Karin Maria Elisabet Wendin

Karin Maria Elisabet Wendin

Part-time lecturer, External Lecturer

Member of:


    Publication year:
    All
    51 - 60 out of 72Page size: 10
    Sort by: 1st author
    1. Published

      Introducing mealworm as an ingredient in crisps and pâtés – sensory characterization and consumer liking

      Wendin, Karin Maria Elisabet, Berg, J., Jönsson, K. I., Andersson, P., Birch, K., Davidsson, F., Gerberich, J., Rask, S. & Langton, M., Dec 2021, In: Future Foods. 4, 8 p., 100082.

      Research output: Contribution to journal › Journal article › Research › peer-review

    2. Published

      Seaweed as food – Attitudes and preferences among Swedish consumers: A pilot study

      Wendin, Karin Maria Elisabet & Undeland, I., 2020, In: International Journal of Gastronomy and Food Science. 22, 4 p., 100265.

      Research output: Contribution to journal › Journal article › Research › peer-review

    3. Published

      Sensory Perception and Facial Reactions of two Odors - the case of cis-3-hexen-1-ol and ß-ionone

      Wendin, Karin Maria Elisabet, 2011.

      Research output: Contribution to conference › Poster › Research

    4. Published

      Consumer Awareness, Attitudes and Preferences Towards Heritage Cereals

      Wendin, Karin Maria Elisabet, Mustafa, A., Ortman, T. & Gerhardt, K., 2020, In: Foods. 9, 6, 13 p., 742.

      Research output: Contribution to journal › Journal article › Research › peer-review

    5. Published

      Simulating specific eating and drinking situations in a consumer testing context

      Wendin, Karin Maria Elisabet, 2011.

      Research output: Contribution to conference › Poster › Research

    6. Published

      Perception, liking and facially induced emotions of basic tastes

      Wendin, Karin Maria Elisabet, Allesen-Holm, Bodil Helene, Tan, G. & Bredie, Wender, 2011, Perception, liking and facially induced emotions of basic tastes.

      Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research › peer-review

    7. Published

      Mealworms as Food Ingredient - Sensory Investigation of a Model System

      Wendin, Karin Maria Elisabet, Olsson, V. & Langton, M., 2019, In: Foods. 8, 8, 11 p., 319.

      Research output: Contribution to journal › Journal article › Research › peer-review

    8. Published

      Liking, preference and practical implications of protein and energy enriched in-between-meals designed for elderly people

      Wendin, Karin Maria Elisabet, Biörklund-Helgesson, M., Andersson-Stefanovic, K., Lareke, A., Böök, O. & Skjoldebrand, C., 2021, In: Food & Nutrition Research. 65, 10 p., 5635.

      Research output: Contribution to journal › Journal article › Research › peer-review

    9. Published

      Odor Perception and Descriptions of Rose-Scented Geranium Pelargonium graveolens ‘Dr. Westerlund’–Sensory and Chemical Analyses

      Wendin, Karin Maria Elisabet, Pálsdóttir, A. M., Spendrup, S. & Mårtensson, L., 2023, In: Molecules. 28, 11, 10 p., 4511.

      Research output: Contribution to journal › Journal article › Research › peer-review

    10. Published

      New Nordic diet meals - Effect of protein source on energy intake, appetite and food acceptance

      Wendin, Karin Maria Elisabet, 2011.

      Research output: Contribution to conference › Poster › Research

    Previous 12 3 4 5 6 7 8 Next

    ID: 37617120