1. Methods to evaluate fish freshness in research and industry;Ólafsdóttir;Trend Food Sci. Technol.,1997
2. D.B. Josephson, R.C. Lindsay, G. Ólafsdóttir, Measurement of volatile aroma constituents as a means for following sensory deterioration of fresh fish and fishery products, in: D.F. Kramer, L. Liston (Eds.), Seafood Quality Determination Symposium, 10–14 November 1986, Elsevier, Amsterdam, 1986.
3. G. Ólafsdóttir, J. Fleurence, Evaluation of fish freshness using volatile compounds — classification of volatile compounds in fish, in: Methods to Determine the Freshness of Fish in Research and Industries, Proceedings of the Final Meeting of the Concerted Action (Evaluation of Fish Freshness), AIR3CT94-2283, Nantes, France, 12–14 November 1997, Institute International du Froide Publication, Paris, 1997.
4. R. Olafsson, E. Martinsdottir, G. Olafsdottir, T.I. Sigfusson, J.W. Gardner, Monitoring of fish freshness using tin dioxide sensors, in: J. Gardner, P. Bartlett (Eds.), Sensors and Sensory Systems for an Electronic Nose, Kluwer Academic Publishers, Dordrecht, The Netherlands, 1992.
5. Characterisation of food freshness with sensor array;Schweizer-Berberich;Sens. Actuat. B,1994