Kolbrún Sveinsdóttir

Sérþekking:

Ferskleiki, Skynmat, Neytendur, Geymsluþol, Fiskur, Námskeið, Gæði matvæla, Vöruþróun

Verkefni:

Ritrýndar greinar:

Ana Rotter, Despoina Varamogianni-Mamatsi, Alenka Zvonar Pobirk, Mirjam Gosenca Matjaž, Mercedes Cueto, Ana R. Díaz-Marrero, Rósa Jónsdóttir, Kolbrún Sveinsdóttir, Teresa S. Catalá, Giovanna Romano, Bahar Aslanbay Guler, Eylem Atak, Maja Berden Zrimec, Daniel Bosch, Irem Deniz, Susana P. Gaudêncio, Ernesta Grigalionyte-Bembič, Katja Klun, Luen Zidar, Anna Coll Rius, Špela Baebler, Lada Lukić Bilela, Baruch Rinkevich, Manolis Mandalakis. Marine cosmetics and the blue bioeconomy: From sourcing to success stories - (2024). iScience, Volumer 27, Issue 12. https://doi.org/10.1016/j.isci.2024.111339

Banovic M, Arvola A, Pennanen K, Duta DE, Sveinsdóttir K, Sozer N, Grunert KG. A taste of things to come: Effect of temporal order of information and product experience on evaluation of healthy and sustainable plant-based products. Front. - (2022). Front. Nutr. , 9, 983856. doi: 10.3389/fnut.2022.983856

B. S. Blondal, O. G. Geirsdottir, A. M. Beck, T. I. Halldorsson, P. V. Jonsson, K. Sveinsdottir, A. Ramel. HOMEFOOD randomized trial-beneficial effects of 6-month nutrition therapy on body weight and physical function in older adults at risk for malnutrition after hospital discharge - (2023). Eur J Clin Nutr., Jan;77(1), 45-54. 10.1038/s41430-022-01195-2

Corsetto PA, Montorfano G, Zava S, Colombo I, Ingadottir B, Jonsdottir R, Sveinsdottir K, Rizzo AM. Characterization of Antioxidant Potential of Seaweed Extracts for Enrichment of Convenience Food - (2021). Antioxidants , 9, 249.

Elidottir AS, Sveinsdóttir K, Ingadottir B, Geirsdottir O, Jonsson PV, Rothenberg E, Hardardottir I, Freysdottir J, Ramel A. Seaweed extract improves carbohydrate metabolism in overweight and obese adults - (2021). Current Nutrition & Food Science, 2, 216-224.

Banovic M, Sveinsdóttir K. Importance of being analogue: Female attitudes towards meat analogue containing rapeseed protein - (2021). Food control 123, 5, 107833.

Sveinsdottir, K., Ingadottir, B., Elidottir, A.S., Geirsdottir. O.G., Jonsson, P.V., Ramel, A.. In vitro and in vivo effects of seaweed extract on carbohydrate digestion andavailability - (2019). International Journal of Food Sciences and Nutrition Research, 1(1), .

Cyprian O.O., Sveinsdóttir K., Nguyen M.V., Tomasson T., Thorkelsson G., Arason S.. Influence of blanching treatment and drying methods on the drying characteristics and quality changes of dried sardine (Sardinella gibbosa) during storage - (2017). Drying Technology, 35(4), 478-489.

Cyprian O.O., Sveinsdottir K., Nguyen M.V., Tomasson T., Thorkelsson G., Arason S.. Influence of lipid content and packaging methods on the quality of dried capelin (Mallotus villosus) during storage - (2017). Journal of Food Science and Technology, 54(2), 293-302.

Sveinsdottir, K., Martinsdottir, E., Ramel, A.. Blood pressure-lowering effects of long chain n-3 fatty acids from meals enriched with liquid fish oil and from microencapsulated powder - (2016). International Journal of Food Sciences and Nutrition, 67(8), 1017-1023.

Cyprian, O., Van Nguyen, M., Sveinsdottir, K., Jonsson, A., Thorkelsson, G., Arason, S.. Influence of Lipid Content and Blanching on Capelin (Mallotus villosus) Drying Rate and Lipid Oxidation under Low Temperature Drying - (2016). Journal of Food Processing and Engineering, 39(3), 237-246.

Odoli C.O., Van Nguyen M., Sveinsdottir K., Jonsson, A., Tomasson, T., Thorkelsson, G., Arason, S.. Influence of smoking and packaging methods on lipid stability and microbial quality of Capelin ( Mallotus villosus) and Sardine ( Sardinella gibossa) - (2015). Food Science & Nutrition, 2(5), 404-414.

Hinriksdottir H.H., Jonsdottir V.L., Sveinsdottir K., Martinsdottir E., Ramel A.. Bioavailability of long-chain n-3 fatty acids from enriched meals and from microencapsulated powder - (2015). European Journal of Clinical Nutrition, 69, 344-348.

Dellarosa N., Laghi L., Martinsdottir E., Jonsdottir, R., Sveinsdottir, K.. Enrichment of convenience seafood with omega-3 and seaweed extracts: Effect on lipid oxidation - (2015). LWT-Food Science and Technology, 62(1), 746-752.

