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Hordur G Kristinsson
Hordur G Kristinsson
Associate Professor
Verified email at ufl.edu
Title
Cited by
Cited by
Year
Fish protein hydrolysates: production, biochemical, and functional properties
HG Kristinsson, BA Rasco
Critical reviews in food science and nutrition 40 (1), 43-81, 2000
15772000
Biochemical and Functional Properties of Atlantic Salmon (Salmo salar) Muscle Proteins Hydrolyzed with Various Alkaline Proteases
HG Kristinsson, BA Rasco
Journal of agricultural and food chemistry 48 (3), 657-666, 2000
5922000
Antioxidant capacities of phlorotannins extracted from the brown algae Fucus vesiculosus
T Wang, R Jónsdóttir, H Liu, L Gu, HG Kristinsson, S Raghavan, ...
Journal of agricultural and food chemistry 60 (23), 5874-5883, 2012
3062012
A comparative study between acid‐and alkali‐aided processing and surimi processing for the recovery of proteins from channel catfish muscle
HG Kristinsson, AE Theodore, N Demir, B Ingadottir
Journal of food science 70 (4), C298-C306, 2005
2832005
Changes in conformation and subunit assembly of cod myosin at low and high pH and after subsequent refolding
HG Kristinsson, HO Hultin
Journal of Agricultural and Food Chemistry 51 (24), 7187-7196, 2003
2562003
Effect of pH‐Shift Processing and Surimi Processing on Atlantic Croaker (Micropogonias undulates) Muscle Proteins
HG Kristinsson, Y Liang
Journal of Food Science 71 (5), C304-C312, 2006
2302006
Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon
Y Yagiz, HG Kristinsson, MO Balaban, BA Welt, M Ralat, MR Marshall
Food Chemistry 116 (4), 828-835, 2009
2272009
ACE-inhibitory activity of tilapia protein hydrolysates
S Raghavan, HG Kristinsson
Food chemistry 117 (4), 582-588, 2009
2262009
Enzyme-enhanced extraction of antioxidant ingredients from red algae Palmaria palmata
T Wang, R Jónsdóttir, HG Kristinsson, GO Hreggvidsson, JÓ Jónsson, ...
LWT-Food Science and Technology 43 (9), 1387-1393, 2010
2212010
Effect of low and high pH treatment on the functional properties of cod muscle proteins
HG Kristinsson, HO Hultin
Journal of Agricultural and Food Chemistry 51 (17), 5103-5110, 2003
2182003
Kinetics of the hydrolysis of Atlantic salmon (Salmo salar) muscle proteins by alkaline proteases and a visceral serine protease mixture
HG Kristinsson, BA Rasco
Process Biochemistry 36 (1-2), 131-139, 2000
1952000
Effect of High Pressure Treatment on the Quality of Rainbow Trout (Oncorhynchus mykiss) and Mahi Mahi (Coryphaena hippurus)
Y Yagiz, HG Kristinsson, MO Balaban, MR Marshall
Journal of Food Science 72 (9), C509-C515, 2007
1742007
Oxidative stability of mahi mahi red muscle dipped in tilapia protein hydrolysates
E Dekkers, S Raghavan, HG Kristinsson, MR Marshall
Food Chemistry 124 (2), 640-645, 2011
1552011
Antioxidative activity of protein hydrolysates prepared from alkaline-aided channel catfish protein isolates
AE Theodore, S Raghavan, HG Kristinsson
Journal of agricultural and food chemistry 56 (16), 7459-7466, 2008
1522008
Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia (Oreochromis niloticus) muscle as affected by freshness and antioxidants
S Yarnpakdee, S Benjakul, S Nalinanon, HG Kristinsson
Food Chemistry 132 (4), 1781-1788, 2012
1342012
Radical Scavenging and Reducing Ability of Tilapia (Oreochromis niloticus) Protein Hydrolysates
S Raghavan, HG Kristinsson, C Leeuwenburgh
Journal of agricultural and food chemistry 56 (21), 10359-10367, 2008
1342008
Antioxidative efficacy of alkali-treated tilapia protein hydrolysates: a comparative study of five enzymes
S Raghavan, HG Kristinsson
Journal of Agricultural and Food Chemistry 56 (4), 1434-1441, 2008
1272008
Recovery and Properties of Muscle Proteins Extracted from Tilapia (Oreochromis niloticus) Light Muscle by pH Shift Processing
HG Kristinsson, B Ingadottir
Journal of Food Science 71 (3), E132-E141, 2006
1212006
Hemoglobin-mediated oxidation of washed minced cod muscle phospholipids: Effect of pH and hemoglobin source
I Undeland, HG Kristinsson, HO Hultin
Journal of Agricultural and Food Chemistry 52 (14), 4444-4451, 2004
1142004
Process for recovery of functional proteins by pH shifts.
HO Hultin, HG Kristinsson, TC Lanier, JW Park
Surimi and surimi seafood, 107-139, 2005
1122005
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