Profile Details

Create Project

★★★★★

☆☆☆☆☆

USD 85 /hr

★★★★★

☆☆☆☆☆

Hire Dr. Hordur G. K.

United States

USD 85 /hr

Senior Food & Biotech Expert, 30 Years in Industry, Academia & Startups, R&D Director, Scientific Writer, IP Strategist

Profile Summary

I’m a seasoned food and biotech scientist with 30 years of experience across academia, startups, and industry leadership in the US and Europe. I’ve published 120+ peer-reviewed scientific papers, secured and led over $30M in funded R&D project, hold multiple patents, and have successfully developed and launched a range of innovative, award-winning functional snacks. My expertise spans protein and lipid chemistry, food and ingredient processing, clean label innovation, functional ingredients, and process development — from bench to factory floor. I’ve worked extensively across Europe, the U.S., and Asia, supporting both multinationals and startups. In addition to R&D leadership and scientific writing, I bring strong experience in regulatory strategy (EU and U.S.), GRAS dossiers, funding proposals, and IP protection. I’ve advised 30+ clients including multinationals like Nestlé, PepsiCo, Thai Union Group, and American Seafoods, Governments, as well as dozens of SMEs — on product development, bioprocessing, IP developments and strategies, and commercialization strategies. My unique strength lies in translating complex science into practical solutions with business value. I’m available to support your project with scientific consulting, technical writing and editing, grant writing, innovation strategy, process and product optimization, or patent and IP guidance. I’m fast, collaborative, and commercially focused — combining academic rigor with real-world insight to help you bring your ideas to market successfully.

Subject Matter Expertise

• ★ Food & Beverage Manufacturing
• ★ Manuscript & Journal Article Writing
• ★ Grant Writing
• ☆ Natural Product Chemistry
• ☆ Biochemistry
• ☆ Biochemical Assays
• ☆ Oxidative Stress & Mitochondrial Function
• ☆ Antioxidants
• ☆ Enzyme Activity Assays
• ☆ Biotechnology & Bioengineering
• ☆ Biological Systems Engineering
• ☆ Biomass & Bioenergy
• ☆ Agricultural Technology
• ☆ Agribusiness
• ☆ Aquaculture
• ☆ Industrial Engineering
• ☆ Manufacturing
• ☆ Food Engineering
• ☆ Food Additives
• ☆ Food Microbiology
• ☆ Food Sensory Analysis
• ☆ Food Preservation
• ☆ Food Safety
• ☆ Flavor & Fragrance Chemistry
• ☆ Food Processing
• ☆ Food Chemistry
• ☆ Food Testing
• ☆ Plant-Based Protein
• ☆ Nutritional Analysis
• ☆ Industrial Biotechnology
• ☆ Agricultural Biotechnology
• ☆ Biomolecular Engineering
• ☆ Protein/Enzyme Engineering
• ☆ Production & Operations Management
• ☆ Industrial Fishing
• ☆ Recipe Formulation
• ☆ Public Health
• ☆ Food Security
• ☆ Vegan Products
• ☆ Non-GMO Products
• ☆ Product Evaluation
• ☆ Material Sourcing
• ☆ Stability Testing
• ☆ Shelf-Life Testing
• ☆ Quality Assurance & Quality Control (QA/QC)
• ☆ Product Validation
• ☆ Product Compliance
• ☆ Concept Development
• ☆ Product Launch Support
• ☆ Packaging Design
• ☆ Peer Review
• ☆ Feasibility Studies
• ☆ Technology Scouting
• ☆ Fact Checking
• ☆ Literature Search
• ☆ Process Design
• ☆ Instructional Webinars
• ☆ Skills Training
• ☆ Technical & Scientific Writing
• ☆ Journal Selection
• ☆ Instructional Materials
• ☆ Release Notes
• ☆ Experimental Protocols
• ☆ SOP & Protocol Writing
• ☆ White Papers
• ☆ Spec Sheets
• ☆ Case Studies
• ☆ Textbook Content Writing
• ☆ Science Communication
• ☆ Literature Review
• ☆ Traditional/Narrative Literature Review
• ☆ Systematic Literature Review
• ☆ Copywriting
• ☆ Emails & Newsletters
• ☆ Marketing Copy
• ☆ Social Media Copy
• ☆ Web Copy
• ☆ Blog Posts
• ☆ Public Relations Writing
• ☆ Product Descriptions
• ☆ User Guides & Handbooks
• ☆ Scientific Proofreading & Editing
• ☆ Proofreading & Editing
• ☆ Speechwriting
• ☆ News Writing
• ☆ Course Content Writing
• ☆ Formulation
• ☆ Cosmetic Formulation
• ☆ Pharmaceutical Formulation
• ☆ Cosmetic & Skincare Formulation
• ☆ Personal Care Product Formulation
• ☆ Cosmetic & Personal Care Product Manufacturing
• ☆ Herbal Products
• ☆ Nutraceuticals
• ☆ Supplements
• ☆ Consumer Products
• ☆ Business Operations
• ☆ Business Strategy
• ☆ Business Education
• ☆ Public-Private Partnership
• ☆ Small Business
• ☆ Entrepreneurship
• ☆ Food Law
• ☆ Branding
• ☆ Marketing Strategy
• ☆ Nonprofit Organization Administration
• ☆ Innovation Management
• ☆ Project Management
• ☆ Corporate Governance
• ☆ Public Relations
• ☆ Management Consulting

