{"id":28265,"date":"2020-07-01T11:23:53","date_gmt":"2020-07-01T11:23:53","guid":{"rendered":"http:\/\/dev.matis.is\/?post_type=matis_staff&p=28265"},"modified":"2024-05-14T13:36:20","modified_gmt":"2024-05-14T13:36:20","slug":"olafur-reykdal","status":"publish","type":"matis_staff","link":"https:\/\/matis.is\/en\/matis_staff\/olafur-reykdal\/","title":{"rendered":"\u00d3lafur Reykdal"},"content":{"rendered":"

RITASKR\u00c1 \/ Publications<\/h2>\n\n\n\n


DESIGN \/ Thesis work:
<\/strong>\u00d3lafur 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.<\/p>\n\n\n\n

Bibliography:<\/strong><\/p>\n\n\n\n

2020:<\/strong><\/p>\n\n\n\n

Giovanna Bertella, Hilde Halland, \u00d3lafur 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).<\/p>\n\n\n\n

Hilde Halland, Peter Martin, Sigridur Dalmannsd\u00f3ttir, S\u00e6mundur Sveinsson, R\u00f3lvur Djurhuus, Mette Thomsen, John Wishart, and \u00d3lafur Reykdal, 2020. Transnational cooperation to develop local barley to beer value chains. Open Agriculture 5: 138\u2013149. https:\/\/www.degruyter.com\/view\/journals\/opag\/5\/1\/article-p138.xml?tab_body=abstract<\/a><\/p>\n\n\n\n

\u00d3lafur Reykdal, Brynja Einarsd\u00f3ttir, 2020. Ingredients in Icelandic and imported vegetables. Mat\u00eds Report 12-20. ISSN 1670-7192. DOI 10.5281 \/ zenodo.3889959.<\/p>\n\n\n\n

\u00d3lafur Reykdal, \u00d3li \u00de\u00f3r Hilmarsson, 2020. Development of goat products - Food. Mat\u00eds Report 08-20. ISSN 1670-7192. DOI 10.5281 \/ zenodo.3799784.<\/p>\n\n\n\n

\u00d3lafur Reykdal, \u00d3li \u00de\u00f3r Hilmarsson, 2020. Utilization and nutritional value of Icelandic poultry meat. Mat\u00eds Report 07-20. ISSN 1670-7192. DOI 10.5281 \/ zenodo.3724082.<\/p>\n\n\n\n

2019:<\/strong><\/p>\n\n\n\n

\u00d3lafur Reykdal, \u00d3li \u00de\u00f3r Hilmarsson, Svanhildur Hauksd\u00f3ttir, 2019. Nutritional value of goat products - Meat and milk. Mat\u00eds Report 1-19. ISSN 1670-7192. <\/a><\/p>\n\n\n\n

2018<\/strong><\/p>\n\n\n\n

Silje Elde, Ingrid Kvalvik, Bj\u00f8rg Helen N\u00f8stvold, Rune R\u00f8dbotten, Sigridur Dalmannsdottir, Hilde Halland, Eivind Uleberg, \u00d3lafur Reykdal, J\u00f3n \u00c1rnason, P\u00e1ll Gunnar P\u00e1lsson, Rakel Halld\u00f3rsd\u00f3ttir, \u00d3li \u00de\u00f3r Hilmarsson, Gunnar \u00de\u00f3r\u00f0arson, \u00de\u00f3ra Valsd\u00f3ttir, 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<\/a>   <\/p>\n\n\n\n

\u00d3lafur Reykdal, 2018. Products of Icelandic goats - Possibilities and specialties. Mat\u00eds Report 16-18. ISSN 1670-7192.<\/a><\/p>\n\n\n\n

Peter Martin, John Wishart, J\u00f3natan Hermannsson, \u00d3lafur Reykdal, S\u00e6mundur Sveinsson, 2018. Recent warming and the thermal requirement of barley in Iceland. A <\/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<\/a><\/p>\n\n\n\n

Hilde Halland, \u00d3lafur 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<\/a><\/p>\n\n\n\n

Marina Pit\u00e9, Hannah Pinchen, Isabel Castanheira, Luisa Oliveira, Mark Roe, Jiri Ruprich, Irena Rehurkova, Veronique Sirot, Alexandra Papadopoulos, Helga Gunnlaugsd\u00f3ttir, \u00d3lafur Reykdal, Oliver Lindner, Tiina Ritvanen, Paul Finglas, 2018. Quality management framework for total diet study centers in Europe. Food Chemistry 240: 405-414.<\/p>\n\n\n\n

\u00d3Iafur 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<\/a><\/p>\n\n\n\n