Karlsdottir, M.G., Sveinsdottir, K., Kristinsson, H. G., Villot, G., Craft, B.D., Arason, S.. Effect of thermal treatment and frozen storage on lipid decomposition of light and dark muscles of saithe (Pollachius virens) - (2014). Food Chemistry, 164, 476-484.

Karlsdottir, M. G., Sveinsdottir, K., Kristinsson, H.G., Villot, G., Craft, B.D., Arason, S.. Effects of temperature during frozen storage on lipid deterioration of saithe (Pollachius virens) and hoki (Macruronus novaezelandiae) muscles - (2014). Food Chemistry, 156, 234-242.

Karlsdottir, M.G., Arason, S., Kristinsson, H.G., Sveinsdottir, K.. The application of near infrared spectroscopy to study lipid characteristics and deterioration of frozen lean fish muscles - (2014). Food Chemistry, 159, 420-427.

Cyprian, O. O., Sveinsdottir, K., Magnusson, H., Arason, S., Johansson, R., Martinsdottir, E.. Development of Quality Index Method (QIM) scheme for farmed tilapia fillets and its application in shelf life study - (2014). Journal of Aquatic Food Product Technology, 23(3), 278-290.

Shaviklo, G.R., Thorkelsson, G., Sveinsdottir, K., Pourreza, F.. Studies on processing, consumer survey and storage stability of a ready-to-reconstitute fish cutlet mix - (2013). Journal of Food Science and Technology-Mysore, 50(5), 900-908.

Odoli, C., Lauzon, H.L., Jóhannsson, R., Sveinsdóttir, K., Arason, S., Martinsdóttir, E.. Shelf life of air and modified atmosphere (MA) packaged fresh tilapia (Oreochromis niloticus) fillets stored under chilled and superchilled conditions - (2013). Food Science & Nutrition, 1(2), 130-140.

Fanney Thorsdottir, Kolbrun Sveinsdottir, Fridrik H. Jonsson, Gunnthorunn Einarsdottir, Inga Thorsdottir, Emilia Martinsdottir. A model of fish consumption among young consumers - (2012). Journal of Consumer Marketing, 29(1), 4-12.

Shaviklo, GR, Thorkelsson G, Arason S, Sveinsdottir, K.. Characteristics of freeze-dried fish protein isolated from saithe (Pollachius virens) - (2012). Journal of Food Science and Technology, 49(3), 309-318.

Margeirsson, B., Pálsson, H., Popov, V., Gospavic, R., Arason, S., Sveinsdóttir, K., Jónsson, M.Þ.. Numerical modelling of temperature fluctuations in superchilled fish loins packaged in expanded polystyrene and stored at dynamic temperature conditions - (2012). International Journal of Refrigeration, 35(5), 1318-1326.

T. Altintzoglou,T., Sveinsdottir, K., Einarsdottir, G., Schelvis, R., Luten, J.B.. Evaluation of Seafood Product Concepts by Young Adults and Families with Young Children from Denmark, Norway, and Iceland - (2012). Journal of Aquatic Food Product Technology, 21(5), 418-432.

María Gudjónsdóttir, Hélène L. Lauzon, Hannes Magnússon, Kolbrún Sveinsdóttir, Sigurjón Arason, Emilía Martinsdóttir and Turid Rustad. Low field Nuclear Magnetic Resonance on the effect of salt and modified atmosphere packaging on cod (Gadus morhua) during superchilled storage - (2011). Food Research International, 44(1), 241-249.

Nga T.T. Mai, María Gudjónsdóttir, Hélène L. Lauzon, Kolbrún Sveinsdóttir, Emilía Martinsdóttir, Hubert Audorff, Werner Reichstein, Dietrich Haarer, Sigurdur G. Bogason, Sigurjón Arason. Continuous quality and shelf life monitoring of retail-packed fresh cod loins in comparison with conventional methods - (2011). Food Control, 22(6), 1000-1007.

Gholam Reza Shaviklo, Gudjon Thorkelsson, Kolbrun Sveinsdottir, Fereidon Rafipour. Chemical properties and sensory quality of ice cream fortified with fish protein - (2011). Journal of the Science of Food and Agriculture, 91(7), 1199-1204.

Rósa Jónsdóttir, Kolbrún Sveinsdóttir, Hannes Magnússon, Sigurjón Arason, Kristin Lauritzsen, Kristín Anna Thórarinsdóttir. Flavor and quality characteristics of salted and desalted cod (Gadus morhua) produced by different salting methods - (2011). Journal of Agricultural and Food Chemistry, 59(8), 3893-3904.

Gholam Reza Shaviklo, Adalheidur Olafsdottir, Kolbrun Sveinsdottir, Gudjon Thorkelsson, Fereidoon Rafipour. Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack - (2011). Journal of Food Science and Technology, 48(6), 668-676.

Grethe Hyldig, Emilía Martinsdóttir, Kolbrún Sveinsdóttir, Rian Schelvis, Allan Bremner. Quality Index Method. In: Sensory Analysis of Foods of Animal Origin - (2010). Boca Raton, CRC Press, , 267-284.

Gholam Reza Shaviklo, Sigurjon Arason, Gudjon Thorkelsson, Kolbún Sveinsdottir, Emilia Martinsdottir. Sensory attributes of haddock balls affected by added fish protein isolate and frozen storage - (2010). Journal of Sensory Studies, 25(3), 316-331.

