Matís Staff

Ólafur Reykdal

Project Manager

Group: Bioactive Compounds

Phone: +354 4225098 /

Email: olafur.reykdal@matis.is

Focus Areas:

Chemical Composition, Vegetables, Nutrient Database, Cereals, Food Ingredients

Projects:
Peer-reviewed Articles:
  • Ólafur Reykdal, Sasan Rabieh, Laufey Steingrímsdóttir, Helga Gunnlaugsdottir. Minerals and trace elements in Icelandic dairy products and meat - (2011). Journal of Food Composition and Analysis, 24(7), 980-986.

  • Arnarson, A., Ólafsdóttir, A., Ramel, A. Martinsdóttir, E., Reykdal, Ó., Þórsdóttir, I., Þorkelsson, G .. Sensory analysis and consumer surveys of fat- and salt-reduced meat products and their use in an energy-reduced diet in overweight individuals - (2011). International Journal of Food Sciences and Nutrition, 62(8), 872-880.

  • Gudmundsdottir, EY, Gunnarsdottir, I., Thorlacius, A., Reykdal, O., Gunnlaugsdottir, H., Thorsdottir, I., Steingrimsdottir, L .. Blood selenium levels and contribution of food groups to selenium intake in adolescent girls in Iceland - (2012). Food & Nutrition Research, 56, 18476.

  • Dofkova M., Nurmi T., Berg K., Reykdal O., Gunnlaugsdottir H., Vasco E., Dias MG, Blahova J., Rehurkova I., Putkonen T., Ritvanen T., Lindtner O., Desnica N. , Jorundsdottir HL, Oliveira L. and Ruprich J .. Development of harmonized food and sample lists for total diet studies in five European countries - (2016). Food Additives and Contaminants, 33(6), 933-944.

  • Martin, P., Dalmannsdóttir, S., í Gerdinum, JI, Halland, H., Hermannsson, J., Reykdal, Ó., Russell, J., Sveinsson, S., Thomsen, M., Wishart, J .. Recent warming across the North Atlantic region may be contributing to an expansion in barley cultivation - (2017). Climatic Change, 145(3-4), 351-365.

  • Pité, M., Pinchen, H., Castanheira, I., Oliveira, L., Roe, M., Ruprich, J., Rehurkova, I., Sirot, V., Papadopoulos, A., Gunnlaugsdóttir, H., Reykdal, Ó., Lindtner, O., Ritvanen, T., Finglas, P .. Quality management framework for Total Diet Study Centers in Europe - (2018). Food Chemistry, 240, 405-414.

  • Reports:
  • Improved quality, shelf life and less waste in the value chain of Icelandic vegetables

  • Shelf life and waste in the value chain of vegetables // Shelf-life and waste in the value chain of vegetables

  • Forest parsley - Weed or food resource / Cow parsley - Weed or food resource

  • The special position of food from Icelandic agriculture - Nutrients and contaminants

  • Íslenskt matkorn - Gæði, inhald og viðhör / Icelandic cereal grain crops for food - Quality, chemical composition and consumer view

  • Product development of healthier processed meat products

  • RITASKRÁ / Publications


    DESIGN / Thesis work:
    Ólafur Reykdal, 1990. Soluble, dialyzable and ionic calcium in milk, spinach and calcium fortified cottage cheese with correlation to bioassay. M.Sc. thesis, University of Wisconsin-Madison.

    Bibliography:

    2020:

    Giovanna Bertella, Hilde Halland, Ólafur Reykdal, Peter Martin, 2020. Sustainable value: the perspective of microbreweries in peripheral northern areas. Chapter 16. In: Case Studies in the Beer Sector. Editors. Roberta Capitello & Natalia Maehle. Woodhead Publishing Series in Consumer Science and Strategic Marketing. Elsevier Inc., p. 253-265. ISBN: 978-0-12-817734-1 (print). ISBN: 978-0-12-817735-8 (online).

    Hilde Halland, Peter Martin, Sigridur Dalmannsdóttir, Sæmundur Sveinsson, Rólvur Djurhuus, Mette Thomsen, John Wishart, and Ólafur Reykdal, 2020. Transnational cooperation to develop local barley to beer value chains. Open Agriculture 5: 138–149. https://www.degruyter.com/view/journals/opag/5/1/article-p138.xml?tab_body=abstract

    Ólafur Reykdal, Brynja Einarsdóttir, 2020. Ingredients in Icelandic and imported vegetables. Matís Report 12-20. ISSN 1670-7192. DOI 10.5281 / zenodo.3889959.

