Focus Areas:
Food, Food quality, Fish, Shelf life, Food processing, Product development
Peer-reviewed Articles:
Helena Thordis Svavarsdottir HÍ, Sæmundur Elíasson, Hildur Inga Sveinsdóttir, Friðbjörg María Björnsdóttir HA, Rannveig Bjornsdottir HA. Evaluation of partial dry-bleeding of Atlantic salmon (Salmo salar) and its effects on fillet quality and stability - (2025). LWT, Volume 226, 117995. https://doi.org/10.1016/j.lwt.2025.117995
Clara M. Vásquez-Mejía, María Gudjónsdóttir, Hildur Inga Sveinsdóttir, Heiðdís Smáradóttir, Guðrún S. Hilmarsdóttir, Alessandro Manzardo, Ólafur Ögmundarson . Water scarcity- and carbon footprints of aquafeed: The case of land-based and ocean-based Atlantic salmon (Salmo salar) farming in Iceland - (2025). Agricultural Water Management, Volume 134, . doi.org/10.1016/j.agwat.2025.109528
Andrea Rakel Sigurðardóttir, Hildur Inga Sveinsdóttir, Nette Schultz, Hafsteinn Einarsson and María Gudjónsdóttir. Sequence Segmentation of Nematodes in Atlantic Cod with Multispectral Imaging Data - (2024). Foods, September, . https://doi.org/10.3390/foods13182952
Carina Mascarenhas Fernandes, Hildur Inga Sveinsdóttir, Tumi Tómasson, Sigurjón Arason, María Guðjónsdóttir . Influence of hot-smoking on the stability of fresh and frozen–thawed deep-skinned Atlantic mackerel fillets during cold storage - (2024). Food Science & Nutrition, Volume 12, Issue 7. https://doi.org/10.1002/fsn3.4132
Carina Mascarenhas Fernandes, Hildur Inga Sveinsdóttir, Tumi Tómasson, Sigurjón Arason, María Guðjónsdóttir. The Effect of Freezing Before or after Hot-Smoking on the Quality and Sensory Properties of Canned Deep-Skinned Atlantic Mackerel Fillets - (2024). SSRN, , . Fernandes, Carina Mascarenhas and Sveinsdóttir, Hildur Inga and Tómasson, Tumi and Arason, Sigurjón and Gudjónsdóttir, Maria, The Effect of Freezing Before or after Hot-Smoking on the Quality and Sensory Properties of Canned Deep-Skinned Atlantic Mackerel Fillets. Available at SSRN: https://ssrn.com/abstract=4785996 or http://dx.doi.org/10.2139/ssrn.4785996
Carina Mascarenhas Fernandes, Hildur Inga Sveinsdóttir, Tumi Tómasson, Sigurjón Arason, María Guðjónsdóttir. Sensory and Physicochemical Characteristics of Smoked Deep-Skinned Fillets from Well-Fed Atlantic Mackerel When Canned in Water and Vegetable Oils - (2024). Journal of Food Composition and Analysis, , .
Rebecca Sim, Liberty O'Brien, Marta Weyer, Karl Gunnarsson, Hildur Inga Sveinsdóttir, Ásta Heiðrún Elísabet Pétursdóttir. Potentially Toxic Elements in Icelandic Seaweeds - (2024). SSRN, , .
Anna Þóra Hrólfsdóttir, Sigurjón Arason, Hildur Inga Sveinsdóttir, Maren Sæther, Inga Marie Aasen, María Gudjónsdóttir. Physicochemical- and bioactive properties of acid preserved Alaria esculenta and Saccharina latissima during storage - (2024). LWT, Vol. 199, 116109. https://doi.org/10.1016/j.lwt.2024.116109
Hang Thi Nguyen, Hildur Inga Sveinsdóttir, Sigurjón Arason, María Guðjónsdóttir. Quality changes in cod (Gadus morhua) and redfish (Sebastes marinus) loins and tails during frozen storage - (2024). Journal of Food Composition and Analysis, Volume 130, 106188.
Carina Mascarenhas Fernandes, Hildur Inga Sveinsdóttir, Tumi Tómasson, Sigurjón Arason, María Gudjónsdóttir. Impact of frozen storage on quality and cold storage stability of smoked deep-skinned fillets from well-fed Atlantic mackerel - (2023). Journal of Food Composition and Analysis, 105771, . https://doi.org/10.1016/j.jfca.2023.105771
Anna Þóra Hrólfsdóttir, Sigurjón Arason, Hildur Inga Sveinsdóttir, María Gudjónsdóttir. Added Value too Ascophyllum nodosum Side Stream Utilization during Seaweed Meal Processing - (2022). Marine Drugs, 20(6), 340. 10.3390/md20060340
Sone, I., Sveinsdóttir, HI, Stefánsson, G., Larsson, K., Undeland, I., Skåra, T., Romotowska, PE, Karlsdóttir, MG. Investigating commercially relevant packaging solutions to improve storagestability of mechanically flleted Atlantic mackerel (Scomber scombrus) produced under - (2020). European Food Research and Technology, January, .