Sensory and consumer aspects of sea lettuce (Ulva fenestrata) – impact of harvest time, cultivation conditions and protein level
Wendin, Karin, Stedt, Kristoffer, Steinhagen, Sophie, Pavia, Henrik, Undeland, Ingrid
Published in Future foods : a dedicated journal for sustainability in food science (01.12.2024)
Published in Future foods : a dedicated journal for sustainability in food science (01.12.2024)
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Journal Article
The clinicians' view of food-related obstacles for treating eating disorders: A qualitative study
Langlet, Billy, Nyberg, Maria, Wendin, Karin, Zandian, Modjtaba
Published in Food & nutrition research (25.01.2023)
Published in Food & nutrition research (25.01.2023)
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Journal Article
Liking, preference and practical implications of protein and energy enriched in-between-meals designed for elderly people
Wendin, Karin, Biörklund-Helgesson, Maria, Andersson-Stefanovic, Kristina, Lareke, Anders, Böök, Olof, Skjöldebrand, Christina
Published in Food & nutrition research (2021)
Published in Food & nutrition research (2021)
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Journal Article
User-Centric Measures of the Perceived Light Qualities of Lighting Products
Hiller, Carolina, Boork, Magdalena, Enger, Johanna, Wendin, Karin
Published in Emerging science journal (2023)
Published in Emerging science journal (2023)
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Journal Article
Sensory quality of emulsions prepared with the seaweed Ulva spp. or a derived protein ingredient
Trigo, João P., Wendin, Karin, Steinhagen, Sophie, Larsson, Karin, Undeland, Ingrid
Published in Future foods : a dedicated journal for sustainability in food science (01.06.2024)
Published in Future foods : a dedicated journal for sustainability in food science (01.06.2024)
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Journal Article
The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise
Olsson, Viktoria, Håkansson, Andreas, Purhagen, Jeanette, Wendin, Karin
Published in Foods (01.01.2018)
Published in Foods (01.01.2018)
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Journal Article
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, Madeleine, Maubert, Ervan, Merkel, Annabell, Fredriksson, Cecilia, Karlsson, Eva Nordberg, Wendin, Karin
Published in Future foods : a dedicated journal for sustainability in food science (01.06.2024)
Published in Future foods : a dedicated journal for sustainability in food science (01.06.2024)
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Journal Article
Exploring differences between central located test and home use test in a living lab context
Karin, Wendin, Annika, Åström, Anna, Ståhlbröst
Published in International journal of consumer studies (01.05.2015)
Published in International journal of consumer studies (01.05.2015)
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Journal Article
Post-harvest cultivation with seafood process waters improves protein levels of Ulva fenestrata while retaining important food sensory attributes
Stedt, Kristoffer, Steinhagen, Sophie, Trigo, João P., Kollander, Barbro, Undeland, Ingrid, Toth, Gunilla B., Wendin, Karin, Pavia, Henrik
Published in Frontiers in Marine Science (26.09.2022)
Published in Frontiers in Marine Science (26.09.2022)
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Journal Article