Rósa Jónsdóttir

Publications in peer-reviewed journals:

• Bak, U.G., Wirenfeldt Nielsen C., Marinho, G.S., Gregersen, Ó., Jónsdóttir, R., Løvstad Holdt, S.. The seasonal variation in nitrogen amino acids protein and nitrogen-to-proteinconversion factor of commercially cultivated Faroese Saccharina latissimi - (2019). Algal Research, 42 (September), 101576

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

• Roleda, M.Y., Marfaing, H., Desnica, N., Jónsdóttir, R., Skjermo, J., Rebours, C. Nitschke, U.. Variations in polyphenol and heavy metal contents of wild-harvested and cultivated seaweed bulk biomass: Health risk assessment and implication for food applications - (2019). Food Control, 95, 121-134

• Bjarnadóttir, M., Aðalbjörnsson, B.V., Nilsson, A., Slizyte, R., Roleda, M.Y., Hreggviðsson, GÓ., Friðjónsson, Ó.H., Jónsdóttir, R., R.. Palmaria palmata as an alternative protein source: enzymatic protein extraction, amino acid composition, and nitrogen-to-protein conversion factor - (2018). Journal of Applied Phycology, 30(3), 2061-2070

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

• Roleda, M.Y., Skjermo, J., Marfaing, H., Jónsdóttir, R., Rebours, C., Gietl, A., Stengel, D.B., Nitschke, U.. Iodine content in bulk biomass of wild-harvested and cultivated edible seaweeds: Inherent variations determine species-specific daily allowable consumption - (2018). Food Chemistry, 254, 333-339

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

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

• Poyato C., Raagaard Thomsen B., Hermund D.B., Ansorena D., Astiasaran I., Jónsdóttir R., Kristinsson, H.G., Jacobsen C.. Antioxidant effect of water and acetone extracts of Fucus vesiculosuson oxidative stability of skin care emulsions: Seaweed extracts in skin care products - (2017). European Journal of Lipid Science and Technology, 119(3),

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

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

• Jonsdottir, R., Geirsdottir, M., Hamaguchi, P.Y., Jamnik, P., Kristinsson, H.G., Undeland, I.. 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 - (2016).  Journal of the Science of Food and Agriculture, 96(6), 2125-2135

• Honold P.J., Jacobsen C., Jónsdóttir R., Kristinsson H.G., Hermund D.B.. Potential seaweed-based food ingredients to inhibit lipid oxidation in fish-oil-enriched mayonnaise - (2016). European Food Research and Technology, 24, 571-584

• Adalbjornsson B.V., Jonsdottir R.. Enzyme-Enhanced Extraction of Antioxidant Ingredients from Algae - (2016). Methods in molecular biology, 1308, 145-150

• Dellarosa N., Laghi L., Martinsdottir E., Jonsdottir, R., Sveinsdottir, K.. Enrichment of convenience seafood with omega-3 and seaweed extracts: Effect on lipid oxidation - (2015). LWT-Food Science and Technology, 62(1), 746-752

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

• Larsson K., Istenic K., Wulff T., Jónsdóttir, R., Kristinsson, H. G., Freysdóttir, J., Undeland, I., Jamnik, P.. 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 - (2015). Journal of the Science of Food and Agriculture, 95(15), 3096-3106

• Wang, T., Jonsdottir, R., Haiyan, L., Gu, L., Kristinsson, H.G., Raghavan, S., Olafsdottir, G. . Antioxidant Capacities of Phlorotannins Extracted from the brown algae Fucus vesiculosus - (2012). Journal of Agricultural and Food Chemistry, 60(23), 5874-5883

• Reynisson, E.,  Marteinsson, V. Th., Jonsdottir, R., Magnusson, S. H., Hreggvidsson, G.O.. Bacterial succession during curing process of a skate (Dipturus batis) and isolation of novel strains - (2012). Journal of Applied Microbiology, 113(2), 329-338

• Rósa Jónsdóttir, Kolbrún Sveinsdóttir, Hannes Magnússon, Sigurjón Arason, Kristin Lauritzsen, Kristín Anna Thórarinsdóttir. Flavor and quality characteristics of salted and desalted cod (Gadus morhua) produced by different salting methods - (2011). Journal of Agricultural and Food Chemistry, 59(8), 3893-3904

• Tao Wang, Guðrún Ólafsdóttir, Rósa Jónsdóttir, Hördur G. Kristinsson, Ragnar Jóhannsson. Functional and nutraceutical ingredients from marine macroalgae. In: Handbook of Seafood Quality, Safety and Health Applications - (2011). , , Kafli 42