Author

Hannes Hafsteinsson

Observed names: H Hafsteinsson, H. Hafsteinson, H. Hafsteinsson, HANNES HAFSTEINSSON

Observed institutions: Cornell University, Matís (Iceland), University of Rochester

OpenAlex ID: A5015150743

Gelatin from cod skins as affected by chemical treatments

1997 · MAGNÚS GUDMUNDSSON, HANNES HAFSTEINSSON · Journal of Food Science · 297

Textural Properties of Raw Salmon Fillets as Related to Sampling Method

1999 · S. Sigurgisladottir, H. Hafsteinsson, et al. · Journal of Food Science · 158

Effect of electric field pulses on microstructure of muscle foods and roes

2001 · Magnús Gudmundsson, Hannes Hafsteinsson · Trends in Food Science & Technology · 139

Effects of different salting and smoking processes on the microstructure, the texture and yield of Atlantic salmon (Salmo salar) fillets

2000 · Sjofn Sigurgisladottir, Margret S Sigurdardottir, et al. · Food Research International · 134

Salmon quality: Methods to determine the quality parameters

1997 · Sjofn Sigurgisladottir, Ole ØTorrissen, et al. · Reviews in Fisheries Science · 132

Effects of freezing/thawing on the microstructure and the texture of smoked Atlantic salmon (Salmo salar)

2000 · Sjofn Sigurgisladottir, Helga Ingvarsdottir, et al. · Food Research International · 127

Microstructure and texture of fresh and smoked Atlantic salmon, Salmo salar L., fillets from fish reared and slaughtered under different conditions

2001 · Sjofn Sigurgisladottir, Margret S. Sigurdardottir, et al. · Aquaculture Research · 107

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Effect of high-pressure processing on Listeria spp. and on the textural and microstructural properties of cold smoked salmon

2009 · Birna Gudbjornsdottir, Asbjorn Jonsson, et al. · LWT · 83

Atlantic salmon (Salmo salar, L) as raw material for the smoking industry. II: Effect of different smoking methods on losses of nutrients and on the oxidation of lipids

2002 · Marit Espe, Ragnar Nortvedt, et al. · Food Chemistry · 58

Atlantic salmon (Salmo salar, L.) as raw material for the smoking industry. I: effect of different salting methods on the oxidation of lipids

2001 · Marit Espe, Ragnar Nortvedt, et al. · Food Chemistry · 46

A Review of the Sealworm Problem: Biology, Implications and Solutions

1987 · Hannes Hafsteinsson, Syed S.H. Rizvi · Journal of Food Protection · 40

Extremely halotolerant bacteria characteristic of fully cured and dried cod

1997 · Oddur Vilhelmsson, Hannes Hafsteinsson, et al. · International Journal of Food Microbiology · 32

Isolation and characterization of moderately halophilic bacteria from fully cured salted cod (bachalao)

1996 · O. Vilhelmsson, H. Hafsteinsson, et al. · Journal of Applied Bacteriology · 23

Application of Ultrasonic Waves to Detect Sealworms in Fish Tissue

1989 · HANNES HAFSTEINSSON, KEVIN PARKER, et al. · Journal of Food Science · 23

Effect of High Intensity Electric Field Pulses on Solid Foods

2005 · Magnus Gudmundsson, Hannes Hafsteinsson · Elsevier eBooks · 20

Minimal processing in practice: seafood

2002 · M. Gudmundsson, H. Hafsteinson · Elsevier eBooks · 12

New non-thermal techniques for processing seafood

2002 · M. Gudmundsun, H. Hafsteinsson · Elsevier eBooks · 3

Improved quality of herring for human consumption

2007 · Ásbjörn Jónsson, Hannes Hafsteinsson, et al. · Europe PMC (PubMed Central) · 2

New non-thermal techniques for processing seafood

2002 · M Gudmundsson, H Hafsteinsson · CRC Press eBooks · 2

Effect of high pressure processing in reducing Listeria spp. and on the textural and microstructural properties of cold smoked salmon (CSS)

2007 · Hannes Hafsteinsson, Ásbjörn Jónsson, et al.

Contributors

2005 · Ana Allende, Francisco Artés, et al. · Elsevier eBooks

Minimal processing in practice

2002 · H Hafsteinsson, M Gudmundsson · CRC Press eBooks

Works count: 24

Citation count: 1,438

H-index: 15

I10-index: 16