Karin Maria Elisabet Wendin
Part-time lecturer, External Lecturer
71 - 72 out of 72Page size: 10
- 2024
- Published
Attitudes and preferences regarding plant-based yoghurt analogues among Swedish consumers with different dietary habits
Östlund, J., Eriksson Röhnisch, H., Zamaratskaia, G., Langton, M. & Wendin, Karin Maria Elisabet, 2024, In: International Journal of Gastronomy and Food Science. 35, 6 p., 100865.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Liking and willingness to eat of landrace porridges: A comparison between consumer groups
Kristofers, H. Y., Gerhardt, K. & Wendin, Karin Maria Elisabet, 2024, In: International Journal of Gastronomy and Food Science. 35, 4 p., 100864.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 37617120
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The meal as a performance: food and meal practices beyond health and nutrition
Research output: Contribution to journal › Journal article › Research › peer-review
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163
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Quality aspects of insects as food: nutritional, sensory, and related concepts
Research output: Contribution to journal › Review › Research › peer-review
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109
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The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise
Research output: Contribution to journal › Journal article › Research › peer-review
Published