Rósa Jónsdóttir, Margrét Bragadóttir, Guðmundur Örn Arnarson. 2005. Oxidatively derived volatile compounds in microencapsulated fish oil monitored by solid-phase microextraction (SPME). Journal of Food Science, 70(7): C433-C440.

Mireille Cardinal, Helga Gunnlaugsdóttir, Marit Bjoernevik, Alexandra Ouisse, Jean Luc Vallet, Francoise Leroi. 2004. Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements. Food Research International, 37: 181-193. Lesa grein

Magnús Guðmundsson og Hannes Hafsteinsson, 2002. New non-thermal techniques for processing seafood. Í: Safety and quality issues in fish processing (ritstj. Allan Bremner). Cambridge, Woodhead Publishing Ltd., bls. 308-329.

Magnús Guðmundsson. Rheological properties of fish gelatins. Journal of Food Science, 67 (6): 2172-2176.

Espe, M., R. Nortvedt, Ø. Lie og Hannes Hafsteinsson. 2002. Atlantic salmon (Salmo salar, L) as raw material for the smoking industry. II: Effect of different smoking methods on losses of nutrients and on the oxidation of lipids. Food Chemistry, 77(1): 41-46. Lesa grein

Magnús Guðmundsson og Hannes Hafsteinsson. 2001. Effect of high electric field pulses on microstructure of muscle foods and roes. Trends in Food Science and Technology, 12: 122-128. Lesa grein

Espe, M., R. Nortvedt, Ø. Lie og Hannes Hafsteinsson. 2001. Atlantic salmon (Salmo salar, L) as raw material for the smoking industry. I: Effect of different smoking methods. Food Chemistry, 75(4): 411-416. Lesa grein

Ólafur Reykdal og Arngrímur Thorlacius. 2001. Cadmium, mercury, iron, copper, manganese and zinc in livers and kidneys of Icelandic lambs. Food Additives and Contaminants, 18(11): 960-969.

Cardinal, M., C. Knockaert, O. Torrissen, Sjöfn Sigurgísladóttir, T. Mørkøre, M. Thomassen og J. L. Valle. 2001. Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar). Food Research International 34: 537-550. Lesa grein

Ásbjörn Jónsson, Sjöfn Sigurgísladóttir, Hannes Hafsteinsson, Kristberg Kristbergsson. 2001. Textural properties of raw Atlantic salmon (Salmo salar) fillets measures by different methods in comparison to expressible moisture. Aquaculture nutrition 7: 81-89. Lesa grein

Sjöfn Sigurgísladóttir, Margrét S. Sigurðardóttir, Helga Ingvarsdóttir, O. J. Torrissen og Hannes Hafsteinsson. 2001. Microstructure and textural properties of smoked Atlantic salmon (Salmo salar) fillets from fish reared and slaughtered under different conditions. Aquaculture research, 32: 1-10. Lesa grein

Mørkøre, T., J. L. Vallet, M. Cardinall, M. C. Gomez´Guillen, P. Montero, O. J. Torrissen, R. Nortvedt, Sjöfn Sigurgísladóttir og M. S. Thomassen. 2001. Fat content and fillet shape of Atlantic salmon: Relevance for processing yield and quality of raw and smoked products. Journal of Food Science, 66(9): 1348-1354.

Sjöfn Sigurgísladóttir, Margrét S. Sigurðardóttir, O. J. Torrissen, J. L. Vallet og Hannes Hafsteinsson. Effects of different salting and smoking processes on the microstructure, the texture and yield of Atlantic salmon (Salmo salar). Food Research International 33(10): 847-855. Lesa grein

Sjöfn Sigurgísladóttir, Helga Ingvarsdóttir, O. J. Torrissen, M. Cardinal og Hannes Hafsteinsson. Effects of freeze/thawing on the microstructure and the texture of smoked Atlantic salmon (Salmo salar). Food Research International, 33(10): 857-865. Lesa grein

Sjöfn Sigurgísladóttir, Hannes Hafsteinsson, Ásbjörn Jónsson, I. Lie., R. Nortvedt, M. Thomassen og O. Torrissen, 1999. Textural properties of raw salmon fillets as related to sampling method. Journal of Food Science, 64 (1): 99-104.

Aro, A., J.M. Antoine, L. Pizzoferrato, Ólafur Reykdal og G. van Poppel, 1998. Trans fatty acids in dairy and meat products from 14 European countries: The TRANSFAIR study. Journal of Food Composition and Analysis, 11: 150-160.