2017<\/strong><\/p>\n\n\n\n

\u00de\u00f3ra Valsd\u00f3ttir, \u00d3li \u00de\u00f3r Hilmarsson, \u00d3lafur Reykdal, Gu\u00f0j\u00f3n \u00deorkelsson, Bj\u00f6rn Vi\u00f0ar A\u00f0albj\u00f6rnsson, 2017. Innovation small producers - NordBio. Mat\u00eds Report 15-17. ISSN 1670-7192.<\/p>\n\n\n\n

Martin PJ, Dalmansdottir S, Gerdinum JI, Halland H, Hermannsson J, Kavanagh V, McKenzie K, Reykdal \u00d3, 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<\/a><\/p>\n\n\n\n

\u00d3lafur Reykdal, Svanhildur Hauksd\u00f3ttir, Natasa Desnica, Ingibj\u00f6rg \u00deorvaldsd\u00f3ttir, Arnlj\u00f3tur Bjarki Bergsson, 2017. Nutritional value of seafood - Labeling and response. Report to the Association of Companies in the Fisheries Sector. Mat\u00eds Advisory Report 05-17. Closed report.<\/p>\n\n\n\n

\u00deorl\u00e1kur Gu\u00f0j\u00f3nsson, Snorri Karl Birgisson, Peter Martin Sigr\u00ed\u00f0ur Dalmannsd\u00f3ttir, \u00d3Iafur 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<\/a><\/p>\n\n\n\n

2016:<\/strong><\/p>\n\n\n\n

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<\/a><\/p>\n\n\n\n

Peter Martin, \u00d3Iafur 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<\/a><\/p>\n\n\n\n

S\u00e6mundur Sveinsson, \u00d3lafur Reykdal, J\u00f3natan 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<\/a><\/p>\n\n\n\n

\u00d3lafur Reykdal, S\u00e6mundur Sveinsson, Sigr\u00ed\u00f0ur Dalmannsd\u00f3ttir, Peter Martin, Jens Ivan \u00ed Ger\u00f0in, Vanessa Kavanagh, Aqqalooraq Fredrikssen, J\u00f3natan Hermannsson, 2016. Northern Cereals - New Opportunities. Mat\u00eds Report 05-16. 55 p.<\/p>\n\n\n\n

2015:<\/strong><\/p>\n\n\n\n

\u00d3lafur Reykdal, 2015. What kind of phenomenon is \u00cdSGEM - The Icelandic database on the chemical content of food? Food is on the side of man 27 (1): 20.<\/p>\n\n\n\n

2014:<\/strong><\/p>\n\n\n\n

\u00d3lafur Reykdal, \u00de\u00f3rd\u00eds Anna Kristj\u00e1nsd\u00f3ttir, J\u00f3natan Hermannsson, Peter Martin, Sigr\u00ed\u00f0ur
Dalmannsd\u00f3ttir, R\u00f3lvur Djurhuus, Vanessa Kavanagh, Aqqalooraq Frederiksen. Status of
Cereal Cultivation in the North Atlantic Region \/ Status of grain cultivation in North Atlantic countries. Mat\u00eds Report 23-14<\/a>, 47 p.<\/p>\n\n\n\n

\u00d3lafur Reykdal, Peter Martin, \u00c1slaug Helgad\u00f3ttir, Hilde Halland, Vanessa Kavanagh, R\u00f3lvur
Animal house. Cereal Products And Markets
in The Northern Periphery Region. Mat\u00eds report <\/a>21-14<\/a>, 42 p.<\/p>\n\n\n\n

2012:<\/strong><\/p>\n\n\n\n

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<\/em>. 56, 18476.  Article<\/a><\/p>\n\n\n\n

\u00d3lafur Reykdal, \u00deur\u00ed\u00f0ur Ragnarsd\u00f3ttir, Gunnar \u00de\u00f3r\u00f0arson. Utilization and composition of lumpfish. Mat\u00eds Report 05-12<\/a>, 15 s.        <\/p>\n\n\n\n

2011:<\/strong><\/p>\n\n\n\n

\u00d3lafur Reykdal, P\u00e1ll Gunnar P\u00e1lsson, Gy\u00f0a \u00d3sk Bergsd\u00f3ttir, Hei\u00f0a P\u00e1lmad\u00f3ttir. Quality evaluation of frozen fish sold at the Icelandic consumer market. Mat\u00eds Report 37-11<\/a>, 21 p.<\/p>\n\n\n\n

\u00d3lafur Reykdal, Hr\u00f6nn \u00d3l\u00edna J\u00f6rundsd\u00f3ttir, Natasa Desnica, Svanhildur Hauksd\u00f3ttir, \u00deur\u00ed\u00f0ur Ragnarsd\u00f3ttir, Annabelle Vrac, Helga Gunnlaugsd\u00f3ttir, Hei\u00f0a P\u00e1lmad\u00f3ttir. Nutrient value of seafood - Proximates, minerals, trace elements and fatty acids in products. Mat\u00eds Report 33-11<\/a>, 55 s.              <\/p>\n\n\n\n