    Ólafur Reykdal, Óli Þór Hilmarsson, 2020. Development of goat products - Food. Matís Report 08-20. ISSN 1670-7192. DOI 10.5281 / zenodo.3799784.

    Ólafur Reykdal, Óli Þór Hilmarsson, 2020. Utilization and nutritional value of Icelandic poultry meat. Matís Report 07-20. ISSN 1670-7192. DOI 10.5281 / zenodo.3724082.

    2019:

    Ólafur Reykdal, Óli Þór Hilmarsson, Svanhildur Hauksdóttir, 2019. Nutritional value of goat products - Meat and milk. Matís Report 1-19. ISSN 1670-7192.

    2018

    Silje Elde, Ingrid Kvalvik, Bjørg Helen Nøstvold, Rune Rødbotten, Sigridur Dalmannsdottir, Hilde Halland, Eivind Uleberg, Ólafur Reykdal, Jón Árnason, Páll Gunnar Pálsson, Rakel Halldórsdóttir, Óli Þór Hilmarsson, Gunnar Þórðarson, Þóra Valsdóttir, Rebekka Knudsen, David Natcher , Daria Sidorova, 2018. The Arctic as a Food Producing Region. Phase 1: Current status in five Arctic countries. Nofima Report 10/2018. 99 pages. ISBN: 978-82-8296-544-6 (pdf). ISSN 1890-579X. https://nofimaas.sharepoint.com/sites/public/Cristin/Rapport%2010-2018.pdf?originalPath=aHR0cHM6Ly9ub2ZpbWFhcy5zaGFyZXBvaW50LmNvbS86Yjovcy9wdWJsaWMvRVhaWGhIUU9mblpIaUhfUWc2UlF2VEVCQ1NQQXNveUx3Wjl5NXNudnZieVRsUT9ydGltZT11MGNMc0JWdTJFZw   

    Ólafur Reykdal, 2018. Products of Icelandic goats - Possibilities and specialties. Matís Report 16-18. ISSN 1670-7192.

    Peter Martin, John Wishart, Jónatan Hermannsson, Ólafur Reykdal, Sæmundur Sveinsson, 2018. Recent warming and the thermal requirement of barley in Iceland. A Northern Periphery and Arctic Report. Accessed 30.03.2018 from: http://cereal.interreg-npa.eu/subsites/CEREAL/Warming-Thermal_requirement-Barley-Iceland_Report_NPA-Cereal-DT243.pdf

    Hilde Halland, Ólafur Reykdal, Peter Martin, Vanessa Kavanagh, 2018. Small-Scale equipment for processing cereals. Northern Periphery and Arctic Report. Accessed 30.03.2018 from: http://cereal.interreg-npa.eu/subsites/CEREAL/Small-Scale-Equipment_Report_NPA-Cereals_DT311.pdf

    Marina Pité, Hannah Pinchen, Isabel Castanheira, Luisa Oliveira, Mark Roe, Jiri Ruprich, Irena Rehurkova, Veronique Sirot, Alexandra Papadopoulos, Helga Gunnlaugsdóttir, Ólafur Reykdal, Oliver Lindner, Tiina Ritvanen, Paul Finglas, 2018. Quality management framework for total diet study centers in Europe. Food Chemistry 240: 405-414.

    ÓIafur Reykdal, 2018. Drying and storage of harvested grain - A review of methods. Matis Report 05-18. ISSN 1670-7192. Accessed 3.04.2018 from: http://www.matis.is/media/matis/utgafa/05-18-Drying-and-storage-of-grain.pdf

    2017

    Þóra Valsdóttir, Óli Þór Hilmarsson, Ólafur Reykdal, Guðjón Þorkelsson, Björn Viðar Aðalbjörnsson, 2017. Innovation small producers - NordBio. Matís Report 15-17. ISSN 1670-7192.

