プロフィール詳細

プロジェクトを作成

★★★★★

☆☆☆☆☆

★★★★★

☆☆☆☆☆

Dr. Hordur G. K.に依頼

United States

Senior Food & Biotech Expert, 30 Years in Industry, Academia & Startups, R&D Director, Scientific Writer, IP Strategist

プロフィール概要

I’m a seasoned food and biotech scientist with 30 years of experience across academia, startups, and industry leadership in the US and Europe. I’ve published 120+ peer-reviewed scientific papers, secured and led over $30M in funded R&D project, hold multiple patents, and have successfully developed and launched a range of innovative, award-winning functional snacks. My expertise spans protein and lipid chemistry, food and ingredient processing, clean label innovation, functional ingredients, and process development — from bench to factory floor. I’ve worked extensively across Europe, the U.S., and Asia, supporting both multinationals and startups. In addition to R&D leadership and scientific writing, I bring strong experience in regulatory strategy (EU and U.S.), GRAS dossiers, funding proposals, and IP protection. I’ve advised 30+ clients including multinationals like Nestlé, PepsiCo, Thai Union Group, and American Seafoods, Governments, as well as dozens of SMEs — on product development, bioprocessing, IP developments and strategies, and commercialization strategies. My unique strength lies in translating complex science into practical solutions with business value. I’m available to support your project with scientific consulting, technical writing and editing, grant writing, innovation strategy, process and product optimization, or patent and IP guidance. I’m fast, collaborative, and commercially focused — combining academic rigor with real-world insight to help you bring your ideas to market successfully.

専門分野

• ★ Food & Beverage Manufacturing
• ★ Manuscript & Journal Article Writing
• ★ Grant Writing
• ☆ Natural Product Chemistry
• ☆ Biochemistry
• ☆ Biochemical Assays
• ☆ Oxidative Stress & Mitochondrial Function
• ☆ Antioxidants
• ☆ Enzyme Activity Assays
• ☆ Biotechnology & Bioengineering
• ☆ Biological Systems Engineering
• ☆ Biomass & Bioenergy
• ☆ Agricultural Technology
• ☆ Agribusiness
• ☆ Aquaculture
• ☆ Industrial Engineering
• ☆ Manufacturing
• ☆ Food Engineering
• ☆ Food Additives
• ☆ Food Microbiology
• ☆ Food Sensory Analysis
• ☆ Food Preservation
• ☆ Food Safety
• ☆ Flavor & Fragrance Chemistry
• ☆ Food Processing
• ☆ Food Chemistry
• ☆ Food Testing
• ☆ Plant-Based Protein
• ☆ Nutritional Analysis
• ☆ Industrial Biotechnology
• ☆ Agricultural Biotechnology
• ☆ Biomolecular Engineering
• ☆ Protein/Enzyme Engineering
• ☆ Production & Operations Management
• ☆ Industrial Fishing
• ☆ Recipe Formulation
• ☆ Public Health
• ☆ Food Security
• ☆ Vegan Products
• ☆ Non-GMO Products
• ☆ Product Evaluation
• ☆ Material Sourcing
• ☆ Stability Testing
• ☆ Shelf-Life Testing
• ☆ Quality Assurance & Quality Control (QA/QC)
• ☆ Product Validation
• ☆ Product Compliance
• ☆ Concept Development
• ☆ Product Launch Support
• ☆ Packaging Design
• ☆ Peer Review
• ☆ Feasibility Studies
• ☆ Technology Scouting
• ☆ Fact Checking
• ☆ Literature Search
• ☆ Process Design
• ☆ Instructional Webinars
• ☆ Skills Training
• ☆ Technical & Scientific Writing
• ☆ Journal Selection
• ☆ Instructional Materials
• ☆ Release Notes
• ☆ Experimental Protocols
• ☆ SOP & Protocol Writing
• ☆ White Papers
• ☆ Spec Sheets
• ☆ Case Studies
• ☆ Textbook Content Writing
• ☆ Science Communication
• ☆ Literature Review
• ☆ Traditional/Narrative Literature Review
• ☆ Systematic Literature Review
• ☆ Copywriting
• ☆ Emails & Newsletters
• ☆ Marketing Copy
• ☆ Social Media Copy
• ☆ Web Copy
• ☆ Blog Posts
• ☆ Public Relations Writing
• ☆ Product Descriptions
• ☆ User Guides & Handbooks
• ☆ Scientific Proofreading & Editing
• ☆ Proofreading & Editing
• ☆ Speechwriting
• ☆ News Writing
• ☆ Course Content Writing
• ☆ Formulation
• ☆ Cosmetic Formulation
• ☆ Pharmaceutical Formulation
• ☆ Cosmetic & Skincare Formulation
• ☆ Personal Care Product Formulation
• ☆ Cosmetic & Personal Care Product Manufacturing
• ☆ Herbal Products
• ☆ Nutraceuticals
• ☆ Supplements
• ☆ Consumer Products
• ☆ Business Operations
• ☆ Business Strategy
• ☆ Business Education
• ☆ Public-Private Partnership
• ☆ Small Business
• ☆ Entrepreneurship
• ☆ Food Law
• ☆ Branding
• ☆ Marketing Strategy
• ☆ Nonprofit Organization Administration
• ☆ Innovation Management
• ☆ Project Management
• ☆ Corporate Governance
• ☆ Public Relations
• ☆ Management Consulting