Kolbrún Sveinsdóttir, Emilía Martinsdóttir, Fanney Þórsdóttir, Rian Schelvis, Adriaan Kole, Inga Þórsdóttir. Evaluation of farmed cod products by a trained sensory panel and consumers in different test settings - (2010). Journal of Sensory Studies, 25(2), 280-293.

Kolbrún Sveinsdóttir, Emilía Martinsdóttir, Grethe Hyldig and Sjöfn Sigurgísladóttir. Sensory characteristics of different cod products - (2010). Journal of Sensory Studies, 25(2), 294-314.

Gholam Reza Shaviklo, Gudjon Thorkelsson, Sigurjon Arason, Hordur G Kristinsson, Kolbrun Sveinsdottir. The influence of additives and drying methods on quality attributes of fish protein powder made from saithe (Pollachius virens) - (2010). Journal of the Science of Food and Agriculture, 90(12), 2133-2143.

María Guðjónsdóttir, Valur Norðri Gunnlaugsson, Guðrún Anna Finnbogadóttir, Kolbrún Sveinsdóttir, Hannes Magnússon, Sigurjón Arason. Low Field NMR study on Wild and Farmed Atlantic Cod (Gadus morhua). In: Magnetic Resonance in Food Science. Challenges in a Changing World - (2009). Cambridge, RSC Publishing, , 231-240.

Emilia Martinsdóttir, Rian Schelvis, Grethe Hyldig, Kolbrún Sveinsdóttir. Sensory evaluation of seafood: methods. In: Fishery Products: Quality, Safety and Authenticity - (2009). Chichester, Wiley-Blackwell, , 425-443.

Emilia Martinsdóttir, Rian Schelvis, Grethe Hyldig, Kolbrun Sveinsdóttir. Sensory evaluation of seafood: general principles and guidelines. In: Fishery Products: Quality, Safety and Authenticity - (2009). Chichester, Wiley-Blackwell, , 411-424.

Green-Petersen, D., Hyldig, G., Kolbrún Sveinsdóttir, Schelvis, R., Emilía Martinsdóttir. Consumer preference and description of salmon in four Northern Atlantic countries and association with sensory characteristics - (2009). Journal of Aquatic Food Products, 18(3), 223-244.

Kolbrún Sveinsdóttir, Emilía Martinsdóttir, Ditte Green-Petersen, Grethe Hyldig, Rian Schelvis, Conor Delahunty. Sensory characteristics of different cod products related to consumer preferences and attitudes - (2009). Food Quality and Preference, 20(2), 120-132.

Hélène Liette Lauzon, Hannes Magnússon, Kolbrún Sveinsdóttir, María Guðjónsdóttir, Emilía Martinsdóttir. The effect of brining, modified atmospher packaging and superchilling on the shelf life of cod (Gadus morhua) loins - (2009). Journal of Food Science, 74(6), M258-M267.

Nga T.T. Mai, Emilía Martinsdóttir, Kolbrún Sveinsdóttir, Gudrun Olafsdóttir, and Sigurjón Arason. Application of quality index method, texture measurements and electronic nose to assess the freshness of Atlantic herring (Clupea harengus) stored in Ice - (2009). World Academy of Sciences, Engineering and Technology, 57, 285-289.

Emilía Martinsdóttir, Kolbrún Sveinsdóttir, D. Green-Petersen, G. Hyldig and R. Schelvis. Improved eating quality of seafood: the link between sensory characteristics, consumer likings and attitudes. In: Improving seafood products for the consumer - (2008). Cambridge, Woodhead Publishing Ltd., , 40-58.

Cyprian Ogombe Odoli, Kolbrún Sveinsdóttir, Hannes Magnússon, Emilía Martinsdóttir. Application of Quality Index Method (QIM) Scheme and Effects of Short-Time Temperature Abuse in Shelf Life Study of Fresh Water Arctic Char (Salvelinus alpinus) - (2008). Journal of Aquatic Food Product Technology, 17(3), 303-321.

Bonilla AC, Sveinsdottir K, Martinsdottir E.. Development of Quality Index Method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study - (2007). Food Control, 18(4), 352-358.

Doktorsritgerð / Thesis

Kolbrún Sveinsdóttir. Improved seafood sensory quality for the consumer. Sensory characteristics of different cod products and consumer acceptance. Háskóli Íslands, Matvæla- og næringafræðideild á Heilbrigðisvísindasviði. Doktorsritgerð, september 2009. Abstract / Ágrip. Frétt á vef Matís má sjá hér.

Þátttaka í ráðstefnum / Conferences:

2011:

Kolbrún Sveinsdóttir. 2011. Er munur á villtum fiski og eldisfiski? Matur er mannsins megin, 23. árg. s 6. Lesa grein.

Kolbrún Sveinsdóttir, Rósa Jónsdóttir, Margrét Geirsdóttir, Emilía Martinsdóttir. Innovative consumer-oriented product development of enriched seafood. Presentation: 41^st WEFTA Meeting, 27-30 September 2011, Gothenburg, Sweden.