    Martin PJ, Dalmansdottir S, Gerdinum JI, Halland H, Hermannsson J, Kavanagh V, McKenzie K, Reykdal Ó, Russell J, Sveinsson S, Thomsen M, Wishart J, 2017. Recent warming across the North Atlantic region may be contributing to an expansion in barley cultivation. Clim. Chang. 145: 351-365. https://doi.org/10.1007/s10584-017-2093-y

    Ólafur Reykdal, Svanhildur Hauksdóttir, Natasa Desnica, Ingibjörg Þorvaldsdóttir, Arnljótur Bjarki Bergsson, 2017. Nutritional value of seafood - Labeling and response. Report to the Association of Companies in the Fisheries Sector. Matís Advisory Report 05-17. Closed report.

    Þorlákur Guðjónsson, Snorri Karl Birgisson, Peter Martin Sigríður Dalmannsdóttir, ÓIafur Reykdal, 2017. Drying and storage of harvested grain. - Case studies. Northern Periphery and Arctic Report. Accessed 30.03.2018 from: http://cereal.interreg-npa.eu/subsites/CEREAL/Grain_Drying-Case_Studies-Report-NPA-Cereal-DT222.pdf

    2016:

    Dofkova M., Nurmi T., Berg K., Reykdal O., Gunnlaugsdottir H., Vasco E., Dias MG, Blahova J., Rehurkova I., Putkonen T., Ritvanen T., Lindtner O., Desnica N. , Jorundsdottir HL, Oliveira L. and Ruprich J. Development of harmonized food and sample lists for total diet studies in five European countries. Food Additives and Contaminants. Published online 01 June 2016. Article

    Peter Martin, ÓIafur Reykdal, Hilde Halland, 2016. Current cereal growing situation in five northern regions and potential for using local cereals in food and drink products. Northern Periphery and Arctic Report. Accessed 30.03.2018 from: http://cereal.interreg-npa.eu/subsites/CEREAL/Cereal_Markets-Situation-Report-NPA-Cereal-DT121-31.pdf

    Sæmundur Sveinsson, Ólafur Reykdal, Jónatan Hermannsson, 2016. Test malting of Icelandic barley. Northern Periphery and Arctic Report. Accessed 30.03.2018 from: http://cereal.interreg-npa.eu/subsites/CEREAL/Malting-Testing_in_Iceland-Report-NPA-Cereal-DT412.pdf

    Ólafur Reykdal, Sæmundur Sveinsson, Sigríður Dalmannsdóttir, Peter Martin, Jens Ivan í Gerðin, Vanessa Kavanagh, Aqqalooraq Fredrikssen, Jónatan Hermannsson, 2016. Northern Cereals - New Opportunities. Matís Report 05-16. 55 p.

    2015:

    Ólafur Reykdal, 2015. What kind of phenomenon is ÍSGEM - The Icelandic database on the chemical content of food? Food is on the side of man 27 (1): 20.

    2014:

    Ólafur Reykdal, Þórdís Anna Kristjánsdóttir, Jónatan Hermannsson, Peter Martin, Sigríður
    Dalmannsdóttir, Rólvur Djurhuus, Vanessa Kavanagh, Aqqalooraq Frederiksen. Status of
    Cereal Cultivation in the North Atlantic Region / Status of grain cultivation in North Atlantic countries. Matís Report 23-14, 47 p.

    Ólafur Reykdal, Peter Martin, Áslaug Helgadóttir, Hilde Halland, Vanessa Kavanagh, Rólvur
    Animal house. Cereal Products And Markets
    in The Northern Periphery Region. Matís report 21-14, 42 p.

    2012:

    Gudmundsdottir, EY, Gunnarsdottir, I., Thorlacius, A., Reykdal, O., Gunnlaugsdottir, H., Thorsdottir, I., Steingrimsdottir, L. 2012. Blood selenium levels and contribution of food groups to selenium intake in adolescent girls in Iceland. Food & Nutrition Research. 56, 18476.  Article

    Ólafur Reykdal, Þuríður Ragnarsdóttir, Gunnar Þórðarson. Utilization and composition of lumpfish. Matís Report 05-12, 15 s.        

    2011:

    Ólafur Reykdal, Páll Gunnar Pálsson, Gyða Ósk Bergsdóttir, Heiða Pálmadóttir. Quality evaluation of frozen fish sold at the Icelandic consumer market. Matís Report 37-11, 21 p.

