Karin Maria Elisabet Wendin

Karin Maria Elisabet Wendin

Part-time lecturer, External Lecturer

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    Publication year:
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    1 - 50 out of 72Page size: 50
    1. 2010

    2. Flow properties of oral contrast medium formulations depend on the temperature

      Ekberg, O., Stading, M., Johansson, D., Bülow, M., Ekman, S. & Wendin, Karin Maria Elisabet, 2010, In: Acta Radiologica. 4, p. 363-367 5 p.

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

    3. Published

      Healthy Snack Preferences in School Children

      Holmer, A., Hausner, H., Reinbach, Helene Christine, Bruun Blauert, E., Bredie, Wender & Wendin, Karin Maria Elisabet, 2010.

      Research output: Contribution to conference › Conference abstract for conference › Research › peer-review

    4. 2011
    5. Published

      Capturing consumer food choice in action - An experience sampling study over mobile phone

      Wendin, Karin Maria Elisabet, 2011.

      Research output: Contribution to conference › Poster › Research

    6. Published

      Do facial reactions add new dimensions to measuring sensory responses to basic tastes?

      Wendin, Karin Maria Elisabet, Allesen-Holm, Bodil Helene & Bredie, Wender, 2011, In: Food Quality and Preference. 22, 4, p. 346-354 9 p.

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

    7. Published

      New Nordic Diet Meals - Effect of Protein Source on Energy Intake, Appetite and Food Acceptance

      Reinbach, Helene Christine, Hausner, H., Wendin, Karin Maria Elisabet & Bredie, Wender, 2011.

      Research output: Contribution to conference › Poster › Research › peer-review

    8. 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

    9. Published

      Perception, Liking and Facially Induced Emotions of Basic Tastes

      Wendin, Karin Maria Elisabet, 2011.

      Research output: Contribution to conference › Poster › Research

    10. 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

    11. 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

    12. Published

      Simulating specific eating and drinking situations in a consumer testing context

      Wendin, Karin Maria Elisabet, 2011.

      Research output: Contribution to conference › Poster › Research

    13. Published

      Swedish consumers' cognitive approaches to nutrition claims and health claims

      Svederberg, E. & Wendin, Karin Maria Elisabet, 2011, In: Food & Nutrition Research. 55, 5929, 9 p.

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

    14. Published

      Är hälsopåståenden begripliga?

      Svederberg, E. & Wendin, Karin Maria Elisabet, 2011, In: Nordisk Nutrition. 2, p. 33-35 3 p.

      Research output: Contribution to journal › Journal article › Research

    15. 2012
    16. Published

      Acceptance of Nordic snack bars in children aged 8-11 years

      Holmer, A., Hausner, H., Reinbach, Helene Christine, Bredie, Wender & Wendin, Karin Maria Elisabet, 2012, In: Food & Nutrition Research. 56, 7 p.

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

    17. Published

      Effects of repeated exposure on acceptance of initially disliked and liked Nordic snack bars in 9-11 year-old children

      Hausner, H., Hartvig, D. L., Reinbach, Helene Christine, Wendin, Karin Maria Elisabet & Bredie, Wender, 2012, In: Clinical Nutrition. 31, 1, p. 137-143 7 p.

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

    18. 2013

    19. Aspects of cooking in food and meal science

      Brunosson, A., Bryntorp, A., Nyberg, M., Olsson, V., Sepp, H. & Wendin, Karin Maria Elisabet, 2013, International Conference on Culinary Arts and Sciences VIII. Associação Portuguesa de Nutricionistas, 6 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    20. 2014
    21. Published

      (WORKSHOP) Health and quality of life in an aging population: food and beyond

      Giacalone, D., Wendin, Karin Maria Elisabet, Frøst, Michael Bom, Bredie, Wender, Kremer, S., Olsson, V., Otto, M. H., Brieghel, Signe Skjoldborg, Lindberg, U. & Risvik, E., 2014.

      Research output: Contribution to conference › Conference abstract for conference › Research

    22. Published

      A comparative study on facially expressed emotions in response to basic tastes

      Bredie, Wender, Tan, H. S. G. & Wendin, Karin Maria Elisabet, 2014, In: Chemosensory Perception. 7, 1, p. 1-9 9 p.