サービス

• Writing
• Research
• Consulting
• Product Development

Writing Clinical Trial Documentation, Medical Writing, Non-Medical Regulatory Writing, Technical Writing, Business & Legal Writing, Copywriting, Creative Writing, Newswriting, General Proofreading & Editing

Research Market Research, User Research, Feasibility Study, Technology Scouting, Fact Checking, Scientific and Technical Research, Systematic Literature Review

Consulting Business Strategy Consulting, Go-to-Market Strategy Consulting, Operations Consulting, Scientific and Technical Consulting, Manufacturing Consulting

Product Development Formulation, Recipe Development, Deformulation, Stability/Shelf Life Testing, Product Evaluation, Material Sourcing, Product Validation, Manufacturing, Quality Assurance & Control (QA/QC), Product Compliance , Concept Development, Product Launch Support, Packaging Design, Prototyping, Reverse Engineering, Device Fabrication

職務経験

University of Florida

- 現在

COO and Co-founder

Responsibe Foods North America Corp.

8月 2020 - 現在

CEO and Co-Founder

UNA skincare

3月 2011 - 現在

Executive - Chief Science Officer

Matis - Iceland Food and Biotech R&D

1月 2008 - 7月 2020

CEO and Co-Founder

Marinox

3月 2011 - 5月 2015

Assistant Professor / Associate Professor

University of Florida - Food Science and Human Nutrition Department

11月 2001 - 8月 2008

学歴

Diploma in Negotiation and Leadership

Harvard University - Law School

6月 2015 - 6月 2015

MBA

University of Florida - Hough Graduate School of Business

8月 2013 - 5月 2015

PhD in Food Science (Food Biochemistry)

University of Massachusetts at Amherst

8月 1998 - 10月 2001

MS in Food Science and Technology

University of Washington (Seattle)

9月 1996 - 6月 1998

B.Sc. Hons in Molecular Biology

University of Iceland

1月 1993 - 6月 1996

認定資格

• HACCP

  University of Washington (Seattle)

  2月 1997 - 現在

出版物

JOURNAL ARTICLE

Güner, S., Boz, Z., Yağız, Y., Topalcengiz, Z., Welt, B.A., Sarnoski, P., Simonne, A., Kristinsson, H.G., Marshall, M.R.(2021). Investigation of phenolic compounds and antioxidant activity in red and yellow onions and a synergistic utilization of skin extract in modified atmosphere packaging of salmon (Salmo salar) . Packaging Technology and Science. 34. (6). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 371-382.

Güner, S., Yağiz, Y., Topalcengiz, Z., Kristinsson, H.G., Baker, G., Sarnoski, P., Welt, B.A., Simonne, A., Marshall, M.R.(2020). Effect of pH on lipid oxidation of red onion skin extracts treated with washed tilapia (Oreochromis niloticus) muscle model systems . Turkish Journal of Chemistry. 44. (6). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 1528-1538.

Hermund, D., Jacobsen, C., Chronakis, I.S., Pelayo, A., Yu, S., Busolo, M., Lagaron, J.M., Jónsdóttir, R., Kristinsson, H.G., Akoh, C.C., et al.(2019). Stabilization of Fish Oil-Loaded Electrosprayed Capsules with Seaweed and Commercial Natural Antioxidants: Effect on the Oxidative Stability of Capsule-Enriched Mayonnaise . European Journal of Lipid Science and Technology. 121. (4).

Kristinsson, H.G., Jörundsdóttir, H.Ó.(2019). Food in the bioeconomy . Trends in Food Science and Technology. 84. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 4-6.

Hermund, D.B., Plaza, M., Turner, C., Jónsdóttir, R., Kristinsson, H.G., Jacobsen, C., Nielsen, K.F.(2018). Structure dependent antioxidant capacity of phlorotannins from Icelandic Fucus vesiculosus by UHPLC-DAD-ECD-QTOFMS . Food Chemistry. 240. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 904-909.

Poyato, C., Thomsen, B.R., Hermund, D.B., Ansorena, D., Astiasarán, I., Jónsdóttir, R., Kristinsson, H.G., Jacobsen, C.(2017). Antioxidant effect of water and acetone extracts of Fucus vesiculosus on oxidative stability of skin care emulsions . European Journal of Lipid Science and Technology. 119. (3).

