Karin Maria Elisabet Wendin

Karin Maria Elisabet Wendin

Part-time lecturer, External Lecturer

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    Publication year:
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    1 - 4 out of 4Page size: 10
    1. 2024
    2. Published

      A sense of seaweed: Consumer liking of bread and spreads with the addition of four different species of northern European seaweeds. A pilot study among Swedish consumers

      Jönsson, M., Maubert, E., Merkel, A., Fredriksson, C., Karlsson, E. N. & Wendin, Karin Maria Elisabet, 2024, In: Future Foods. 9, 11 p., 100292.

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

    3. Published

      Adapting dysphagia meals for acceptance among a broader group of older adults

      Broge, Eva Honnens de Lichtenberg, Wendin, Karin Maria Elisabet & Bredie, Wender, 2024, In: Journal of Sensory Studies. 39, 1, 13 p., e12894.

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

    4. 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

    5. 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