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Guðrún Ólafsdóttir - Vísindamaður
–
Verkfræði- og náttúruvísindasvið
Guðrún Ólafsdóttir
English
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
Námsferill
2005
,
PhD
,
Háskóli Íslands
,
Matvælafræði
1985
,
MS
,
University of Wisconsin
,
Matvælafræði
1980
,
BS
,
Háskóli Íslands
,
Matvælafræði
1977
,
Stúdentspróf
,
Menntaskólinn í Reykjavík
,
Stúdentspróf
Starfsferill
2009 -
,
Sérfræðingur ASCS,
Háskóli Íslands
2008 -
2009,
Ráðgjafi,
Rannsóknarþjónustan Sýni ehf.
2007 -
2008,
Sjáfstætt starfandi,
1988 -
2006,
Verkefnisstjóri,
Rannsóknastofnun fiskiðnaðarins
Útgefið efni
2024
Can higher resource utilization be achieved in demersal fish supply chains? Status and challenges from Iceland and Norway
Resources, Environment and Sustainability
2022
Conceptual System Dynamics and Agent-Based Modelling Simulation of Interorganisational Fairness in Food Value Chains: Research Agenda and Case Studies
Agriculture
Dynamics of Food Value Chains: Resilience, Fairness and Sustainability
Agriculture
Price relationships along the Norwegian salmon value chains: A comparative study of the leading consumption market in France and the largest processing industry in Poland
Aquaculture Economics & Management
Conceptual System Dynamics and Agent-Based Modelling Simulation of Interorganisational Fairness in Food Value Chains: Research Agenda and Case Studies
Agriculture
Dynamics of Food Value Chains: Resilience, Fairness and Sustainability
Agriculture
2021
Transition Pathways for the Farmed Salmon Value Chain: Industry Perspectives and Sustainability Implications
Sustainability
Operationalization of Interorganizational Fairness in Food Systems: From a Social Construct to Quantitative Indicators
Agriculture
Environmental impacts of animal-based food supply chains with market characteristics
Science of The Total Environment
Transition Pathways for the Farmed Salmon Value Chain: Industry Perspectives and Sustainability Implications
Sustainability
2020
Report on LCA and Social-LCA of the selected food products
Stakeholder Perceptions of Policy Tools in Support of Sustainable Food Consumption in Europe: Policy Implications
Sustainability
2019
Modelling food supply networks
Governance of the farmed salmon Value Chain from Norway to the EU
Aquaculture Europe
2018
System Dynamics Modelling and System Analysis Applied in Complex Research Projects - the Case of VALUMICS
Int. J. Food System Dynamics
Reports on preferred sustainable market solutions: Stakeholder´s perspectives
Markmar ehf
System dynamics modelling and system analysis applied in complex research projects - The case of VALUMICS
International Journal on Food System Dynamics
Modeling of Integrated Supply-, Value- and Decision Chains within Food Systems
Proceedings in System Dynamics and Innovation in Food Networks
2017
Arctic Char Case Study: Consumer Focus Groups and Panel Survey in Iceland
University of Iceland
2016
SENSE tool: easy-to-use web-based tool to calculate food product environmental impact
International Journal of Life Cycle Assessment
2014
Antioxidant properties of marine macroalgae
Antioxidants and Functional Components in Aquatic Foods
Antioxidant properties of marine macroalgae
ANTIOXIDANTS AND FUNCTIONAL COMPONENTS IN AQUATIC FOODS
2013
Life cycle assessment of aquaculture salmon
Zenodo
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 vesiculosus
Journal of Agricultural and Food Chemistry
Criteria for temperature alerts in cod supply chains
International Journal of Physical Distribution & Logistics Management
2011
Continuous temperature monitoring along the chilled food supply chain
Food 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 conditions
International Journal of Food Science and Technology
Continuous temperature monitoring along the chilled food supply chain
Food Chain Integrity: a Holistic Approach to Food Traceability, Safety, Quality and Authenticity
2010
Volatile Aroma Compounds in Fish
Handbook of Seafood and Seafood Products Analysis
Enzyme-enhanced extraction of antioxidant ingredients from red algae Palmaria palmata
Lwt-Food Science and Technology