    Ólafur Reykdal, Hrönn Ólína Jörundsdóttir, Natasa Desnica, Svanhildur Hauksdóttir, Þuríður Ragnarsdóttir, Annabelle Vrac, Helga Gunnlaugsdóttir, Heiða Pálmadóttir. Nutrient value of seafood - Proximates, minerals, trace elements and fatty acids in products. Matís Report 33-11, 55 s.              

    Guðjón Þorkelsson, Ágúst Andrésson, Óli Þór Hilmarsson, Ásbjörn Jónsson, Ólafur Reykdal. Value from by-products of slaughter and meat processing. Report for the year 2009. Matís report 32-11, 16 p. Closed report. Report summary.

    Ólafur Reykdal. 2011. Icelandic grain is used in food. Food is on the human side, 23rd year. s. 16. Read the article

    Ólafur Reykdal, Sasan Rabieh, Laufey Steingrímsdóttir, Helga Gunnlaugsdottir. 2011. Minerals and trace elements in Icelandic dairy products and meat. Journal of Food Composition and Analysis. 24(7), 980-986.  Article 

    Arnarson, A., Ólafsdóttir, A., Ramel, A. Martinsdóttir, E., Reykdal, Ó., Þórsdóttir, I., Þorkelsson, G. 2011. Sensory analysis and consumer surveys of fat- and salt-reduced meat products and their use in an energy-reduced diet in overweight individuals. International Journal of Food Sciences and Nutrition. 62(8), 872-880. Article

    Ólafur Reykdal, Jónatan Hermannsson, Þórdís Anna Kristjánsdóttir. Quality barley for food production. Paper presented at the 2011 Agricultural Conference 2011.

    2010:

    Ólafur Reykdal and Óli Þór Hilmarsson. Sour food: Loyalty and possibilities. Bændablaðið, 11 February 2010, p. 21.

    2009:
    Ólafur Reykdal. Healthy seafood. Measurements made of nutrients. Ægir, 102 (7) p. 12-13 Article

    Aðalheiður Ólafsdóttir, Ólafur Reykdal, Óli Þór Hilmarsson, Gunnþórunn Einarsdóttir, Kolbrún Sveinsdóttir, Þóra Valsdóttir, Emilía Martinsdóttir, Guðjón Þorkelsson. Product development of healthier processed meat products. Matís Report 25-09, 111 p.

    Ólafur Reykdal. Chemical content of Icelandic food. . Paper presented at the conference Prevention and Lifestyle - for professionals and the general public. Grand Hotel, Reykjavík, 13 - 14 November 2009.

    Ólafur Reykdal, Sasan Rabieh, Laufey Steingrímsdóttir, Helga Gunnlaugsdóttir. Selenium and other inorganic substances in agricultural products. Agricultural Research Council 2009, 12 - 13 February, 6th year, p. 492-496.

    Ólafur Reykdal. Fungicides in cereals. Agricultural Research Council 2009, 6th year, p. 497-499.

    2008:

    Ólafur Reykdal, Jónatan Hermannsson, Þórdís Kristjánsdóttir and Jón Guðmundsson, 2008. Icelandic barley for human consumption - Nutritional value and safety. Agricultural Research Council 5: 478-482.

    Ólafur Reykdal. Fungicides and the MYCONET project Matís Report 41-08, 20 p.

    Ólafur Reykdal (editor / editor), Jónatan Hermannsson, Þórdís Anna Kristjánsdóttir, Jón Óskar Jónsson, Aðalheiður Ólafsdóttir, Emilia Martinsdóttir, Birgitta Vilhjálmsdóttir, Jón Guðmundsson, Guðmundur Mar Magnússon.  Icelandic barley for food production. Matís report 40-08, 90 p.

    Ólafur Reykdal, Irek Klonowski, 2008. Formation of acrylamide in food. Matís report 01-08, 24 p.

    2007:
    Ásbjörn Jónsson, Guðrún Anna Finnbogadóttir, Guðjón Þorkelsson, Hannes Magnússon, Ólafur Reykdal, Sigurjón Arason, 2007. Dried fish as health food. Matís report 32-07, 22 pages.

