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Ólafur Reykdal

Observed names: O. Reykdal, OLAFUR REYKDAL, Olafur Reykdal, Reykdal, Ólafur, Ó. Reykdal
Institution: Matís (Iceland)
ORCID: 0000-0002-9473-5037
Observed ORCID: 0000-0002-9473-5037
OpenAlex ID: A5059413534
TransFatty Acids in Dairy and Meat Products from 14 European Countries: The TRANSFAIR Study
1998 · A. Aro, J.M. Antoine, et al. · Journal of Food Composition and Analysis · 112
Minerals and trace elements in Icelandic dairy products and meat
2011 · Olafur Reykdal, Sasan Rabieh, et al. · Journal of Food Composition and Analysis · 74
Development of harmonised food and sample lists for total diet studies in five European countries
2016 · Marcela Dofkova, Tanja Nurmi, et al. · Food Additives & Contaminants Part A · 27
Cadmium, mercury, iron, copper, manganese and zinc in the liver and kidney of the Icelandic lamb
2001 · Ó. Reykdal, A. Thorlacius · Food Additives & Contaminants · 25
Quality Management Framework for Total Diet Study centres in Europe
2017 · Marina Pité, Hannah Pinchen, et al. · Food Chemistry · 18
Blood selenium levels and contribution of food groups to selenium intake in adolescent girls in Iceland
2012 · EddaY. Gudmundsdottir, Ingibjorg Gunnarsdottir, et al. · Food & Nutrition Research · 18
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Soluble, Dialyzable and Ionic Calcium in Raw and Processed Skim Milk, Whole Milk and Spinach
1991 · OLAFUR REYKDAL, KEN LEE · Journal of Food Science · 17
Recent warming across the North Atlantic region may be contributing to an expansion in barley cultivation
2017 · Peter Martin, Sigridur Dalmannsdottir, et al. · Climatic Change · 15
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The Arctic as a food-producing region
2021 · David Natcher, Ingrid Kvalvik, et al. · Routledge eBooks · 12
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Dried fish as health food
2007 · Ásbjörn Jónsson, Guðrún Anna Finnbogadóttir, et al. · 8
Validation of chemical measures of calcium with bioassay of calcium-fortified cottage cheese
1993 · Olafur Reykdal, Ken Lee · Food Chemistry · 7
Transnational cooperation to develop local barley to beer value chains
2020 · Hilde Halland, Peter Martin, et al. · Open Agriculture · 5
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The Arctic as a Food Producing Region. Phase 1: Current status in five Arctic countries
2018 · Silje Elde, Ingrid Kvalvik, et al. · NORA - Norwegian Open Research Archives · 5
Sensory analysis and consumer surveys of fat- and salt-reduced meat products and their use in an energy-reduced diet in overweight individuals
2011 · A. Arnarson, A. Olafsdottir, et al. · International Journal of Food Sciences and Nutrition · 5
Sustainable value: the perspective of microbreweries in peripheral northern areas
2020 · Giovanna Bertella, Hilde Halland, et al. · Elsevier eBooks · 2
Nordic co-operation on food information
2017 · Christensen, Tue, Saxholt, Erling, et al. · TemaNord · 2
Joð, selen og kvikasilfur í kjöti, mjólk og eggjum
2006 · Ólafur Reykdal · 2
Food and the low incidence of IDDM in Iceland
1997 · Inga Thorsdottir, Olafur Reykdal · Näringsforskning · 2
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Current Cereal Growing Situation In Five Northern Regions And The Potential For Using Local Cereals In Food And Drink Products
2016 · Peter Martin, Ólafur Reykdal, et al. · BIBSYS Brage (BIBSYS (Norway)) · 1
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Næringargildi sjávarafurða – Meginefni, steinefni, snefilefni og fitusýrur í lokaafurðum
2011 · Ólafur Reykdal, Hrönn Ólína Jörundsdóttir, et al. · 1
Nýting byggs sem hefur ekki náð fullum þroska / Utilization of barley that has not reached full maturity
2026 · Reykdal, Ólafur, Blöndal, Eiríkur · Zenodo (CERN European Organization for Nuclear Research)
Hliðarafurðir grænmetisframleiðslu / By-products from the vegetable sector
2022 · Jónudóttir, Eva Margrét, Reykdal, Ólafur, et al. · Zenodo (CERN European Organization for Nuclear Research)
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Bætt gæði, geymsluþol og minni sóun í virðiskeðju íslensks grænmetis / Improved quality, shelf life and reduced waste in the value chain of Icelandic vegetables
2022 · Reykdal, Ólafur, Farid, Didar, et al. · Zenodo (CERN European Organization for Nuclear Research)
Greining á rýrnun í virðiskeðju grænmetis / Analysis of waste in the vegetable value chain
2022 · Halldórsdóttir, Rakel, Reykdal, Ólafur, et al. · Zenodo (CERN European Organization for Nuclear Research)
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Geymsluþol og rýrnun í virðiskeðju grænmetis / Shelf-life and waste in the value chain of vegetables
2021 · Ólafsdóttir, Jóhanna Elín, Sverrisdóttir, Guðný Sif, et al. · Zenodo (CERN European Organization for Nuclear Research)
Works count: 60
Citation count: 364
H-index: 9
I10-index: 9
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