Gu\u00f0j\u00f3n \u00deorkelsson, \u00c1g\u00fast Andr\u00e9sson, \u00d3li \u00de\u00f3r Hilmarsson, \u00c1sbj\u00f6rn J\u00f3nsson, \u00d3lafur Reykdal. Value from by-products of slaughter and meat processing. Report for the year 2009. Mat\u00eds report 32-11, 16 p. Closed report. Report summary<\/a>.<\/p>\n\n\n\n

\u00d3lafur Reykdal. 2011. Icelandic grain is used in food. Food is on the human side, 23rd year. s. 16. Read the article<\/a><\/p>\n\n\n\n

\u00d3lafur Reykdal, Sasan Rabieh, Laufey Steingr\u00edmsd\u00f3ttir, Helga Gunnlaugsdottir. 2011. Minerals and trace elements in Icelandic dairy products and meat. Journal of Food Composition and Analysis.<\/em> 24(7), 980-986.  Article<\/a> <\/p>\n\n\n\n

Arnarson, A., \u00d3lafsd\u00f3ttir, A., Ramel, A. Martinsd\u00f3ttir, E., Reykdal, \u00d3., \u00de\u00f3rsd\u00f3ttir, I., \u00deorkelsson, 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.<\/em> 62(8), 872-880. Article<\/a><\/p>\n\n\n\n

\u00d3lafur Reykdal, J\u00f3natan Hermannsson, \u00de\u00f3rd\u00eds Anna Kristj\u00e1nsd\u00f3ttir. Quality barley for food production. Paper presented at the 2011 Agricultural Conference 2011.<\/p>\n\n\n\n

2010:<\/strong><\/p>\n\n\n\n

\u00d3lafur Reykdal and \u00d3li \u00de\u00f3r Hilmarsson. Sour food: Loyalty and possibilities<\/a>. B\u00e6ndabla\u00f0i\u00f0, 11 February 2010, p. 21.<\/p>\n\n\n\n

2009:
<\/strong>\u00d3lafur Reykdal. Healthy seafood. Measurements made of nutrients. \u00c6gir, 102 (7) p. 12-13 Article<\/a><\/p>\n\n\n\n

A\u00f0alhei\u00f0ur \u00d3lafsd\u00f3ttir, \u00d3lafur Reykdal, \u00d3li \u00de\u00f3r Hilmarsson, Gunn\u00fe\u00f3runn Einarsd\u00f3ttir, Kolbr\u00fan Sveinsd\u00f3ttir, \u00de\u00f3ra Valsd\u00f3ttir, Emil\u00eda Martinsd\u00f3ttir, Gu\u00f0j\u00f3n \u00deorkelsson. Product development of healthier processed meat products<\/a>. Mat\u00eds Report 25-09, 111 p.<\/p>\n\n\n\n

\u00d3lafur Reykdal. Chemical content of Icelandic food. . Paper presented at the conference Prevention and Lifestyle - for professionals and the general public. Grand Hotel, Reykjav\u00edk, 13 - 14 November 2009.<\/p>\n\n\n\n

\u00d3lafur Reykdal, Sasan Rabieh, Laufey Steingr\u00edmsd\u00f3ttir, Helga Gunnlaugsd\u00f3ttir. Selenium and other inorganic substances in agricultural products<\/a>. Agricultural Research Council 2009, 12 - 13 February, 6th year, p. 492-496.<\/p>\n\n\n\n

\u00d3lafur Reykdal. Fungicides in cereals<\/a>. Agricultural Research Council 2009, 6th year, p. 497-499.<\/p>\n\n\n\n

2008:<\/strong><\/p>\n\n\n\n

\u00d3lafur Reykdal, J\u00f3natan Hermannsson, \u00de\u00f3rd\u00eds Kristj\u00e1nsd\u00f3ttir and J\u00f3n Gu\u00f0mundsson, 2008. Icelandic barley for human consumption - Nutritional value and safety. Agricultural Research Council 5: 478-482.<\/p>\n\n\n\n

\u00d3lafur Reykdal. Fungicides and the MYCONET project<\/a> Mat\u00eds Report 41-08, 20 p.<\/p>\n\n\n\n