Services

• Writing
• Research
• Consulting
• Product Development

Writing Clinical Trial Documentation, Medical Writing, Non-Medical Regulatory Writing, Technical Writing, Business & Legal Writing, Copywriting, Creative Writing, Newswriting, General Proofreading & Editing

Research Market Research, User Research, Feasibility Study, Technology Scouting, Fact Checking, Scientific and Technical Research, Systematic Literature Review

Consulting Business Strategy Consulting, Go-to-Market Strategy Consulting, Operations Consulting, Scientific and Technical Consulting, Manufacturing Consulting

Product Development Formulation, Recipe Development, Deformulation, Stability/Shelf Life Testing, Product Evaluation, Material Sourcing, Product Validation, Manufacturing, Quality Assurance & Control (QA/QC), Product Compliance , Concept Development, Product Launch Support, Packaging Design, Prototyping, Reverse Engineering, Device Fabrication

Work Experience

University of Florida

- Present

COO and Co-founder

Responsibe Foods North America Corp.

August 2020 - Present

CEO and Co-Founder

UNA skincare

March 2011 - Present

Executive - Chief Science Officer

Matis - Iceland Food and Biotech R&D

January 2008 - July 2020

CEO and Co-Founder

Marinox

March 2011 - May 2015

Assistant Professor / Associate Professor

University of Florida - Food Science and Human Nutrition Department

November 2001 - August 2008

Education

Diploma in Negotiation and Leadership

Harvard University - Law School

June 2015 - June 2015

MBA

University of Florida - Hough Graduate School of Business

August 2013 - May 2015

PhD in Food Science (Food Biochemistry)

University of Massachusetts at Amherst

August 1998 - October 2001

MS in Food Science and Technology

University of Washington (Seattle)

September 1996 - June 1998

B.Sc. Hons in Molecular Biology

University of Iceland

January 1993 - June 1996

Certifications

• HACCP

  University of Washington (Seattle)

  February 1997 - Present

Publications

JOURNAL ARTICLE

Güner, S., Boz, Z., Yağız, Y., Topalcengiz, Z., Welt, B.A., Sarnoski, P., Simonne, A., Kristinsson, H.G., Marshall, M.R.(2021). Investigation of phenolic compounds and antioxidant activity in red and yellow onions and a synergistic utilization of skin extract in modified atmosphere packaging of salmon (Salmo salar) . Packaging Technology and Science. 34. (6). p. 371-382.

Güner, S., Yağiz, Y., Topalcengiz, Z., Kristinsson, H.G., Baker, G., Sarnoski, P., Welt, B.A., Simonne, A., Marshall, M.R.(2020). Effect of pH on lipid oxidation of red onion skin extracts treated with washed tilapia (Oreochromis niloticus) muscle model systems . Turkish Journal of Chemistry. 44. (6). p. 1528-1538.

Hermund, D., Jacobsen, C., Chronakis, I.S., Pelayo, A., Yu, S., Busolo, M., Lagaron, J.M., Jónsdóttir, R., Kristinsson, H.G., Akoh, C.C., et al.(2019). Stabilization of Fish Oil-Loaded Electrosprayed Capsules with Seaweed and Commercial Natural Antioxidants: Effect on the Oxidative Stability of Capsule-Enriched Mayonnaise . European Journal of Lipid Science and Technology. 121. (4).

Kristinsson, H.G., Jörundsdóttir, H.Ó.(2019). Food in the bioeconomy . Trends in Food Science and Technology. 84. p. 4-6.

Hermund, D.B., Plaza, M., Turner, C., Jónsdóttir, R., Kristinsson, H.G., Jacobsen, C., Nielsen, K.F.(2018). Structure dependent antioxidant capacity of phlorotannins from Icelandic Fucus vesiculosus by UHPLC-DAD-ECD-QTOFMS . Food Chemistry. 240. p. 904-909.

Poyato, C., Thomsen, B.R., Hermund, D.B., Ansorena, D., Astiasarán, I., Jónsdóttir, R., Kristinsson, H.G., Jacobsen, C.(2017). Antioxidant effect of water and acetone extracts of Fucus vesiculosus on oxidative stability of skin care emulsions . European Journal of Lipid Science and Technology. 119. (3).