2010:
Sveinsdóttir K, Lauzon HL, Martinsdóttir E, Margeirsson B (2010). Effects of different coolong techniques during processing and temperature flucations during air and sea freight on storage life of cod loins. Oral presentation. 40^th WEFTA Annual Meeting, 4-7 October 2010, Izmir, Turkey

Valtýsdóttir KL, Margeirsson B, Sveinsdóttir K, Arason S (2010). Influence of improved packaging design on temperature control and shelf life of pre-chilled cod fillets during dynamic temperature storage. Oral presentation. 40^th WEFTA Annual Meeting, 4-7 October 2010, Izmir, Turkey

Themistoklis A, Schelvis R, Carlehög M, Sveinsdóttir K, Perrea T, Valsdottir T, Martinsdottir E, Skåra T, Brunso K, Luten J (2010). Consumer evaluation of an innovative seafood product concept and relevant communication strategies in an in-home real-life situation test in Norway. Oral presentation. 40^th WEFTA Annual Meeting, 4-7 October 2010, Izmir, Turkey

Kolbrún Sveinsdóttir. Effect of labelling on consumer perception. Oral presentation. The Nordic Workshop in Sensory Science 2010 – The Nordic Sensory Workshop with the focus on Nordic Sensory Communication, Reykjavík 20-21 May 2010.

2009:
Sveinsdóttir K. 2009. Differences in consumer attitudes and liking between regions and segments. Oral presentation. Nordic values in the Food sector – The way forward in a global perspective, Reykjavik 15 – 17 November, 2009.

Emilía Martinsdóttir, Cyprian Ogombe Odoli, Hélène L. Lauzon, Kolbrún Sveinsdóttir, Hannes Magnússon, Sigurjón Arason, Ragnar Jóhannsson. ‘Arctic’ tilapia (Oreochromis niloticus) Optimal storage and transport conditions for fillets. Veggspjald á ráðstefnunni TAFT 2009, Kaupmannahöfn 15.-18. september. Veggspjaldið var valið besta veggspjald ráðstefnunnar.

2008:
Damsgård, B., Toften, H., Schelvis-Smit, R., Kole, A., Sveinsdottir, K., Martinsdottir, E., Midling, K. & Aas-Hansen, Ø. 2008. Etisk produksjon av oppdrettstorsk fra farm til fat. („Ethical production of farmed cod from farm to fork“). Oral presentation. Havbruk 2008. Tromsø, Norway, April 2008.

Martinsdóttir, E., Sveindóttir, K., Hyldig, G., Green-Petersen, D. and Schelvis, R. 2008. Improved Seafood Sensory Quality for the consumer. Oral presentation. The 5th SEAFOODplus Conference, Copenhagen, Denmark, June 2008

Schelvis, R., Kole, A., Martinsdottir, E., Sveinsdottir, K., Verbeke, W., Olsen, S. O., Honkanen, P., Østli, J., Damsgård, B., Toften, H., and Luten, J. 2008. ETHICOD – is it possible to ‘sell’ welfare to EU consumers? Oral presentation. The 5th SEAFOODplus Conference, Copenhagen, Denmark, June 2008

Damsgård, B., Toften, H., Schelvis-Smit, R., Kole, A., Sveinsdottir, K., Martinsdottir, E., Midling, K. & Aas-Hansen, Ø. 2008. A full value chain approach to ethical production of Atlantic cod. Oral presentation. World Fisheries Conference. Yokohama, Japen, Oct. 2008.

2007:
Rian Schelvis, Adriaan Kole, Kolbrun Sveinsdottir and Emilia Martinsdottir (2007). Do consumers like unstressed farmed cod better than stressed cod? Erindi flutt á The Fourth SEAFOODplus Conference, Bilbao, Spain,4-8 June 2007.

2006:
Kolbrún Sveinsdóttir, Emilía Martinsdóttir, Ditte Green-Petersen, Grethe Hyldig, Rian Schelvis, Conor Delahunty 2006. Consumer liking and sensory characteristics of different cod products. Erindi flutt á Sense of Diversity – Second European Conference on Sensory Consumer Science, September 2006, Haag, Hollandi.

Emilía Martinsdóttir, Kolbrún Sveinsdóttir, Gunnþórunn Einarsdóttir 2006. Attitudes and Fish Consumption Improved Image of Seafood. Erindi flutt á The 9th Nordic congress for dietitians, The Young Consumer, águst, 2006. Reykjavik, Iceland

Kolbrún Sveinsdóttir, Emilía Martinsdóttir, Ditte Green-Petersen, Grethe Hyldig, Rian Schelvis, Conor Delahunty 2006. Consumer preferences for different cod products: Why do some consumers prefer one product to another? Erindi flutt á 3rd SEAFOODplus Conference, 29.05-02. Tromsø, Noregi

Kolbrún Sveinsdóttir, Gunnþórunn Einarsdóttir, Emilía Martinsdóttir. 2006. The young consumer: attitudes and fish consumption. Erindi flutt á Nordic Workshop in Sensory Science, Focus on the Nordic Consumer, 2-5 maí Oslo, Noregi
Emilía Martinsdóttir, Kolbrun Sveinsdóttir, Grethe Hyldig, Rian Schelvis-Smit. 2006. Consumer preferences for different fish products in four countries. Erindi flutt á Nordic Workshop in Sensory Science, Focus on the Nordic Consumer, 2-5 maí Oslo, Noregi

2000-2005:

Kolbrún Sveinsdóttir. 2005. Neytendakönnun á þorski: Hverjir vilja hvernig þorsk? Miðvikudagserindi á Rf, 7. desember, 2005.

