Swedish consumers' cognitive approaches to nutrition claims and health claims

por Svederberg, Eva, Wendin, Karin
Publicado 2011

Mealworms as Food Ingredient—Sensory Investigation of a Model System

por Wendin, Karin, Olsson, Viktoria, Langton, Maud
Publicado 2019

Saliva Secretion and Swallowing—The Impact of Different Types of Food and Drink on Subsequent Intake

por Bozorgi, Catherina, Holleufer, Celina, Wendin, Karin
Publicado 2020

Sensory preferences and requirements amongst Swedish older adults with motoric eating difficulties

por Forsberg, Sarah, Bredie, Wender, Wendin, Karin
Publicado 2022

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.

por Ahnfelt, Nils‐Otto, Fors, Hjalmar, Wendin, Karin
Publicado 2020

Adolescents’ attitudes, preferences and perceived behaviours regarding healthy eating and whole grains from a gender and health interest perspective

por Calvén, Anna, Jonsson, Karin, Wendin, Karin, Larsson, Christel
Publicado 2023

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

por Olsson, Viktoria, Håkansson, Andreas, Purhagen, Jeanette, Wendin, Karin
Publicado 2018

Quality Aspects of Insects as Food—Nutritional, Sensory, and Related Concepts

por Elhassan, Mohammed, Wendin, Karin, Olsson, Viktoria, Langton, Maud
Publicado 2019

Consumer Awareness, Attitudes and Preferences Towards Heritage Cereals

por Wendin, Karin, Mustafa, Arwa, Ortman, Tove, Gerhardt, Karin
Publicado 2020

Product Quality during the Storage of Foods with Insects as an Ingredient: Impact of Particle Size, Antioxidant, Oil Content and Salt Content

por Wendin, Karin, Mårtensson, Lennart, Djerf, Henric, Langton, Maud
Publicado 2020

The clinicians’ view of food-related obstacles for treating eating disorders: A qualitative study

por Langlet, Billy, Nyberg, Maria, Wendin, Karin, Zandian, Modjtaba
Publicado 2023

Odor Perception and Descriptions of Rose-Scented Geranium Pelargonium graveolens ‘Dr. Westerlund’–Sensory and Chemical Analyses

por Wendin, Karin, Pálsdóttir, Anna Maria, Spendrup, Sara, Mårtensson, Lennart
Publicado 2023

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

por Pálsdóttir, Anna María, Spendrup, Sara, Mårtensson, Lennart, Wendin, Karin
Publicado 2021

Texture-modified meat and carrot products for elderly people with dysphagia: preference in relation to health and oral status

por Rothenberg, Elisabet, Ekman, Susanne, Bülow, Margareta, Möller, Katarina, Svantesson, Julie, Wendin, Karin
Publicado 2007

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

por Rosander, Ulla, Rumpunen, Kimmo, Olsson, Viktoria, Åström, Mikael, Rosander, Pia, Wendin, Karin
Publicado 2017

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

por Holmer, Anna, Hausner, Helene, Reinbach, Helene C., Bredie, Wender L. P., Wendin, Karin
Publicado 2012

Objective and quantitative definitions of modified food textures based on sensory and rheological methodology

por Wendin, Karin, Ekman, Susanne, Bülow, Margareta, Ekberg, Olle, Johansson, Daniel, Rothenberg, Elisabet, Stading, Mats
Publicado 2010

Liking, preference and practical implications of protein and energy enriched in-between-meals designed for elderly people

por Wendin, Karin, Biörklund-Helgesson, Maria, Andersson-Stefanovic, Kristina, Lareke, Anders, Böök, Olof, Skjöldebrand, Christina
Publicado 2021

Health and Sustainability in Public Meals—An Explorative Review

por Höijer, Karin, Lindö, Caroline, Mustafa, Arwa, Nyberg, Maria, Olsson, Viktoria, Rothenberg, Elisabet, Sepp, Hanna, Wendin, Karin
Publicado 2020

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

por Höglund, Evelina, Ekman, Susanne, Stuhr-Olsson, Gunnel, Lundgren, Christina, Albinsson, Berit, Signäs, Michael, Karlsson, Christina, Rothenberg, Elisabet, Wendin, Karin
Publicado 2018