Karadağ, A., Hermund, D.B., Jensen, L.H.S., Andersen, U., Jónsdóttir, R., Kristinsson, H.G., Alasalvar, C., Jacobsen, C.(2017). Oxidative stability and microstructure of 5% fish-oil-enriched granola bars added natural antioxidants derived from brown alga Fucus vesiculosus . European Journal of Lipid Science and Technology. 119. (4).

Jamnik, P., Istenič, K., Koštomaj, T., Wulff, T., Geirsdóttir, M., Almgren, A., Jónsdóttir, R., Kristinsson, H.G., Undeland, I.(2017). Bioactivity of cod and chicken protein hydrolysates before and after in vitro gastrointestinal digestion . Food Technology and Biotechnology. 55. (3). p. 360-367.

Romotowska, P.E., Gudjónsdóttir, M., Karlsdóttir, M.G., Kristinsson, H.G., Arason, S.(2017). Stability of frozen Atlantic mackerel (Scomber scombrus) as affected by temperature abuse during transportation . Lwt. 83. p. 275-282.

Romotowska, P.E., Karlsdóttir, M.G., Gudjónsdóttir, M., Kristinsson, H.G., Arason, S.(2016). Influence of feeding state and frozen storage temperature on the lipid stability of Atlantic mackerel (Scomber scombrus) . International Journal of Food Science and Technology. 51. (7). p. 1711-1720.

Romotowska, P.E., Gudjónsdóttir, M., Kristinsdóttir, T.B., Karlsdóttir, M.G., Arason, S., Jónsson, Á., Kristinsson, H.G.(2016). Effect of brining and frozen storage on physicochemical properties of well-fed Atlantic mackerel (Scomber scombrus) intended for hot smoking and canning . Lwt. 72. p. 199-205.

Hermund, D.B., Karadaǧ, A., Andersen, U., Jónsdóttir, R., Kristinsson, H.G., Alasalvar, C., Jacobsen, C.(2016). Oxidative Stability of Granola Bars Enriched with Multilayered Fish Oil Emulsion in the Presence of Novel Brown Seaweed Based Antioxidants . Journal of Agricultural and Food Chemistry. 64. (44). p. 8359-8368.

Karlsdottir, M., Arason, S., Thorarinsdottir, K., Nguyen, M.V., Kristinsson, H.(2016). Lipid Degradation of Cod Liver During Frozen Storage as Influenced by Temperature, Packaging Method, and Seasonal Variation . Journal of Aquatic Food Product Technology. 25. (6). p. 802-810.

Honold, P.J., Jacobsen, C., Jónsdóttir, R., Kristinsson, H.G., Hermund, D.B.(2016). Potential seaweed-based food ingredients to inhibit lipid oxidation in fish-oil-enriched mayonnaise . European Food Research and Technology. 242. (4). p. 571-584.

Jónsdóttir, R., Geirsdóttir, M., Hamaguchi, P.Y., Jamnik, P., Kristinsson, H.G., Undeland, I.(2016). The ability of in vitro antioxidant assays to predict the efficiency of a cod protein hydrolysate and brown seaweed extract to prevent oxidation in marine food model systems . Journal of the Science of Food and Agriculture. 96. (6). p. 2125-2135.

Romotowska, P.E., Karlsdóttir, M.G., Gudjónsdóttir, M., Kristinsson, H.G., Arason, S.(2016). Seasonal and geographical variation in chemical composition and lipid stability of Atlantic mackerel (Scomber scombrus) caught in Icelandic waters . Journal of Food Composition and Analysis. 49. p. 9-18.

Hermund, D.B., Yeşiltaş, B., Honold, P., Jónsdóttir, R., Kristinsson, H.G., Jacobsen, C.(2015). Characterisation and antioxidant evaluation of Icelandic F. vesiculosus extracts in vitro and in fish-oil-enriched milk and mayonnaise . Journal of Functional Foods. 19. p. 828-841.

Kale, V., Friðjónsson, Ó., Jónsson, J.Ó., Kristinsson, H.G., Ómarsdóttir, S., Hreggviðsson, G.Ó.(2015). Chondroitin Lyase from a Marine Arthrobacter sp. MAT3885 for the Production of Chondroitin Sulfate Disaccharides . Marine Biotechnology. 17. (4). p. 479-492.

Yarnpakdee, S., Benjakul, S., Kristinsson, H.G., Kishimura, H.(2015). Antioxidant and sensory properties of protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) by one- and two-step hydrolysis . Journal of Food Science and Technology. 52. (6). p. 3336-3349.

