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Guðmundur Stefánsson

Observed names: GUDMUNDUR STEFÁNSSON, Gudmundur Stefansson, Gudmundur Stefánsson, Gudmundur Stef�nsson, Stefánsson, Gudmundur, Stefánsson, Guðmundur
ORCID: 0009-0000-9172-1396
Observed ORCID: 0009-0000-9172-1396
OpenAlex ID: A5103114610
Fermented and ripened fish products in the northern European countries
2015 · Torstein Skåra, Lars Axelsson, et al. · Journal of Ethnic Foods · 119
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Flavor Characterization of Ripened Cod Roe by Gas Chromatography, Sensory Analysis, and Electronic Nose
2004 · Rosa Jonsdottir, Gudrun Olafsdottir, et al. · Journal of Agricultural and Food Chemistry · 64
Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage
2020 · Hildur Inga Sveinsdóttir, Magnea G. Karlsdóttir, et al. · Food Chemistry · 48
Frozen herring as raw material for spice-salting
2000 · Gudmundur Stef�nsson, Henrik H Nielsen, et al. · Journal of the Science of Food and Agriculture · 32
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Sensory and Chemical Changes in Spice‐salted Herring as Affected by Handling
1997 · GUDNÝ GUDMUNDSDÓTTIR, GUDMUNDUR STEFÁNSSON · Journal of Food Science · 19
Unlocking the microbial diversity and the chemical changes throughout the fermentation process of “hákarl”, Greenland shark
2023 · Sophie Jensen, Snorri Páll Ólason, et al. · Heliyon · 13
Sensory Quality and Shelf Life of MAP Redfish (Sebastes marinus)Fillets as Affected by Previous MA Bulk Storage of Whole Fish
2002 · Héléne L. Lauzon, Gudmundur Stefánsson, et al. · Journal of Aquatic Food Product Technology · 10
A phenomenological study of ripening of salted herring. Assessing homogeneity of data from different countries and laboratories
2002 · Rasmus Bro, Henrik Hauch Nielsen, et al. · Journal of Chemometrics · 10
Fish Processing
1993 · Gudmundur Stefansson · Elsevier eBooks · 10
Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions
2020 · Izumi Sone, Hildur I. Sveinsdóttir, et al. · European Food Research and Technology · 7
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On-board zero-discharge water treatment unit for well-boats: Arctic char as a case study
2021 · Raz Ben-Asher, Guðmundur Stefánsson, et al. · Journal of Applied Aquaculture · 5
Sea urchin fisheries, management and policy review (Activity A4.2.1 of the URCHIN project)
2016 · Philip James, N Chris, et al. · BIBSYS Brage (BIBSYS (Norway)) · 4
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An intercomparison study of the determination of sulfite in tropical shrimps by the West European Fish Technologists' Association (WEFTA)
1997 · J. Luten, Will Bouquet, et al. · Zeitschrift für Lebensmittel-Untersuchung und -Forschung. B, Referate und Lebensmittelrecht · 1
Physical, Chemical, and Amino Acid Data from Herring Ripening
2026 · Bro, Rasmus, Nielsen, Henrik Hauch, et al. · Zenodo (CERN European Organization for Nuclear Research)
Nordic and North European Flatfish Value Chains
2022 · Jónas R. Viðarsson, Max Nielsen, et al. · TemaNord
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NextGenProteins Responsible Research and Innovation (RRI) Framework
2020 · Lehtinen, Santtu, Wessberg, Nina, et al. · Zenodo (CERN European Organization for Nuclear Research)
Holding of Sea Urchins and Scallops in a RAS Transport System
2019 · Stefánsson, Guðmundur, Ólafsdóttir, Aðalheiður · Zenodo (CERN European Organization for Nuclear Research)
PrimeFish Project: Linking the Needs of the Producer, Market and Consumers
2016 · Guðmundur Stefánsson, Valur Norðri Gunnlaugsson
Works count: 22
Citation count: 382
H-index: 10
I10-index: 10
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