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

    23. Published

      Barn, smakpreferenser och matvanor

      Wendin, Karin Maria Elisabet, Sepp, H., Höijer, K. & Rothenberg, E., 2014, In: Nordisk Nutrition. 3, p. 19-22 4 p.

      Research output: Contribution to journal › Journal article › Communication

    24. Published

      Mat, näring och robotar

      Wendin, Karin Maria Elisabet, 2014, In: DietistAktuellt. 23, 5, p. 18-20 3 p.

      Research output: Contribution to journal › Journal article › Communication

    25. Published

      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, In: Appetite. 74, p. 70-78 9 p.

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

    26. 2015
    27. Published

      Exploring differences between central located test and home use test in a living lab context

      Wendin, Karin Maria Elisabet, Annika, Å. & Anna, S., 2015, In: International Journal of Consumer Studies. 39, 3, p. 230-238 9 p.

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

    28. Published

      Initial liking influences the development of acceptance learning across repeated exposure to fruit juices in 9–11 year-old children

      Hartvig, D. L., Hausner, H., Wendin, Karin Maria Elisabet, Ritz, C. & Bredie, Wender, 2015, In: Food Quality and Preference. 39, p. 228-235 8 p.

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

    29. 2016
    30. Published

      Appetite for life - maintaining appetite for foods at old and very old age

      Wendin, Karin Maria Elisabet, Bredie, Wender, Maître, I., Matullat, I., Olsson, V., Kremer, S., Giboreau, A. & Ueland, Ø., 2016, In: Menu, Journal of Food and Hospitality Research. 6, p. 25-38 14 p.

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

    31. Published

      Health and quality of life in an aging population – food and beyond

      Giacalone, D., Wendin, Karin Maria Elisabet, Kremer, S., Frøst, Michael Bom, Bredie, Wender, Olsson, V., Otto, M. H., Brieghel, Signe Skjoldborg, Lindberg, U. & Risvik, E., 2016, In: Food Quality and Preference. 47, Part B, p. 166-170 5 p.

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

    32. 2017
    33. Published

      Methodological considerations in a pilot study on the effects of a berry enriched smoothie on children's performance in school

      Rosander, U., Rumpunen, K., Olsson, V., Astrom, M., Rosander, P. & Wendin, Karin Maria Elisabet, 2017, In: Food & Nutrition Research. 61, 1, 8 p., 1409063.

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

    34. 2018
    35. Published

      A meal concept designed for older adults - Small, enriched meals including dessert

      Höglund, E., Ekman, S., Stuhr-Olsson, G., Lundgren, C., Albinsson, B., Signäs, M., Karlsson, C., Rothenberg, E. & Wendin, Karin Maria Elisabet, 2018, In: Food & Nutrition Research. 62, p. 1-8 1572.

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

    36. Published

      The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise

      Olsson, V., Håkansson, A., Purhagen, J. & Wendin, Karin Maria Elisabet, 2018, In: Foods. 7, 1, 9 p., 9.

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

    37. Published

      The meal as a performance: food and meal practices beyond health and nutrition

      NYBERG, M., Olsson, V., ÖRTMAN, G., PAJALIC, Z., ANDERSSON, H. S., BLÜCHER, A., LINDBORG, A. L., Wendin, Karin Maria Elisabet & WESTERGREN, A., 2018, In: Ageing & Society. 38, 1, p. 83-107 25 p.

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

    38. 2019
    39. Published

      Is there a best woodland strawberry? A consumer survey of preferred sensory properties and cultivation characteristics

      Wendin, Karin Maria Elisabet, Egan, P. A., Olsson, V., Forsberg, S., Nilsson, A. & Stenberg, J. A., 2019, In: International Journal of Gastronomy and Food Science. 16, 4 p., 100151.

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

    40. 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

    41. Published

      Quality aspects of insects as food: nutritional, sensory, and related concepts

      Elhassan, M., Wendin, Karin Maria Elisabet, Olsson, V. & Langton, M., 2019, In: Foods. 8, 3, p. 1-14 95.

      Research output: Contribution to journal › Review › Research › peer-review

    42. Published

      Sustainable fruit consumption: the influence of color, shape and damage on consumer sensory perception and liking of different apples

      Normann, A., Röding, M. & Wendin, Karin Maria Elisabet, 2019, In: Sustainability (Switzerland). 11, 17, 9 p., 4626.

