Karin Maria Elisabet Wendin
Ekstern lektor
- Udgivet
Post-harvest cultivation with seafood process waters improves protein levels of Ulva fenestrata while retaining important food sensory attributes
Stedt, K., Steinhagen, S., Trigo, J. P., Kollander, B., Undeland, I., Toth, G. B., Wendin, Karin Maria Elisabet & Pavia, H., 2022, I: Frontiers in Marine Science. 9, 12 s., 991359.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Prepared food on the trail: Exploring sustainability in outdoor recreation food choices
Beery, T., Calvén, A. & Wendin, Karin Maria Elisabet, 2023, I: Journal of Outdoor Recreation and Tourism. 41, 11 s., 100582.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Product Quality during the Storage of Foods with Insects as an Ingredient: Impact of Particle Size, Antioxidant, Oil Content and Salt Content
Wendin, Karin Maria Elisabet, Mårtensson, L., Djerf, H. & Langton, M., 2020, I: Foods. 9, 6, 16 s., 791.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Proposal of development of finger foods for older adults with motoric eating difficulties -a study based on creative design
Forsberg, S., Olsson, V., Bredie, Wender, Verstraelen, E., Krona, A. & Wendin, Karin Maria Elisabet, 2022, I: International Journal of Gastronomy and Food Science. 28, 12 s., 100516.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Quality aspects of insects as food: nutritional, sensory, and related concepts
Elhassan, M., Wendin, Karin Maria Elisabet, Olsson, V. & Langton, M., 2019, I: Foods. 8, 3, s. 1-14 95.Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
- Udgivet
Quinine sensitivity influences the acceptance of sea-buckthorn and grapefruit juices in 9- to 11-year-old children
Hartvig, D. L., Hausner, H., Wendin, Karin Maria Elisabet & Bredie, Wender, 2014, I: Appetite. 74, s. 70-78 9 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Reasons for eating insects? Responses and reflections among Swedish consumers
Nyberg, M., Olsson, V. & Wendin, Karin Maria Elisabet, 2020, I: International Journal of Gastronomy and Food Science. 22, 5 s., 100268.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Saliva secretion and swallowing: The impact of different types of food and drink on subsequent intake
Bozorgi, C., Holleufer, C. & Wendin, Karin Maria Elisabet, 2020, I: Nutrients. 12, 1, 9 s., 256.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Seaweed as food – Attitudes and preferences among Swedish consumers: A pilot study
Wendin, Karin Maria Elisabet & Undeland, I., 2020, I: International Journal of Gastronomy and Food Science. 22, 4 s., 100265.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Sensing seaweed settings: Making sense of a mixed-method design for sensory analysis
Fredriksson, C., Jönsson, M., Merkel, A., Nordberg Karlsson, E. & Wendin, Karin Maria Elisabet, 2023, I: International Journal of Gastronomy and Food Science. 33, 8 s., 100762.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
ID: 37617120
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The meal as a performance: food and meal practices beyond health and nutrition
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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Quality aspects of insects as food: nutritional, sensory, and related concepts
Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
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The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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