónsson Á, Karlsdóttir MG, Arason S. Gudjónsdóttir M, et al. Food Chem. 2015 Dec 1;188:664-72. doi: 10.1016/j.foodchem.2015.05.060. Epub 2015 May 14. Food Chem. 2015. PMID: 26041245

5

Characteristics of Xanthosoma sagittifolium roots during cooking, using physicochemical analysis, uniaxial compression, multispectral imaging and low field NMR spectroscopy.

Boakye AA, Gudjónsdóttir M, Skytte JL, Chronakis IS, Wireko-Manu FD, Oduro I. Boakye AA, et al. Among authors: gudjonsdottir m. J Food Sci Technol. 2017 Aug;54(9):2670-2683. doi: 10.1007/s13197-017-2704-7. Epub 2017 Jul 8. J Food Sci Technol. 2017. PMID: 28928507 Free PMC article.

6

Utilizing cocoyam (Xanthosoma sagittifolium) for food and nutrition security: A review.

Boakye AA, Wireko-Manu FD, Oduro I, Ellis WO, Gudjónsdóttir M, Chronakis IS. Boakye AA, et al. Among authors: gudjonsdottir m. Food Sci Nutr. 2018 Mar 13;6(4):703-713. doi: 10.1002/fsn3.602. eCollection 2018 Jun. Food Sci Nutr. 2018. PMID: 29983932 Free PMC article. Review.

7

Low field NMR for quality monitoring of 3D printed surimi from cod by-products: Effects of the pH-shift method compared with conventional washing.

Gudjónsdóttir M, Napitupulu RJ, Petty Kristinsson HT. Gudjónsdóttir M, et al. Magn Reson Chem. 2019 Sep;57(9):638-648. doi: 10.1002/mrc.4855. Epub 2019 Apr 11. Magn Reson Chem. 2019. PMID: 30791139

8

Process control of lightly salted wild and farmed Atlantic cod (Gadus morhua) by brine injection, brining, and freezing--a low field NMR study.

Gudjonsdottir M, Gunnlaugsson VN, Finnbogadottir GA, Sveinsdottir K, Magnusson H, Arason S, Rustad T. Gudjonsdottir M, et al. J Food Sci. 2010 Oct;75(8):E527-36. doi: 10.1111/j.1750-3841.2010.01808.x. Epub 2010 Sep 24. J Food Sci. 2010. PMID: 21535492

9

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 muscle.

Gudjónsdóttir M, Jónsson Á, Bergsson AB, Arason S, Rustad T. Gudjónsdóttir M, et al. J Food Sci. 2011 May;76(4):E357-67. doi: 10.1111/j.1750-3841.2011.02112.x. Epub 2011 Apr 5. J Food Sci. 2011. PMID: 22417356

10

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 duration.

Gudjónsdóttir M, Romotowska PE, Karlsdóttir MG, Arason S. Gudjónsdóttir M, et al. Food Res Int. 2019 Feb;116:471-482. doi: 10.1016/j.foodres.2018.08.063. Epub 2018 Aug 21. Food Res Int. 2019. PMID: 30716970

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