Yarnpakdee, S., Benjakul, S., Kristinsson, H.G., Bakken, H.E.(2015). Preventive effect of Nile tilapia hydrolysate against oxidative damage of HepG2 cells and DNA mediated by H2O2 and AAPH . Journal of Food Science and Technology. 52. (10). p. 6194-6205.

Larsson, K., Istenič, K., Wulff, T., Jónsdóttir, R., Kristinsson, H., Freysdottir, J., Undeland, I., Jamnik, P.(2015). Effect of in vitro digested cod liver oil of different quality on oxidative, proteomic and inflammatory responses in the yeast Saccharomyces cerevisiae and human monocyte-derived dendritic cells . Journal of the Science of Food and Agriculture. 95. (15). p. 3096-3106.

Yarnpakdee, S., Benjakul, S., Penjamras, P., Kristinsson, H.G.(2014). Chemical compositions and muddy flavour/odour of protein hydrolysate from Nile tilapia and broadhead catfish mince and protein isolate . Food Chemistry. 142. p. 210-216.

Karlsdottir, M.G., Sveinsdottir, K., Kristinsson, H.G., Villot, D., Craft, B.D., Arason, S.(2014). Effects of temperature during frozen storage on lipid deterioration of saithe (Pollachius virens) and hoki (Macruronus novaezelandiae) muscles . Food Chemistry. 156. p. 234-242.

Karlsdottir, M.G., Sveinsdottir, K., Kristinsson, H.G., Villot, D., Craft, B.D., Arason, S.(2014). Effect of thermal treatment and frozen storage on lipid decomposition of light and dark muscles of saithe (Pollachius virens) . Food Chemistry. 164. p. 476-484.

Halldorsdottir, S.M., Sveinsdottir, H., Gudmundsdottir, A., Thorkelsson, G., Kristinsson, H.G.(2014). High quality fish protein hydrolysates prepared from by-product material with Fucus vesiculosus extract . Journal of Functional Foods. 9. (1). p. 10-17.

Yarnpakdee, S., Benjakul, S., Kristinsson, H.G.(2014). Lipid oxidation and fishy odour in protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) protein isolate as influenced by haemoglobin . Journal of the Science of Food and Agriculture. 94. (2). p. 219-226.

Karlsdottir, M.G., Arason, S., Kristinsson, H.G., Sveinsdottir, K.(2014). The application of near infrared spectroscopy to study lipid characteristics and deterioration of frozen lean fish muscles . Food Chemistry. 159. p. 420-427.

Halldorsdottir, S.M., Sveinsdottir, H., Freysdottir, J., Kristinsson, H.G.(2014). Oxidative processes during enzymatic hydrolysis of cod protein and their influence on antioxidant and immunomodulating ability . Food Chemistry. 142. p. 201-209.

Halldorsdottir, S.M., Kristinsson, H.G., Sveinsdottir, H., Thorkelsson, G., Hamaguchi, P.Y.(2013). The effect of natural antioxidants on haemoglobin-mediated lipid oxidation during enzymatic hydrolysis of cod protein . Food Chemistry. 141. (2). p. 914-919.

Wang, T., Jónsdóttir, R., Liu, H., Gu, L., Kristinsson, H.G., Raghavan, S., Ólafsdóttir, G.(2012). Antioxidant capacities of phlorotannins extracted from the brown algae Fucus vesiculosus . Journal of Agricultural and Food Chemistry. 60. (23). p. 5874-5883.

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). p. 2474-2482.

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. (1).

McCoy, S.C., Yarrow, J.F., Conover, C.F., Borsa, P.A., Tillman, M.D., Conrad, B.P., Pingel, J.E., Wronski, T.J., Johnson, S.E., Kristinsson, H.G., et al.(2012). 17β-Hydroxyestra-4,9,11-trien-3-one (Trenbolone) preserves bone mineral density in skeletally mature orchiectomized rats without prostate enlargement . Bone. 51. (4). p. 667-673.

Davenport, M.P., Kristinsson, H.G.(2011). Channel catfish (Ictalurus punctatus) muscle protein isolate performance processed under different acid and alkali pH values . Journal of Food Science. 76. (3). p. E240-E247.

Geirsdottir, M., Sigurgisladottir, S., Hamaguchi, P.Y., Thorkelsson, G., Johannsson, R., Kristinsson, H.G., Kristjansson, M.M.(2011). Enzymatic Hydrolysis of Blue Whiting (Micromesistius poutassou); Functional and Bioactive Properties . Journal of Food Science. 76. (1). p. C14-C20.

Dekkers, E., Raghavan, S., Kristinsson, H.G., Marshall, M.R.(2011). Oxidative stability of mahi mahi red muscle dipped in tilapia protein hydrolysates . Food Chemistry. 124. (2). p. 640-645.

