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Items: 6

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.

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.

3.

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.

4.

The influence of production systems on meat quality, with emphasis on pork.

Olsson V, Pickova J.

Ambio. 2005 Jun;34(4-5):338-43. Review.

PMID:
16092266
5.

Differences in meat quality between organically and conventionally produced pigs.

Olsson V, Andersson K, Hansson I, Lundström K.

Meat Sci. 2003 Jul;64(3):287-97. doi: 10.1016/S0309-1740(02)00200-0.

PMID:
22063015
6.

Natural variations of precursors in pig meat affect the yield of heterocyclic amines--effects of RN genotype, feeding regime, and sex.

Olsson V, Solyakov A, Skog K, Lundström K, Jägerstad M.

J Agric Food Chem. 2002 May 8;50(10):2962-9.

PMID:
11982426

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