Karadağ, A., Hermund, D.B., Jensen, L.H.S., Andersen, U., Jónsdóttir, R., Kristinsson, H.G., Alasalvar, C., Jacobsen, C.(2017). Oxidative stability and microstructure of 5% fish-oil-enriched granola bars added natural antioxidants derived from brown alga Fucus vesiculosus . European Journal of Lipid Science and Technology. 119. (4).

Jamnik, P., Istenič, K., Koštomaj, T., Wulff, T., Geirsdóttir, M., Almgren, A., Jónsdóttir, R., Kristinsson, H.G., Undeland, I.(2017). Bioactivity of cod and chicken protein hydrolysates before and after in vitro gastrointestinal digestion . Food Technology and Biotechnology. 55. (3). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 360-367.

Romotowska, P.E., Gudjónsdóttir, M., Karlsdóttir, M.G., Kristinsson, H.G., Arason, S.(2017). Stability of frozen Atlantic mackerel (Scomber scombrus) as affected by temperature abuse during transportation . Lwt. 83. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 275-282.

Romotowska, P.E., Karlsdóttir, M.G., Gudjónsdóttir, M., Kristinsson, H.G., Arason, S.(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. 51. (7). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 1711-1720.

Romotowska, P.E., Gudjónsdóttir, M., Kristinsdóttir, T.B., Karlsdóttir, M.G., Arason, S., Jónsson, Á., Kristinsson, H.G.(2016). Effect of brining and frozen storage on physicochemical properties of well-fed Atlantic mackerel (Scomber scombrus) intended for hot smoking and canning . Lwt. 72. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 199-205.

Hermund, D.B., Karadaǧ, A., Andersen, U., Jónsdóttir, R., Kristinsson, H.G., Alasalvar, C., Jacobsen, C.(2016). Oxidative Stability of Granola Bars Enriched with Multilayered Fish Oil Emulsion in the Presence of Novel Brown Seaweed Based Antioxidants . Journal of Agricultural and Food Chemistry. 64. (44). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 8359-8368.

Karlsdottir, M., Arason, S., Thorarinsdottir, K., Nguyen, M.V., Kristinsson, H.(2016). Lipid Degradation of Cod Liver During Frozen Storage as Influenced by Temperature, Packaging Method, and Seasonal Variation . Journal of Aquatic Food Product Technology. 25. (6). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 802-810.

Honold, P.J., Jacobsen, C., Jónsdóttir, R., Kristinsson, H.G., Hermund, D.B.(2016). Potential seaweed-based food ingredients to inhibit lipid oxidation in fish-oil-enriched mayonnaise . European Food Research and Technology. 242. (4). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 571-584.

Jónsdóttir, R., Geirsdóttir, M., Hamaguchi, P.Y., Jamnik, P., Kristinsson, H.G., Undeland, I.(2016). The ability of in vitro antioxidant assays to predict the efficiency of a cod protein hydrolysate and brown seaweed extract to prevent oxidation in marine food model systems . Journal of the Science of Food and Agriculture. 96. (6). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 2125-2135.

Romotowska, P.E., Karlsdóttir, M.G., Gudjónsdóttir, M., Kristinsson, H.G., Arason, S.(2016). Seasonal and geographical variation in chemical composition and lipid stability of Atlantic mackerel (Scomber scombrus) caught in Icelandic waters . Journal of Food Composition and Analysis. 49. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 9-18.

Hermund, D.B., Yeşiltaş, B., Honold, P., Jónsdóttir, R., Kristinsson, H.G., Jacobsen, C.(2015). Characterisation and antioxidant evaluation of Icelandic F. vesiculosus extracts in vitro and in fish-oil-enriched milk and mayonnaise . Journal of Functional Foods. 19. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 828-841.

Kale, V., Friðjónsson, Ó., Jónsson, J.Ó., Kristinsson, H.G., Ómarsdóttir, S., Hreggviðsson, G.Ó.(2015). Chondroitin Lyase from a Marine Arthrobacter sp. MAT3885 for the Production of Chondroitin Sulfate Disaccharides . Marine Biotechnology. 17. (4). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 479-492.

Yarnpakdee, S., Benjakul, S., Kristinsson, H.G., Kishimura, H.(2015). Antioxidant and sensory properties of protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) by one- and two-step hydrolysis . Journal of Food Science and Technology. 52. (6). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 3336-3349.

Yarnpakdee, S., Benjakul, S., Kristinsson, H.G., Bakken, H.E.(2015). Preventive effect of Nile tilapia hydrolysate against oxidative damage of HepG2 cells and DNA mediated by H2O2 and AAPH . Journal of Food Science and Technology. 52. (10). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 6194-6205.