Halldórsdóttir, S.M., Hamaguchi, P.Y., Sveinsdóttir, H., Kristinsson, H.G., Bergsson, A.B., Thorkelsson, G.(2011). Properties of hydrolysed saithe protein isolates prepared via pH shift process with and without dewatering . Lwt. 44. (10). p. 1999-2004.

Kannan, A., Hettiarachchy, N.S., Marshall, M., Raghavan, S., Kristinsson, H.(2011). Shrimp shell peptide hydrolysates inhibit human cancer cell proliferation . Journal of the Science of Food and Agriculture. 91. (10). p. 1920-1924.

Yagiz, Y., Kristinsson, H.G., Balaban, M.O., Welt, B.A., Raghavan, S., Marshall, M.R.(2010). Correlation between astaxanthin amount and a* value in fresh Atlantic salmon (Salmo salar) muscle during different irradiation doses . Food Chemistry. 120. (1). p. 121-127.

Wang, T., Jónsdóttir, R., Kristinsson, H.G., Hreggvidsson, G.O., Jónsson, J.T., Thorkelsson, G., Ólafsdóttir, G.(2010). Enzyme-enhanced extraction of antioxidant ingredients from red algae Palmaria palmata . Lwt. 43. (9). p. 1387-1393.

Ingadottir, B., Kristinsson, H.G.(2010). Gelation of protein isolates extracted from tilapia light muscle by pH shift processing . Food Chemistry. 118. (3). p. 789-798.

Wang, T., Jónsdóttir, R., Kristinsson, H.G., Thorkelsson, G., Jacobsen, C., Hamaguchi, P.Y., Ólafsdóttir, G.(2010). Inhibition of haemoglobin-mediated lipid oxidation in washed cod muscle and cod protein isolates by Fucus vesiculosus extract and fractions . Food Chemistry. 123. (2). p. 321-330.

Mleko, S., Kristinsson, H.G., Liang, Y., Davenport, M.P., Gustaw, W., Tomczynska-Mleko, M.(2010). Rheological properties of angel food cake made with pH unfolded and refolded egg albumen . Lwt. 43. (9). p. 1461-1466.

Shaviklo, G.R., Thorkelsson, G., Arason, S., Kristinsson, H.G., Sveinsdottir, K.(2010). The influence of additives and drying methods on quality attributes of fish protein powder made from saithe (Pollachius virens) . Journal of the Science of Food and Agriculture. 90. (12). p. 2133-2143.

Raghavan, S., Kristinsson, H.G.(2009). ACE-inhibitory activity of tilapia protein hydrolysates . Food Chemistry. 117. (4). p. 582-588.

Kristinsson, H.G., Kelleher, S.D., Hultin, H.O.(2009). Changes in red hake (Urophycis chuss) muscle induced by different freezing strategies . Journal of Aquatic Food Product Technology. 18. (4). p. 360-369.

Yagiz, Y., Balaban, M.O., Kristinsson, H.G., Welt, B.A., Marshall, M.R.(2009). Comparison of Minolta colorimeter and machine vision system in measuring colour of irradiated Atlantic salmon . Journal of the Science of Food and Agriculture. 89. (4). p. 728-730.

Yagiz, Y., Kristinsson, H.G., Balaban, M.O., Welt, B.A., Ralat, M., Marshall, M.R.(2009). Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon . Food Chemistry. 116. (4). p. 828-835.

Lee, Y.-B., Raghavan, S., Nam, M.-H., Choi, M.-A., Hettiarachchy, N.S., Kristinsson, H.G., Marshall, M.R.(2009). Optimization of enzymatic hydrolysis with Cryotin F on antioxidative activities for shrimp hydrolysate using response surface methodology . Journal of Food Science and Nutrition. 14. (4). p. 323-328.

Theodore, A.E., Raghavan, S., Kristinsson, H.G.(2008). Antioxidative activity of protein hydrolysates prepared from alkaline-aided channel catfish protein isolates . Journal of Agricultural and Food Chemistry. 56. (16). p. 7459-7466.

Raghavan, S., Kristinsson, H.G.(2008). Antioxidative efficacy of alkali-treated tilapia protein hydrolysates: A comparative study of five enzymes . Journal of Agricultural and Food Chemistry. 56. (4). p. 1434-1441.

Mantilla, D., Kristinsson, H.G., Balaban, M.O., Otwell, W.S., Chapman, F.A., Raghavan, S.(2008). Carbon monoxide treatments to impart and retain muscle color in tilapia fillets . Journal of Food Science. 73. (5). p. C390-C399.

Raghavan, S., Kristinsson, H.G.(2008). Conformational and rheological changes in catfish myosin during alkali-induced unfolding and refolding . Food Chemistry. 107. (1). p. 385-398.

