المؤلفون: Nga T.T. Mai, Emilía Martinsdóttir, Kolbrún Sveinsdóttir, Gudrun Olafsdóttir, Sigurjón Arason

المصدر: International Journal of Biological, Life and Agricultural Sciences, 2.0(9), (2009-09-21)

مصطلحات موضوعية: Herring, Quality Index Method (QIM), freshness, storage time

Relation: https://doi.org/10.5281/zenodo.1326697; https://doi.org/10.5281/zenodo.1326698; oai:zenodo.org:1326698

الاتاحة: https://doi.org/10.5281/zenodo.1326698

المؤلفون: Ása Þorkelsdóttir, Kolbrún Sveinsdóttir, Kristín A. Þórarinsdóttir, Soffía Vala Tryggvadóttir, Emilía Martinsdóttir, Rósa Jónsdóttir, Páll Gunnar Pálsson, Soffía Vala

المساهمون: The Pennsylvania State University CiteSeerX Archives

المصدر: http://www.matis.is/media/utgafa/Skyrsla18-05.pdf.

مصطلحات موضوعية: Skýrsla þessi er samantekt fimm tilrauna í verkefninu "Radio-Frequency Heating

وصف الملف: application/pdf

Relation: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.602.5107; http://www.matis.is/media/utgafa/Skyrsla18-05.pdf

الاتاحة: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.602.5107
http://www.matis.is/media/utgafa/Skyrsla18-05.pdf

المؤلفون: Sigurjón Arason, Kolbrún Sveinsdóttir, Ragnar Jóhannsson, Hannes Magnússon, Odoli Ogombe Cyprian, Emilía Martinsdóttir

المصدر: Journal of Aquatic Food Product Technology. 23:278-290

مصطلحات موضوعية: Fishery, food.ingredient, food, Flesh, Tilapia, Food science, Aquatic Science, Hydrogen sulphide, Shelf life, Food Science, Index method, Mathematics

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::ddfdf03d5de3a55435c6af4f2f47c2de
https://doi.org/10.1080/10498850.2012.713088

المؤلفون: DELLAROSA, NICOLÒ, LAGHI, LUCA, Emilía Martinsdottir, Rosa Jonsdottir, Kolbrún Sveinsdottir

المساهمون: Nicolò Dellarosa, Luca Laghi, Emilía Martinsdottir, Rosa Jonsdottir, Kolbrún Sveinsdottir

مصطلحات موضوعية: Omega-3 Seaweed Microencapsulation Sensory Oxidation

وصف الملف: STAMPA

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000352115500053; ispartofbook:LWT - Food Science and Technology; volume:62; firstpage:746; lastpage:752; numberofpages:7; journal:LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE; http://hdl.handle.net/11585/438766; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-84924042582

الاتاحة: http://hdl.handle.net/11585/438766
https://doi.org/10.1016/j.lwt.2014.09.032

المؤلفون: Odoli Cyprian, Peter Oduor-Odote, Helen Lauzon, Emilía Martinsdóttir, Sigurjón Arason

المصدر: Journal of Microbiology, Biotechnology and Food Sciences, Vol 2, Iss 4, Pp 2456-2465 (2013)

مصطلحات موضوعية: microbial, lcsh:QR1-502, Shelf life, tilapia fillets, modified atmosphere, lcsh:Microbiology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doajarticles::0ee28007c190c8d362742d0be95caf0b
http://www.jmbfs.org/wp-content/uploads/2013/01/jmbfs_0264_cyprian.pdf

المؤلفون: Alfons Ramel, Emilía Martinsdóttir, Kolbrún Sveinsdóttir

المصدر: International journal of food sciences and nutrition. 67(8)

مصطلحات موضوعية: Male, 030209 endocrinology & metabolism, Blood Pressure, 030204 cardiovascular system & hematology, Placebo, 03 medical and health sciences, 0302 clinical medicine, Fish Oils, Double-Blind Method, Fatty Acids, Omega-3, Medicine, Humans, N-3 fatty acids, Food science, Antihypertensive Agents, chemistry.chemical_classification, business.industry, Middle Aged, Fish oil, Bioavailability, Blood pressure, chemistry, Food, Fortified, Hypertension, Female, Blood pressure lowering, Powders, business, Long chain, Food Science, Polyunsaturated fatty acid

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92e9de27984bca3c14b9f146709d43d7
https://pubmed.ncbi.nlm.nih.gov/27457968

المؤلفون: Kolbrún Sveinsdóttir, Odoli Ogombe Cyprian, Hélene L. Lauzon, Sigurjón Arason, Ragnar Jóhannsson, Emilía Martinsdóttir