Larsson, K., Istenič, K., Wulff, T., Jónsdóttir, R., Kristinsson, H., Freysdottir, J., Undeland, I., Jamnik, P.(2015). Effect of in vitro digested cod liver oil of different quality on oxidative, proteomic and inflammatory responses in the yeast Saccharomyces cerevisiae and human monocyte-derived dendritic cells . Journal of the Science of Food and Agriculture. 95. (15). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 3096-3106.

Yarnpakdee, S., Benjakul, S., Penjamras, P., Kristinsson, H.G.(2014). Chemical compositions and muddy flavour/odour of protein hydrolysate from Nile tilapia and broadhead catfish mince and protein isolate . Food Chemistry. 142. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 210-216.

Karlsdottir, M.G., Sveinsdottir, K., Kristinsson, H.G., Villot, D., Craft, B.D., Arason, S.(2014). Effects of temperature during frozen storage on lipid deterioration of saithe (Pollachius virens) and hoki (Macruronus novaezelandiae) muscles . Food Chemistry. 156. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 234-242.

Karlsdottir, M.G., Sveinsdottir, K., Kristinsson, H.G., Villot, D., Craft, B.D., Arason, S.(2014). Effect of thermal treatment and frozen storage on lipid decomposition of light and dark muscles of saithe (Pollachius virens) . Food Chemistry. 164. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 476-484.

Halldorsdottir, S.M., Sveinsdottir, H., Gudmundsdottir, A., Thorkelsson, G., Kristinsson, H.G.(2014). High quality fish protein hydrolysates prepared from by-product material with Fucus vesiculosus extract . Journal of Functional Foods. 9. (1). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 10-17.

Yarnpakdee, S., Benjakul, S., Kristinsson, H.G.(2014). Lipid oxidation and fishy odour in protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) protein isolate as influenced by haemoglobin . Journal of the Science of Food and Agriculture. 94. (2). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 219-226.

Karlsdottir, M.G., Arason, S., Kristinsson, H.G., Sveinsdottir, K.(2014). The application of near infrared spectroscopy to study lipid characteristics and deterioration of frozen lean fish muscles . Food Chemistry. 159. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 420-427.

Halldorsdottir, S.M., Sveinsdottir, H., Freysdottir, J., Kristinsson, H.G.(2014). Oxidative processes during enzymatic hydrolysis of cod protein and their influence on antioxidant and immunomodulating ability . Food Chemistry. 142. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 201-209.

Halldorsdottir, S.M., Kristinsson, H.G., Sveinsdottir, H., Thorkelsson, G., Hamaguchi, P.Y.(2013). The effect of natural antioxidants on haemoglobin-mediated lipid oxidation during enzymatic hydrolysis of cod protein . Food Chemistry. 141. (2). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 914-919.

Wang, T., Jónsdóttir, R., Liu, H., Gu, L., Kristinsson, H.G., Raghavan, S., Ólafsdóttir, G.(2012). Antioxidant capacities of phlorotannins extracted from the brown algae Fucus vesiculosus . Journal of Agricultural and Food Chemistry. 60. (23). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 5874-5883.

Yarnpakdee, S., Benjakul, S., Kristinsson, H.G., Maqsood, S.(2012). Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel . Food Chemistry. 135. (4). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 2474-2482.

Yarnpakdee, S., Benjakul, S., Kristinsson, H.G.(2012). Effect of pretreatments on chemical compositions of mince from Nile tilapia (Oreochromis niloticus) and fishy odor development in protein hydrolysate . International Aquatic Research. 4. (1).

McCoy, S.C., Yarrow, J.F., Conover, C.F., Borsa, P.A., Tillman, M.D., Conrad, B.P., Pingel, J.E., Wronski, T.J., Johnson, S.E., Kristinsson, H.G., et al.(2012). 17β-Hydroxyestra-4,9,11-trien-3-one (Trenbolone) preserves bone mineral density in skeletally mature orchiectomized rats without prostate enlargement . Bone. 51. (4). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 667-673.

Davenport, M.P., Kristinsson, H.G.(2011). Channel catfish (Ictalurus punctatus) muscle protein isolate performance processed under different acid and alkali pH values . Journal of Food Science. 76. (3). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString E240-E247.

Geirsdottir, M., Sigurgisladottir, S., Hamaguchi, P.Y., Thorkelsson, G., Johannsson, R., Kristinsson, H.G., Kristjansson, M.M.(2011). Enzymatic Hydrolysis of Blue Whiting (Micromesistius poutassou); Functional and Bioactive Properties . Journal of Food Science. 76. (1). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString C14-C20.

Dekkers, E., Raghavan, S., Kristinsson, H.G., Marshall, M.R.(2011). Oxidative stability of mahi mahi red muscle dipped in tilapia protein hydrolysates . Food Chemistry. 124. (2). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 640-645.