Mantilla, D., Kristinsson, H.G., Balaban, M.O., Otwell, W.S., Chapman, F.A., Raghavan, S.(2008). Color stability of frozen whole tilapia exposed to pre-mortem treatment with carbon monoxide . Journal of the Science of Food and Agriculture. 88. (8). p. 1394-1399.

Kristinsson, H.G., Crynen, S., Yagiz, Y.(2008). Effect of a filtered wood smoke treatment compared to various gas treatments on aerobic bacteria in yellowfin tuna steaks . Lwt. 41. (4). p. 746-750.

Raghavan, S., Kristinsson, H.G., Leeuwenburgh, C.(2008). Radical scavenging and reducing ability of tilapia (Oreochromis niloticus) protein hydrolysates . Journal of Agricultural and Food Chemistry. 56. (21). p. 10359-10367.

Theodore, A.E., Kristinsson, H.G.(2007). Angiotensin converting enzyme inhibition of fish protein hydrolysates prepared from alkaline-aided channel catfish protein isolate . Journal of the Science of Food and Agriculture. 87. (12). p. 2353-2357.

Kristinsson, H.G., Danyali, N., Ua-Angkoon, S.(2007). Effect of filtered wood smoke treatment on chemical and microbial changes in mahi mahi fillets . Journal of Food Science. 72. (1). p. C016-C024.

Richards, M.P., Nelson, N.M., Kristinsson, H.G., Mony, S.S.J., Petty, H.T., Oliveira, A.C.M.(2007). Effects of fish herne protein structure and lipid substrate composition on hemoglobin-mediated lipid oxidation . Journal of Agricultural and Food Chemistry. 55. (9). p. 3643-3654.

Yagiz, Y., Kristinsson, H.G., Balaban, M.O., Marshall, M.R.(2007). Effect of high pressure treatment on the quality of rainbow trout (Oncorhynchus mykiss) and mahi mahi (Coryphaena hippurus) . Journal of Food Science. 72. (9). p. C509-C515.

Mleko, S., Kristinsson, H.G., Liang, Y., Gustaw, W.(2007). Rheological properties of foams generated from egg albumin after pH treatment . Lwt. 40. (5). p. 908-914.

Liang, Y., Kristinsson, H.G.(2007). Structural and foaming properties of egg albumen subjected to different pH-treatments in the presence of calcium ions . Food Research International. 40. (6). p. 668-678.

Kristinsson, H.G., Liang, Y.(2006). Effect of pH-shift processing and surimi processing on atlantic croaker (micropogonias undulates) muscle proteins . Journal of Food Science. 71. (5). p. C304-C312.

Glibowski, P., Mleko, S., Wasko, A., Kristinsson, H.G.(2006). Effect of two-stage heating on Na+-induced gelation of whey protein isolate . Milchwissenschaft. 61. (3). p. 252-255.

Kristinsson, H.G., Ludlow, N., Balaban, M.O., Otwell, W.S., Welt, B.A.(2006). Muscle quality of yellowfin tuna (thunnus albacares) steaks after treatment with carbon monoxide gases and filtered wood smoke . Journal of Aquatic Food Product Technology. 15. (3). p. 49-67.

Kristinsson, H.G., Ingadottir, B.(2006). Recovery and properties of muscle proteins extracted from tilapia (Oreochromis niloticus) light muscle by pH shift processing . Journal of Food Science. 71. (3). p. E132-E141.

Liang, Y., Kristinsson, H.G.(2005). Influence of pH-induced unfolding and refolding of egg albumen on its foaming properties . Journal of Food Science. 70. (3). p. C222-C230.

Gnanaraj, J., Welt, B.A., Otwell, W.S., Kristinsson, H.G.(2005). Influence of oxygen transmission rate of packaging film on outgrowth of anaerobic bacterial spores . Journal of Aquatic Food Product Technology. 14. (4). p. 51-69.

Kristinsson, H.G., Mony, S.S., Petty, H.T.(2005). Properties of tilapia carboxy- and oxyhemoglobin at postmortem pH . Journal of Agricultural and Food Chemistry. 53. (9). p. 3643-3649.

Kristinsson, H.G., Theodore, A.E., Demir, N., Ingadottir, B.(2005). A comparative study between acid- and alkali-aided processing and surimi processing for the recovery of proteins from channel catfish muscle . Journal of Food Science. 70. (4). p. C298-C306.

Balaban, M.O., Kristinsson, H.G., Otwell, W.S.(2005). Evaluation of color parameters in a machine vision analysis of carbon monoxide-treated fish - Part I: Fresh tuna . Journal of Aquatic Food Product Technology. 14. (2). p. 5-24.

Kristinsson, H.G., Hultin, H.O.(2004). Changes in trout hemoglobin conformations and solubility after exposure to acid and alkali pH . Journal of Agricultural and Food Chemistry. 52. (11). p. 3633-3643.