\u00d3lafur Reykdal (editor \/ editor), J\u00f3natan Hermannsson, \u00de\u00f3rd\u00eds Anna Kristj\u00e1nsd\u00f3ttir, J\u00f3n \u00d3skar J\u00f3nsson, A\u00f0alhei\u00f0ur \u00d3lafsd\u00f3ttir, Emilia Martinsd\u00f3ttir, Birgitta Vilhj\u00e1lmsd\u00f3ttir, J\u00f3n Gu\u00f0mundsson, Gu\u00f0mundur Mar Magn\u00fasson.  Icelandic barley for food production<\/a>. Mat\u00eds report 40-08, 90 p.<\/p>\n\n\n\n

\u00d3lafur Reykdal, Irek Klonowski, 2008. Formation of acrylamide in food<\/a>. Mat\u00eds report 01-08, 24 p.<\/p>\n\n\n\n

2007:
<\/strong>\u00c1sbj\u00f6rn J\u00f3nsson, Gu\u00f0r\u00fan Anna Finnbogad\u00f3ttir, Gu\u00f0j\u00f3n \u00deorkelsson, Hannes Magn\u00fasson, \u00d3lafur Reykdal, Sigurj\u00f3n Arason, 2007. Dried fish as health food<\/a>. Mat\u00eds report 32-07, 22 pages.<\/p>\n\n\n\n

\u00c1sbj\u00f6rn J\u00f3nsson, Gu\u00f0r\u00fan Anna Finnbogad\u00f3ttir, Gu\u00f0j\u00f3n \u00deorkelsson, Hannes Magn\u00fasson and \u00d3lafur Reykdal, 2007. Dried fish as a health food. Mat\u00eds report 09-07<\/a>, 25 p.<\/p>\n\n\n\n

\u00d3lafur Reykdal and Valur Nor\u00f0ri Gunnlaugsson, 2007. Icelandic vegetables and barley - Product development and health. Agricultural Research Council 4: 66-72.<\/p>\n\n\n\n

\u00d3lafur Reykdal, \u00d3li \u00de\u00f3r Hilmarsson and Gu\u00f0j\u00f3n Atli Au\u00f0unsson, 2007. Iodine in agricultural products. Agricultural Research Council 4: 516-518.<\/p>\n\n\n\n

2006:
<\/strong>\u00d3lafur Reykdal, Gu\u00f0mundur Gu\u00f0mundsson and Hannes Hafsteinsson, 2006. EuroFIR - European project on the chemical content of food. Agricultural Research Council 2006: 391-394.<\/p>\n\n\n\n

\u00d3lafur Reykdal, J\u00f3n\u00edna Ragnarsd\u00f3ttir, J\u00f3natan Hermannsson, \u00de\u00f3rd\u00eds Anna Kristj\u00e1nsd\u00f3ttir, J\u00f3n Gu\u00f0mundsson, J\u00f3n \u00d3skar J\u00f3nsson, Gu\u00f0mundur \u00d3li Hreggvi\u00f0sson, Bjartur Logi Finnsson, Svava Liv Edgarsd\u00f3ttir, I\u00f0unn Geirsd\u00f3ttir and Gu\u00f0mundur Mar Magn\u00fasson, 2006. Barley for human consumption. Preliminary project 2006. Matra 06:04<\/a>.<\/p>\n\n\n\n

\u00d3lafur Reykdal, \u00d3li \u00de\u00f3r Hilmarsson and Gu\u00f0j\u00f3n Atli Au\u00f0unsson, 2006. Iodine, selenium and mercury in meat, milk and eggs. Matra 06:03.<\/a><\/p>\n\n\n\n

\u00d3lafur Reykdal and Irek Klonowski, 2006. Formation of acrylamide from a barley baking model. Agricultural Research Council 2006: 395-398.<\/p>\n\n\n\n

\u00d3lafur Reykdal, Dana K\u00fcbber, Valur N. Gunnlaugsson and Hannes Hafsteinsson, 2006. Measurements of antioxidant activity. Matra 7 Newsletter (2).<\/p>\n\n\n\n

\u00d3lafur Reykdal, 2006. EuroFIR. Report for the year 2005. Matra 7 newsletter (3).<\/p>\n\n\n\n

\u00d3lafur Reykdal, 2006. Examination of the quality of data in the \u00cdSGEM database. Matra 7 Newsletter (4).<\/p>\n\n\n\n

2005:
<\/strong>\u00d3lafur Reykdal, 2005.Hollust of vegetables. Agricultural Research Council 2005: 73-80.<\/p>\n\n\n\n

\u00d3lafur Reykdal, 2005. Antioxidant activity of vegetables. Agricultural Research Council 2005: 428-430.<\/p>\n\n\n\n

\u00d3lafur Reykdal, 2005. Antioxidant activity of vegetables and berries. Matra 05:07<\/a>. 26 p.<\/p>\n\n\n\n

\u00d3lafur Reykdal, 2005. Compounds in plants improve health. Health 49 (1): 25.<\/p>\n\n\n\n