Kolbrún Sveinsdóttir. 2004. Improved seafood sensory quality for the consumer. Erindi flutt á International QIM workshop í Brussel 5. maí 2004.

Sveinsdóttir K, Þorkelsdóttir Á, Martinsdóttir E. 2003. Consumer survey: Cod fillets packaged in air and modified atmosphere (MAP). Lecture at TAFT 2003, Reykjavik, Iceland, June 2003.

Kolbrún Sveinsdóttir. 2002. Sjávarútvegssýning Kópavogi, september 2002. Kynning á tölvuvæddri skynmatsaðferð til að meta ferskleika fisks (gæðastuðulsaðferð (QIM)).

Kolbrún Sveinsdóttir. 2002. Fyrirlestur um skynmat fyrir 10. bekk, kynning á skynmati á Vísindadögum, Ráðhúsi Reykjavíkur.

Sveinsdóttir K, Martinsdóttir E, Hyldig G, Jørgensen B, Kristbergsson K. 2001. Application of the Quality Index Method (QIM) in shelf life study of farmed salmon. Lecture at WEFTA meeting, Finland, May 2001.

Kolbrún Sveinsdóttir. 2000. Kynning á tölvuvæddri skynmatsaðferð til að meta ferskleika fisks (gæðastuðulsaðferð (QIM)). Sjávarútvegssýning Bremen, Þýskalandi, mars 2000.

Skýrlsur / Reports:

2012:

Aðalheiður Ólafsdóttir, Björn Margeirsson, Kolbrún Sveinsdóttir, Sigurjón Arason, Eyjólfur Reynisson, Emilía Martinsdóttir. Effect of superchilled processing of whole whitefish – pre-rigor / Áhrif ofurkælingar á skemmdarferla og geymsluþol heils fisks og flaka. Skýrsla Matís 22-12, 34 s.

Guðjón Þorkelsson, Anna Lára Sigurðardóttir, Vigfús Ásbjörnsson, Sandra Rún Jóhannesdóttir, Gunnþórunn Einarsdóttir, Kolbrún Sveinsdóttir, Valgerður Lilja Jónsdóttir. Efling grænmetisræktar á Íslandi / Increased opportunities in Icelandic vegetable production. Skýrsla Matís 16-12, 42 s.

Aðalheiður Ólafsdóttir, Elvar Steinn Traustason, Ásbjörn Jónsson, Kolbrún Sveinsdóttir, Kristín Anna Þórarinsdóttir. Þróun gæðastuðulsaðferðar og geymsluþols á ferskum makríl (Scomber scombrus) / Development of QIM and shelf life of fresh mackerel (Scomber scombrus). Skýrsla Matís 07-12, 19 s.

2011:

Björn Margeirsson, Kristín Líf Valtýsdóttir, Aðalheiður Ólafsdóttir, Kolbrún Sveinsdóttir, Hélène L. Lauzon, Sigurjón Arason. Usage of SuperChiller for precooling of salmon fillets – study on the effects on temperature control, storage life and yield. Skýrsla Matís 42-11, 22. s. Lokuð skýrsla.

Kolbrún Sveinsdóttir, Dagný Yrsa Eyþórsdóttir, Gunnþórunn Einarsdóttir, Emilía Martinsdóttir. Viðhorf og fiskneysla Íslendinga 2011 / Attitutes and fish consumption in Iceland 2011. Skýrsla Matís 41-11, 61 s.

Kristín Anna Þórarinsdóttir, Aðalheiður Ólafsdóttir, Kolbrún Sveinsdóttir, Ásbjörn Jónsson, Hannes Magnússon, Kristján G. Jóakimsson, Sveinn K. Guðjónsson. Áhrif íblöndunarefna og mismunandi söltunaraðferða á nýtingu og gæði afurða úr eldisþorski / Effects of additives and different salting methods on yield and quality of farmed cod products. Skýrsla Matís 40-11, 33 s. Lokuð skýrsla. Skýrsluágrip.
Kristín Anna Þórarinsdóttir, Aðalheiður Ólafsdóttir, Kolbrún Sveinsdóttir, Ásbjörn Jónsson, Hannes Magnússon, Kristján G. Jóakimsson, Sveinn K. Guðjónsson. Áhrif biðtíma frá slátrun að vinnslu á nýtingu og gæði eldisþorsks / Effect of post-slaughter time intervals on yield and quality of farmed cod. Skýrsla Matís 39-11, 32 s. Lokuð skýrsla. Skýrsluágrip.

Hélène L. Lauzon, Kolbrún Sveinsdóttir, Magnea G. Karlsdóttir, Eyjólfur Reynisson, Björn Margeirsson, Emilía Martinsdóttir. Effect of temperature control on the efficiency of modified atmosphere packaging of cod loins in bulk. Skýrsla Matís 21-11, 34 s.

Þóra Valsdóttir, Rakel Eva Sævarsdóttir, Gunnþórunn Einarsdóttir, Guðjón Þorkelsson, Aðalheiður Ólafsdóttir, Kolbrún Sveinsdóttir. Íslenskur barnamatur – markaður og opinberar kröfur. Skýrsla Matís 07-11, 44 s.

2010:
Hélène L. Lauzon, Björn Margeirsson, Kolbrún Sveinsdóttir, María Guðjónsdóttir, Magnea G. Karlsdóttir, Emilía Martinsdóttir. Overview on fish quality research – Impact of fish handling, processing, storage and logistics on fish quality deterioration. Skýrsla Matís 39-10, 70 s.