Kristinsson, H.G., Hultin, H.O.(2004). The effect of acid and alkali unfolding and subsequent refolding on the pro-oxidative activity of trout hemoglobin . Journal of Agricultural and Food Chemistry. 52. (17). p. 5482-5490.

Undeland, I., Kristinsson, H.G., Hultin, H.O.(2004). Hemoglobin-mediated oxidation of washed minced cod muscle phospholipids: Effect of pH and hemoglobin source . Journal of Agricultural and Food Chemistry. 52. (14). p. 4444-4451.

Kristinsson, H.G., Hultin, H.O.(2003). Changes in Conformation and Subunit Assembly of Cod Myosin at Low and High pH and after Subsequent Refolding . Journal of Agricultural and Food Chemistry. 51. (24). p. 7187-7196.

Kristinsson, H.G., Hultin, H.O.(2003). Effect of low and high pH treatment on the functional properties of cod muscle proteins . Journal of Agricultural and Food Chemistry. 51. (17). p. 5103-5110.

Kristinsson, H.G., Hultin, H.O.(2003). Role of pH and ionic strength on water relationships in washed minced chicken-breast muscle gels . Journal of Food Science. 68. (3). p. 917-922.

Su, B.-N., Cuendet, M., Nikolic, D., Kristinsson, H., Ingólfsdóttir, K., Van Breemen, R.B., Fong, H.H.S., Pezzuto, J.M., Kinghorn, A.D.(2003). NMR study of fumarprotocetraric acid, a complex lichen depsidone derivative from Cladonia furcata . Magnetic Resonance in Chemistry. 41. (5). p. 391-394.

Ingólfsdóttir, K., Gudmundsdóttir, G.F., Ögmundsdóttir, H.M., Paulus, K., Haraldsdóttir, S., Kristinsson, H., Bauer, R.(2002). Effects of tenuiorin and methyl orsellinate from the lichen Peltigera leucophlebia on 5-/15-lipoxygenases and proliferation of malignant cell lines in vitro . Phytomedicine. 9. (7). p. 654-658.

Kristinsson, H.G.(2002). Acid-induced unfolding of flounder hemoglobin: Evidence for a molten globular state with enhanced pro-oxidative activity . Journal of Agricultural and Food Chemistry. 50. (26). p. 7669-7676.

Kristinsson, H.G., Baldursdottir, B., Jonsdottir, R., Valdimarsdottir, T., Thorkelsson, G.(2001). Influence of feed fat source on fatty acid composition, unsaturation and lipid oxidation of backfat and sensory quality of pork . Journal of Muscle Foods. 12. (4). p. 285-300.

Kristinsson, H.G., Jonsdottir, R., Valdimarsdottir, T., Thorkelsson, G.(2001). Oxidative stability of pork pepperoni during processing and different packing and storage conditions as influenced by fat source . Journal of Muscle Foods. 12. (4). p. 301-315.

Kristinsson, H.G.(2001). Evaluation of different methods to isolate cod (Gadus morhua) muscle myosin . Journal of Food Biochemistry. 25. (3). p. 249-256.

Kristinsson, H.G., Rasco, B.A.(2000). Kinetics of the hydrolysis of Atlantic salmon (Salmo salar) muscle proteins by alkaline proteases and a visceral serine protease mixture . Process Biochemistry. 36. (1-2). p. 131-139.

Kristinsson, H.G., Rasco, B.A.(2000). Hydrolysis of salmon muscle proteins by an enzyme mixture extracted from atlantic salmon (Salmo salar) pyloric caeca . Journal of Food Biochemistry. 24. (3). p. 177-187.

Kristinsson, H.G., Rasco, B.A.(2000). Biochemical and functional properties of Atlantic salmon (Salmo salar) muscle proteins hydrolyzed with various alkaline proteases . Journal of Agricultural and Food Chemistry. 48. (3). p. 657-666.

Kristinsson, H.G., Rasco, B.A.(2000). Fish protein hydrolysates: Production, biochemical, and functional properties . Critical Reviews in Food Science and Nutrition. 40. (1). p. 43-81.

BOOK

Kristinsson, H.G.(2014). Antioxidants and functional components in aquatic foods . Antioxidants and Functional Components in Aquatic Foods. p. 1-325.

Otwell, W.S., Kristinsson, H.G., Balaban, M.O.(2007). Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging . Modified Atmospheric Processing and Packaging of Fish Filtered Smokes Carbon Monoxide and Reduced Oxygen Packaging. p. 1-243.

Kelleher, S.D., Feng, Y., Kristinsson, H., Hultin, H.O., McClements, D.J.(2004). Functional fish protein isolates prepared using low ionic strength, acid solubilization /precipitation . Developments in Food Science. 42. (C). p. 407-414.