المصدر: Food Science & Nutrition

مصطلحات موضوعية: food.ingredient, Air packaged, biology, business.industry, Food spoilage, Tilapia, superchilling, Shelf life, biology.organism_classification, Sensory analysis, tilapia fillets, Oreochromis, Nile tilapia, food, Aquaculture, Modified atmosphere, Environmental science, shelf life, Food science, business, modified atmosphere, Original Research, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f63c1baa8b30fb8d9941e0771e0a4e0c
https://doi.org/10.1002/fsn3.18

المؤلفون: Fanney Thorsdottir, Kolbrún Sveinsdóttir, Inga Thorsdottir, Gunnthorunn Einarsdottir, Emilía Martinsdóttir, Fridrik H. Jonsson

المصدر: Journal of Consumer Marketing. 29:4-12

مصطلحات موضوعية: Marketing, Early adulthood, Food choice, Fish , Social pressure, Business and International Management, Fish consumption, Psychology, Consumer behaviour, Structural equation modeling

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::e45254ef319819858cf25e97d7cb1120
https://doi.org/10.1108/07363761211193000

المؤلفون: Werner Reichstein, Sigurjón Arason, Hélene L. Lauzon, María Gudjónsdóttir, Kolbrún Sveinsdóttir, Nga T. T. Mai, Emilía Martinsdóttir, Sigurdur G. Bogason, Hubert Audorff, Dietrich Haarer

المصدر: Food Control. 22:1000-1007

مصطلحات موضوعية: media_common.quotation_subject, Continuous monitoring, Food spoilage, Environmental science, Quality (business), Monitoring methods, Food science, Pulp and paper industry, Shelf life, Food Science, Biotechnology, media_common

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::4f2b89e85a0257e6769408fbb5c4fd8d
https://doi.org/10.1016/j.foodcont.2010.12.010

المؤلفون: Hannes Magnússon, Turid Rustad, Hélene L. Lauzon, Sigurjón Arason, María Gudjónsdóttir, Kolbrún Sveinsdóttir, Emilía Martinsdóttir

المصدر: Food Research International. 44:241-249

مصطلحات موضوعية: biology, Moisture, Chemistry, Food spoilage, Salting, Analytical chemistry, Inversion recovery, Low field nuclear magnetic resonance, biology.organism_classification, Nuclear magnetic resonance, Brining, Modified atmosphere, Gadus, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::d37439515ec381342f448aad9f959ab5
https://doi.org/10.1016/j.foodres.2010.10.029

المؤلفون: Emilía Martinsdóttir, Matthías Oddgeirsson, Hélène L. Lauzon, Agnar Steinarsson, Sigridur Gudmundsdottir, Bjarnheidur K. Gudmundsdottir

المصدر: Aquaculture. 310:139-144

مصطلحات موضوعية: biology, Aquatic animal, Aquatic Science, Gadidae, biology.organism_classification, Feed conversion ratio, Hatchery, law.invention, Fishery, Probiotic, Animal science, law, Juvenile, Gadus, Atlantic cod

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::afca8eb40ec6fba37aef12896a50a646
https://doi.org/10.1016/j.aquaculture.2010.10.017

المؤلفون: Björn Margeirsson, Viggó Þór Marteinsson, Eyjólfur Reynisson, Lárus Thorvaldsson, Emilía Martinsdóttir, Árni Rafn Rúnarsson, Hélene L. Lauzon

المصدر: European Food Research and Technology. 231:237-246

مصطلحات موضوعية: biology, Photobacterium phosphoreum, Food spoilage, Food storage, General Chemistry, Haddock, Bacterial growth, biology.organism_classification, Shelf life, Biochemistry, Industrial and Manufacturing Engineering, Fishery, Brining, Food science, Flavobacterium, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::9bd84a8ac9d20391e2ff0cb590366485
https://doi.org/10.1007/s00217-010-1273-z

المؤلفون: Emilía Martinsdóttir, Grethe Hyldig, Sjöfn Sigurgísladóttir, Kolbrún Sveinsdóttir

المصدر: Journal of Sensory Studies. 25:294-314

مصطلحات موضوعية: media_common.quotation_subject, Sensory system, Fish products, Missing data, Sensory Systems, Meat Flavor, Principal component analysis, Statistics, Extensive data, Quality (business), Quantitative Descriptive Analysis, Food science, Food Science, Mathematics, media_common

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::eccc0e3bfd66849b5fbd83beb40ed683
https://doi.org/10.1111/j.1745-459x.2009.00259.x

المؤلفون: Gholam Reza Shaviklo, Sigurjón Arason, Kolbrún Sveinsdóttir, Gudjon Thorkelsson, Emilía Martinsdóttir