    Ásbjörn Jónsson, Guðrún Anna Finnbogadóttir, Guðjón Þorkelsson, Hannes Magnússon and Ólafur Reykdal, 2007. Dried fish as a health food. Matís report 09-07, 25 p.

    Ólafur Reykdal and Valur Norðri Gunnlaugsson, 2007. Icelandic vegetables and barley - Product development and health. Agricultural Research Council 4: 66-72.

    Ólafur Reykdal, Óli Þór Hilmarsson and Guðjón Atli Auðunsson, 2007. Iodine in agricultural products. Agricultural Research Council 4: 516-518.

    2006:
    Ólafur Reykdal, Guðmundur Guðmundsson and Hannes Hafsteinsson, 2006. EuroFIR - European project on the chemical content of food. Agricultural Research Council 2006: 391-394.

    Ólafur Reykdal, Jónína Ragnarsdóttir, Jónatan Hermannsson, Þórdís Anna Kristjánsdóttir, Jón Guðmundsson, Jón Óskar Jónsson, Guðmundur Óli Hreggviðsson, Bjartur Logi Finnsson, Svava Liv Edgarsdóttir, Iðunn Geirsdóttir and Guðmundur Mar Magnússon, 2006. Barley for human consumption. Preliminary project 2006. Matra 06:04.

    Ólafur Reykdal, Óli Þór Hilmarsson and Guðjón Atli Auðunsson, 2006. Iodine, selenium and mercury in meat, milk and eggs. Matra 06:03.

    Ólafur Reykdal and Irek Klonowski, 2006. Formation of acrylamide from a barley baking model. Agricultural Research Council 2006: 395-398.

    Ólafur Reykdal, Dana Kübber, Valur N. Gunnlaugsson and Hannes Hafsteinsson, 2006. Measurements of antioxidant activity. Matra 7 Newsletter (2).

    Ólafur Reykdal, 2006. EuroFIR. Report for the year 2005. Matra 7 newsletter (3).

    Ólafur Reykdal, 2006. Examination of the quality of data in the ÍSGEM database. Matra 7 Newsletter (4).

    2005:
    Ólafur Reykdal, 2005.Hollust of vegetables. Agricultural Research Council 2005: 73-80.

    Ólafur Reykdal, 2005. Antioxidant activity of vegetables. Agricultural Research Council 2005: 428-430.

    Ólafur Reykdal, 2005. Antioxidant activity of vegetables and berries. Matra 05:07. 26 p.

    Ólafur Reykdal, 2005. Compounds in plants improve health. Health 49 (1): 25.

    Ólafur Reykdal, 2005. Loyalty from vegetables and cereals - The special position of domestic production. Bændablaðið, 7 June, p. 27.

    Ólafur Reykdal, 2005. Barley for human consumption. Bændablaðið, 25 January, p. 7.

    Ólafur Reykdal, 2005. Loyalty of lamb. The supplements. Bændablaðið 11 (1): 7

    2004:
    Ólafur Reykdal, 2004. Handbook on the health of lamb. Matra 04:04, 22 p.

    Ólafur Reykdal, 2004. Handbook for the Icelandic database on the chemical content of food (ÍSGEM). Matra 04:05, 57 p.

    Hannes Hafsteinsson and Ólafur Reykdal, 2004. Reactions to changing consumption habits. Agricultural Research Council 2004: 47-54.

    Ólafur Reykdal, 2004. Target food - Assessment of the possibilities of lamb. Agricultural Research Council 2004: 341-344.

    2003:
    Ólafur Reykdal, 2003. Nutritional value of food - Nutrient tablets. 5th edition published online. Retrieved 12.07.2004. http://www.lydheilsustod.is/fraedsla/fraedsluefni/matur-mataraedi-holdafar/nr/265

    Elsa Dögg Gunnarsdóttir and Ólafur Reykdal, 2003. Bibliography of the food department of Rala, the food technology department of the Institute of Technology and Matra 1977-2002. Matra 03:01, 34 p.

    Ólafur Reykdal and Zulema Sullca Porta, 2003. Can lamb be a target food? - Statement. Matra 03:12, 29 p.

    Valur N. Gunnlaugsson, Ólafur Reykdal and Guðrún Hallgrímsdóttir, 2003. Treatment of vegetables and fruit. Textbook. 92 p. Iðnþæknistofnun and the Association of Trade and Services.