BOOK CHAPTER

Benjakul, S., Yarnpakdee, S., Senphan, T., Halldorsdottir, S.M., Kristinsson, H.G.(2014). Fish protein hydrolysates: Production, bioactivities, and applications . Antioxidants and Functional Components in Aquatic Foods.

Raghavan, S., Kristinsson, H.G.(2014). Influence of processing on lipids and lipid oxidation in aquatic foods . Antioxidants and Functional Components in Aquatic Foods. p. 43-94.

Sveinsdottir, H., Hamaguchi, P.Y., Bakken, H.E., Kristinsson, H.G.(2014). Methods for assessing the antioxidative activity of aquatic food compounds . Antioxidants and Functional Components in Aquatic Foods. p. 151-174.

Karlsdottir, M.G., Petty, H.T., Kristinsson, H.G.(2014). Oxidation in aquatic foods and analysis methods . Antioxidants and Functional Components in Aquatic Foods. p. 1-22.

Wang, T., Jonsdottir, R., Olafsdottir, G., Kristinsson, H.G.(2014). Antioxidant properties of marine macroalgae . Antioxidants and Functional Components in Aquatic Foods. p. 283-317.

Kristinsson, H.G., Lanier, T.C., Halldorsdottir, S.M., Geirsdottir, M., Park, J.W.(2013). Fish Protein Isolate by pH Shift . Surimi and Surimi Seafood Third Edition. p. 169-192.

Hui, Y.H., Cross, N., Kristinsson, H.G., Lim, M.H., Nip, W.K., Siow, L.F., Stanfield, P.S.(2012). Biochemistry of Seafood Processing . Food Biochemistry and Food Processing Second Edition. p. 344-364.

Raghavan, S., Kristinsson, H.G., Thorkelsson, G., Johannsson, R.(2010). Antioxidative Properties of Fish Protein Hydrolysates . Handbook of Seafood Quality Safety and Health Applications. p. 494-507.

Wang, T., Ólafsdóttir, G., Jónsdóttir, R., Kristinsson, H.G., Johannsson, R.(2010). Functional and Nutraceutical Ingredients from Marine Macroalgae . Handbook of Seafood Quality Safety and Health Applications. p. 508-521.

Thorkelsson, G., Slizyte, R., Gildberg, A., Kristinsson, H.G.(2009). Fish proteins and peptide products: Processing methods, quality and functional properties . Marine Functional Food. p. 115-133.

Balaban, M.O., Kristinsson, H.G., Welt, B.(2007). Color Enhancement and Potential Fraud in Using CO . Modified Atmospheric Processing and Packaging of Fish Filtered Smokes Carbon Monoxide and Reduced Oxygen Packaging. p. 127-140.

Hui, Y.H., Cross, N., Kristinsson, H.G., Lim, M.H., Nip, W.K., Siow, L.F., Stanfield, P.S.(2007). Biochemistry of Seafood Processing . Food Biochemistry and Food Processing. p. 351-378.

Davenport, M.P., Davenport, P.W., Kristinsson, H.G., Otwell, W.S.(2007). Human Absorption of Carbon Monoxide with Consumption of CO-Exposed Tuna . Modified Atmospheric Processing and Packaging of Fish Filtered Smokes Carbon Monoxide and Reduced Oxygen Packaging. p. 53-64.

Kristinsson, H.G., Balaban, M.O., Otwell, W.S.(2007). Microbial and Quality Consequences of Aquatic Foods Treated with Carbon Monoxide Or Filtered Wood Smoke . Modified Atmospheric Processing and Packaging of Fish Filtered Smokes Carbon Monoxide and Reduced Oxygen Packaging. p. 65-86.

Kristinsson, H.G., Balaban, M.O., Otwell, W.S.(2007). The Influence of Carbon Monoxide and Filtered Wood Smoke on Fish Muscle Color . Modified Atmospheric Processing and Packaging of Fish Filtered Smokes Carbon Monoxide and Reduced Oxygen Packaging. p. 29-52.

Kristinsson, H.G., Theodore, A.E., Ingadottir, B.(2006). Chemical processing methods for protein recovery from marine by-products and underutilized fish species . Maximising the Value of Marine by Products. p. 144-168.

Kristinsson, H.G.(2006). Aquatic food protein hydrolysates . Maximising the Value of Marine by Products. p. 229-248.

Kristinsson, H.G.(2005). The production, properties, and utilization of fish protein hydrolysates . Food Biotechnology Second Edition. p. 1109-1131.

CONFERENCE PAPER

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). p. 1781-1788.

Raghavan, S., Kristinsson, H.G.(2007). Conformational and rheological changes in catfish myosin as affected by different acids during acid-induced unfolding and refolding . Journal of Agricultural and Food Chemistry. 55. (10). p. 4144-4153.