| Fish protein hydrolysates: production, biochemical, and functional properties HG Kristinsson, BA Rasco Critical reviews in food science and nutrition 40 (1), 43-81, 2000 | 1601 | 2000 |
| 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 | 597 | 2000 |
| 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 | 313 | 2012 |
| 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 | 285 | 2005 |
| 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 | 264 | 2003 |
| ACE-inhibitory activity of tilapia protein hydrolysates S Raghavan, HG Kristinsson Food chemistry 117 (4), 582-588, 2009 | 239 | 2009 |
| 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 | 233 | 2009 |
| 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 | 230 | 2006 |
| 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 | 225 | 2010 |
| 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 | 222 | 2003 |
| 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 | 192 | 2000 |
| 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 | 176 | 2007 |
| 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 | 158 | 2011 |
| 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 | 155 | 2008 |
| 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 | 144 | 2012 |
| 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 | 134 | 2008 |
| 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 | 130 | 2008 |
| 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 | 118 | 2006 |
| Antioxidant and sensory properties of protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) by one- and two-step hydrolysis S Yarnpakdee, S Benjakul, HG Kristinsson, H Kishimura Journal of Food Science and Technology 52, 3336-3349, 2015 | 115 | 2015 |
| 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 | 115 | 2004 |
murat omer balabanAuckland University在 auckland.ac.nz 的电子邮件经过验证
