| 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 | 918 | 2009 |
| 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 | 914 | 1997 |
| 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 | 406 | 2004 |
| 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 | 345 | 2012 |
| 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 | 240 | 2010 |
| 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 | 206 | 2005 |
| 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 | 176 | 2008 |
| 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 | 173 | 2006 |
| 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 | 171 | 2001 |
| 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 | 152 | 2006 |
| 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 | 150 | 2005 |
| 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 | 105 | 2005 |
| 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 | 101 | 2006 |
| 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 | 93 | 2010 |
| 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 | 85 | 2012 |
| 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 | 82* | 1992 |
| 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 | 78 | 1985 |
| 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 | 77 | 2009 |
| 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 | 71 | 2004 |
| 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 | 70 | 1997 |
Sigurdur G. BogasonUniversity of IcelandAdresse e-mail validée de hi.is