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Items: 12

1.

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

Elhassan M, Wendin K, Olsson V, Langton M.

Foods. 2019 Mar 12;8(3). pii: E95. doi: 10.3390/foods8030095. Review.

2.

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 K.

Food Nutr Res. 2018 Oct 26;62. doi: 10.29219/fnr.v62.1572. eCollection 2018.

3.

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

Olsson V, Håkansson A, Purhagen J, Wendin K.

Foods. 2018 Jan 17;7(1). pii: E9. doi: 10.3390/foods7010009.

4.

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, Åström M, Rosander P, Wendin K.

Food Nutr Res. 2017 Nov 30;61(1):1409063. doi: 10.1080/16546628.2017.1409063. eCollection 2017.

5.

Quinine sensitivity influences the acceptance of sea-buckthorn and grapefruit juices in 9- to 11-year-old children.

Hartvig D, Hausner H, Wendin K, Bredie WL.

Appetite. 2014 Mar;74:70-8. doi: 10.1016/j.appet.2013.11.015. Epub 2013 Nov 28.

PMID:
24291404
6.

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

Holmer A, Hausner H, Reinbach HC, Bredie WL, Wendin K.

Food Nutr Res. 2012;56. doi: 10.3402/fnr.v56i0.10484. Epub 2012 Apr 24.

7.

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

Hausner H, Hartvig DL, Reinbach HC, Wendin K, Bredie WL.

Clin Nutr. 2012 Feb;31(1):137-43. doi: 10.1016/j.clnu.2011.08.003. Epub 2011 Aug 24.

PMID:
21868139
8.

Swedish consumers' cognitive approaches to nutrition claims and health claims.

Svederberg E, Wendin K.

Food Nutr Res. 2011 Mar 23;55. doi: 10.3402/fnr.v55i0.5929.

9.

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

Wendin K, Ekman S, Bülow M, Ekberg O, Johansson D, Rothenberg E, Stading M.

Food Nutr Res. 2010 Jun 28;54. doi: 10.3402/fnr.v54i0.5134.

10.

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

Ekberg O, Stading M, Johansson D, Bülow M, Ekman S, Wendin K.

Acta Radiol. 2010 May;51(4):363-7. doi: 10.3109/02841851003645751.

PMID:
20380600
11.

Sensory design of foods for the elderly.

Hall G, Wendin K.

Ann Nutr Metab. 2008;52 Suppl 1:25-8. doi: 10.1159/000115344. Epub 2008 Mar 7.

12.

Preventing lipid oxidation during recovery of functional proteins from herring (Clupea harengus) fillets by an acid solubilization process.

Undeland I, Hall G, Wendin K, Gangby I, Rutgersson A.

J Agric Food Chem. 2005 Jul 13;53(14):5625-34.

PMID:
15998125

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