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Icelandic streams with mean annual temperatures of less than 5°C, which receive the cationic products of basaltic rock weathering, were […]

Corn snack fortified with 7% fish protein powder made from saithe (Pollachius Virens) surimi was selected by expert panel from

Bacteria inhabiting crystalline rocks from two terrestrial Icelandic volcanic lava flows of similar age and from the same geographical region,

Aims: Campylobacter jejuni isolates from various sources in Iceland were genotyped with the aim of assessing the genetic diversity, population structure, source

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Fish protein isolate (FPI) made from haddock (Melanogrammus aeglefinus) cut-offs by the pH-shift process was added to haddock mince to

Sensory characteristics of farmed cod exposed to low or conventional stress levels prior to slaughter were evaluated by a trained

Sensory characteristics of cod products available to consumers were analyzed, and different ways to analyze sensory results were viewed. Ten

The effects of Fucus vesiculosus extract and fractions towards haemoglobin- (Hb-) catalysed lipid oxidation in washed cod muscle system and cod protein

Effective cooling of newly caught fish is of great importance to inhibit bacterial growth and therefore increase quality, safety and