| Development of fish protein powder as an ingredient for food applications: a review AR Shaviklo Journal of food science and technology 52 (2), 648-661, 2015 | 129 | 2015 |
| Development of animal/plant-based protein hydrolysate and its application in food, feed and nutraceutical industries: State of the art Y Etemadian, V Ghaemi, AR Shaviklo, P Pourashouri, ARS Mahoonak, ... Journal of Cleaner Production 278, 123219, 2021 | 113 | 2021 |
| The influence of additives and drying methods on quality attributes of fish protein powder made from saithe (Pollachius virens) GR Shaviklo, G Thorkelsson, S Arason, HG Kristinsson, K Sveinsdottir Journal of the Science of Food and Agriculture 90 (12), 2133-2143, 2010 | 87 | 2010 |
| Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack GR Shaviklo, A Olafsdottir, K Sveinsdottir, G Thorkelsson, F Rafipour Journal of Food Science and Technology 48, 668-676, 2011 | 80 | 2011 |
| Chemical properties and sensory quality of ice cream fortified with fish protein GR Shaviklo, G Thorkelsson, K Sveinsdottir, F Rafipour Journal of the Science of Food and Agriculture 91 (7), 1199-1204, 2011 | 80 | 2011 |
| Characteristics of freeze-dried fish protein isolated from saithe (Pollachius virens) GR Shaviklo, G Thorkelsson, S Arason, K Sveinsdottir Journal of food science and technology 49, 309-318, 2012 | 78 | 2012 |
| Quality and storage stability of extruded puffed corn‐fish snacks during 6‐month storage at ambient temperature GR Shaviklo, G Thorkelsson, F Rafipour, S Sigurgisladottir Journal of the Science of Food and Agriculture 91 (5), 886-893, 2011 | 61 | 2011 |
| Sensory attributes of haddock balls affected by added fish protein isolate and frozen storage GR Shaviklo, S Arason, G Thorkelsson, K Sveinsdottir, E Martinsdottir Journal of Sensory Studies 25 (3), 316-331, 2010 | 56 | 2010 |
| Formula optimization and storage stability of extruded puffed corn-shrimp snacks AR Shaviklo, M Azaribeh, Y Moradi, P Zangeneh LWT-Food Science and Technology 63 (1), 307-314, 2015 | 46 | 2015 |
| Quality assessment of fish protein isolates using surimi standard methods GR Shaviklo UNU-Fisheries Training Programme, 2006 | 40 | 2006 |
| Studies on processing, consumer survey and storage stability of a ready-to-reconstitute fish cutlet mix GR Shaviklo, G Thorkelsson, K Sveinsdottir, F Pourreza Journal of food science and technology 50, 900-908, 2013 | 31 | 2013 |
| Surimi and surimi seafood from whole ungutted myctophid mince AR Shaviklo, F Rafipour LWT-Food Science and Technology 54 (2), 463-468, 2013 | 28 | 2013 |
| Product Optimization of Fish Burger Containing Tuna Protein Isolates for Better Sensory Quality and Frozen Storage Stability FR Amir Reza Shaviklo, Nazanin Moradinezhad, Seyed Javad Abolghasemi, Ali ... Turkish Journal of Fisheries and Aquatic Sciences, 2016 | 27 | 2016 |
| The influence of additives and frozen storage on functional properties and flow behaviour of fish protein isolated from haddock (Melanogrammus aeglefinus) GR Shaviklo, G Thorkelsson, S Arason Turkish Journal of Fisheries and Aquatic Sciences 10 (3), 2010 | 25 | 2010 |
| Interactions and effects of the seasoning mixture containing fish protein powder/omega‐3 fish oil on children's liking and stability of extruded corn snacks using a mixture … AR Shaviklo, AK Dehkordi, P Zangeneh Journal of Food Processing and Preservation 38 (3), 1097-1105, 2014 | 24 | 2014 |
| Evaluation and utilisation of fish protein isolate products GR Shaviklo | 23 | 2008 |
| Sensory attributes and meat quality of broiler chickens fed with mealworm (Tenebrio molitor) AR Shaviklo, AH Alizadeh-Ghamsari, SA Hosseini Journal of food science and technology 58, 4587-4597, 2021 | 22 | 2021 |
| The optimum conditions for the extraction of antioxidant compounds from the Persian gulf green algae (Chaetomorpha sp.) using response surface methodology P Safari, M Rezaei, AR Shaviklo Journal of Food Science and Technology 52, 2974-2981, 2015 | 18 | 2015 |
| Quality improvement of silver carp fingers by optimizing the level of major elements influencing texture AR Shaviklo, A Fahim International Food Research Journal 21 (1), 283, 2014 | 18 | 2014 |
| Overcoming current challenges in commercial applications of fish protein isolates in food and feed systems: a review AR Shaviklo, Y Etemadian Journal of food science and technology 56, 4775-4784, 2019 | 14 | 2019 |
Gudjon ThorkelssonProfessor of Food Science在 hi.is 的电子邮件经过验证
