Ársskýrsla Matís 2012

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■■ Pétursdóttir, Á.H., Gunnlaugsdóttir, H., Jörundsdóttir, H., Raab, A., Krupp, E.M., Feldmann, J. 2012. Determination of inorganic arsenic in seafood: Emphasizing the need for certified reference materials. Pure and Applied Chemistry. 84(2), 191-202. ■■ Pétursdóttir, Á.H., Gunnlaugsdóttir, H., Jörundsdóttir, H., Mestrot, M., Krupp, E.M., Feldmann, J. 2012. HPLC-HG-ICPMS: a sensitive and selective method for inorganic arsenic in seafood. Analytical Chemistry. 404(18), 2185-2191. ■■ Pohjola, M.V., Leino, O., Kollanus, V., Tuomisto, J.T., Gunnlaugsdóttir, H., Holm, F., Kalogeras, N., Luteijn, J.M., Magnússon, S.H., Odekerken, G., Tijhuis, M.J., Ueland, Ø., White, B.C., Verhagen, H. 2012. State of the art in benefitrisk analysis: Environmental health. Food and Chemical Toxicology. 50(1), 40-55. ■■ Reynisson, E., Marteinsson, V. Th., Jonsdottir, R., Magnusson, S. H., Hreggvidsson, G. O. 2012. Bacterial succession during curing process of a skate (Dipturus batis) and isolation of novel strains. Journal of Applied Microbiology. 113(2), 329- 338. ■■ Shaviklo, A.R., Thorkelsson, G., Arason, S. 2012. Quality changes of fresh and frozen protein solutions extracted from Atlantic cod (Gadus morhua) trim as affected by salt, cryoprotectants and storage time. Turkish Journal of Aquatic and Fisheries Sciences. 12, 41-51. ■■ Shaviklo, A.R., Thorkelsson, G., Arason, S., Sveinsdottir, K. 2012. Characteristics of freeze-dried fish protein isolated from saithe (Pollachius virens). Journal of Food Science and Technology. 49(3), 309-318. ■■ Thorsdottir, F., Sveinsdottir, K., Jonsson, F.H., Einarsdottir, G., Thorsdottir, I., Martinsdottir, E. 2012. A model of fish consumption among young consumers. Journal of Consumer Marketing. 29(1), 4-12. ■■ Tijhuis, M. J., Pohjola, M. V., Gunnlaugsdóttir, H., Kalogeras, N., Leino, O., Luteijn, J.M., Magnússon, S. H., OdekerkenSchröder, G., Poto, M., Tuomisto, J. T., Ueland, Ø., White, B. C., Holm, F., Verhagen, H. 2012. Looking beyond borders: Integrating best practices in benefit-risk analysis into the field of Food and Nutrition. Food and Chemical Toxicology. 50(1), 77-93.

Odekerken, G., Rompelberg, C., Tuomisto, J.T., Ueland, Ø., White, B.C., Verhagen,H. 2012. State of the art in benefitrisk analysis: Food and nutrition. Food and Chemical Toxicology. 50(1), 5-25. ■■ Ueland, Ø., Gunnlaugsdóttir, H., Holm, F., Kalogeras, N., Leino, O., Luteijn, J.M., Magnússon, S.H., Odekerken, G., Pohjola, M.V., Tijhuis, M.J., Tuomisto, J.T., White, B.C., Verhagen, H. 2012. State of the art in benefit-risk analysis: Consumer perception. Food and Chemical Toxicology. 50(1), 67-76. ■■ Verhagen, H., Tijhuis, M.J., Gunnlaugsdóttir, H., Kalogeras, N., Leino, O., Luteijn, J.M., Magnússon, S.H., Odekerken, G., Pohjola, M.V., Tuomisto, J.T., Ueland, Ø., White, B.C., Holm, F. 2012. State of the art in benefit-risk analysis: Introduction. Food and Chemical Toxicology. 50(1), 2-4. ■■ Verspoor, E., Consuegra, S., Fridjonsson, O., Hjorleifsdottir, S., Knox,D., Olafsson, K., Tompsett, S., Wennevik, V., de Leaniz, C.G. 2012. Regional mtDNA SNP differentiation in European Atlantic salmon (Salmo salar): an assessment of potential utility for determination of natal-origin. ICES Journal of Marine Science. 69(9), 1625-1636. ■■ Wang, T., Jonsdottir, R., Haiyan, L., Gu, L., Kristinsson, H.G., Raghavan, S., Olafsdottir, G. 2012. Antioxidant capacities of phlorotannins extracted from the brown algae Fucus vesiculosus. Journal of Agricultural and Food Chemistry. 60(23), 5874-5883. ■■ 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(7). ■■ 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), 24742482. ■■ 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), 1781-1788.

■■ Tijhuis, M.J., de Jong, N., Pohjola, M.V., Gunnlaugsdóttir, H., Hendriksen, M., Hoekstra, J., Holm, F., Kalogeras, N., Leino, O., van Leeuwen, F.X.R., Luteijn, J.M., Magnússon, S.H., 71


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