Halldórsdóttir, S.M., Hamaguchi, P.Y., Sveinsdóttir, H., Kristinsson, H.G., Bergsson, A.B., Thorkelsson, G.(2011). Properties of hydrolysed saithe protein isolates prepared via pH shift process with and without dewatering . Lwt. 44. (10). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 1999-2004.

Kannan, A., Hettiarachchy, N.S., Marshall, M., Raghavan, S., Kristinsson, H.(2011). Shrimp shell peptide hydrolysates inhibit human cancer cell proliferation . Journal of the Science of Food and Agriculture. 91. (10). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 1920-1924.

Yagiz, Y., Kristinsson, H.G., Balaban, M.O., Welt, B.A., Raghavan, S., Marshall, M.R.(2010). Correlation between astaxanthin amount and a* value in fresh Atlantic salmon (Salmo salar) muscle during different irradiation doses . Food Chemistry. 120. (1). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 121-127.

Wang, T., Jónsdóttir, R., Kristinsson, H.G., Hreggvidsson, G.O., Jónsson, J.T., Thorkelsson, G., Ólafsdóttir, G.(2010). Enzyme-enhanced extraction of antioxidant ingredients from red algae Palmaria palmata . Lwt. 43. (9). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 1387-1393.

Ingadottir, B., Kristinsson, H.G.(2010). Gelation of protein isolates extracted from tilapia light muscle by pH shift processing . Food Chemistry. 118. (3). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 789-798.

Wang, T., Jónsdóttir, R., Kristinsson, H.G., Thorkelsson, G., Jacobsen, C., Hamaguchi, P.Y., Ólafsdóttir, G.(2010). Inhibition of haemoglobin-mediated lipid oxidation in washed cod muscle and cod protein isolates by Fucus vesiculosus extract and fractions . Food Chemistry. 123. (2). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 321-330.

Mleko, S., Kristinsson, H.G., Liang, Y., Davenport, M.P., Gustaw, W., Tomczynska-Mleko, M.(2010). Rheological properties of angel food cake made with pH unfolded and refolded egg albumen . Lwt. 43. (9). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 1461-1466.

Shaviklo, G.R., Thorkelsson, G., Arason, S., Kristinsson, H.G., Sveinsdottir, K.(2010). The influence of additives and drying methods on quality attributes of fish protein powder made from saithe (Pollachius virens) . Journal of the Science of Food and Agriculture. 90. (12). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 2133-2143.

Raghavan, S., Kristinsson, H.G.(2009). ACE-inhibitory activity of tilapia protein hydrolysates . Food Chemistry. 117. (4). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 582-588.

Kristinsson, H.G., Kelleher, S.D., Hultin, H.O.(2009). Changes in red hake (Urophycis chuss) muscle induced by different freezing strategies . Journal of Aquatic Food Product Technology. 18. (4). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 360-369.

Yagiz, Y., Balaban, M.O., Kristinsson, H.G., Welt, B.A., Marshall, M.R.(2009). Comparison of Minolta colorimeter and machine vision system in measuring colour of irradiated Atlantic salmon . Journal of the Science of Food and Agriculture. 89. (4). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 728-730.

Yagiz, Y., Kristinsson, H.G., Balaban, M.O., Welt, B.A., Ralat, M., Marshall, M.R.(2009). Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon . Food Chemistry. 116. (4). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 828-835.

Lee, Y.-B., Raghavan, S., Nam, M.-H., Choi, M.-A., Hettiarachchy, N.S., Kristinsson, H.G., Marshall, M.R.(2009). Optimization of enzymatic hydrolysis with Cryotin F on antioxidative activities for shrimp hydrolysate using response surface methodology . Journal of Food Science and Nutrition. 14. (4). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 323-328.

Theodore, A.E., Raghavan, S., Kristinsson, H.G.(2008). Antioxidative activity of protein hydrolysates prepared from alkaline-aided channel catfish protein isolates . Journal of Agricultural and Food Chemistry. 56. (16). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 7459-7466.

Raghavan, S., Kristinsson, H.G.(2008). Antioxidative efficacy of alkali-treated tilapia protein hydrolysates: A comparative study of five enzymes . Journal of Agricultural and Food Chemistry. 56. (4). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 1434-1441.

Mantilla, D., Kristinsson, H.G., Balaban, M.O., Otwell, W.S., Chapman, F.A., Raghavan, S.(2008). Carbon monoxide treatments to impart and retain muscle color in tilapia fillets . Journal of Food Science. 73. (5). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString C390-C399.

Raghavan, S., Kristinsson, H.G.(2008). Conformational and rheological changes in catfish myosin during alkali-induced unfolding and refolding . Food Chemistry. 107. (1). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 385-398.