\u00d3lafur Reykdal, 2005. Loyalty from vegetables and cereals - The special position of domestic production. B\u00e6ndabla\u00f0i\u00f0, 7 June, p. 27.<\/p>\n\n\n\n

\u00d3lafur Reykdal, 2005. Barley for human consumption. B\u00e6ndabla\u00f0i\u00f0, 25 January, p. 7.<\/p>\n\n\n\n

\u00d3lafur Reykdal, 2005. Loyalty of lamb. The supplements. B\u00e6ndabla\u00f0i\u00f0 11 (1): 7<\/p>\n\n\n\n

2004:
<\/strong>\u00d3lafur Reykdal, 2004. Handbook on the health of lamb. Matra 04:04, 22 p.<\/p>\n\n\n\n

\u00d3lafur Reykdal, 2004. Handbook for the Icelandic database on the chemical content of food (\u00cdSGEM). Matra 04:05, 57 p.<\/p>\n\n\n\n

Hannes Hafsteinsson and \u00d3lafur Reykdal, 2004. Reactions to changing consumption habits. Agricultural Research Council 2004: 47-54.<\/p>\n\n\n\n

\u00d3lafur Reykdal, 2004. Target food - Assessment of the possibilities of lamb. Agricultural Research Council 2004: 341-344.<\/p>\n\n\n\n

2003:
<\/strong>\u00d3lafur 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<\/a><\/p>\n\n\n\n

Elsa D\u00f6gg Gunnarsd\u00f3ttir and \u00d3lafur 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.<\/p>\n\n\n\n

\u00d3lafur Reykdal and Zulema Sullca Porta, 2003. Can lamb be a target food? - Statement. Matra 03:12, 29 p.<\/p>\n\n\n\n

Valur N. Gunnlaugsson, \u00d3lafur Reykdal and Gu\u00f0r\u00fan Hallgr\u00edmsd\u00f3ttir, 2003. Treatment of vegetables and fruit. Textbook. 92 p. I\u00f0n\u00fe\u00e6knistofnun and the Association of Trade and Services.<\/p>\n\n\n\n

2002:
<\/strong>\u00d3lafur Reykdal, 2002. Fatty acid tablets: Tablets of fatty acids in Icelandic food 1995. Matra 02:09, 105 p.

\u00d3lafur Reykdal, Gu\u00f0mundur Gu\u00f0mundsson, Sigur\u00f0ur Emil P\u00e1lsson and Hannes Hafsteinsson, 2002. Research on contaminants in Icelandic milk 2000 - 2001 and risk assessment for contaminants. Matra 02:07, 50 p.<\/p>\n\n\n\n

\u00d3lafur Reykdal, Valur N. Gunnlaugsson, Hannes Magn\u00fasson and Haukur Sigur\u00f0sson, 2002. Examination of bacteria in Icelandic and imported vegetables. Ministerial Conference 2002: 323.<\/p>\n\n\n\n

Arngr\u00edmur Thorlacius and \u00d3lafur Reykdal, 2002. Inorganic trace elements in Icelandic and imported agricultural products. Ministerial Conference 2002: 324.<\/p>\n\n\n\n

Gu\u00f0j\u00f3n \u00deorkelsson and \u00d3lafur Reykdal, 2002. Quality of sheep products. Ministerial Conference 2002: 232-239.<\/p>\n\n\n\n

2001:<\/strong>
\u00d3lafur Reykdal, 2001. New classification rules for vegetables. Matra 2 Newsletter (3). <\/p>\n\n\n\n

\u00d3lafur Reykdal, 2001. Active ingredients in vegetables and fruits. Matra 01:24, 12 p.<\/p>\n\n\n\n

\u00d3lafur Reykdal, 2001. Safety of agricultural products with regard to contaminants. Ministerial Conference 2001: 250.<\/p>\n\n\n\n

\u00d3lafur Reykdal, 2001. Overview of contaminants in Icelandic agricultural products. Matra 01:09, 40 p.<\/p>\n\n\n\n

\u00d3lafur Reykdal and Arngr\u00edmur Thorlac\u00edus, 2001. Cadmium, mercury, iron, copper, manganese
and zinc in livers and kidneys of Icelandic lambs. Food Additives and Contaminants 18 (11): 960-969.<\/p>\n\n\n\n

\u00d3lafur Reykdal, Valur Nor\u00f0ri Gunnlaugsson and Hannes Magn\u00fasson, 2001. Examination of bacteria
in Icelandic and imported vegetables. Closed report. Matra 01:22, 12 p.<\/p>\n\n\n\n