Hélène L. Lauzon, Björn Margeirsson, Kolbrún Sveinsdóttir, Eyjólfur Reynisson, María Guðjónsdóttir, Emilía Martinsdóttir, Radovan Gospavic, Nasimul Haque, Viktor Popov, Guðrún Ólafsdóttir, Tómas Hafliðason, Einir Guðlaugsson, Sigurður Bogason. Functionality testing of selected Chill-on technologies during a transport-simulation study of palletized cod boxes: qPCR for fish spoilage bacteria, SLP model and QMRA to evaluate pathogen growth in spiked cod. Skýrsla Matís 35-10, 31 s.

Björn Margeirsson, Hélène L. Lauzon, Kolbrún Sveinsdóttir, Eyjólfur Reynisson, Hannes Magnússon, Sigurjón Arason, Emilía Martinsdóttir. Effect of improved design of wholesale EPS fish boxes on thermal insulation and storage life of cod loins – simulation of air and sea transport. Skýrsla Matís 29-10, 38 s.

Hannes Magnússon, Kolbrún Sveinsdóttir, Lárus Þorvaldsson, María Guðjónsdóttir, Hélène L. Lauzon, Eyjólfur Reynisson, Árni R. Rúnarsson, Sveinn H. Magnússon, Jónas R. Viðarsson, Sigurjón Arason, Emilía Martinsdóttir. The effect of different cooling techniques on the quality changes and shelf life of whole cod (Gadus morhua). Skýrsla Matís 28-10, 25 s.

Kolbrún Sveinsdóttir, Patricia Miranda Alfama, Aðalheiður Ólafsdóttir og Emilía Martinsdóttir. Þróun gæðastuðulsaðferðar og geymsluþol á þíddum makríl (Scomber scombrus) / Development of Quality Index Method and storage life of thawed mackerel (Scomber scombrus). Skýrsla Matís 25-10, 22 s.

Emilía Martinsdóttir, Hélène L. Lauzon, Björn Margeirsson, Kolbrún Sveinsdóttir, Lárus Þorvaldsson, Hannes Magnússon, Eyjólfur Reynisson, Arna Vigdís Jónsdóttir, Sigurjón Arason, Maria Eden. The effect of cooling methods at processing and use of gel-packs on storage life of cod (Gadus morhua) loins – Effect of transport via air and sea on temperature control and retail-packaging on cod deterioration. Skýrsla Matís 18-10, 53 s.

Björn Margeirsson, Hannes Magnússon, Kolbrún Sveinsdóttir, Kristín Líf Valtýsdóttir, Eyjólfur Reynisson, Sigurjón Arason. The effect of different precooling media during processing and cooling techniques during packaging of cod (Gadus morhua) fillets. Skýrsla Matís 15-10, 27 s.

2009:

Kristín Anna Þórarinsdóttir, Kolbrún Sveinsdóttir, Þóra Valsdóttir, Irek Klonowski, Aðalheiður Ólafsdóttir, Hannes Magnússon, Arnljótur Bjarki Bergsson, Ragnar Jóhannsson, Emilía Martinsdóttir. Sprautun og pæklun tilapíuflaka /Injection and brining of tilapia fillets. Skýrsla Matís 39-09, 37 s.

Emilía Martinsdóttir, Cyprian Ogombe Odoli, Hélène L. Lauzon, Kolbrún Sveinsdóttir, Hannes Magnússon, Sigurjón Arason and Ragnar Jóhannsson. Optimal storage conditions for fresh farmed tilapia (Oreochromis niloticus) fillets. Skýrsla Matís 38-09, 74 s.

Hannes Magnússon, Lárus Þorvaldsson, Kolbrún Sveinsdóttir, Hélène L. Lauzon, Kristín Anna Þórarinsdóttir, Emilía Martinsdóttir, Sigurjón Arason. The effect of liquid cooling at processing and different cooling techniques during transport of cod (Gadus morhua) fillets. Skýrsla Matís 34-09,33 s.

Aðalheiður Ólafsdóttir, Ólafur Reykdal, Óli Þór Hilmarsson, Gunnþórunn Einarsdóttir, Kolbrún Sveinsdóttir, Þóra Valsdóttir, Emilía Martinsdóttir, Guðjón Þorkelsson. Vöruþróun á hollari unnum kjötvörum. Skýrsla Matís 25-09, 111 s. Skýrsluágrip.

Hannes Magnússon, Hélène L. Lauzon, Kolbrún Sveinsdóttir, Björn Margeirsson, Eyjólfur Reynisson, Árni Rafn Rúnarsson, María Guðjónsdóttir, Kristín Anna Þórarinsdóttir, Sigurjón Arason, Emilía Martinsdóttir. The effect of different cooling techniques and temperature fluctuations on the storage life of cod fillets (Gadus morhua). Skýrsla Matís 23-09, 36 s.

Gunnþórunn Einarsdóttir, Ása Vala Þórisdóttir, Fanney Þórsdóttir, Kolbrún Sveinsdóttir, Emilía Martinsdóttir, Friðrik H. Jónsson, Inga Þórsdóttir. 2009. Viðhorf og fiskneysla ungs fólks 16 til 20 ára: Íhlutun á Akureyri. Skýrsla Matís 03-09, 54 s.

