The March issue of the Journal of Food Science 2006 contains two articles, mostly written by IFL staff. One deals with maintaining the quality of salted fish in consumer packages after dehydration and the other deals with supercooling of cod fillets.
The authors of the article on salted fish are by the staff of the Research Division of IFL and it is called "Keeping quality of desalted cod fillets in consumer packs." Its authors are: Hannes Magnússon, Kolbrún Sveinsdóttir, Hélène L. Lauzon, Ása Þorkelsdóttir and Emilía Martinsdóttir says, at the Research Division of IFL.
The other article is entitled "Evaluation of shelf life of superchilled cod (Gadus morhua) fillets and the influence of temperature fluctuations during storage on microbial and chemical quality indicators “. The authors are dr. Guðrún Ólafsdóttir, Hélène L. Lauzon and Emilía Martinsdóttir, who all work at IFL's Research Division, and then Jörg Oehlenschlager and Kristberg Kristbergsson.
It is worth mentioning that the article was part of Guðrún Ólafsdóttir's doctoral project and Jörg Oehlenschlager and Kristberg Kristbergsson were her supervisors in the project.