Gu\u00f0j\u00f3n \u00deorkelsson, Baldur Vigf\u00fasson, R\u00f3sa J\u00f3nsd\u00f3ttir and \u00d3lafur Reykdal, 2001. Chemical
foal meat sentence. Ministerial Conference 2001: 261-264.<\/p>\n\n\n\n

Valur Nor\u00f0ri Gunnlaugsson and \u00d3lafur Reykdal, 2001. Improved quality of vegetables from producer to
consumer. Ministerial Conference 2001: 247-249.<\/p>\n\n\n\n

2000:<\/strong>
\u00d3lafur Reykdal, 2000. Purity of Icelandic lamb. B\u00e6ndabla\u00f0i\u00f0 6 (2): 2.<\/p>\n\n\n\n

\u00d3lafur Reykdal, 2000. Heavy metals in agricultural products. B\u00e6ndabla\u00f0i\u00f0 6 (2): 4.<\/p>\n\n\n\n

\u00d3lafur Reykdal, 2000. Food purity is important. Morgunbla\u00f0i\u00f0 88 (34): 47.<\/p>\n\n\n\n

Valur Nor\u00f0ri Gunnlaugsson and \u00d3lafur Reykdal, 2000. Quality of vegetables on the Icelandic market 1998-1999. Fj\u00f6lrit Rala 202.77 p.<\/p>\n\n\n\n

\u00d3lafur Reykdal, 2000. Are Icelandic foods clean and unpolluted? Food is on the side of man 12 (1): 18-19.<\/p>\n\n\n\n

\u00d3lafur Reykdal, Arngr\u00edmur Thorlacius, Gu\u00f0j\u00f3n Atli Au\u00f0unsson and Laufey Steingr\u00edmsd\u00f3ttir, 2000. Selenium, iodine, fluorine, iron, copper, zinc, manganese, cadmium, mercury and lead in agricultural products. Fj\u00f6lrit Rala 204: 7-36.<\/p>\n\n\n\n

\u00d3lafur Reykdal and Arngr\u00edmur 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. Fj\u00f6lrit Rala 204: 37-56.<\/p>\n\n\n\n

1999:
<\/strong>\u00d3lafur Reykdal, Gu\u00f0j\u00f3n Atli Au\u00f0unsson, Arngr\u00edmur Thorlacius & Laufey Steingr\u00edmsd\u00f3ttir, 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.<\/p>\n\n\n\n

\u00d3lafur Reykdal and Gu\u00f0j\u00f3n \u00deorkelsson, 1999. The value of fatty acids in food for agriculture. Freyr 95 (8): 13-15.<\/p>\n\n\n\n

\u00d3lafur Reykdal and Valur N. Gunnlaugsson, 1999. Nutritional value, taste quality and utilization of carrots. Fj\u00f6lrit Rala 199: 57-62.<\/p>\n\n\n\n

Valur Nor\u00f0ri Gunnlaugsson and \u00d3lafur Reykdal; 1999. Quality and health of vegetables in the Icelandic market. Horticulture News 206, May 25, 1999.<\/p>\n\n\n\n

Valur Nor\u00f0ri Gunnlaugsson and \u00d3lafur Reykdal; 1999. Quality of vegetables on the Icelandic market 1998-1999. Matv\u00e6laranns\u00f3knir Keldnaholt, Matra 99:06. Report.<\/p>\n\n\n\n

Gu\u00f0mundur \u00d6rn Arnarson, \u00d3li \u00de\u00f3r Hilmarsson and \u00d3lafur Reykdal, 1999. Production of sodium-deficient foods. Matv\u00e6laranns\u00f3knir Keldnaholt, Matra 99:07.<\/p>\n\n\n\n

Laufey Steingr\u00edmsd\u00f3ttir and \u00d3lafur Reykdal, 1999. Harden fat and health. Health 47 (2): 24-27.<\/p>\n\n\n\n

\u00d3lafur 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. B\u00e6ndabla\u00f0i\u00f0 5 (9): 1.<\/p>\n\n\n\n

1998:
<\/strong>\u00d3lafur Reykdal, 1998. Does cadmium enter livestock products? Ministerial Conference 1998: 209-215.<\/p>\n\n\n\n

\u00d3lafur Reykdal, 1998. Nutritional value of food - Nutrient tablets. N\u00e1msgagnastofnun and Ranns\u00f3knastofnun landb\u00fana\u00f0arins, 4th ed., Reykjav\u00edk, 96 pages.<\/p>\n\n\n\n

\u00d3lafur 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. Fj\u00f6lrit, 34 p.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

\u00d3lafur Reykdal, 1998. Lycopene. Healthy tomatoes. Health 46 (3): 12-13.<\/p>\n\n\n\n

1997:
<\/strong>\u00d3lafur Reykdal, 1997. The food supply must be secured. Food is man's side 9: 7.<\/p>\n\n\n\n

