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Wendin, K
33
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Online (33)
Mediatypes
Articles (Online) (12)
Bookchapter (Online) (2)
OpenAccess-fulltext (19)
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1
Introducing mealworm as an ingredient in crisps and pâtés –..:
Wendin, K.
;
Berg, J.
;
Jönsson, K.I.
...
Future Foods. 4 (2021) - p. 100082 , 2021
Link:
https://doi.org/10.1016/..
?
2
Reasons for eating insects? Responses and reflections among..:
Nyberg, M.
;
Olsson, V.
;
Wendin, K.
International Journal of Gastronomy and Food Science. 22 (2020) - p. 100268 , 2020
Link:
https://doi.org/10.1016/..
?
3
Seaweed as food – Attitudes and preferences among Swedish c..:
Wendin, K.
;
Undeland, I.
International Journal of Gastronomy and Food Science. 22 (2020) - p. 100265 , 2020
Link:
https://doi.org/10.1016/..
?
4
Is there a best woodland strawberry? A consumer survey of p..:
Wendin, K.
;
Egan, P.A.
;
Olsson, V.
...
International Journal of Gastronomy and Food Science. 16 (2019) - p. 100151 , 2019
Link:
https://doi.org/10.1016/..
?
5
Contributors:
, In:
Modifying Food Texture
,
Cichero, J.A.Y.
;
Demonteil, L.
;
Duizer, L.M.
... - p. ix-x , 2015
Link:
https://doi.org/10.1016/..
?
6
Texture modification of food for elderly people:
, In:
Modifying Food Texture
,
Rothenberg, E.
;
Wendin, K.
- p. 163-185 , 2015
Link:
https://doi.org/10.1016/..
?
7
Dynamic analyses of sensory and microstructural properties ..:
Wendin, K
Food Chemistry. 71 (2000) 3 - p. 363-378 , 2000
Link:
https://doi.org/10.1016/..
?
8
Introducing mealworm as an ingredient in crisps and pâtés –..:
Wendin, K
;
Berg, J
;
Jönsson, K. I
...
https://pub.epsilon.slu.se/29399/1/wendin-k-et-al-20221101.pdf. , 2021
Link:
https://pub.epsilon.slu...
?
9
Mandelmel-muffins til ældre - Et pilotprojekt med tilberedn..:
Loftager Okkels, S
;
Wendin, K
;
Olsson, V
Kristianstad University Press. , 2016
Link:
http://urn.kb.se/resolve..
?
10
Barns matvanor ur ett sensoriskt och pedagogiskt perspektiv:
Sepp, H
;
Höijer, K
;
Wendin, K
Livsmedelsverkets rapportserie, 1104-7089. , 2016
Link:
http://urn.kb.se/resolve..
?
11
Aktivt Åldrande – individuellt anpassade måltidslösningar f..:
Lindberg, U
;
Einarson, D
;
Wählby, U
...
SP Rapport, 0284-5172. , 2015
Link:
http://urn.kb.se/resolve..
?
12
Den goda måltiden för äldre med specifika behov:
Wendin, K
SIK Rapport, 0436-2071. , 2012
Link:
http://urn.kb.se/resolve..
?
13
Salivstimulering och tuggningsbehov : en pilotstudie av liv..:
Ekman, S
;
Hall, G
;
Wendin, K
SIK Rapport, 0436-2071. , 2007
Link:
http://urn.kb.se/resolve..
?
14
Jämförelse av hemma hos test (HUT) och halltest (CLT) med h..:
Sverkén, J
;
Wendin, K
;
Åström, A
SIK Rapport, 0436-2071. , 2007
Link:
http://urn.kb.se/resolve..
?
15
Influence of chewing and swallowing on flavour perception:
Kaufmann, S
;
Hall, G
;
Wendin, K
SIK Rapport, 0436-2071. , 2006
Link:
http://urn.kb.se/resolve..
1-15