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Guðrún Ólafsdóttir - Vísindamaður

Guðrún Ólafsdóttir

–

Verkfræði- og náttúruvísindasvið

Guðrún Ólafsdóttir

Vísindamaður

Vísindamaður / Rannsóknarhópur um hagnýta vöruferla

Aðsetur
Tæknigarður / Tg-224
Sími
5255430
Tölvupóstur
go [hjá] hi.is

Starfseining
Véla-og iðnaðarverkfræði, rannsóknir
Vefsíða
http://www.ascs.is

ORCID vefsíða
https://orcid.org/0000-0003-1111-7135
Rannsóknagátt – Guðrún Ólafsdóttir

Útgefið efni

2022

Dynamics of Food Value Chains: Resilience, Fairness and SustainabilityAgriculture
Price relationships along the Norwegian salmon value chains: A comparative study of the leading consumption market in France and the largest processing industry in PolandAquaculture Economics & Management
Conceptual System Dynamics and Agent-Based Modelling Simulation of Interorganisational Fairness in Food Value Chains: Research Agenda and Case StudiesAgriculture
Dynamics of Food Value Chains: Resilience, Fairness and SustainabilityAgriculture
Conceptual System Dynamics and Agent-Based Modelling Simulation of Interorganisational Fairness in Food Value Chains: Research Agenda and Case StudiesAgriculture

2021

Operationalization of Interorganizational Fairness in Food Systems: From a Social Construct to Quantitative IndicatorsAgriculture
Environmental impacts of animal-based food supply chains with market characteristicsScience of The Total Environment
Transition Pathways for the Farmed Salmon Value Chain: Industry Perspectives and Sustainability ImplicationsSustainability
Transition Pathways for the Farmed Salmon Value Chain: Industry Perspectives and Sustainability ImplicationsSustainability

2020

Stakeholder Perceptions of Policy Tools in Support of Sustainable Food Consumption in Europe: Policy ImplicationsSustainability
Report on LCA and Social-LCA of the selected food products

2019

Modelling food supply networks
Governance of the farmed salmon Value Chain from Norway to the EUAquaculture Europe

2018

System Dynamics Modelling and System Analysis Applied in Complex Research Projects - the Case of VALUMICSInt. J. Food System Dynamics
Reports on preferred sustainable market solutions: Stakeholder´s perspectivesMarkmar ehf
System dynamics modelling and system analysis applied in complex research projects - The case of VALUMICSInternational Journal on Food System Dynamics
Modeling of Integrated Supply-, Value- and Decision Chains within Food SystemsProceedings in System Dynamics and Innovation in Food Networks

2017

Arctic Char Case Study: Consumer Focus Groups and Panel Survey in IcelandUniversity of Iceland

2016

SENSE tool: easy-to-use web-based tool to calculate food product environmental impactInternational Journal of Life Cycle Assessment

2014

Antioxidant properties of marine macroalgaeANTIOXIDANTS AND FUNCTIONAL COMPONENTS IN AQUATIC FOODS
Antioxidant properties of marine macroalgaeAntioxidants and Functional Components in Aquatic Foods

2013

Life cycle assessment of aquaculture salmonZenodo
Key environmental challenges for food groups and regions representing the variation within the EU University of Iceland

2012

Antioxidant Capacities of Phlorotannins Extracted from the Brown Algae Fucus vesiculosusJournal of Agricultural and Food Chemistry
Criteria for temperature alerts in cod supply chainsInternational Journal of Physical Distribution & Logistics Management

2011

Continuous temperature monitoring along the chilled food supply chainFood Chain Integrity: A Holistic Approach to Food Traceability, Safety, Quality and Authenticity
Continuous temperature monitoring along the chilled food supply chainFood Chain Integrity: a Holistic Approach to Food Traceability, Safety, Quality and Authenticity
Performance of a photochromic time-temperature indicator under simulated fresh fish supply chain conditionsInternational Journal of Food Science and Technology

2010

Inhibition of haemoglobin-mediated lipid oxidation in washed cod muscle and cod protein isolates by Fucus vesiculosus extract and fractionsFood Chemistry
Functional and Nutraceutical Ingredients from Marine MacroalgaeHandbook of Seafood Quality, Safety and Health Applications
Enzyme-enhanced extraction of antioxidant ingredients from red algae Palmaria palmataLwt-Food Science and Technology
Volatile Aroma Compounds in FishHandbook of Seafood and Seafood Products Analysis