Inga \u00de\u00f3rsd\u00f3ttir and \u00d3lafur Reykdal, 1997. Food and the low incidence of IDDM in Iceland. Scandinavian Journal of Nutrition 41: 155-157.<\/p>\n\n\n\n

1996:
<\/strong>\u00d3lafur Reykdal, 1996. Nutritional value of food - Nutrient tablets. N\u00e1msgagnastofnun and Ranns\u00f3knastofnun landb\u00fana\u00f0arins, 3rd ed., Reykjav\u00edk, 96 pages.<\/p>\n\n\n\n

\u00d3lafur Reykdal, 1996. Are Icelandic foods unpolluted? B\u00e6ndabla\u00f0i\u00f0 14 February.<\/p>\n\n\n\n

\u00d3lafur Reykdal, 1996. Mushroom toxins can be passed from moldy feed to products. B\u00e6ndabla\u00f0i\u00f0 14 May.<\/p>\n\n\n\n

\u00d3lafur Reykdal, Arngr\u00edmur Thorlac\u00edus and Krist\u00edn Hl\u00ed\u00f0berg, 1996. How can pollution of agricultural products be avoided? Publications of the Conference of Ministers 1996: 46-56.<\/p>\n\n\n\n

\u00d3lafur Reykdal, Arngr\u00edmur Thorlac\u00edus and Gu\u00f0j\u00f3n \u00deorkelsson, 1996. Cadmium in livers and kidneys of Icelandic lambs. In: \u201cMeat for the Consumer\u201d, 42nd International Congress of Meat Science and Technology. Poster proceedings, p. 29-30. Matforsk.<\/p>\n\n\n\n

1995:
<\/strong>\u00d3lafur Reykdal, 1995. Mushroom toxins in food and feed. Agricultural Research Institute. Newsletter 15, 3 p.<\/p>\n\n\n\n

\u00d3lafur Reykdal, 1995. Chemical content of food. Status of knowledge. Agricultural Research Institute. RL 009 \/ AF 005. Fj\u00f6lrit, 8 bls.<\/p>\n\n\n\n

\u00d3lafur Reykdal and Arngr\u00edmur Thorlac\u00edus, 1995. Heavy metals in the liver and kidneys of Icelandic lambs. RALA newsletter no. 16.<\/p>\n\n\n\n

\u00d3lafur Reykdal and Gu\u00f0j\u00f3n \u00deorkelsson, 1995. Chemical composition of seven quality grades of Icelandic lamb. Nordic Agricultural Research 77 (4): 182 (excerpt).<\/p>\n\n\n\n

1994:
<\/strong>\u00d3lafur Reykdal and Gu\u00f0j\u00f3n \u00deorkelsson, 1994. Chemical composition and utilization of lamb. Fj\u00f6lrit Rala 176, 44 bls.<\/p>\n\n\n\n

1993:
<\/strong>\u00d3lafur Reykdal, 1993. Nutritional value of food - Nutrient tablets. N\u00e1msgagnastofnun and Ranns\u00f3knastofnun landb\u00fana\u00f0arins, Reykjav\u00edk, 88 pages.<\/p>\n\n\n\n

\u00d3lafur Reykdal, 1993. Calcium in food. Health 41: 14-15.<\/p>\n\n\n\n

\u00d3lafur Reykdal, 1993. Pollution of Icelandic food must be avoided. Freyr 89: 812-815.<\/p>\n\n\n\n

\u00d3lafur Reykdal (ed.), 1993. Evaluation of contaminants in Icelandic milk. Working Group on the Purity of Dairy Products 1, 64 pages.<\/p>\n\n\n\n

\u00d3lafur Reykdal, 1993. Detergents and disinfectants in the dairy industry. In: \u00d3lafur Reykdal (ed.) Evaluation of contaminants in Icelandic milk. Working group on the purity of dairy products 1: 47-50.<\/p>\n\n\n\n

\u00d3lafur Reykdal and Arngr\u00edmur Thorlacius, 1993. Lead, cadmium and mercury in milk. In:
\u00d3lafur Reykdal (ed.) Evaluation of contaminants in Icelandic milk. Working Group on the Purity of Dairy Products 1: 31-38.<\/p>\n\n\n\n

\u00d3lafur Reykdal and Gu\u00f0j\u00f3n \u00deorkelsson, 1993. Purity of dairy products. Ministerial Conference 1993: 72-80.<\/p>\n\n\n\n

\u00d3lafur Reykdal and Ken Lee, 1993. Validation of chemical measures of calcium with bioassay of calcium-fortified cottage cheese. Food Chemistry 47: 195-200.<\/p>\n\n\n\n

