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Guðrún Ólafsdóttir
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Year
Methods to evaluate fish freshness in research and industry
G Olafsdottir, E Martinsdóttir, J Oehlenschläger, P Dalgaard, B Jensen, ...
Trends in food science & technology 8 (8), 258-265, 1997
8771997
Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds
T Wang, R Jónsdóttir, G Ólafsdóttir
Food chemistry 116 (1), 240-248, 2009
8462009
Multisensor for fish quality determination
G Olafsdottir, P Nesvadba, C Di Natale, M Careche, J Oehlenschläger, ...
Trends in food science & technology 15 (2), 86-93, 2004
3912004
Antioxidant capacities of phlorotannins extracted from the brown algae Fucus vesiculosus
T Wang, R Jónsdóttir, H Liu, L Gu, HG Kristinsson, S Raghavan, ...
Journal of agricultural and food chemistry 60 (23), 5874-5883, 2012
3062012
Enzyme-enhanced extraction of antioxidant ingredients from red algae Palmaria palmata
T Wang, R Jónsdóttir, HG Kristinsson, GO Hreggvidsson, JÓ Jónsson, ...
LWT-Food Science and Technology 43 (9), 1387-1393, 2010
2212010
Quality changes of shrimp (Pandalus borealis) stored under different cooling conditions
QZ Zeng, KA Thorarinsdottir, G Olafsdottir
Journal of food science 70 (7), s459-s466, 2005
1962005
Comparison and integration of different electronic noses for freshness evaluation of cod-fish fillets
C Di Natale, G Olafsdottir, S Einarsson, E Martinelli, R Paolesse, ...
Sensors and Actuators B: Chemical 77 (1-2), 572-578, 2001
1682001
Volatile compounds suitable for rapid detection as quality indicators of cold smoked salmon (Salmo salar)
R Jónsdóttir, G Ólafsdóttir, E Chanie, JE Haugen
Food chemistry 109 (1), 184-195, 2008
1672008
Evaluation of shelf life of superchilled cod (Gadus morhua) fillets and the influence of temperature fluctuations during storage on microbial and chemical quality indicators
G Olafsdottir, HL Lauzon, E Martinsdóttir, J Oehlenschláuger, ...
Journal of food science 71 (2), S97-S109, 2006
1672006
Influence of storage temperature on microbial spoilage characteristics of haddock fillets (Melanogrammus aeglefinus) evaluated by multivariate quality prediction
G Ólafsdóttir, HL Lauzon, E Martinsdottir, K Kristbergsson
International journal of food microbiology 111 (2), 112-125, 2006
1442006
Characterization of Volatile Compounds in Chilled Cod (Gadus morhua) Fillets by Gas Chromatography and Detection of Quality Indicators by an Electronic Nose
G Olafsdottir, R Jonsdottir, HL Lauzon, J Luten, K Kristbergsson
Journal of Agricultural and Food Chemistry 53 (26), 10140-10147, 2005
1442005
Prediction of Microbial and Sensory Quality of Cold Smoked Atlantic Salmon (Salmo salar) by Electronic Nose
G Olafsdottir, E Chanie, F Westad, R Jonsdottir, CR Thalmann, S Bazzo, ...
Journal of Food Science 70 (9), S563-S574, 2005
1032005
Rapid control of smoked Atlantic salmon (Salmo salar) quality by electronic nose: Correlation with classical evaluation methods
JE Haugen, E Chanie, F Westad, R Jonsdottir, S Bazzo, S Labreche, ...
Sensors and Actuators B: Chemical 116 (1-2), 72-77, 2006
982006
Inhibition of haemoglobin-mediated lipid oxidation in washed cod muscle and cod protein isolates by Fucus vesiculosus extract and fractions
T Wang, R Jónsdóttir, HG Kristinsson, G Thorkelsson, C Jacobsen, ...
Food Chemistry 123 (2), 321-330, 2010
882010
Criteria for temperature alerts in cod supply chains
T Hafliðason, G Ólafsdóttir, S Bogason, G Stefánsson
International Journal of Physical Distribution & Logistics Management 42 (4 …, 2012
812012
Quantitative performance of a simple Tenax‐GC adsorption method for use in the analysis of aroma volatiles
G Ólafsdóttir, JA Steinke, RC Lindsay
Journal of Food Science 50 (5), 1431-1436, 1985
781985
Monitoring of fish freshness using tin oxide sensors
R Olafsson, E Martinsdottir, G Olafsdottir, PI Sigfusson, JW Gardner
Sensors and sensory systems for an electronic nose, 257-272, 1992
76*1992
Bacterial composition and succession during storage of North-Atlantic cod (Gadus morhua)at superchilled temperatures
E Reynisson, HL Lauzon, H Magnússon, R Jónsdóttir, G Ólafsdóttir, ...
BMC microbiology 9, 1-12, 2009
712009
Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose
R Jonsdottir, G Olafsdottir, E Martinsdottir, G Stefansson
Journal of Agricultural and Food Chemistry 52 (20), 6250-6256, 2004
702004
The need for methods to evaluate fish freshness
G Ólafsdóttir, V Verrez-Bagnis, JB Luten
Methods to determine the freshness of fish in research and industry …, 1997
701997
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