    2002:
    Ólafur Reykdal, 2002. Fatty acid tablets: Tablets of fatty acids in Icelandic food 1995. Matra 02:09, 105 p.

    Ólafur Reykdal, Guðmundur Guðmundsson, Sigurður Emil Pálsson and Hannes Hafsteinsson, 2002. Research on contaminants in Icelandic milk 2000 - 2001 and risk assessment for contaminants. Matra 02:07, 50 p.

    Ólafur Reykdal, Valur N. Gunnlaugsson, Hannes Magnússon and Haukur Sigurðsson, 2002. Examination of bacteria in Icelandic and imported vegetables. Ministerial Conference 2002: 323.

    Arngrímur Thorlacius and Ólafur Reykdal, 2002. Inorganic trace elements in Icelandic and imported agricultural products. Ministerial Conference 2002: 324.

    Guðjón Þorkelsson and Ólafur Reykdal, 2002. Quality of sheep products. Ministerial Conference 2002: 232-239.

    2001:
    Ólafur Reykdal, 2001. New classification rules for vegetables. Matra 2 Newsletter (3). 

    Ólafur Reykdal, 2001. Active ingredients in vegetables and fruits. Matra 01:24, 12 p.

    Ólafur Reykdal, 2001. Safety of agricultural products with regard to contaminants. Ministerial Conference 2001: 250.

    Ólafur Reykdal, 2001. Overview of contaminants in Icelandic agricultural products. Matra 01:09, 40 p.

    Ólafur Reykdal and Arngrímur Thorlacíus, 2001. Cadmium, mercury, iron, copper, manganese
    and zinc in livers and kidneys of Icelandic lambs. Food Additives and Contaminants 18 (11): 960-969.

    Ólafur Reykdal, Valur Norðri Gunnlaugsson and Hannes Magnússon, 2001. Examination of bacteria
    in Icelandic and imported vegetables. Closed report. Matra 01:22, 12 p.

    Guðjón Þorkelsson, Baldur Vigfússon, Rósa Jónsdóttir and Ólafur Reykdal, 2001. Chemical
    foal meat sentence. Ministerial Conference 2001: 261-264.

    Valur Norðri Gunnlaugsson and Ólafur Reykdal, 2001. Improved quality of vegetables from producer to
    consumer. Ministerial Conference 2001: 247-249.

    2000:
    Ólafur Reykdal, 2000. Purity of Icelandic lamb. Bændablaðið 6 (2): 2.

    Ólafur Reykdal, 2000. Heavy metals in agricultural products. Bændablaðið 6 (2): 4.

    Ólafur Reykdal, 2000. Food purity is important. Morgunblaðið 88 (34): 47.

    Valur Norðri Gunnlaugsson and Ólafur Reykdal, 2000. Quality of vegetables on the Icelandic market 1998-1999. Fjölrit Rala 202.77 p.

    Ólafur Reykdal, 2000. Are Icelandic foods clean and unpolluted? Food is on the side of man 12 (1): 18-19.

    Ólafur Reykdal, Arngrímur Thorlacius, Guðjón Atli Auðunsson and Laufey Steingrímsdóttir, 2000. Selenium, iodine, fluorine, iron, copper, zinc, manganese, cadmium, mercury and lead in agricultural products. Fjölrit Rala 204: 7-36.

    Ólafur Reykdal and Arngrímur Thorlacius, 2000. The foreign substances cadmium, mercury and lead and the nutrients iron, copper, zinc and manganese in the liver and kidneys of Icelandic lambs. Fjölrit Rala 204: 37-56.

    1999:
    Ólafur Reykdal, Guðjón Atli Auðunsson, Arngrímur Thorlacius & Laufey Steingrímsdóttir, 1999. Levels of iodine, selenium, mercury, arsenic, cadmium and lead in traditional Icelandic foods and the intake of Icelanders. (Abstract). Third International Food Data Conference. Back to Basics. Rome, Italy 5-7 July 1999. Food and Agriculture Organization of the United Nations.

    Ólafur Reykdal and Guðjón Þorkelsson, 1999. The value of fatty acids in food for agriculture. Freyr 95 (8): 13-15.

    Ólafur Reykdal and Valur N. Gunnlaugsson, 1999. Nutritional value, taste quality and utilization of carrots. Fjölrit Rala 199: 57-62.