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

    43. 2020
    44. 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

    45. Published

      Health and Sustainability in Public Meals: An Explorative Review

      Höijer, K., Lindö, C., Mustafa, A., Nyberg, M., Olsson, V., Rothenberg, E., Sepp, H. & Wendin, Karin Maria Elisabet, 2020, In: International Journal of Environmental Research and Public Health. 17, 2, 16 p., 621.

      Research output: Contribution to journal › Review › Research › peer-review

    46. Published

      Historical Continuity or Different Sensory Worlds? What we Can Learn about the Sensory Characteristics of Early Modern Pharmaceuticals by Taking Them to a Trained Sensory Panel

      Ahnfelt, N., Fors, H. & Wendin, Karin Maria Elisabet, 2020, In: Berichte zur Wissenschaftsgeschichte. 43, 3, p. 412-429 18 p.

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

    47. Published

      Integrating sustainability in higher education: a Swedish case

      Argento, D., Einarson, D., Mårtensson, L., Persson, C., Wendin, Karin Maria Elisabet & Westergren, A., 2020, In: International Journal of Sustainability in Higher Education. 21, 6, p. 1131-1150 20 p.

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

    48. Published

      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, In: Foods. 9, 6, 16 p., 791.

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

    49. Published

      Reasons for eating insects? Responses and reflections among Swedish consumers

      Nyberg, M., Olsson, V. & Wendin, Karin Maria Elisabet, 2020, In: International Journal of Gastronomy and Food Science. 22, 5 p., 100268.

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

    50. Published

      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, In: Nutrients. 12, 1, 9 p., 256.

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

    51. 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

    52. 2021
    53. Published

      'Would you like to eat an insect?' - Children's perceptions of and thoughts about eating insects

      Nyberg, M., Olsson, V. & Wendin, Karin Maria Elisabet, 2021, In: International Journal of Consumer Studies. 45, 2, p. 248-258 11 p.

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

    54. Published

      Biochemical characteristics and potential applications of ancient cereals - An underexploited opportunity for sustainable production and consumption

      Zamaratskaia, G., Gerhardt, K. & Wendin, Karin Maria Elisabet, 2021, In: Trends in Food Science and Technology. 107, p. 114-123 10 p.

      Research output: Contribution to journal › Review › Research › peer-review

    55. Published

      Changes in perception and liking for everyday food odors among older adults

      Broge, Eva Honnens de Lichtenberg, Wendin, Karin Maria Elisabet, Rasmussen, Morten Arendt & Bredie, Wender, 2021, In: Food Quality and Preference. 93, 12 p., 104254.

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

    56. Published

      Development of an olfactory test method for measuring perception of everyday food odors among older adults

      Broge, Eva Honnens de Lichtenberg, Wendin, Karin Maria Elisabet, Hyldig, G. & Bredie, Wender, 2021, In: Journal of Sensory Studies. 36, 6, 16 p., e12706.

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

    57. Published

      Factors influencing consumer perception and acceptability of insect-based foods

      Wendin, Karin Maria Elisabet & Nyberg, M. E., 2021, In: Current Opinion in Food Science. 40, p. 67-71 5 p.

      Research output: Contribution to journal › Review › Research › peer-review

    58. Published

      Garden Smellscape–Experiences of Plant Scents in a Nature-Based Intervention

      Pálsdóttir, A. M., Spendrup, S., Mårtensson, L. & Wendin, Karin Maria Elisabet, 2021, In: Frontiers in Psychology. 12, 10 p., 667957.

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

    59. Published

      In the eye of the beholder: Expected and actual liking for apples with visual imperfections

      Bolos, L. A., Lagerkvist, C., Normann, A. & Wendin, Karin Maria Elisabet, 2021, In: Food Quality and Preference. 87, 9 p., 104065.

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

    60. 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

    61. 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

    62. 2022
    63. Published

      Circular gastronomy – Exploring a new compound concept at the interface between food, meals and sustainability

      Nyberg, M., Börjesson, S. E., Höijer, K., Olsson, V., Rothenberg, E. & Wendin, Karin Maria Elisabet, 2022, In: International Journal of Gastronomy and Food Science. 30, 8 p., 100610.

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

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