Mantilla, D., Kristinsson, H.G., Balaban, M.O., Otwell, W.S., Chapman, F.A., Raghavan, S.(2008). Color stability of frozen whole tilapia exposed to pre-mortem treatment with carbon monoxide . Journal of the Science of Food and Agriculture. 88. (8). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 1394-1399.

Kristinsson, H.G., Crynen, S., Yagiz, Y.(2008). Effect of a filtered wood smoke treatment compared to various gas treatments on aerobic bacteria in yellowfin tuna steaks . Lwt. 41. (4). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 746-750.

Raghavan, S., Kristinsson, H.G., Leeuwenburgh, C.(2008). Radical scavenging and reducing ability of tilapia (Oreochromis niloticus) protein hydrolysates . Journal of Agricultural and Food Chemistry. 56. (21). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 10359-10367.

Theodore, A.E., Kristinsson, H.G.(2007). Angiotensin converting enzyme inhibition of fish protein hydrolysates prepared from alkaline-aided channel catfish protein isolate . Journal of the Science of Food and Agriculture. 87. (12). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 2353-2357.

Kristinsson, H.G., Danyali, N., Ua-Angkoon, S.(2007). Effect of filtered wood smoke treatment on chemical and microbial changes in mahi mahi fillets . Journal of Food Science. 72. (1). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString C016-C024.

Richards, M.P., Nelson, N.M., Kristinsson, H.G., Mony, S.S.J., Petty, H.T., Oliveira, A.C.M.(2007). Effects of fish herne protein structure and lipid substrate composition on hemoglobin-mediated lipid oxidation . Journal of Agricultural and Food Chemistry. 55. (9). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 3643-3654.

Yagiz, Y., Kristinsson, H.G., Balaban, M.O., Marshall, M.R.(2007). Effect of high pressure treatment on the quality of rainbow trout (Oncorhynchus mykiss) and mahi mahi (Coryphaena hippurus) . Journal of Food Science. 72. (9). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString C509-C515.

Mleko, S., Kristinsson, H.G., Liang, Y., Gustaw, W.(2007). Rheological properties of foams generated from egg albumin after pH treatment . Lwt. 40. (5). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 908-914.

Liang, Y., Kristinsson, H.G.(2007). Structural and foaming properties of egg albumen subjected to different pH-treatments in the presence of calcium ions . Food Research International. 40. (6). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 668-678.

Kristinsson, H.G., Liang, Y.(2006). Effect of pH-shift processing and surimi processing on atlantic croaker (micropogonias undulates) muscle proteins . Journal of Food Science. 71. (5). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString C304-C312.

Glibowski, P., Mleko, S., Wasko, A., Kristinsson, H.G.(2006). Effect of two-stage heating on Na+-induced gelation of whey protein isolate . Milchwissenschaft. 61. (3). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 252-255.

Kristinsson, H.G., Ludlow, N., Balaban, M.O., Otwell, W.S., Welt, B.A.(2006). Muscle quality of yellowfin tuna (thunnus albacares) steaks after treatment with carbon monoxide gases and filtered wood smoke . Journal of Aquatic Food Product Technology. 15. (3). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 49-67.

Kristinsson, H.G., Ingadottir, B.(2006). Recovery and properties of muscle proteins extracted from tilapia (Oreochromis niloticus) light muscle by pH shift processing . Journal of Food Science. 71. (3). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString E132-E141.

Liang, Y., Kristinsson, H.G.(2005). Influence of pH-induced unfolding and refolding of egg albumen on its foaming properties . Journal of Food Science. 70. (3). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString C222-C230.

Gnanaraj, J., Welt, B.A., Otwell, W.S., Kristinsson, H.G.(2005). Influence of oxygen transmission rate of packaging film on outgrowth of anaerobic bacterial spores . Journal of Aquatic Food Product Technology. 14. (4). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 51-69.

Kristinsson, H.G., Mony, S.S., Petty, H.T.(2005). Properties of tilapia carboxy- and oxyhemoglobin at postmortem pH . Journal of Agricultural and Food Chemistry. 53. (9). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 3643-3649.

Kristinsson, H.G., Theodore, A.E., Demir, N., Ingadottir, B.(2005). A comparative study between acid- and alkali-aided processing and surimi processing for the recovery of proteins from channel catfish muscle . Journal of Food Science. 70. (4). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString C298-C306.

Balaban, M.O., Kristinsson, H.G., Otwell, W.S.(2005). Evaluation of color parameters in a machine vision analysis of carbon monoxide-treated fish - Part I: Fresh tuna . Journal of Aquatic Food Product Technology. 14. (2). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 5-24.

Kristinsson, H.G., Hultin, H.O.(2004). Changes in trout hemoglobin conformations and solubility after exposure to acid and alkali pH . Journal of Agricultural and Food Chemistry. 52. (11). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 3633-3643.