Inhibition of haemoglobin-mediated lipid oxidation in washed cod muscle and cod protein isolates by Fucus vesiculosus extract and fractions
Food Chemistry
Functional and Nutraceutical Ingredients from Marine Macroalgae
Handbook of Seafood Quality, Safety and Health Applications
2009
Bacterial composition and succession during storage of North-Atlantic cod (Gadus morhua) at superchilled temperatures
Bmc Microbiology
Electronic Nose and Electronic Tongue
Fishery Products: Quality, Safety and Authenticity
Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds
Food Chemistry
Application of quality index method, texture measurements and electronic nose to assess the freshness of atlantic herring (Clupea harengus) stored in ice
World Academy of Science, Engineering and Technology
Volatile aroma compounds in fish
Handbook 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 lipids
Journal of Aquatic Food Product Technology
2006
Electronic-nose technology: Application for quality evaluation in the fish industry
Odors in the Food Industry
Rapid control of smoked Atlantic salmon (Salmo salar) quality by electronic nose: Correlation with classical evaluation methods
Sensors and Actuators B-Chemical
Evaluation of shelf life of superchilled cod (Gadus morhua) fillets and the influence of temperature fluctuations during storage on microbial and chemical quality indicators
Journal of Food Science
Influence of storage temperature on microbial spoilage characteristics of haddock fillets (Melanogrammus aeglefinus) evaluated by multivariate quality prediction
International Journal of Food Microbiology
Section XVI. Seafood: Flavorants from Seafood Byproducts
Handbook of Food Products Manufacturing
2005
Quality changes of shrimp (Pandalus borealis) stored under different cooling conditions
Journal of Food Science
Characterization of volatile compounds in chilled cod (Gadus morhua) fillets by gas chromatography and detection of quality indicators by an electronic nose
Journal of Agricultural and Food Chemistry
Prediction of microbial and sensory quality of cold smoked Atlantic salmon (Salmo salar) by electronic nose
Journal of Food Science
Prediction of microbial and sensory quality of cold smoked Atlantic salmon (Solmo salar) by electronic nose
Journal of Food Science
2004
Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose
Journal of Agricultural and Food Chemistry
Multisensor for fish quality determination
Trends in Food Science & Technology
2003
Measurements of quality of cod by electronic noses
Quality of Fish from Catch to Consumer: Labelling, Monitoring and Traceability
Rapid olfaction arrays for determining fish quality
Rapid and On-Line Instrumentation for Food Quality Assurance
A study of the attitudes of the European fish sector towards quality monitoring and labelling
Quality 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 storage
Journal of Aquatic Food Product Technology
2001
Comparison and integration of different electronic noses for freshness evaluation of cod-fish fillets
Sensors and Actuators B-Chemical
Libranose and freshsense electronic noses integration for fish freshness evaluation
ARTIFICIAL 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 production
Journal of Agricultural and Food Chemistry
1997
Gas sensor measurements to determine spoilage of capelin (Mallotus villosus)
Journal of Agricultural and Food Chemistry
Methods to evaluate fish freshness in research and industry
Trends in Food Science & Technology
Application of gas sensors to evaluate freshness and spoilage of various seafoods
Methods 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
The need for methods to evaluate fish freshness
Methods to Determine the Freshness of Fish in Research and Industry
Headspace and extraction methods for analysis of volatile and semivolatile compounds in fish - Chemical and sensory assessment of lipid-derived volatiles
Methods to Determine the Freshness of Fish in Research and Industry
Evaluation of fish freshness using volatile compounds - Classification of volatile compounds in fish
Methods 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 VOLATILES
Journal of Food Science
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