2008:

Valur Norðri Gunnlaugsson, Guðrún Anna Finnbogadóttir, María Guðjónsdóttir, Kolbrún Sveinsdóttir, Kristján Jóakimsson og Sigurjón Arason. Samanburður á léttsöltuðum aleldisþorski og villtum þorski. Skýrsla Matís 34-08, 36 s. Lokuð skýrsla. Skýrsluágrip.

Valur Norðri Gunnlaugsson, Guðrún Anna Finnbogadóttir, María Guðjónsdóttir, Kolbrún Sveinsdóttir, Hannes Magnússon, Kristján Jóakimsson, Kristín Anna Þórarinsdóttir, Sigurjón Arason. Samanburður á eiginleikum aleldisþorsks og villts þorsks. Skýrsla Matís 33-08, 90 s. Lokuð skýrsla. Skýrsluágrip.

María Guðjónsdóttir, Hannes Magnússon, Kolbrún Sveinsdóttir, Björn Margeirsson, Hélène L. Lauzon, Eyjólfur Reynisson, Emilía Martinsdóttir. Effect of modified atmosphere packaging (MAP) and superchilling on the shelf life of fresh cod (Gadus morhua). Skýrsla Matís 22-08, 38 bls.

2007:
María Guðjónsdóttir, Kolbrún Sveinsdóttir, Hannes Magnússon og Sigurjón Arason, 2007. Geymsluþolstilraunir á þorskbitum: Áhrif ofurkælingar á salt- og próteinsprautaðan þorskvöðva. Skýrsla Matís 49-07, 43 bls. Lokuð skýrsla.

Kolbrún Sveinsdóttir, Aðalheiður Ólafsdóttir, Emilía Martinsdóttir, Hannes Magnússon, 2007. Fróðir fiskneytendur:Hafa neytendur gagn af fræðslu um gæðaeinkenni og meðhöndlun fisks? Skýrsla Matís 47-07.

Gunnþórunn Einarsdóttir, Kolbrún Sveinsdóttir, Emilía Martinsdóttir. 2007. Upplýsingar um fiskneyslu og kauphegðun frá fisksölum og veitingahúsum. Skýrsla Matís 39-07.

Kolbrún Sveinsdóttir. 2007. Fiskneysla 17-49 ára Íslendinga á musmunandi fisktegundum og afurðum. Skýrsla Matís 37-07, 48 bls.

Kristín A. Þórarinsdóttir, Kolbrún Sveinsdóttir, Þóra Valsdóttir, María Guðjónsdóttir, Ragnhildur Einarsdóttir, Sigurjón Arason. Notkun fiskpróteina í flakavinnslu. Kældar og frystar þorskafurðir. Skýrsla Matís 25-07, 67 bls. Lokuð skýrsla.

María Guðjónsdóttir, Þóra Valsdóttir, Ása Þorkelsdóttir, Kolbrún Sveinsdóttir, Hannes Magnússon, Sigurjón Arason, Kristín A. Þórarinsdóttir. 2007. Ferlastýring við veiði, vinnslu og verkun saltfisks. Áhrif mismunandi söltunaraðferða á verkun þorskflaka. Skýrsla Matís 20-07, 60 bls. Lokuð skýrsla.

Hannes Magnússon, Hélène L. Lauzon, Kolbrún Sveinsdóttir, Ása Þorkelsdóttir, Birna Guðbjörnsdóttir, Emilía Martinsdóttir, Guðrún Ólafsdóttir, María Guðjónsdóttir, Sigurður Bogason, Sigurjón Arason. 2007. Geymsluþolstilraunir á þorskbitum: Áhrif ofurkælingar, pæklunar og gaspökkunar á gæðabreytingar og geymsluþol. Skýrsla Matís 12-07, 44 bls.

Gunnþórunn Einarsdóttir, Kolbrún Sveinsdóttir, Emilía Martinsdóttir, Friðrik H. Jónsson, Inga Þórsdóttir, Fanney Þórsdóttir. 2007. Viðhorf og fiskneysla ungs fólks á aldrinum 18 til 25 ára – Lýsandi tölfræðiúrvinnsla. Skýrsla Matís 05-07, 235 bls.

2006:
Hannes Magnússon, Kolbrún Sveinsdóttir, Ása Þorkelsdóttir, Emilía Martinsdóttir. (2006). Þídd, útvötnuð þorskflök í neytendapakkningum. Rf skýrsla 32-06, 43 bls.

Emilía Martinsdóttir, Friðrik H. Jónsson, Inga Þórsdóttir, Kristín Harðardóttir, Kolbrún Sveinsdóttir, Gunnþórunn Einarsdóttir. 2006. Framvinduskýrsla fyrir tímabilið 1.6.2005 til 1.2. 2006 Viðhorf og fiskneysla ungs fólks: Bætt ímynd sjávarafurða. Rf/AVS skýrsla.

Gunnþórunn Einarsdóttir, Kolbrún Sveinsdóttir, Emilía Martinsdóttir 2006. Upplýsingar frá fiskbúðum og veitingahúsum. Viðhorf og fiskneysla ungs fólks: Bætt ímynd sjávarafurða. Rf/AVS skýrsla.