    Valur Norðri Gunnlaugsson and Ólafur Reykdal; 1999. Quality and health of vegetables in the Icelandic market. Horticulture News 206, May 25, 1999.

    Valur Norðri Gunnlaugsson and Ólafur Reykdal; 1999. Quality of vegetables on the Icelandic market 1998-1999. Matvælarannsóknir Keldnaholt, Matra 99:06. Report.

    Guðmundur Örn Arnarson, Óli Þór Hilmarsson and Ólafur Reykdal, 1999. Production of sodium-deficient foods. Matvælarannsóknir Keldnaholt, Matra 99:07.

    Laufey Steingrímsdóttir and Ólafur Reykdal, 1999. Harden fat and health. Health 47 (2): 24-27.

    Ólafur Reykdal, 1999. A little cadmium is undoubtedly important for food purity. It is important to choose a synthetic fertilizer with as little cadmium as possible. Bændablaðið 5 (9): 1.

    1998:
    Ólafur Reykdal, 1998. Does cadmium enter livestock products? Ministerial Conference 1998: 209-215.

    Ólafur Reykdal, 1998. Nutritional value of food - Nutrient tablets. Námsgagnastofnun and Rannsóknastofnun landbúnaðarins, 4th ed., Reykjavík, 96 pages.

    Ólafur Reykdal, 1998. Evaluation of some substances in the Icelandic database for the chemical content of food 1996-97. Agricultural Research Institute RL 008 / AF 004. Fjölrit, 34 p.

    Aro, A., JM Antoine, L. Pizzoferrato, O. Reykdal & G. van Poppel, 1998. Trans fatty acids in dairy and meat products from 14 European countries: The TRANSFAIR study. Journal of Food Composition and Analysis 11: 150-160.

    Ólafur Reykdal, 1998. Lycopene. Healthy tomatoes. Health 46 (3): 12-13.

    1997:
    Ólafur Reykdal, 1997. The food supply must be secured. Food is man's side 9: 7.

    Inga Þórsdóttir and Ólafur Reykdal, 1997. Food and the low incidence of IDDM in Iceland. Scandinavian Journal of Nutrition 41: 155-157.

    1996:
    Ólafur Reykdal, 1996. Nutritional value of food - Nutrient tablets. Námsgagnastofnun and Rannsóknastofnun landbúnaðarins, 3rd ed., Reykjavík, 96 pages.

    Ólafur Reykdal, 1996. Are Icelandic foods unpolluted? Bændablaðið 14 February.

    Ólafur Reykdal, 1996. Mushroom toxins can be passed from moldy feed to products. Bændablaðið 14 May.

    Ólafur Reykdal, Arngrímur Thorlacíus and Kristín Hlíðberg, 1996. How can pollution of agricultural products be avoided? Publications of the Conference of Ministers 1996: 46-56.

    Ólafur Reykdal, Arngrímur Thorlacíus and Guðjón Þorkelsson, 1996. Cadmium in livers and kidneys of Icelandic lambs. In: “Meat for the Consumer”, 42nd International Congress of Meat Science and Technology. Poster proceedings, p. 29-30. Matforsk.

    1995:
    Ólafur Reykdal, 1995. Mushroom toxins in food and feed. Agricultural Research Institute. Newsletter 15, 3 p.

    Ólafur Reykdal, 1995. Chemical content of food. Status of knowledge. Agricultural Research Institute. RL 009 / AF 005. Fjölrit, 8 bls.

    Ólafur Reykdal and Arngrímur Thorlacíus, 1995. Heavy metals in the liver and kidneys of Icelandic lambs. RALA newsletter no. 16.

    Ólafur Reykdal and Guðjón Þorkelsson, 1995. Chemical composition of seven quality grades of Icelandic lamb. Nordic Agricultural Research 77 (4): 182 (excerpt).

    1994:
    Ólafur Reykdal and Guðjón Þorkelsson, 1994. Chemical composition and utilization of lamb. Fjölrit Rala 176, 44 bls.

    1993:
    Ólafur Reykdal, 1993. Nutritional value of food - Nutrient tablets. Námsgagnastofnun and Rannsóknastofnun landbúnaðarins, Reykjavík, 88 pages.

