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High quality redfish fillets for export: Improving handling, processing and storage methods to increase shelf life

Safety and quality of lettuce on the market in Iceland

Airflow and energy analysis in geothermally heated conveyor drying of fishbone

Improvements in conveyor drying of rockweed and kelp

The effect of water cutting equipment on the production of cod and salmon fillets

Bioavailability of n-3 fatty acids added in prepared dishes and in powder form

Polycyclic Aromatic Hydrocarbons in Mussel from Iceland - Food Safety and environmental aspect

Development of probiotic fruit drinks

Edible seaweed for taste enhancement and salt replacement by enzymatic methods

Antioxidant activity of phenolic fractions extracted from the brown algae Fucus vesiculosus in washed minced tilapia muscle