المصدر: Journal of Sensory Studies. 25:316-331

مصطلحات موضوعية: Food packaging, Odor, Flavour, Food storage, Haddock, Mincing, Food science, Biology, biology.organism_classification, Fish products, Sensory Systems, Flavor, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::6a2418a04162380434e078cfe590449c
https://doi.org/10.1111/j.1745-459x.2009.00260.x

المؤلفون: Fanney Thorsdottir, Kolbrún Sveinsdóttir, Emilía Martinsdóttir, Adriaan Kole, Rian Schelvis, Inga Thorsdottir

المصدر: Journal of Sensory Studies 25 (2010) 2
Journal of Sensory Studies, 25(2), 280-293

مصطلحات موضوعية: Location test, media_common.quotation_subject, Sensory system, Aquaculture, central location test, Statistics, Quality (business), home-use test, Food science, choice, media_common, fish, attitudes, Cooking methods, Product testing, Fish products, Sensory Systems, Test (assessment), Aquacultuur, food acceptability, Fish , liking ratings, Psychology, environment, Food Science, acceptance

وصف الملف: application/pdf; application/octet-stream

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7cc6332b64afc8fd3e599182449ba85d
https://doi.org/10.1111/j.1745-459x.2009.00257.x

المؤلفون: Ditte Green-Petersen, Kolbrún Sveinsdóttir, Conor M. Delahunty, Grethe Hyldig, Emilía Martinsdóttir, Rian Schelvis

المصدر: Food Quality and Preference 20 (2009) 2
Food Quality and Preference, 20(2), 120-132

مصطلحات موضوعية: vegetables, Demographics, media_common.quotation_subject, Sensory analysis, Agricultural science, Quality (business), Food science, Quantitative Descriptive Analysis, seafood, media_common, disease, Nutrition and Dietetics, behavior, segmentation, Country differences, fish consumption, health, Fish consumption, Fish products, Wageningen Marine Research, Geography, quality, strategies, Fish , convenience, Food Science

وصف الملف: application/pdf; application/octet-stream

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::998adefa5c0e1beb2c3a31dd62451a89
https://doi.org/10.1016/j.foodqual.2008.09.002

المؤلفون: Emilía Martinsdóttir, Rian Schelvis, Grethe Hyldig, Kolbrún Sveinsdóttir, Ditte Green-Petersen

المصدر: Journal of Aquatic Food Product Technology 18 (2009) 3
Journal of Aquatic Food Product Technology, 18(3), 223-244

مصطلحات موضوعية: life, method qim scheme, Product profile, market, Preference mapping, Sensory system, attributes, seafood consumption, Sensory profile, Aquatic Science, Wageningen Marine Research, Geography, quality, salar, Food Science, Demography

وصف الملف: application/pdf; application/octet-stream

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a668ed4673b075ec01e8e0cbe2c1a087
https://doi.org/10.1080/10498850902747837

المؤلفون: Emilía Martinsdóttir, Hannes Magnússon, Odoli Ogombe Cyprian, Kolbrún Sveinsdóttir

المصدر: Journal of Aquatic Food Product Technology. 17:303-321

مصطلحات موضوعية: biology, Flesh, Aquatic Science, Hydrogen sulphide, biology.organism_classification, Shelf life, Fishery, Fresh water, Arctic char, Environmental science, Food science, Quantitative Descriptive Analysis, Food Science, Salvelinus, Index method

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::f26d415f0bce7157add0ce6c39bcb7c3
https://doi.org/10.1080/10498850802195038

المؤلفون: Kolbrún Sveinsdóttir, Emilía Martinsdóttir, Alma Cardenas Bonilla

المصدر: Food Control. 18:352-358

مصطلحات موضوعية: Fishery, biology, Environmental science, Gadus, Food science, Quantitative Descriptive Analysis, Shelf life, biology.organism_classification, Food Science, Biotechnology, Index method

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::e58547189c32cd2ddaf032212f9b3840
https://doi.org/10.1016/j.foodcont.2005.10.019

المؤلفون: Hannes Magnússon, Hélégne L. Lauzon, Kolbrún Sveinsdóttir, ÁSa Thorkelsdóttir, Emilía Martinsdóttir

المصدر: Journal of Food Science. 71:M69-M76

مصطلحات موضوعية: chemistry.chemical_compound, Potassium sorbate, chemistry, Modified atmosphere, Food spoilage, Trimethylamine, Food science, Quantitative Descriptive Analysis, Bacterial growth, Shelf life, Citric acid, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::320cec0adb0716153a53831bb2c652ff
https://doi.org/10.1111/j.1365-2621.2006.tb08910.x