María Gudjónsdóttir (María Guðjónsdóttir, Maria Gudjonsdottir)

ResearcherID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 14

Top Venues

Foods (Basel, Switzerland)

Animals : an open access journal from MDPI

Antioxidants (Basel, Switzerland)

Magnetic resonance in chemistry : MRC

University of Iceland

Norwegian University of Science and Technology (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

University of Iceland Jul 01 2018

Iceland

Professor :: Faculty of Food Science and Nutrition

University of Iceland Jan 01 2018

Iceland

Vice Dean :: Faculty of Food Science and Nutrition

University of Iceland Jul 01 2016 - Jun 30 2018

Iceland

Associate Professor :: Faculty of Food Science and Nutrition

University of Iceland - Jun 30 2016

Iceland

Lektor / assistant professor :: Faculty of Food Science and Nutrition

Technical University of Denmark, National Food Institute

Denmark

Assistant professor :: Division of Industrial Food Research. Research Group for Nano-Bio Science

Institut National de la Recherche Agronomique (INRA)

France

Post doc :: Résonance Magnétique des Systèmes Biologiques (RMSB) platform

Matis ohf. Food and Biotech R&D

Iceland

Project manager :: Value chain, processing and aquaculture department.

Icelandic Fisheries Laboratories

Iceland

Project manager / specialist :: Research Department, Process and Development.

Education History

Norwegian University of Science and Technology - Apr 01 2011

Norway

PHD :: Department of Biotechnology

Chalmers tekniska högskola Institutionen för kemi- och bioteknik

Sweden

MSC :: Chemical Engineering with Engineering Physics

University of Iceland

Iceland

BSC :: Department of Mechanical, industrial and chemical engineering

Publications

María Gudjónsdóttir, Gudrún Svana Hilmarsdóttir, Ólafur Ögmundarson, Sigurjón Arason
Near-Infrared Spectroscopy and Chemometrics for Effective Online Quality Monitoring and Process Control during Pelagic Fishmeal and Oil Processing. Foods (Basel, Switzerland) 13 (8) (2024)
María Gudjónsdóttir, Gudrún Svana Hilmarsdóttir, Ólafur Ögmundarson, Sigurjón Arason
Near-Infrared Spectroscopy and Chemometrics for Effective Online Quality Monitoring and Process Control during Pelagic Fishmeal and Oil Processing. Foods (Basel, Switzerland) 13 (8) (2024)
Hang Thi Nguyen, Huynh Nguyen Duy Bao, Huong Thi Thu Dang, Tumi Tómasson, Sigurjón Arason, María Gudjónsdóttir
Protein Characteristics and Bioactivity of Fish Protein Hydrolysates from Tra Catfish ( Pangasius hypophthalmus ) Side Stream Isolates. Foods (Basel, Switzerland) 11 (24) (2022)
Elin Stenberg, Katarina Arvidsson Segerkvist, Anders H Karlsson, Aðalheiður Ólafsdóttir, Óli Þór Hilmarsson, María Gudjónsdóttir, Guðjón Thorkelsson
A Comparison of Fresh and Frozen Lamb Meat-Differences in Technological Meat Quality and Sensory Attributes. Animals : an open access journal from MDPI 12 (20) (2022)
Anna Þóra Hrólfsdóttir, Sigurjón Arason, Hildur Inga Sveinsdóttir, María Gudjónsdóttir
Added Value of Ascophyllum nodosum Side Stream Utilization during Seaweed Meal Processing. Marine drugs 20 (6) (2022)
Hang Thi Nguyen, Huynh Nguyen Duy Bao, Huong Thi Thu Dang, Tumi Tómasson, Sigurjón Arason, María Gudjónsdóttir
Protein Recovery of Tra Catfish ( Pangasius hypophthalmus ) Protein-Rich Side Streams by the pH-Shift Method. Foods (Basel, Switzerland) 11 (11) (2022)
Hang Thi Nguyen, Huynh Nguyen Duy Bao, Huong Thi Thu Dang, Tumi Tómasson, Sigurjón Arason, María Gudjónsdóttir
Protein Characteristics and Bioactivity of Fish Protein Hydrolysates from Tra Catfish ( Pangasius hypophthalmus ) Side Stream Isolates. Foods (Basel, Switzerland) 11 (24) (2022)
Elin Stenberg, Katarina Arvidsson Segerkvist, Anders H Karlsson, Aðalheiður Ólafsdóttir, Óli Þór Hilmarsson, María Gudjónsdóttir, Guðjón Thorkelsson
A Comparison of Two Different Slaughter Systems for Lambs. Effects on Carcass Characteristics, Technological Meat Quality and Sensory Attributes. Animals : an open access journal from MDPI 11 (10) (2021)
Anne Vuholm Sunds, Ida Schwartz Roland, Ulrik Kræmer Sundekilde, Martin Nørmark Thesbjerg, Randall Robinson, Apichaya Bunyatratchata, Maria Glantz, Marie Paulsson, Daiva Leskauskaite, Anne Pihlanto, Ragnhild Inglingstad, Tove Gulbrandsen Devold, Gerd Elisabeth Vegarud, Bryndis Eva Birgisdottir, María Gudjónsdóttir, Daniela Barile, Lotte Bach Larsen, Nina Aagaard Poulsen
Naturally Occurring Glycosidases in Milk from Native Cattle Breeds: Activity and Consequences on Free and Protein Bound-Glycans. Metabolites 11 (10) (2021)
Abdo Hassoun, Maria Carpena, Miguel Angel Prieto, Bernabé Nuñez-Estevez, Fatih Ozogul, Yeşim Özogul, Özlem Emir Çoban, María Gudjónsdóttir, Francisco J Barba, Francisco J Marti-Quijal, Anet Režek Jambrak, Nadica Maltar-Strmečki, Jasenka Gajdoš Kljusurić, Joe M Regenstein
Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review. Antioxidants (Basel, Switzerland) 9 (9) (2020)
María Gudjónsdóttir, Romauli Juliana Napitupulu, Holly T Petty Kristinsson
Low field NMR for quality monitoring of 3D printed surimi from cod by-products: Effects of the pH-shift method compared with conventional washing. Magnetic resonance in chemistry : MRC 57 (9) (2019)
Abena A Boakye, Faustina Dufie Wireko-Manu, Ibok Oduro, William O Ellis, María Gudjónsdóttir, Ioannis S Chronakis
Utilizing cocoyam (Xanthosoma sagittifolium) for food and nutrition security: A review. Food science & nutrition 6 (4) (2018)
Abena Achiaa Boakye, María Gudjónsdóttir, Jacob Lercke Skytte, Ioannis S Chronakis, Faustina Dufie Wireko-Manu, Ibok Oduro
Characteristics of Xanthosoma sagittifolium roots during cooking, using physicochemical analysis, uniaxial compression, multispectral imaging and low field NMR spectroscopy. Journal of food science and technology 54 (9) (2017)
Gine Ørnholt-Johansson, Stina Frosch, María Gudjónsdóttir, Tune Wulff, Flemming Jessen
Muscle Protein Profiles Used for Prediction of Texture of Farmed Salmon (Salmo salar L.). Journal of agricultural and food chemistry 65 (16) (2017)

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Publication Activity (10 Years)

Top Topics

Top Venues

María Gudjónsdóttir (María Guðjónsdóttir, Maria Gudjonsdottir)