2005:
Ása Þorkelsdóttir, Kolbrún Sveinsdóttir, Kristín A. Þórarinsdóttir, Soffía Vala Tryggvadóttir, Emilía Martinsdóttir, Páll Gunnar Pálsson. 2005. Shelf life of radio-frequency and conventional heated frozen cod and salmon fillets. IFL project report no 17-05, August 2005. Icelandic Fisheries Laboratories, Reykjavík, Iceland.

Ása Þorkelsdóttir, Kolbrún Sveinsdóttir, Kristín A. Þórarinsdóttir, Soffía Vala Tryggvadótti, Emilía Martinsdóttir, Rósa Jónsdóttir, Páll Gunnar Pálsson. 2005. Shelf life of chilled radio-frequency and conventionally heated cod and salmon fillets. IFL project report no 18-05, August 2005. Icelandic Fisheries Laboratories, Reykjavík, Iceland

2004:
Ása Þorkelsdóttir, Kolbrún Sveinsdóttir, Soffía V. Tryggvadóttir, Kristín Anna Þórarinsdóttir, Emilía Martinsdóttir, Páll Gunnar Pálsson. 2004. Comparison of four different treatments of cod and salmon fillets: fresh, frozen, radio-frequency heated and conventionally heated. Verkefnaskýrsla Rf 02-04, mars 2004. Rannsóknastofnun fiskiðnaðarins, Reykjavík.

2003:
Kolbrún Sveinsdóttir, Gústaf Helgi Hjálmarsson, Soffía Vala Tryggvadóttir, Emilía Martinsdóttir, Ása Þorkelsdóttir, Páll Gunnar Pálsson. 2003. Comparison of quality measurements of fresh and thawed cod fillets. Rf skýrsla 05-03, mars 2003.
Emilía Martinsdóttir, Kolbrún Sveinsdóttir, Ása Þorkelsdóttir, Bjarni Áskelsson. 2003. Skynmat á heilum fiski með gæðastuðulsaðferð (QIM). Námskeið haldin fyrir fiskmarkaði í janúar og febrúar 2003. Rf skýrsla 04-03, apríl 2003.

Emilía Martinsdóttir, Hannes Magnússon, Héléne L Lauzon, Kolbrún Sveinsdóttir. 2003. Þídd sjófryst MAP-flök með skipum á erlendan markað. Rf skýrsla 22-03, júní 2003.

2000:
Martinsdóttir E, Sveinsdóttir K, Ólafsdóttir G. 2000. Development and implementation of a computerised sensory system (QIM) for fish freshness. Final report. IFL project report no 11-00, June 2000.

Almennar greinar í blöð og tímarit / Articles in non-refereed journals:

Emilía Martinsdóttir, Kolbrún Sveinsdóttir, Rian Schelvis-Smit, Grethe Hyldig 2006. The consumers taste: The same fish samples tested in four different countries at the same time. InterSeafood.com, May 2006: 14-15

Emilía Martinsdóttir, Kolbrún Sveinsdóttir 2006. Hvert stefnir fiskneysla Íslendinga? Ægir, 99. árg. 1. tbl. 12-14.

Emilía Martinsdóttir, Kolbrún Sveinsdóttir, Ása Þorkelsdóttir 2003. Skynmat á ferskum fiski með gæðastuðulsaðferð (QIM). Handbók fyrir fiskmarkaði. Rannsóknastofnun fiskiðnaðarins, Reykjavík

Martinsdóttir E, Sveinsdóttir K, Luten J, Schelvis-Smith R, Hyldig G. 2001. Sensory Evaluation of Fish Freshness. Reference Manual for the Fish Sector. QIM-Eurofish

Veggspjöld / Posters:

K. Sveinsdóttir, E. Martinsdóttir, R. Schelvis, A.Kole, 2007. Consumer liking and sensory characteristics of farmed cod produced with conventional and animal friendly methods. Poster presentation at the 7th Pangborn Sensory Science Symposium, Minneapolis, USA, 12-16-11 August 2007.

Emilía Martinsdóttir, Kolbrún Sveinsdóttir og Gunnþórunn Einarsdóttir, 2006. Viðhorf og fiskneysla 18-25 ára Íslendinga – Bætt ímynd sjávarafurða. Veggspjald á Vísindavöku Rannís í Reykjavík, 22. September 2006.

Kolbrún Sveinsdottir, Emilía Martinsdottir, G Hyldig (2005). Improved Seafood Sensory Quality for the Consumer, Sensory Characterisation of Different Cod Products. The 6th Pangborn Sensory Science Symposium, Yorkshire, UK, 7-11 August 2005.

Kolbrún Sveinsdóttir, Ása Þorkelsdóttir, Emilía Martinsdóttir. * Improved Seafood Sensory Quality for the Consumer – Part one: Sensory characterisation of different cod products Veggspjald á ráðstefnunni A Sense of Identity – European Conference on Sensory science of food and beverages, sem haldin var í Flórens á Ítalíu, 26-29. september 2004

K. Sveinsdóttir, E Martinsdóttir, G. Hyldig, B. Jørgensen, B. and K. Kristbergsson. 2001 Quality Index Method (QIM) and Quantitative Descriptive Analysis (QDA) in Shelf Life Study of Farmed Atlantic Salmon (Salmo salar). The 4th Pangborn Sensory Science Symposium, 22-26 July 2001, Dijon, France