Guðmundur Stefánsson

Fermented and ripened fish products in the northern European countries

Torstein Skåra, Lars Axelsson, Guðmundur Stefánsson et al. · Journal of Ethnic Foods · 2015 · 111 citations · Full text

Agriculture, Food Science, Microbiology +16

Flavor Characterization of Ripened Cod Roe by Gas Chromatography, Sensory Analysis, and Electronic Nose

Rósa Jónsdóttir, G. Ólafsdóttir, Emilía Martinsdóttir et al. · Journal of Agricultural and Food Chemistry · 2004 · 63 citations

Agriculture, Food Science, Food Analysis +16

Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage

Hildur Inga Sveinsdóttir, Magnea G. Karlsdóttir, Sigurjón Arason et al. · Food Chemistry · 2020 · 44 citations · Full text

Agriculture, Fisheries, Food Science +17

Sensory and Chemical Changes in Spice‐salted Herring as Affected by Handling

Gudny Gudmundsdottir, Guðmundur Stefánsson · Journal of Food Science · 1997 · 19 citations

Agriculture, Food Science, Food Analysis +16

Propagation Loss of Long-Range Surface Plasmon Polariton Gold Stripe Waveguides in the Thin-Film Limit

I. A. Slovinsky, Guðmundur Stefánsson, Anna Kossoy et al. · Plasmonics · 2013 · 11 citations

Natural Sciences, Electrical Engineering, Physics +14