\u00d3lafur Reykdal, Krist\u00edn Hl\u00ed\u00f0berg and Baldur J. Vigf\u00fasson, 1993. Nitrate and nitrite in milk. In: \u00d3lafur Reykdal (ed.) Evaluation of contaminants in Icelandic milk. Working Group on the Purity of Dairy Products 1: 51-56.<\/p>\n\n\n\n

1992:
<\/strong>\u00d3lafur Reykdal, 1992. Are the nutrition labels on food packaging correct? Agricultural Research Institute. Newsletter 11, 2 p.<\/p>\n\n\n\n

\u00d3lafur Reykdal, 1992. Database on the chemical content of food. Agricultural Research Institute. Newsletter 12, 4 p.<\/p>\n\n\n\n

1991:
<\/strong>\u00d3lafur Reykdal, 1991. Calcium sources and utilization of calcium. Agricultural Research Institute. Newsletter 5, 4 p.<\/p>\n\n\n\n

\u00d3lafur 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.<\/p>\n\n\n\n

1988:
<\/strong>\u00d3lafur Reykdal, 1988. Icelandic nutrient tablets. Agricultural Research Institute and others, Reykjav\u00edk, 2 volumes.<\/p>\n\n\n\n

\u00d3lafur Reykdal and Gr\u00edmur \u00d3lafsson, 1988. Chemical content of Icelandic garden fruits. Fj\u00f6lrit RALA 131, 33 bls.<\/p>\n\n\n\n

Bergstr\u00f6m, L., M. Ahola, A. Haga Rimestad, A. M\u00f8ller & \u00d3. Reykdal, 1988. Nutrient calculation systems in the Nordic countries. NORFOODS Report 1988: 1. National Food Administration, Uppsala.<\/p>\n\n\n\n

1987:
<\/strong>\u00d3lafur Reykdal, 1987. Measurements of water-soluble vitamins. Fj\u00f6lrit RALA 125, 63 bls.<\/p>\n\n\n\n

1986:<\/strong>
\u00d3lafur Reykdal, \u00c1g\u00fast Sigur\u00f0sson and Gu\u00f0j\u00f3n \u00deorkelsson, 1986. Chemical analysis of meat 1984-86. Fj\u00f6lrit RALA 120, 93 bls.<\/p>\n\n\n\n

\u00d3lafur Reykdal, 1986. Nutrients in meat. Yearbook of Agriculture 1985: 281-285.<\/p>\n\n\n\n

1985:
<\/strong>\u00d3lafur Reykdal, Gar\u00f0ar Sigur\u00fe\u00f3rsson and J\u00f3n \u00d3ttar Ragnarsson, 1985. Research on Icelandic milk and dairy products. Second Part. Fj\u00f6lrit RALA 114, 85 p.<\/p>\n\n\n\n

1984:<\/strong>
\u00d3lafur Reykdal, Gu\u00f0j\u00f3n \u00deorkelsson, Gar\u00f0ar Sigur\u00fe\u00f3rsson, \u00c1g\u00fast Sigur\u00f0sson, El\u00edn Hilmarsd\u00f3ttir, D\u00f3r\u00f3thea J\u00f3hannsd\u00f3ttir and J\u00f3n \u00d3ttar Ragnarsson, 1984. Research on processed meat products. Fj\u00f6lrit RALA 106, 137 bls.<\/p>\n\n\n\n

1983:
<\/strong>J\u00f3n \u00d3ttar Ragnarsson, \u00d3lafur Reykdal, Ragnhei\u00f0ur H\u00e9\u00f0insd\u00f3ttir and D\u00f3r\u00f3thea J\u00f3hannsd\u00f3ttir, 1983. Research on Icelandic milk and dairy products. First part. Fj\u00f6lrit RALA 97, 127 bls.<\/p>\n\n\n\n

\u00d3lafur Reykdal 1983. Milk research at RALA. Freyr 79: 671-676.<\/p>\n\n\n\n

1981:
<\/strong>J\u00f3n \u00d3ttar Ragnarsson and \u00d3lafur Reykdal, 1981. Fatty acids in Icelandic food. Fj\u00f6lrit RALA 70, 74 p.<\/p>","protected":false},"featured_media":52654,"template":"","meta":{"_acf_changed":true,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"other":[],"class_list":["post-28265","matis_staff","type-matis_staff","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\n\u00d3lafur Reykdal - Mat\u00eds<\/title>\n<meta name=\"robots\" content=\"noindex, follow\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00d3lafur Reykdal - Mat\u00eds\" \/>\n<meta property=\"og:description\" content=\"RITASKR\u00c1 \/ Publications PR\u00d3FRITGER\u00d0 \/ Thesis work:\u00d3lafur Reykdal, 1990. 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