    Ólafur Reykdal, 1993. Calcium in food. Health 41: 14-15.

    Ólafur Reykdal, 1993. Pollution of Icelandic food must be avoided. Freyr 89: 812-815.

    Ólafur Reykdal (ed.), 1993. Evaluation of contaminants in Icelandic milk. Working Group on the Purity of Dairy Products 1, 64 pages.

    Ólafur Reykdal, 1993. Detergents and disinfectants in the dairy industry. In: Ólafur Reykdal (ed.) Evaluation of contaminants in Icelandic milk. Working group on the purity of dairy products 1: 47-50.

    Ólafur Reykdal and Arngrímur Thorlacius, 1993. Lead, cadmium and mercury in milk. In:
    Ólafur Reykdal (ed.) Evaluation of contaminants in Icelandic milk. Working Group on the Purity of Dairy Products 1: 31-38.

    Ólafur Reykdal and Guðjón Þorkelsson, 1993. Purity of dairy products. Ministerial Conference 1993: 72-80.

    Ólafur Reykdal and Ken Lee, 1993. Validation of chemical measures of calcium with bioassay of calcium-fortified cottage cheese. Food Chemistry 47: 195-200.

    Ólafur Reykdal, Kristín Hlíðberg and Baldur J. Vigfússon, 1993. Nitrate and nitrite in milk. In: Ólafur Reykdal (ed.) Evaluation of contaminants in Icelandic milk. Working Group on the Purity of Dairy Products 1: 51-56.

    1992:
    Ólafur Reykdal, 1992. Are the nutrition labels on food packaging correct? Agricultural Research Institute. Newsletter 11, 2 p.

    Ólafur Reykdal, 1992. Database on the chemical content of food. Agricultural Research Institute. Newsletter 12, 4 p.

    1991:
    Ólafur Reykdal, 1991. Calcium sources and utilization of calcium. Agricultural Research Institute. Newsletter 5, 4 p.

    Ólafur Reykdal and Ken Lee, 1991. Soluble, dialyzable and ionic calcium in raw and processed skim milk, whole milk and spinach. Journal of Food Science 56 (3): 864-866.

    1988:
    Ólafur Reykdal, 1988. Icelandic nutrient tablets. Agricultural Research Institute and others, Reykjavík, 2 volumes.

    Ólafur Reykdal and Grímur Ólafsson, 1988. Chemical content of Icelandic garden fruits. Fjölrit RALA 131, 33 bls.

    Bergström, L., M. Ahola, A. Haga Rimestad, A. Møller & Ó. Reykdal, 1988. Nutrient calculation systems in the Nordic countries. NORFOODS Report 1988: 1. National Food Administration, Uppsala.

    1987:
    Ólafur Reykdal, 1987. Measurements of water-soluble vitamins. Fjölrit RALA 125, 63 bls.

    1986:
    Ólafur Reykdal, Ágúst Sigurðsson and Guðjón Þorkelsson, 1986. Chemical analysis of meat 1984-86. Fjölrit RALA 120, 93 bls.

    Ólafur Reykdal, 1986. Nutrients in meat. Yearbook of Agriculture 1985: 281-285.

    1985:
    Ólafur Reykdal, Garðar Sigurþórsson and Jón Óttar Ragnarsson, 1985. Research on Icelandic milk and dairy products. Second Part. Fjölrit RALA 114, 85 p.

    1984:
    Ólafur Reykdal, Guðjón Þorkelsson, Garðar Sigurþórsson, Ágúst Sigurðsson, Elín Hilmarsdóttir, Dóróthea Jóhannsdóttir and Jón Óttar Ragnarsson, 1984. Research on processed meat products. Fjölrit RALA 106, 137 bls.

    1983:
    Jón Óttar Ragnarsson, Ólafur Reykdal, Ragnheiður Héðinsdóttir and Dóróthea Jóhannsdóttir, 1983. Research on Icelandic milk and dairy products. First part. Fjölrit RALA 97, 127 bls.

    Ólafur Reykdal 1983. Milk research at RALA. Freyr 79: 671-676.

    1981:
    Jón Óttar Ragnarsson and Ólafur Reykdal, 1981. Fatty acids in Icelandic food. Fjölrit RALA 70, 74 p.