Ásbjörn Jónsson, Heiða Pálmadóttir og Kristberg Kristbergsson, 1997. Fatty acid composition in ocean-ranched Atlantic salmon (Salmo salar). International Journal of Food Science and Technology, 32 (6): 547-551.

Oddur Vilhelmsson, Hannes Hafsteinsson og Jakob K. Kristjansson, 1997. Extremely halotolerant bacteria characteristic of fully cured and dried cod. International Journal of Food Microbiology, 36 (2/3): 163-170

Sjöfn Sigurgísladóttir, O. Torrissen, Ø. Lie, M. Thomassen og Hannes Hafsteinsson. 1997. Salmon Quality: Methods to Determine the Quality Parameters. Reviews in Fisheries Science, 5(3): 223-252.

Magnús Guðmundsson og Hannes Hafsteinsson. 1997. Gelatin from Cod skins as affected by chemical treatments. Journal of Food Science, 62 (1): 37-39.

Inga Þórsdóttir og Ólafur Reykdal. 1997. Food and the low incidence of IDDM in Iceland. Scandinavian Journal of Nutrition, 41: 155-157.

Svenson, E., Magnús Guðmundsson og A. C. Eliasson. 1996. Binding of sodium dodecylsulphate to starch polysaccharides quantified by surface tension measurements. Colloids and Surfaces B: Biointerfaces, 6: 227-233.

Oddur Vilhelmsson, Hannes Hafsteinsson, Jakob K. Kristjánsson, 1996. Isolation and characterization of moderately halophilic bacteria from fully cured salted cod (bachalao). Journal of Applied Bacteriaology, 81 (1): 95-103.

Eliasson, A.C., Magnús Guðmundsson og G. Svenson. 1995. Thermal behaviour of wheat starch in flour - relation to flour quality. Lebensmittel Wissenschaft und Technologie, 28 (2): 227-235.

Magnús Guðmundsson. 1994. Retrogradation of starch and the role of its components. Thermichimica Acta, 246: 329-341.

Sjöfn Sigurgísladóttir, C. C. Parrish, R. G. Ackman og S. P. Lall. 1994. Tocopherol deposition in the muscle of Atlantic salmon (Salmo salar). Journal of Food Science, 59 (2): 256-259.

Sjöfn Sigurgísladóttir, C. C. Parrish, S. P. Lall og R. G. Ackman. 1994. Effects of feeding natural tocopherols and astaxanthin on Atlantic salmon (Salmo salar). Food Research International, 27 (1): 23-32.

Ólafur Reykdal og K. Lee. 1993. Validation of chmical measures of calcium with bioassay of calcium-fortified cottage cheese. Food Chemistry, 47: 195-200.

Sjöfn Sigurgísladóttir, Marta Konráðsdóttir, Ásbjörn Jónsson, Jakob K. Kristjánsson og Einar Matthíasson. 1993. Lipase activity of thermophilic bacteria from Icelandic hot springs. Biotechnology Letters, 15 (4): 361-366.

Sjöfn Sigurgísladóttir og Heiða Pálmadóttir. 1993. Fatty acid composition of thirty-five Icelandic fish species. Journal of the American Oil Chemists' Society, 70 (11): 1081-1087.

Magnús Guðmundsson. 1992. Effects of an added inclusion-amylose complex on the retrogradation of some starchs and amylopectin. Carbohydrate Polymers, 17.

Magnús Guðmundsson og A. C. Eliasson. 1992. Comparison of Thermal and Viscoelastic Properties of Four Waxy Starches and the Effect of Added Surfactant. Starch/stärke, 44 (10): 379-385.

Magnús Guðmundsson og A. C. Eliasson. 1992. Some physical properties of barley starches from cultivars differing in amylose content. Journal of Cereal Science, 16: 95-105.

Ólafur Reykdal og K. Lee. 1991. Soluble, dialyzable and ionic calcium in raw and processed skim milk, whole milk and spinach. Journal of Food Science, 56 (3): 864-866.

Magnús Guðmundsson, A. C. Eliasson, S. Bengtsson og P. Åman. 1991. The effects of water soluble arabinoxylan on gelatinization and retrogradation of starch. Starch/Stärke, 43 (1): 5-10.

Magnús Guðmundsson og A. C. Eliasson. 1990. Retrogradition of amylopectin and the effects of amylose and added surfactants/emulsifiers. Carbohydrate Polymers, 13: 295-315.