2009

Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweedsFood Chemistry
Application of quality index method, texture measurements and electronic nose to assess the freshness of atlantic herring (Clupea harengus) stored in iceWorld Academy of Science, Engineering and Technology
Bacterial composition and succession during storage of North-Atlantic cod (Gadus morhua) at superchilled temperaturesBmc Microbiology
Electronic Nose and Electronic TongueFishery Products: Quality, Safety and Authenticity
Volatile aroma compounds in fishHandbook of Seafood and Seafood Products Analysis

2008

Volatile compounds suitable for rapid detection as quality indicators of cold smoked salmon (Salmo salar)Food Chemistry

2007

The role of volatile compounds in odor development during hemoglobin-mediated oxidation of cod muscle membrane lipidsJournal of Aquatic Food Product Technology

2006

Influence of storage temperature on microbial spoilage characteristics of haddock fillets (Melanogrammus aeglefinus) evaluated by multivariate quality predictionInternational Journal of Food Microbiology
Evaluation of shelf life of superchilled cod (Gadus morhua) fillets and the influence of temperature fluctuations during storage on microbial and chemical quality indicatorsJournal of Food Science
Electronic-nose technology: Application for quality evaluation in the fish industryOdors in the Food Industry
Section XVI. Seafood: Flavorants from Seafood ByproductsHandbook of Food Products Manufacturing
Rapid control of smoked Atlantic salmon (Salmo salar) quality by electronic nose: Correlation with classical evaluation methodsSensors and Actuators B-Chemical

2005

Quality changes of shrimp (Pandalus borealis) stored under different cooling conditionsJournal of Food Science
Prediction of microbial and sensory quality of cold smoked Atlantic salmon (Solmo salar) by electronic noseJournal of Food Science
Prediction of microbial and sensory quality of cold smoked Atlantic salmon (Salmo salar) by electronic noseJournal of Food Science
Characterization of volatile compounds in chilled cod (Gadus morhua) fillets by gas chromatography and detection of quality indicators by an electronic noseJournal of Agricultural and Food Chemistry

2004

Multisensor for fish quality determinationTrends in Food Science & Technology
Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic noseJournal of Agricultural and Food Chemistry

2003

A study of the attitudes of the European fish sector towards quality monitoring and labellingQuality of Fish from Catch to Consumer: Labelling, Monitoring and Traceability
Rapid olfaction arrays for determining fish qualityRapid and On-Line Instrumentation for Food Quality Assurance
Measurements of quality of cod by electronic nosesQuality of Fish from Catch to Consumer: Labelling, Monitoring and Traceability

2002

Precision and application of electronic nose for freshness monitoring of whole redfish (Sebastes marinus) stored in ice and modified atmosphere bulk storageJournal of Aquatic Food Product Technology

2001

Comparison and integration of different electronic noses for freshness evaluation of cod-fish filletsSensors and Actuators B-Chemical
Libranose and freshsense electronic noses integration for fish freshness evaluationARTIFICIAL CHEMICAL SENSING: OLFACTION AND THE ELECTRONIC NOSE (ISOEN)

2000

Application of an electronic nose to predict total volatile bases in capelin (Mallotus villosus) for fishmeal productionJournal of Agricultural and Food Chemistry

1997

The need for methods to evaluate fish freshnessMethods to Determine the Freshness of Fish in Research and Industry
Evaluation of fish freshness using volatile compounds - Classification of volatile compounds in fishMethods to Determine the Freshness of Fish in Research and Industry
Application of gas sensors to evaluate freshness and spoilage of various seafoodsMethods to Determine the Freshness of Fish in Research and Industry
Gas sensor and GC measurements of volatile compounds in capelin (Mallotus villosus)Developments in Food Science
Gas sensor measurements to determine spoilage of capelin (Mallotus villosus)Journal of Agricultural and Food Chemistry
Methods to evaluate fish freshness in research and industryTrends in Food Science & Technology
Headspace and extraction methods for analysis of volatile and semivolatile compounds in fish - Chemical and sensory assessment of lipid-derived volatilesMethods to Determine the Freshness of Fish in Research and Industry

1985

QUANTITATIVE PERFORMANCE OF A SIMPLE TENAX-GC ADSORPTION METHOD FOR USE IN THE ANALYSIS OF AROMA VOLATILESJournal of Food Science

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