Kristinsson, H.G., Hultin, H.O.(2004). The effect of acid and alkali unfolding and subsequent refolding on the pro-oxidative activity of trout hemoglobin . Journal of Agricultural and Food Chemistry. 52. (17). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 5482-5490.

Undeland, I., Kristinsson, H.G., Hultin, H.O.(2004). Hemoglobin-mediated oxidation of washed minced cod muscle phospholipids: Effect of pH and hemoglobin source . Journal of Agricultural and Food Chemistry. 52. (14). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 4444-4451.

Kristinsson, H.G., Hultin, H.O.(2003). Changes in Conformation and Subunit Assembly of Cod Myosin at Low and High pH and after Subsequent Refolding . Journal of Agricultural and Food Chemistry. 51. (24). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 7187-7196.

Kristinsson, H.G., Hultin, H.O.(2003). Effect of low and high pH treatment on the functional properties of cod muscle proteins . Journal of Agricultural and Food Chemistry. 51. (17). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 5103-5110.

Kristinsson, H.G., Hultin, H.O.(2003). Role of pH and ionic strength on water relationships in washed minced chicken-breast muscle gels . Journal of Food Science. 68. (3). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 917-922.

Su, B.-N., Cuendet, M., Nikolic, D., Kristinsson, H., Ingólfsdóttir, K., Van Breemen, R.B., Fong, H.H.S., Pezzuto, J.M., Kinghorn, A.D.(2003). NMR study of fumarprotocetraric acid, a complex lichen depsidone derivative from Cladonia furcata . Magnetic Resonance in Chemistry. 41. (5). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 391-394.

Ingólfsdóttir, K., Gudmundsdóttir, G.F., Ögmundsdóttir, H.M., Paulus, K., Haraldsdóttir, S., Kristinsson, H., Bauer, R.(2002). Effects of tenuiorin and methyl orsellinate from the lichen Peltigera leucophlebia on 5-/15-lipoxygenases and proliferation of malignant cell lines in vitro . Phytomedicine. 9. (7). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 654-658.

Kristinsson, H.G.(2002). Acid-induced unfolding of flounder hemoglobin: Evidence for a molten globular state with enhanced pro-oxidative activity . Journal of Agricultural and Food Chemistry. 50. (26). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 7669-7676.

Kristinsson, H.G., Baldursdottir, B., Jonsdottir, R., Valdimarsdottir, T., Thorkelsson, G.(2001). Influence of feed fat source on fatty acid composition, unsaturation and lipid oxidation of backfat and sensory quality of pork . Journal of Muscle Foods. 12. (4). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 285-300.

Kristinsson, H.G., Jonsdottir, R., Valdimarsdottir, T., Thorkelsson, G.(2001). Oxidative stability of pork pepperoni during processing and different packing and storage conditions as influenced by fat source . Journal of Muscle Foods. 12. (4). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 301-315.

Kristinsson, H.G.(2001). Evaluation of different methods to isolate cod (Gadus morhua) muscle myosin . Journal of Food Biochemistry. 25. (3). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 249-256.

Kristinsson, H.G., Rasco, B.A.(2000). Kinetics of the hydrolysis of Atlantic salmon (Salmo salar) muscle proteins by alkaline proteases and a visceral serine protease mixture . Process Biochemistry. 36. (1-2). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 131-139.

Kristinsson, H.G., Rasco, B.A.(2000). Hydrolysis of salmon muscle proteins by an enzyme mixture extracted from atlantic salmon (Salmo salar) pyloric caeca . Journal of Food Biochemistry. 24. (3). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 177-187.

Kristinsson, H.G., Rasco, B.A.(2000). Biochemical and functional properties of Atlantic salmon (Salmo salar) muscle proteins hydrolyzed with various alkaline proteases . Journal of Agricultural and Food Chemistry. 48. (3). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 657-666.

Kristinsson, H.G., Rasco, B.A.(2000). Fish protein hydrolysates: Production, biochemical, and functional properties . Critical Reviews in Food Science and Nutrition. 40. (1). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 43-81.

BOOK

Kristinsson, H.G.(2014). Antioxidants and functional components in aquatic foods . Antioxidants and Functional Components in Aquatic Foods. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 1-325.

Otwell, W.S., Kristinsson, H.G., Balaban, M.O.(2007). Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging . Modified Atmospheric Processing and Packaging of Fish Filtered Smokes Carbon Monoxide and Reduced Oxygen Packaging. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 1-243.

Kelleher, S.D., Feng, Y., Kristinsson, H., Hultin, H.O., McClements, D.J.(2004). Functional fish protein isolates prepared using low ionic strength, acid solubilization /precipitation . Developments in Food Science. 42. (C). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 407-414.

BOOK CHAPTER

Benjakul, S., Yarnpakdee, S., Senphan, T., Halldorsdottir, S.M., Kristinsson, H.G.(2014). Fish protein hydrolysates: Production, bioactivities, and applications . Antioxidants and Functional Components in Aquatic Foods.

Raghavan, S., Kristinsson, H.G.(2014). Influence of processing on lipids and lipid oxidation in aquatic foods . Antioxidants and Functional Components in Aquatic Foods. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 43-94.

Sveinsdottir, H., Hamaguchi, P.Y., Bakken, H.E., Kristinsson, H.G.(2014). Methods for assessing the antioxidative activity of aquatic food compounds . Antioxidants and Functional Components in Aquatic Foods. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 151-174.

Karlsdottir, M.G., Petty, H.T., Kristinsson, H.G.(2014). Oxidation in aquatic foods and analysis methods . Antioxidants and Functional Components in Aquatic Foods. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 1-22.

Wang, T., Jonsdottir, R., Olafsdottir, G., Kristinsson, H.G.(2014). Antioxidant properties of marine macroalgae . Antioxidants and Functional Components in Aquatic Foods. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 283-317.

Kristinsson, H.G., Lanier, T.C., Halldorsdottir, S.M., Geirsdottir, M., Park, J.W.(2013). Fish Protein Isolate by pH Shift . Surimi and Surimi Seafood Third Edition. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 169-192.

Hui, Y.H., Cross, N., Kristinsson, H.G., Lim, M.H., Nip, W.K., Siow, L.F., Stanfield, P.S.(2012). Biochemistry of Seafood Processing . Food Biochemistry and Food Processing Second Edition. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 344-364.

Raghavan, S., Kristinsson, H.G., Thorkelsson, G., Johannsson, R.(2010). Antioxidative Properties of Fish Protein Hydrolysates . Handbook of Seafood Quality Safety and Health Applications. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 494-507.

Wang, T., Ólafsdóttir, G., Jónsdóttir, R., Kristinsson, H.G., Johannsson, R.(2010). Functional and Nutraceutical Ingredients from Marine Macroalgae . Handbook of Seafood Quality Safety and Health Applications. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 508-521.

Thorkelsson, G., Slizyte, R., Gildberg, A., Kristinsson, H.G.(2009). Fish proteins and peptide products: Processing methods, quality and functional properties . Marine Functional Food. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 115-133.

Balaban, M.O., Kristinsson, H.G., Welt, B.(2007). Color Enhancement and Potential Fraud in Using CO . Modified Atmospheric Processing and Packaging of Fish Filtered Smokes Carbon Monoxide and Reduced Oxygen Packaging. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 127-140.

Hui, Y.H., Cross, N., Kristinsson, H.G., Lim, M.H., Nip, W.K., Siow, L.F., Stanfield, P.S.(2007). Biochemistry of Seafood Processing . Food Biochemistry and Food Processing. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 351-378.

Davenport, M.P., Davenport, P.W., Kristinsson, H.G., Otwell, W.S.(2007). Human Absorption of Carbon Monoxide with Consumption of CO-Exposed Tuna . Modified Atmospheric Processing and Packaging of Fish Filtered Smokes Carbon Monoxide and Reduced Oxygen Packaging. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 53-64.

Kristinsson, H.G., Balaban, M.O., Otwell, W.S.(2007). Microbial and Quality Consequences of Aquatic Foods Treated with Carbon Monoxide Or Filtered Wood Smoke . Modified Atmospheric Processing and Packaging of Fish Filtered Smokes Carbon Monoxide and Reduced Oxygen Packaging. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 65-86.

Kristinsson, H.G., Balaban, M.O., Otwell, W.S.(2007). The Influence of Carbon Monoxide and Filtered Wood Smoke on Fish Muscle Color . Modified Atmospheric Processing and Packaging of Fish Filtered Smokes Carbon Monoxide and Reduced Oxygen Packaging. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 29-52.

Kristinsson, H.G., Theodore, A.E., Ingadottir, B.(2006). Chemical processing methods for protein recovery from marine by-products and underutilized fish species . Maximising the Value of Marine by Products. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 144-168.

Kristinsson, H.G.(2006). Aquatic food protein hydrolysates . Maximising the Value of Marine by Products. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 229-248.

Kristinsson, H.G.(2005). The production, properties, and utilization of fish protein hydrolysates . Food Biotechnology Second Edition. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 1109-1131.

CONFERENCE PAPER

Yarnpakdee, S., Benjakul, S., Nalinanon, S., Kristinsson, H.G.(2012). Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia (Oreochromis niloticus) muscle as affected by freshness and antioxidants . Food Chemistry. 132. (4). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 1781-1788.

Raghavan, S., Kristinsson, H.G.(2007). Conformational and rheological changes in catfish myosin as affected by different acids during acid-induced unfolding and refolding . Journal of Agricultural and Food Chemistry. 55. (10). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 4144-4153.